BBQ Wild Turkey

[gulicemo]

Room mate shot a nice Tom this weekend. Shot a little low, but close enough for ranch work.

Plucked



Butchered in Halves



Brine. 2 cups salt to every 1 cup brown sugar dissolved in 1 Gallon water. I tripled this for the whole bird. Brine for at least 24 hours. I did this in a 5 gallon bucket with a lid.



BBQ/ smoke. About 1.5 hours.



Tender Vittles.

 

[bbrown]

My mouth is watering....
I hope to get a shot this weekend and I will have to give a try.

 

[unm1136]

Beautiful. Going out next weekend with two tags to a watering hole where I have patterned three different flocks.

pat

 

[Becca]

This looks awesome! I am jealous we have a real lack of turkeys up here!

 

[Art Vandeley]

Looks great, I'm hoping to punch my MT tag Thursday morning.

 

[Jason Snyder]

what temp did you grill it at?

 

[gulicemo]

Couldn't tell you... I was searching for my thermometer for about an hour and a half, couldn't find it. I started it out hot, probably 425+ and put the bird right over the coals/wood. Once it had good sear marks, I moved the bird to the opposite side of the grill and shut down the vents to build smoke. I kept rotating the bird to try and get it evenly cooked. As the fire got cooler, the smoke would lessen so I would briefly open the BBQ to catch the wood on fire, then shut her down again.

Used the force. When I felt it was done, pulled it off and wrapped it foil, let it rest for 10 minutes and then carved it up. Turned out killer.

 

[gulicemo]

Almond wood by the way. We have an abundance of Almond in Northern CA, and it produces a great smokey flavor. Fairly mild and not too sweet in my opinion.