I brined (per the brine recipe on morton kosher salt box) and then smoked my boys breast filets, then sliced thin. Made great sandwiches. The thin ends dried out, I'll treat them different next time.
The legs and thighs I slow cooked in beef stock (what we had on hand) for 12 hours, meat pulled off bone with zero effort. Going to use that for turkey and noodles, turkey pot pie, turkey salad sandwiches.
more details and pics in the food forum-
https://www.24hourcampfire.com/ubbt...4/smoked-wild-turkey-breast#Post15967984
