Whole smoked wild turkey

[RON PARRISH]

I have never done one so looking for some input and advice

[Jonathon]

RON PARRISH There is some good information from both Austin and Parksider here https://meatgistics.waltonsinc.com/topic/219/cured-and-smoked-turkey If you are going to inject it I would consider adding some cold phosphate, or choosing a seasoning that already has that as an ingredient to help keep it nice and moist!

[craigrice]

RON PARRISH I have never smoked a wild turkey and Walton’s advice is sound with that said I have smoked a turkey using a dry brine recipe that I had as per directions rub brine on, wrap bird in plastic wrap and place in fridge over night then rinse ,do not par dry, and let sit at room room temp till a pellicle/glaze forms on the bird then I smoked it for 2 hrs. then placed in oven to finish cooking with good results it was a big hit with the family

[Joe Hell]

craigrice when it comes to whole chicken and even steaks I will ‘dry’ overnight in the fridge on a wire rack to get that pellicle. It makes for crispy skin and juicy meat!

[craigrice]

Joe Hell I also like smoking beer can chicken

[RON PARRISH]

Jonathon Thanks for the info.I plan on doing this on memorial day so we will see how it turns out.