Wild turkey breast for a friend

[TMB]

A guy at work asked me if I wanted to cook wild turkey breast for him and i said yes 

Here is the start of the thread, more to come   




Going to use this as part of the brine

[hikerman]

Wild gobblers are tasty but they can be tough.
Looks like you are off to a good start Tommy! 
Watching this one.....

[Pam Gould]

Oh Yeah..Gentleman Jim.. Pam  GO BUCKS  .☆´¯`•.¸¸. ི♥ྀ.

[MoHuka]

A friend of mine had a couple of wild turkeys he wanted to fix for his folks visiting from Lebanon and he could not figure out how to cook the skinless breasts without drying.  I offered by Anova SV which he took me up on and said it was fantastic.  Tender and moist..

[sliding_billy]

You had me at turkey. 

[muebe]

Yes Tommy! Time to wow him with it cooked Sous Vide then finished in the SRG

Get your controller ordered

[TMB]

Sorry took so long but I wanted the brine to really soak in.   Pulled at 160 IT

So here is the end result.  Wild  turkey breast in the BEESR with 2 hrs worth of smoke



Here it is after resting for 20 mins.  Going to let Jay slice it up Monday night

[drholly]

Ohhhhh Boyyyyy that looks good. Looking forward to the slices...

[Las Vegan Cajun]

Looks good, looking forward to seeing it sliced.

[muebe]

Looks great Tommy!

[Smokin Don]

looks good to me Tommy!!! I have never had wild turkey. Don

[TMB]

Thanks guys, looking forward to giving Jay directions on how to glaze with the bourbon glaze and reheat.  I want pictures but I didn't want to slice it, I wanted Jay to do it   

[ACW3]

The last time I had a wild turkey breast cooked on a spit over a fire pit was probably 40 years ago.  It was in deer camp.  The temperature was about 15 degrees.  A bottle of Wild Turkey was being passed around to keep our anti-freeze levels up.  The meat was really dry, as I recall.  No brining or SV. 

YOURS looks really good, Tommy.  I think you could cook a bumper from a 57 Chevy on your SRG and make it taste good!!


Art

[TMB]

The last time I had a wild turkey breast cooked on a spit over a fire pit was probably 40 years ago.  It was in deer camp.  The temperature was about 15 degrees.  A bottle of Wild Turkey was being passed around to keep our anti-freeze levels up.  The meat was really dry, as I recall.  No brining or SV. 

YOURS looks really good, Tommy.  I think you could cook a bumper from a 57 Chevy on your SRG and make it taste good!!


Art

  Don't know if I'd go that far.    Told Jay how to re-heat the breast and he will glaze with the bourbon glaze so pictures should be sent to me tonight or Tues.   He really loved the bourbon glaze and wanted the recipe.     

[TMB]

Well Jay had turkey last night and took some pictures for me

Now, the pictures are not the best but Jay has never taken food porn pictures before so you will just have to look at them as cheap food porn

Jay said that the turkey was very good and he couldn't tell it was a wild turkey no bad gamey taste.   He did say it was a tad dry BUT for wild turkey it was the best he ever had.   He said dry would be a bad way to describe the meat, more like day old from sitting is a better way to say it.

So, here is the turkey cut up with bourbon glaze on it 

Here is the glaze ..       2 cups bourbon (I use cheap stuff) but Jay bought Jim Beam
                                  3/4 cup brown sugar
                                  1/4 cup white sugar
                                  1 tsp  liquid smoke
                                  one good pinch of sea salt
                                  1 cup cola (I used Coke)
                                   Then mix arrowroot to thicken