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gkainz
06-13-2009, 11:23 PM
Last year's wild turkey breasts. About a 16# turkey, but didn't weigh the breast halfs after I split and deboned it. Brined each half in a marinade of 1 cup kosher salt, 1 cup white sugar and 1 gallon of water. In one half I added a quart of apple juice, and the other half I added 2 cups of mango juice and 2 cups of orange juice. Brined them overnight.

I roll the breasts to get a somewhat uniform size, tie them with string, and wrap in bacon.

I smoked them over apple and cherry chunks, with a handful of Jack Daniels oak chips for good measure, took about 3 hours IIRC at 225 - ran them up to about 165 internal.

http://i12.photobucket.com/albums/a237/DBAPilotDad/Smoking/DSCN2430-1.jpg


This years birds I split, deboned and then quartered the breasts, since I wanted to try out a few more brine flavors

http://i12.photobucket.com/albums/a237/DBAPilotDad/Smoking/DSCN3676-1.jpg

Using the basic brine, I did some variations of the citrus brines with apple, mango, orange juices added. I also made a teriyaki and a jalapeno batch. All of them came out great! I thought the complete bacon wrap of last year might have blocked some of the smoke, so I just added a couple of strips of bacon to each breast.

Here's a close-up

http://i12.photobucket.com/albums/a237/DBAPilotDad/Smoking/DSCN3679.jpg

BigAL
06-14-2009, 05:11 AM
Very Nice!:thumbs up::drooling::drooling::drooling:

How about that buffalo brisket? Done that yet?

BYBBQ
06-14-2009, 05:47 AM
They all look very tasty.:thumbs up:

peculiarmike
06-14-2009, 08:42 AM
Great looking turkey hooters! I cut mine in about 1" wide strips, put on some Lawry's Seasoned Salt and deep fry.
Good eats!
Wild turket breast beats mass raised turkey by a mile.

Joneser
06-14-2009, 09:21 AM
:wow: That looks fantastic!

gkainz
06-14-2009, 09:29 AM
Very Nice!:thumbs up::drooling::drooling::drooling:

How about that buffalo brisket? Done that yet?
The buffalo brisket went in the smoker at 4:45am this morning ... will post pics when it's done. It ran up to 150 in 3 hrs. I turned it and misted it with apple juice, and it slumped down to 135 in the last 30 minutes - maybe the juice spray?

Anyway, beef ribs going in around the brisket in a few minutes. I'll start another thread on the brisket and ribs tonight.

Greg

gkainz
06-14-2009, 09:31 AM
Great looking turkey hooters! I cut mine in about 1" wide strips, put on some Lawry's Seasoned Salt and deep fry.
Good eats!
Wild turket breast beats mass raised turkey by a mile.
I've tried that with the dark meat, but it's pretty difficult to get large enough pieces of meat off the legs and thighs to make it worth while, so this year I ground the dark meat and made turkey sausage. In fact, eating some of those this morning!

Greg

gkainz
06-14-2009, 09:32 AM
I should have the hunting video on-line in a week or so, if anyone's interested. My son-in-law produces hunting shows for TV, so this year since I filled my tags in the first 30 minutes of the hunt, I was able to film his first turkeys. I had so much fun doing that I told my wife I'm ready for a career change!

PigCicles
06-14-2009, 11:38 AM
Tell us about the brine flavors. Which did you like best, or could you tell a noticable difference? Feel free to post your brine recipes so others can enjoy them too.

gkainz
06-17-2009, 09:10 PM
I'm horrible about following recipes, and therefore can never replicate what I did exactly. shame on me!

The basic brine recipe I found all over on the net; 1 cup kosher or canning salt, 1 cup sugar (white, brown or mix) and a gallon of water.

The different additives are just apple juice, and/or mango. Also used orange juice, with and without mango.

The teriyaki is just whatever sauce I find, as well as Yashida's from Costco. Splash in some worchestershire and soy sauces with it.

for the jalapenos, I diced some slices I had in the freezer from last year's garden.

You (or at least I) can definitely taste the different flavors. They're subtle, but definitely there. All I can say is try 'em out and see what you like. I've not hit any concoction that's made me say "Yuck! Never again" yet.

gkainz
06-18-2009, 08:50 AM
Here's Episode 1 of my 2009 Spring Turkey Hunt. Just a disclaimer here, I do NOT work for Winchester, nor am I a host on Turkey Revolution. My son-in-law produced that show for a while and took some liberal license in using some of their intro stuff. I love it and think it's a real hoot. If the lawyers call, "I don't know HOW that stuff got there! That's my story and I'm sticking to it."

Episodes 2 and 3 should be forthcoming soon, while my son-in-law fits my fun stuff in and around his daytime paying gig. I'm really looking forward to those, as I was the cameraman on those, and they were REALLY exciting and fun hunts.

Anyway, it's currently hosted on photobucket (pondering youtube pending discussion of the use of Winchester's intro stuff)

Click here

http://i12.photobucket.com/albums/a237/DBAPilotDad/Hunting/SpringTurkey2009/th_TurkeyHunt-Greg.jpg (http://s12.photobucket.com/albums/a237/DBAPilotDad/Hunting/SpringTurkey2009/?action=view&current=TurkeyHunt-Greg.flv)

Chargrilled
06-18-2009, 09:50 AM
kewl video!!! That had to be a rush for sure:thumbs up:


The eats look great, we have wild turkey at an annual wild game party up here, maybe this year I will cook em how you did!!:msn-wink: Looks tasty!!

gkainz
07-06-2009, 10:11 PM
Here's the 12 minute version, including birds bagged by my son-in-law (first turkey for him) and my brother-in-law.

http://www.tangle.com/view_video.php?viewkey=00ecb09bbb0e09eb6514

cowgirl
07-06-2009, 11:20 PM
:wow: Greg, nice video and smoke!! Well done. :thumbs up:

californiasmokin
11-07-2009, 05:52 PM
Everything is good wrapped in bacon!

Zeeker
11-07-2009, 06:07 PM
Very nice indeed...:wow::thumbs up: