Again it is spring and wild turkey season has arrived in northern New York. Once again, my colleague from work gave me two fresh wild turkey breasts from his hunting ground near Rodman, NY. This time I decided to test whether the moist condition of the meat was due to the marinade I used last year or the kamado set up to cook over water.
I smoked them over lump charcoal with apple wood soaked for an hour in water. The breasts were thin so I shot for a little lower temp about 289 F.
Apple chunks on.
The water pan in place.
Pieces of turkey on the grill: breast and tenderloins,
Smoking underway.
The smoke is sweet and moist.
The finished product on the grill. Done in 65 minutes to an internal temperature of 165 F.
Sweet and moist wild turkey on the plate with pasta salad and tomatoes.
The answer to the question posed last year: it wasn't the marinade; it is the kamado and
smoking indirectly over water.
