Hunting Forum

I'm interested in trying turkey hunting. I've been a couple times with a friend but never killed anything. It looks like a lot of fun, and everyone I know who does it likes it better than anything else they hunt. But my concern is this....... Everyone I know who hunts them tells me that the bird ain't fit to eat. They ALL tell me that. Do all you guys have ways of making them taste good? Are my friends just cooking them wrong? I want to hunt them but everyone tells me I'm better off to keep the spurs and the beard, and throw the meat away. If I don't want to eat him, I'd just as soon let him live. What do you guys think?

I'm not a turkey hunter but a friend is and he says the only part worth keeping is the breast. He's made that for us and it was pretty good. I think like most wild game, it tends to be dryer than it's domesticated relatives but we enjoyed it. I know he just's skins them and then breasts 'em

I just eat the breast meat. Haven't tried legs, wings, etc. Hear those parts are tough, but not inedible. I usually just grill the breast meat, sometimes marinate it. Add a couple of strips of bacon on top to help flavor, moisture...The meat tastes just fine.

Our society has spoiled us on GMO, penned up turkeys that are tender as all get out. Wild turkeys are a slight bit tough, forget the legs. I marinade and smoke them to get the best out of them.

I breast them out, and then diagonally slice the meat into about 1/2" strips, and deep fry 'em, or wrap the split breast in bacon and grill 'em. The legs, thighs, and wing meat can be ground up and made into burger or sausage.

I breast them out also. Try soaking the breast in saltwater for about 48 hours. Then marinade and place on smoker.

I cut the breast into strips and fry.  I make soup with the rest of the bird.

 

Guess I have been lucky and have only shot the good tasting variety. I usually only keep the breast as others have said. The trick is to not overcook it. Last year while eating lunch at a BBQ joint, we struck up a conversation with the smoke master. One thing led to another and the next thing I knew we gave him two of the birds we had taken and he smoked the breasts up for us. That was absolutely to die for. We made turkey sandwiches, turkey salad, turkey fajitas, etc. etc. Don't overcook it and I bet you will like it.

jack

iteston, I believe those "other" guys were lying to you. Just look at all the posts that relate to some fantastic eating! And like GLW stated, we seem to have gotten spoiled on butterballs. Wild turkey is some of the best eat'n out there. Most wild game is. I like to fix mine on the grill. Marinated, bbq sauce of some type, shishkbob style, etc. Just have to try some different recipes you like. Do like Mikey does. "Try it. You'll like it!"

Leslie, If you are expecting to taste the texture & flavor of a butterball you will be disappointed. I eat wild turkey as much as the opportunity presents itself! It has a texture more closely resembling a crockpot cooked pork chop which I think may have turned your friends off on the idea of eating turkey from the wild, or they tried the legs (which as you can guess from a bird that size that spends its life running) which are tough and loaded with ligaments and connective tissues. I soak my turkey breast for 24 hours in a salt brine to help keep it from drying out during the cooking process. I then prefer mine injected with apple juice, and slow grilled/smoked on indirect heat using apple wood chips for smoking. Delicious... if you expect the right thing or have an open mind going in.

If something wasn't worth eating I wouldn't hunt it to start with, aside from Yotes and such that is, Methinks they tell you that so if you get one you will give it to them, what say you all. LOL.

My family loves wild turkey. I hunt four states so we eat 7-8 turkeys annually. I can't remember the last time we eat domestic turkey. I always pick the feathers off so I have the skin on and one way we do is put whole turkey in a oven bag, spice it up to your liking, add  chicken stock, chopped onions, and garlic, put thermoter in breast and roast at 275 degrees til body hits 165/170 degree. Use juices to make gravey and slice breast meat and enjoy legs too. Another way is I take Sawzaw and split turkey in half and then smoke half turkey in my water smoker. Half a turkey only takes about 1 hr 45 mins and its very juicy. I again put onions and garlic along with olive oil on the meat while smoking.

Always prepare wild game meat on low heat otherwise you may get drying out effect. The only exception here is steaks which need high heat to sear in the juices

Thanks everybody! I knew you guys would have some good answers. Now I just got to get one and we'll try him out. Thanks again and happy hunting!

If you need a place to get one, I have about 300+ to pick from.

Wild turkey meat is very tasty, but an old bird can be tough. I skin the older ones and cut the meat into 1/2" cubes. Then my better half cooks those in stews and casseroles. Makes all the difference. The leg meat is the tastiest, but also the hardest to cut up.

Smoked wild turkey breast is awesome! I like to soak mine in a maple brine overnight and baste with maple syrup, while smoking with apple wood.

I cut up all the leg, thigh, and wing meat and make a batch of Onion Turkey Sausage, a recipe I found in the North American Hunter magazine several years ago.

Here is the recipe:


Onion Turkey Sausage

3 lbs wild turkey meat from legs and thighs (this is about the amount you get from one turkey)
2 lbs pork butt
3 T salt
1/2 tsp nutmeg
1 T sugar
1 T cracked black peppercorns
1 tsp marjoram
1 T onion powder
1/2 tsp garlic powder
1/4 C chopped onion
1/4 C white wine

Chop onions. Saute, and let cool. Chill utensils and grinder attachments. Combine dry ingredients. Cube turkey meat and pork, and sprinkle with dry ingredients. Add chilled onions and wine, toss. Grind mixture through coarse grinder plate, then grind again through medium or fine plate, depending on your preference.

This is good made into patties and fried or grilled. It is also good stuffed into medium hog casings to make rings or links, then smoked with apple wood chips.

Slaymaker,

Just curious, what is maple brine? Probably more accurate how do you make it? Your recipe sounds delicious.

This is a recipe I got in booklet that came with a smoker I bought years ago.

1/2 C salt
1/3 C brown sugar
1 tsp maple syrup (although I usually put in a little more...)
1 tsp onion powder
1 tsp celery salt
1 bay leaf, crushed
1 C dry white wine
1 T pepper
3 C water

Mix brine and pour over turkey breast (I usually bone it out first) and let soak in it for 12 hours. I usually use a large plastic bag to brine in. You can squeeze out all the air, and shake or turn to get more even brining. Rinse and air dry. Preheat smoker to 160 degrees. Place turkey on rack and smoke for 3 to 3 1/2 hours using your choice of hickory, cherry, or apple wood chips. Remove from smoker and bake in 300 degree oven for 15 minutes per pound, basting often with maple syrup.

I think it tastes best sliced real thin. I've gotten rave reviews on it.

You can go to the Game Cooking section (from last May) to see photos of the finished product.

Slaymaker,

Thanks, just reading your recipe got my mouth watering for a taste of that turkey meat.