WILD TURKEY

Hiya Que,

He he, yeah, watch for shot was my first thought also, but lucky you to have a friend like that! If he decides he wants to hunt more and has an extra bird to unload, by all means, let me know and I'd be happy to make "an arrangement."

Meanwhile, it would seem brining would be a very good idea, and to think of this more like a pheasant, just on a much larger scale.

I am looking forward to hearing what folks here might offer in terms of past experience, especially since my folks have a field full of turkeys this time of year!

Cheers,
Ron

The FIND function at page top should offer threads from the years.

Smokin's brines will help much.

Some use a typical game marinade for flavor,so maybe a combo ?

Comercial turkey may be several months old,bred for breast meat and stand around and eat.

Thus,quality of the bird can control your end product.

I have smoked a bunch,just to prove I could do it.

Some may even just grill the breast and discard the rest.