Howdy OB! My son shot a turkey yesterday, and I'm looking to you for help on how to smoke the breasts only.

I have a Master Built electric smoker. I'm looking for recs on wood chip types, seasoning, and if I need to wrap in bacon or anything like that.

Here's the proud lad posing with his kill. Also, he'll be a freshman Aggie engineering student in the fall!!

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Gig'em!

I'm typing this from the turkey shack on our farm, my youngest is with me. We are lucky to kill a lot of turkey. Anyway, wild turkey tends to be tough. If you smoke it it will be tough and dry. If you go that way I would then cut it into small pieces and cook in some chicken stock for a long while. When the meat is tender throw in some cooked mushrooms, herbs, and some chardonnay. I like marjoram with turkey. Finish with cream and thicken. You could also add butter and parmesan cheese for a cheese sauce. Serve over pasta or egg noodles.

Take the other breast and pound it out flat with the empty wine bottle. Layer with spinach, gruyere cheese, and thin sliced ham. Season. Roll it up and tie it, bake till done.

Or do it the hillbilly way, slice small pieces, cut morels in half, bread and fry daddy.

Congrats on the beautiful bird.

How about Tony Charchere's injectable in the breasts before smoking? I do that with whole chicken & it is beyond "moist".

We tried that once and it was...better but still tough. I probably didn't do it right. We also like to grind it up with bacon and make turkey burgers. Eat them like steaks. The legs and thighs make excellent soup if you have the patience.

I'd definitely do a 24-48 hour brine before attempting to smoke it. Cook to 130, spritz every hour. At 130, put in a small disposable aluminum pan, cover in 1 pound of butter cut in chunks. Cover and cook to 160. Pull and rest 1-2 hours in a warming box or preheated cooler.

Thanks for this...we have 7 tags and 13 days left. Will definitely try. Could you recommend a brine recipe for two full gooby breasts? Do you poke holes in it?

I don't advise smoking it. You can cut it in chunks and bacon wrap and grill. If you insist on smoking it I would brine and inject with butter and bacon wrap. And don't cook it past 155 degrees internal.

MizooAg94 said:

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We tried that once and it was...better but still tough. I probably didn't do it right. We also like to grind it up with bacon and make turkey burgers. Eat them like steaks. The legs and thighs make excellent soup if you have the patience.

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Make sausage and turkey gumbo with legs and thighs too!

MizooAg94 said:

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We tried that once and it was...better but still tough. I probably didn't do it right. We also like to grind it up with bacon and make turkey burgers. Eat them like steaks. The legs and thighs make excellent soup if you have the patience.

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I grind turkey and thick sliced bacon at a 70/30 ratio. I add chopped ramps to the grind and make some pretty fabulous turkey burgers. Slice of tomato and some Dukes mayo is all they need.

I chunked mine and made turkey nuggets the other day. A little brown gravy roux and the whole family ate it up.

My typical salt brine is 1 cup salt, 1/2 c sugar, 2T mustard seed and whole peppercorns, 4-5 full bay leaves.