Wild Turkey Dinner

[Rebel]

Well, we roasted the Tom tonight. Didn't know what to expect. I had heard from a lot of people that they were not fit to eat. That they were so tough that you couldn't eat them. Well, i have to say, that was not the case. We roasted it in a roasting bag, and it was tender and tasted fine. So, i guess i may hunt Turkeys agaim. I wasn't going to hunt them again if they weren't edible.

 

[Bob J]

Having grown up eating wild turkey (my Granddad and Dad were both avid hunters), I never understood people saying they were "dry, "tough" and all that other nonsense. And, although my Grandma would stand over a stove for hours basting 'em, my wife and I discovered "turkey" bags a few years ago. As you've discovered, they're easy to use and the turkey comes out nice and moist, juices locked in! :: Darn, now I'm getting hungry :haha:

 

[oomcurt]

Hmm...speaking of eating turkeys...why is it that eating a domestic turkey they are so dang filling? I can eat more beef or pork or chicken at a sitting than I can a turkey. By that token..is a wild turkey just as filling?

Thanking those that reply,
Curt

 

[Ron LaClair]

Roasting a wild bird is fine I've had a few that way. Next time try the breast meat on the grill. Slice the turkey breast in 1/4-1/2" slices, marinate just a few minutes in Zesty dressing and lay on a hot grill. DO NOT overcook or the meat will be dry. Just a half minute per side and get em off. Mmmmm, laripen!

I put the legs, thighs, and other parts of the bird in a crock pot. Season to your own taste. :front:

 

My mother would cook all wild dry birds: geese ,duck, sand hill and prairie chicken in honey butter and cheese cloth . I do the same with my turkey on turkey day .
Take a sheet of cheese cloth and fold it so you get 4 layers covering the bird . Now mix up 3 cubs of butter with equal amounts of honey and melt it all down . Now put the cheese cloth into the mix so it soaks up all the honey butter it can . Be sure to remember how you folded it or it will be a bear to unfold on the bird when wet. Now re cover the bird and stick it in the oven and bake .
I like to mix up a little extra honey butter to baste with about every hour or so .
Now the cheese cloth will turn brown then black , that

 

all the wild turkeys I have eaten were great! We cook'm like regular roast turkeys, basting them alot--or--you can slice off the meat in thin slices and use various Italian veal recipes, like turkey picata, turkey parmesan, turkey marsala, etc...Ummm-Ummm!

 

[musketman]

Well, we roasted the Tom tonight. Didn't know what to expect. I had heard from a lot of people that they were not fit to eat. That they were so tough that you couldn't eat them. Well, i have to say, that was not the case. We roasted it in a roasting bag, and it was tender and tasted fine. So, i guess i may hunt Turkeys agaim. I wasn't going to hunt them again if they weren't edible.

And you don't have to stuff them 'cus they ain't hollow... :crackup: :crackup: :crackup:

Does wild turkeys taste the same as store bought turkeys, or are they gamey?

 

[Slowpoke]

 

[Rebel]

It tastes like Chicken. :: :: No, really, it has a different taste than a BUTTERBALL, but it was good. It was also moist. I thought it would be real dry. Try it, you'll like it.

 

[musketman]

 

[Rebel]

You is one sick puppy. :: :: And i used #5 shot, not #4. ::

 

[Bob J]

Musketman, when I saw Slowpokes's photo, I just KNEW you would come up with something! :crackup: :crackup: :haha: :crackup:

 

[KyFlintlock]

Glad it turned out good for you, I also enjoy wild turkey. I like to cut it into thin strips and pan fry it too.

Good luck and congrats
Wess

 

[No Deer]

Got a question to anyone who has been fortunate enuf to bag a wild turkey. What do you freeze it in if you are not going to cook it right away? I have not found a freezer bag big enough and have ended up cutting them in half. would like to leave one whole and roast it sometime, but can't seem to find a big enough bag.

 

[Rebel]

Yep, we had the same problem. :: That is why we ate it the next night. Guess you could wrap it in a couple of plastic garbage bags. Maybe put it in one, then wrap that in some newspaper for insulation to keep it from freezer burning, and then put it in another bag.

 

[Bob J]

Have wrapped 'em as tight as I can in a couple layers of freezer paper. Basically wrap and tape with freezer tape, wrap some more, tape....Never do a real NEAT job but it works. :winking: Have always eaten them within 3 or 4 months, so can't say how long they keep, maybe a year?

 

[musketman]

Got a question to anyone who has been fortunate enuf to bag a wild turkey. What do you freeze it in if you are not going to cook it right away?

Perhaps you could contact your local butcher and see if they can give you a lead on who supplies the wraps the store bought turkeys?

 

[Slowpoke]

If you're going to freeze turkey or any kind of meat for that matter, rub some cooking oil on the meat. The oil will keep the meat from freezer burn. I like to do it with salmon when they have it on sale at the store. Anyway, rub your turkey with a generious amount of oil, wrap in Saran wrap, 2 or 3 times, foil, then a garbage bag. I've killed them in April and cooked them in November with no problem.

SP

 

[whiskeyjoe]

Has anyone ever tried using a brine? I've done this with both wild and domestic birds and man o'man, that's some good eatin'! Dissolve a cup of sea salt and a little brown sugar in a large pot of water. Let it cool and then throw in a handfull of garlic cloves and some thyme leaves. Set the bird in and let it soak in a cool place for a good 24 hrs. Some folks use the crisper in the bottom of their fridge. Done in the oven or on the bbq with some hickory chips and you got a whole new taste sensation! The most tender turkey that I've ever ate bar none.

 

[Slowpoke]

Using a brine is the only way to go in my book. I use one of those foam coolers that you get from the grocery store for $2. I use a cup of brown sugar, Kosher salt, 20 or so black pepper corns, and some dried thyme. In a big pot, put about a gallon of water, heat, and stir in all ingrediants till disolved. Wait till it cools, pour in cooler, add turkey, and water to cover turkey. Then fill the cooler to the top with ice, cover and let it do it's thing. Check on it every 4-6 hours and replace the ice that has melted. 24 hours later you're ready to go.

SP