I’ve never had wild turkey nor have I ever cooked one.
Had a friend of mine give me one yesterday that he shot that morning. He doesn’t have a smoker and thought I’d like to try smoking one. I’m aware that they can be/are tough and dry. How do you deal with them?
You are correct that they are a bit tougher. But given the right care they are fantastic. Smoking a turkey breast to me is no different than smoking any other meat. It is all in your brine. I would use less salt on the wild version and know that I am smoking it to eat not to preserve.
I would take the breast and cut it up. Depending on how many people you are feeding. A whole breast can feed four hungry people. If you have a deep fryer, cutting them into bite size pieces and breading them is dynamite. You can also use any sautee recipe with them. I would stay away from cooking the whole thing as one especially in the oven or on the grill
The exception being the small pectoralis minor muscle in the breast. It has a tendon that runs through it but it is TENDER! I call them the tenderloins and wrap them in bacon and grill them.
Put bacon in between the legs and strap a couple pieces over the breast…helps keep it moist…id rather have a wild bird than store bought if cooked right
Sorry I meant to say just the breast. I have both halves only.
1 cup of salt to a gallon of water (normal brine) or a half cup to a gallon of water (1/2 brine formula what I most always use)?
I had in my notes that someone did a 2.25% brine by total water and turkey weight. Another added cure #1 to give it the cured smokehouse turkey flavor after smoking.
Why not smoke the whole breasts as one piece then slice after, wouldn’t they stay more moist that way? I actually wish they were still bone on, skin on.
There’s a reason he gave you one Denny, they’re just not very good!
To prepare the breasts I take a fillet knife and cut off the silvering. When you get it started you can flip it over on the cutting board and work the knife. I do the same for venison. It takes a little time but is worth it. With the silvering removed it is very tender. I would also under cook instead of over cook. Good luck.
Put bacon in between the legs and strap a couple pieces over the breast…helps keep it moist…id rather have a wild bird than store bought if cooked right
Then when you think turkey is done throw it away and eat the bacon.
Just to clarify Denny when they say to put two strips of bacon between the legs they are talking about the bird, NOT your legs ok? 
Cut into strips, season with spog, wrap with bacon and grill. They are very good and moist that way.
I would take the breast and cut it up. Depending on how many people you are feeding. A whole breast can feed four hungry people. If you have a deep fryer, cutting them into bite size pieces and breading them is dynamite.
I’ve had brined turkey breast, cut into pieces as you mentioned, and rolled in cornmeal before frying in peanut oil that was absolutely incredible.
Went to a wild game feast party at a friends house, a few years back, and one of the dishes was wild turkey. It was extremely tender and tasty. This family lives off the land, and I’m sure have bought virtually no meat in a store for years. When my wife asked them how they got their turkey so tender, she said coffee grounds. She used coffee grounds in the nesco, and for some reason it worked to tenderize it. Have never herd of that before, or since, but it was tender, and tasty.
The brine is the most important factor, as it will help the breast retain moisture. Cook to approx. 165F. Never had a turkey that wasn’t better than anything bought. The naysayers have a hard time understanding brining.
I’m anti brining because the primary purpose is the induction of salt. Not that it doesn’t work, but I want the meat to absorb more seasoning.
My preference is injection for poultry, especially wild turkeys. Additionally, butter is your best friend for keeping poultry moist.
Here is the base I use for injections. Use this and then season to your preference.
1/2 cup chicken broth
2 tablespoons butter
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon black pepper, finely ground
1/2 teaspoon salt
1/4 teaspoon white pepper
Heat until butter is completely melted, then inject. After injecting I vacuum seal and let rest in the fridge for 2 to 4 hours, the at room temp for 20 minutes before putting in smoker
Cut into inch or some cubes. Wrap a half slice of bacon and skew with a tooth pick. Put them in a bowl and cover with Italian dressing for a 8 hours or more. Grill them until the bacon is browned and delicious looking. Very good this way!
There’s a reason he gave you one Denny, they’re just not very good!
Anyone who shoots one can drop it off at my house. I will clean it and eat it. I think they are delicious.
Put it in the chest freezer. Let it work its way to the bottom. In two years place it in the trash, where you probably should have before you put it in the freezer!! 
<div class=”d4p-bbt-quote-title”>Scott Stankowski wrote:</div>
I would take the breast and cut it up. Depending on how many people you are feeding. A whole breast can feed four hungry people. If you have a deep fryer, cutting them into bite size pieces and breading them is dynamite.I’ve had brined turkey breast, cut into pieces as you mentioned, and rolled in cornmeal before frying in peanut oil that was absolutely incredible.
X3! The best wild turkey I have ever had was cubed & fried. Absolutely delicious!!
I can see why ya”ll seem to say they are tough 
, either you don’t know how to deal with silver skin and tendons 
or you are just cracking yolks! 
I jest that most of you are the later, or are you on a ladder?
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