My buddy just got one this week and it's going on the smoker tommorrow. Any suggestions on how to prep or any modifications that should be done for a wild bird? I know they can be a bit drier and gamier.

Thanks

quote:

Originally posted by Erik N:
My buddy just got one this week and it's going on the smoker tommorrow. Any suggestions on how to prep or any modifications that should be done for a wild bird? I know they can be a bit drier and gamier.

Thanks

Dryer yes but gamey, not IMO. You can't beat a wild turkey for flavor. I have shot my share of them over the years but never did one on the WSM. You'll have to be careful it doesn't dry out. I myself would brine it to help with that.

good idea with the brine

my buddy shot it during the week and dropped it in my refrigerator yesterday. I didn't get home until late last night from a vacation and we all had plans to meet up at 6 today for smoked turkey

ended up using a cajun injection recipe i found at a hunting webpage that many people use in fryers - i also did a quick brine following the basic brine from this webpage (kosher salt & brown sugar) - topped it off with the rub from the same approach, using old bay as the base seasoning

to make life even more hectic I had our last puppy class at 3

was able to let the injection and brine work through for about 4-5 hours, but it definitely made a difference even on that time amount

charcoal didn't light great so I was putting the bird on with some blind faith at about 2:45

took it off around 5:30 cooked through and let it rest 30 minutes

turned out fantasic - a couple bits of the leg were a touch dry - but the breast was extremely moist ....... the injection was definitely noticeable but not overpowering

smoked over a blend of cherry & alder

all in all a very good bird and I'm glad I was able to cook it ....... only the 2nd cook I was nervous going into (the first was the christmas beef tenderloin my inlaws bought last year)

i'd definitely recommend the WSM for the wild birds