Last week we decided to cook the wild turkey that 2077 killed off our lower deck. Since wild meat is notoriously lean, it can get dry and tough as shoe leather, so some considerations have to take place on how to cook it so as to have a tasty meal.
Traditionally a lot of hunters just take the breast meat and leave the rest of the bird. Wow! A LOT of waste! We did our level best to use as much as possible. We had four meals off this turkey that was about 10 pounds.
We decided to smoke the turkey and to keep it moist we do a few things. First, we put bacon over the top to add in fat, which it needs. Second, we took apples, cut them and stuffed them into the cavity. This will help keep moisture content up from the inside. Third, we put a pan of apple juice in the smoker to help humidify the air inside the smoker.
Here it is all ready to go in.
Here is the apple smoke wood after it has soaked for a while. Smoke wood is how you get smoked meat. Smoke wood is whatever wood you want soaked for several hours to get it really wet. It doesn’t burn, just smolders to create smoke. This is what you want for smoking meat. It’s NOT what you want in a fireplace/wood stove!
Apple juice and pan getting ready to go into the Big Green Egg.
All ready to go into the smoker
The set up: Turkey on it’s rack, with the apple juice pan to help keep it moist.
Some basic side and the apples from in the cavity provided to be a delicious and tasty meal. We ate the white/breast meat first since in our (store bought) turkey experience, white meat tends to dry out first.
We ate like this for one more day, then took the carcass and legs, threw them in a pot and made turkey soup. The dark/leg meat was defiantly ‘tougher’. Really, the meat was just fine, but it’s covered by a lot of cartilage which makes it harder to get to the meat. People will just eat all of it, or try, and then say it’s too tough. No, just requires a lot more time to pick it clean.