Wild turkey can make for excellent eating when prepared correctly. Smoking is one great option for cooking wild turkey and results in juicy, flavorful meat when done properly. Here is an in-depth look at smoking wild turkey, including tips for preparation, suggested wood types, recommended recipes, and more.
Should You Brine Wild Turkey Before Smoking?
Brining is a process where meat is soaked in a saltwater solution before cooking. This helps keep the meat moist and tender and can really benefit wild turkey. The brining process helps the turkey better retain moisture during the smoking process where moisture can be easily lost.
Brining wild turkey before smoking infuses flavor and seasons the meat throughout. It also helps prevent the turkey breast meat from drying out, which is a common problem with wild turkey. The salt in the brine helps retain moisture in the muscle fibers.
When brining turkey, use a ratio of 1 cup of kosher salt and 1/2 cup of brown sugar per 1 gallon of water. You can experiment with adding aromatics like peppercorns, herbs, spices, or citrus as well. Keep the turkey submerged in the brine in the refrigerator for 10-24 hours before smoking.
How to Prepare Wild Turkey for Smoking
Proper preparation of the wild turkey is also key before putting it in the smoker. Here are some tips:
- Trim excess fat – This will prevent grease fires in the smoker.
- Remove giblets – Take out the neck and organs for separate use or disposal.
- Rinse – Give the turkey a good rinse inside and out with cold water.
- Pat dry – Use paper towels to thoroughly pat the turkey dry before seasoning or brining.
- Apply seasoning or brine – Season or submerge turkey in brine as desired.
Best Wood for Smoking Wild Turkey
Choosing the right wood for smoking wild turkey can really impact the final flavor. Here are some top wood options:
- Apple – Provides a milder, sweeter smoke flavor.
- Cherry – Gives a mellow, slightly sweet smoke taste.
- Maple – Imparts a subtle, earthy flavor while keeping the turkey juicy.
- Hickory – The most classic choice. Hickory lends a robust, smoky flavor.
- Oak – Oak smoke is stronger but adds excellent depth.
- Pecan – Has a milder smoke profile with nutty undertones.
You can use just one type of wood or a combination. Cherry, apple, and maple make good mixes. For stronger smoke, hickory and oak are great options as well.
How to Smoke a Whole Wild Turkey
Here is a step-by-step guide to smoking a whole wild turkey:
- Rinse turkey and pat dry. Brine if desired. Let sit overnight in fridge.
- Remove turkey from brine. Rinse if needed and pat very dry.
- Season turkey inside and out with desired spices and herbs. Salt and pepper works very well.
- Set up smoker for indirect heat at 225-240°F using chosen wood for flavor.
- Place turkey in smoker breast side up on the grill rack. Use a drip pan underneath.
- Insert probe thermometer into thickest part of breast, not touching bone.
- Smoke turkey for approximately 12-15 minutes per pound until it reaches 165°F internal temperature.
- Remove turkey when finished and let rest for 20-30 minutes before carving.
Maintaining proper smoker temperature and using a meat thermometer is crucial for food safety and properly cooked meat. Resting the turkey after smoking allows the juices to redistribute through the meat for added moisture.
How to Smoke Turkey Breast
For smoking just a turkey breast, follow similar steps:
- Rinse turkey breast and pat very dry. Brine if desired.
- Season turkey breast well with spices, herbs, salt, and pepper.
- Set up smoker for 225-240°F indirect heat using desired wood.
- Place turkey breast skin side up on grill, with drip pan underneath.
- Insert probe thermometer into the thickest part, without touching the bone.
- Smoke turkey breast approximately 3-4 hours until 165°F.
- Remove breast from smoker once finished and let rest 15 minutes.
- Slice turkey breast across the grain to serve.
Smoked turkey breast makes excellent sandwiches, salads, apps, and more after being sliced.
Smoked Wild Turkey Recipes
Here are some outstanding recipes for smoked wild turkey:
Cajun Smoked Wild Turkey
- Brine turkey in salt, brown sugar, Cajun seasoning, cayenne, and garlic.
- Inject turkey with Creole butter marinade.
- Smoke with pecan wood at 235°F for 2-3 hours until 165°F.
Apple Juice Brined Smoked Turkey
- Brine turkey in apple juice, salt, garlic, and spices overnight.
- Pat dry and coat in olive oil and savory seasoning.
- Smoke with apple wood for full flavor.
Smoked Wild Turkey Pastrami
- Cure turkey in brine with coriander, pepper, bay leaves for 1 week.
- Coat with pastrami seasoning and black pepper.
- Hot smoke turkey for 4-6 hours until 165°F.
- Chill, slice, and serve.
Get creative with smoking methods and spice blends! Smoked turkey also shines glazed or pan-seared after smoking.
Tips for Moist Smoked Wild Turkey
Smoking lean wild turkey can lead to drier meat. Here are some tips for keeping smoked wild turkey moist and juicy:
- Brine the turkey as described above before smoking.
- Cook to proper internal temperature, but no higher than 165°F.
- Use a water pan or soak wood chips to add humidity to the smoker.
- Wrap the turkey in foil during last 30-60 minutes of smoking.
- Inject turkey with broth, melted butter, or marinade.
- Lay bacon slices over the breast meat while cooking.
- Lightly spray turkey with broth every 45-60 minutes while smoking.
What to Serve with Smoked Wild Turkey
Smoked wild turkey pairs nicely with these side dish ideas:
- Mashed potatoes
- Stuffing or dressing
- Sweet potato casserole
- Green bean casserole
- Cranberry sauce
- Roasted autumn vegetables
- Macaroni and cheese
- Cornbread
- Corn on the cob
- Coleslaw or potato salad
Serve smoked turkey warm right off the smoker or use leftovers for sandwiches, snacks, salads, and soups.
Common Problems When Smoking Wild Turkey
Here are some common issues that can occur and how to avoid them:
Problem | Solution |
---|---|
Turkey breast is dry | Brine first, don’t overcook, baste, and tent foil at end |
Skin won’t crisp up | Rub skin with oil/butter before smoking |
Turkey takes too long | Cook at 225-250°F and use meat thermometer |
Smoky flavor is too strong | Use milder wood like apple or cherry |
Turkey has bitter taste | Avoid oversmoking. Soak wood to prevent burning. |
Monitoring temperature closely and experimenting with brines, wood, and cooking methods will help avoid these common smoking mistakes.
Storing Leftover Smoked Wild Turkey
Properly stored, smoked wild turkey leftovers will last:
- 3-4 days in the refrigerator
- 4-6 months in the freezer
To store leftovers:
- Let turkey cool completely, then carve meat off the bones.
- Place turkey meat in air-tight containers or freezer bags.
- Refrigerate within 2 hours of cooking.
- Use freezer bags and portion sizes for easy thawing and use.
- Label bags with contents and date.
- Freeze for long-term storage.
Reheat leftovers to 165°F. Use in soups, salads, sandwiches, and casseroles.
Conclusion
Wild turkey can make for outstanding eating when hot smoked correctly. Brining keeps the lean meat moist. Apple, cherry, maple and hickory woods add wonderful flavor. Maintain proper smoker temperature and cook to 165°F internal temperature without oversmoking. Serve smoked wild turkey warm or use leftovers in other dishes. Follow proper food safety guidelines for storing leftovers. With the right techniques, you can enjoy delicious smoked wild turkey from field to table.