7-24 SS Turkey Prep

  As  though hunting for wild turkeys isn’t fun enough, how about this suggestion. Learn how to cook your capture and  Jolynn Dausey from the Medford, Oregon Sportsman’s Warehouse store  sells deep fryers and smokers. But that’s not all. Does she ever have some great suggestions.  First, if you’re going to deep fry: “If you inject it with marinade deep into the breast muscle and/or the legs, use a 4 ounce jar, injected everywhere, then deep fry it. We have Cajun injector marinades, there is butter garlic, roasted garlic, honey bacon barbecue, creole butter, creole garlic, jalapeno butter, all kinds of marinades. Now let’s talk about smoking your turkey. I brine it in a quart of orange juice, a quart of apple juice, a cup of brown sugar and a half a cup of salt. Heat up all of those ingredients so they dissolve then you let it cool. Then you sit the turkey in there,  still it with cold water just enough to cover it, cover it up and put it in the refrigerator overnight. Then take it out, pat it all dry and put it in the smoker.