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Wild turkey advice

Started by Shaffl, April 12, 2017, 01:31:19 PM

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Shaffl

I usually fillet the breast and cut into strips, batter and fry.  Leg quarters for soup. 

So the Good Lord sent me a bird today!  I have two breast fillets and two leg qtrs.  I also have a 22in. Weber kettle that Im pretty comfortable with.  Ideas?

Shaffl

Whoops, almost forgot.  Skinless pieces. 

Travis

Marinate! Can also wrap in bacon for moisture. They are lean.


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EricD

22" Kettle black, 18" Kettle black,Genesis S-310 Stainless Gasser, Genesis Silver Edition Gasser, 22" Weber Smoky Mountain, 28" Blackstone Griddle, Blackstone Pizza oven, Maverick ET-732
ThermaPop, Grillaholics Grill Mat, PizzaQue, Kettle Rotiserrie

mrgoodbar67

On the rocks????  Serve it neat at room temp.  Only way to drink whiskey/ whisky.


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-Custom SS 1998 Performer- with mods inspired by Idahawk, Winz, Zavod44, and a bunch of you here.
- Jumbo Joe with smoker mods

hawgheaven

If it's in a bottle, on the rocks. If it used to have a pulse, brine it with Mad Hunky Poultry Brine, then cook as you desire. Good stuff!
Multiple kettles and WSM's. I am not a collector, just a gatherer... and a sick bastard.

stubblebum

Do what you want with the breast on the grill but I would do the leg quarters in the crock pot. It takes along time to make those things tender. Look for a recipe for crock pot carnitas would be my recommendation for the leg quarters.

btomlin

Congrats on the gobbler!! 

I inject with creole butter, season and smoke covered in bacon.  That's what I have planned for my bird!