Like other wild game, wild turkey usually requires some time soaking in either water with vinegar, or with salt, to take much of the blood out of the meat. Some people living in more rural areas are more used to eating fresh meat, blood and all and don't mind the taste as is.
The rest of us, who usually eat meat that comes out of a store wrapped in plastic, are more adjusted to eating bloodless meat, because of the way slaughterhouses bleed animals as soon as they are killed. We don't do that with game taken in the field, and much of the blood congeals in the blood vessels.
If you will soak the turkey- I bone the meat out because I don't like storing bones-- in salt water for an hour, then soak it in clean water for another hour to get the salt out of the meat, wild turkey begins to lose its " bloody" taste, and tastes more like the turkey we buy in the frozen food section of the local IGA.
As far as making Turkey tasty, it depends on what you do to flavor it. One of the more interesting ways to cook Turkey is to deep fry it. Or you can roast it standing the carcass( bones and all) over an open can of beer, in your BBQ. The beer helps to tenderize the turkey, keeps the meat moist, and flavors the meat well.
If you check the recipes here on this site, there are a couple of great ones there that will give you ideas about how to cook wild game.
Because wild turkey, in particular, is a lot short on fat, I put a swath of cheesecloth over the top of the breast meat, and then baste the meat with flavored butter( wine works great- your favorite, of course!), so that the cheesecloth keeps the butter and flavors on the breast, and keeps the breast meat moist.
I have made Roast turkey using coarse stuffing, that included several fruits, like oranges, limes, apples, pineapple, cranberries, to sweeten the meat, along with some of the more traditional spices like garlic, salt, pepper, onions, mushrooms, bread, butter, etc.
The secret to cooking wild game is to NOT OVERCOOK it. Use moist cooking methods to keep the meat tender.
