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Smoked Turkey, Grilled Gobbler Kabobs
As seen on Outdoor Alabama television:
Whole wild turkey, plucked (leave skin on).
16oz. bottle of mesquite & lime marinade (or your favorite flavor).
12” section of cheese cloth
1/4 cup melted butter
Season outside of turkey to taste. Inject breast and thighs with marinade. Apply generously until all marinade is injected throughout the meat. Place turkey on smoker with the breast up. Fill the water pan in the smoker with water and place the lid on the smoker. Allow the turkey to smoke 4-6 hours at 350 degrees; 6-8 hours if cooking at lower heat. Check periodically to avoid overcooking.
Grilled Gobbler Kabobs
2 lbs. skinless wild turkey breast & thigh meat
16 oz. lemon pepper marinade.
2 Vidalia onions, quartered and separated
1 green bell pepper, cut in 2” squares
1 red bell pepper, cut in 2” squares
2 tomatoes, firm and barely ripened.
8 oz. package button mushrooms, capped
To marinate: slice turkey meat into 1-2” squares and place in large pan. Pour entire contents of marinade into pan and thoroughly mix into meat. Cover and place in refrigerator for 8 hours, stir at least once after four hours.
To cook: alternately thread peppers, tomato, meat, onion and mushrooms onto skewers. Season to taste if needed. Place skewers onto preheated grill surface and cook at medium heat for 6-8 minutes, turning as needed to cook meat completely and to give golden, crisp texture to vegetables.