| Author |
Message |
vabirdhunter
| | Posted on Thursday, June 06, 2002 - 9:48 am: | |
Mornin, I'm wondering if I could gets some good advise on how to cook this bird I got. I cooked half the brest the other night and boy was it tuff. Closer to jerky you could say. Now I can cook,and alway have. But this was very disapointing.I cooked it on 300 for about a hour , maybe a little longer. What did I do wrong?
Please help me salvage the other half. |
GN
| | Posted on Thursday, June 06, 2002 - 11:10 am: | |
I would wrap the half breast up in a oblong ball (like a pork roast) with cotton twine and smoke it on a smoker with an internal meat thremometre unitl it gets to 155-160 degrees and then take it off immediately. Should be exceelent, particularly if eaten while warm from smoking...alternative is too put it in a browning bag(plastic like cooking bas) and cook like the instructions on the bag say for cooking time for a very small trukey breast....put in some salt pepper and light seasoning (like lemon peeper) ...problem most peopel run in to when trying to cook turkey is that that forget there is no fat on there and cook them too long and they dry out....also imporant to slice the bird /breast longways to the breast and slice it thin...2 cents |
Kinzua Beards
| | Posted on Thursday, June 06, 2002 - 11:50 am: | |
Take the breast and wrap it up like GN says, Inject it with a cajun injector and some marinade (your choice)season it, put it in the crock pot with a little water. Do this in the morning set crock pot on low and go to work, when you get home it will be ready. Use the leftovers, if there are any, to make turkey salad for sandwiches. |
GN
| | Posted on Thursday, June 06, 2002 - 12:05 pm: | |
A footnote...with the utmost respect for every person's tastes and palate, in my opinion, wild turkey is about the sweetest wild game meat there is ,if cooked by itself with just the lightest bit of salt and pepper seasoning...it is a taste that is very very delicate and very good, again in my opinion. I personally would not inject a wild bird with marinade etc(sort of like to me that it violates the taste that I have tried to describe)..now light smoking does violate the pure turkey taste and I have advocated light smoking with wood chip flavoring etc...so I may be speaking out of both sides of my mouth...but I would say it does not overwhelm the wild turkey flavor to the point that you might get to if you are injecting a lot of marinades in to the bird(ie, the marinade will be the taste you will get , not he turkey itself)so to some extent you might as well be cooking a tame turkey as far as taste differential is concerned(again, with all repect to other posters)...if I am not mistaken, you said this is your first bird... I am sure there will be others to try these variations on...good luck. |
HODY
| | Posted on Thursday, June 06, 2002 - 12:08 pm: | |
Also go back and look at the post on Recipes. There are several that you can try. Wrapping it in Bacon works great too. It sounds like you may have overcooked it though. If you have an injector as KB said that will also work great. |
TP
| | Posted on Thursday, June 06, 2002 - 7:47 pm: | |
All of the above sound good. If you're into simple....slice across the grain into thin steaks, roll in flour and fry in skillet. Salt and pepper to taste. Hard to beat in my opinion. And don't forget to make some gravy in the pan when you're done. Don't get discouraged with the first attempt. Wild turkey breast is absolutely a delicacy. It should not have been tough. You'll get it right. |
Dale
| | Posted on Monday, June 10, 2002 - 8:58 pm: | |
Here's one that I got from a fellow at work and it works equally well on domestic or wild birds, whole or breasted. Cover the bird in poultry seasoning. Crack some fresh black pepper on some wax paper, the rougher the cracks the better. Now roll the bird/breast in the cracked peppercorns. I have found that by using wax paper, I can press the peppercorns into the meat alittle. Then, in a large crockpot, make enough gravy to cover the bird/breast and place bird/breast in crockpot with gravy. I simply use packaged gravy. I have a large crockpot so I use about 8 packages of turkey gravy. Simply cook the bird on low 12 hours or high for 6 hours, less if its just the breast. The turkey will come out moist and full of flavor. I have found that this works best with breast left on the bone if you want to slice the bird when done. If you overcook the bird, it will simply just fall apart in the gravy. It will still taste the same and the next round you can simply adjust your cook time. Enjoy. |
vabirdhunter
| | Posted on Friday, July 12, 2002 - 2:48 pm: | |
WOW! What a difference this time. Thanks guys for the input on cookin the brest. I let the brest marinate in milk and eggs for about 24 hrs cut into strips and deep fried it in peanut oil for about 1 or 2 minute and man was it great. It almost tasted like veal to me. Thanks Again
Tim
I will be at the sportsman show in Aug. hope to meet some of yall there. |
|