I have never done one so looking for some input and advice

]]>https://waltonsdev.nodebb.com/topic/1324/whole-smoked-wild-turkeyRSS for NodeThu, 10 Sep 2026 21:03:13 GMTWed, 15 May 2019 16:02:16 GMT60Jonathon Thanks for the info.I plan on doing this on memorial day so we will see how it turns out.

]]>https://waltonsdev.nodebb.com/post/5526https://waltonsdev.nodebb.com/post/5526Thu, 16 May 2019 15:59:52 GMTJoe Hell I also like smoking beer can chicken

]]>https://waltonsdev.nodebb.com/post/5521https://waltonsdev.nodebb.com/post/5521Wed, 15 May 2019 20:57:56 GMTcraigrice when it comes to whole chicken and even steaks I will ‘dry’ overnight in the fridge on a wire rack to get that pellicle. It makes for crispy skin and juicy meat!

]]>https://waltonsdev.nodebb.com/post/5520https://waltonsdev.nodebb.com/post/5520Wed, 15 May 2019 20:55:04 GMTRON PARRISH I have never smoked a wild turkey and Walton’s advice is sound with that said I have smoked a turkey using a dry brine recipe that I had as per directions rub brine on, wrap bird in plastic wrap and place in fridge over night then rinse ,do not par dry, and let sit at room room temp till a pellicle/glaze forms on the bird then I smoked it for 2 hrs. then placed in oven to finish cooking with good results it was a big hit with the family

]]>https://waltonsdev.nodebb.com/post/5519https://waltonsdev.nodebb.com/post/5519Wed, 15 May 2019 20:05:49 GMTRON PARRISH There is some good information from both Austin and Parksider here https://meatgistics.waltonsinc.com/topic/219/cured-and-smoked-turkey If you are going to inject it I would consider adding some cold phosphate, or choosing a seasoning that already has that as an ingredient to help keep it nice and moist!

]]>https://waltonsdev.nodebb.com/post/5518https://waltonsdev.nodebb.com/post/5518Wed, 15 May 2019 19:10:11 GMT