Hunting > Turkeys

From the Cookbook: Smoked Wild Turkey

Turkey season has commenced in most states, and some of the first reports of filled gobbler tags have already come in.

4/19/2013

Turkey season has commenced in most states, and some of the first reports of filled gobbler tags have already come in. Now all you need is the perfect wild turkey recipe to use. This recipe from the NRA Member's Wild Game Cookbook, Second Edition is one of many that you should test this season.

Smoked Wild Turkey

The following recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition. to buy your very own copy of the cookbook, visit the NRA Program Materials Center.

Ingredients


  • 5 gallons water

  • 1 1/2 pounds powdered dextrose

  • 2 pounds salt

  • 1 pound Prague Powder No. 1 (Instacure #1)


Cover Pickle Method:
Dissolve all the ingredients in water chilled to 38 to 40 degrees F. Be sure that you have washed the cavity of the turkey very well and that the temperature of the turkey is correct before placing into the brine. Turkey should be submerged in brine for at least four days at 38 to 40 degrees F. A larger turkey will take about five days to cure.

Smoking:
After turkey is cured, wash very well with cold water and place into a pre-heated smoker at 130 degrees F. Smoke at this temperature for at least one hour with damper wide open. Close damper to 1/2 open and apply smoke for five hours at 130 degrees F.; raise temperature to 140 degrees F. and hold for four hours.

Finally, raise temperature to 165 degrees F. and hold until an internal temperature of 152 degrees F. is obtained. Use a dial meat thermometer, inserting the stem close to the ball-and-socket joint of the thigh, as this seems to be the last place the meat becomes thoroughly cooked. Remove from smoker and let the meat temperature drop to about 100 degrees F. before placing into the cooler.

Smoked turkey is a perishable product and should be kept refrigerated at all times.

Note: Sodium nitrite in the curing solution will cause the meat of the turkey to turn pink when it is smoked.

Originally Submitted By:
Mike Buechler

Huntingburg, IN

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