Hunting Forum

So as I read this ....I'm munching down on a wild turkey and mayo sandwich....It's so much better than a salt injected butterball....

I don't like plucking a turkey...But I have to do at least one a year...Mr B loves roasted wild turkey...made one last night...now the carcass is simmering for soup....the meat other than the breast I sliced up for sandwiches will be chunked into the soup....I think the trick to roasting a wild bird is to freeze it first....it is moist and tender...though a bit "stringier in parts" than domestic...but with a REAL taste...that is so much better

Like most are saying I skinned it and kept the breast only. Marinated mine in a recipe I cannot find now (red wine, onion, and other stuff :-)) and it was very good.

I wish I had read hear first becuase I do like the idea of using the rest for soup or maybe noodle. Good call TGALLATY.

Like most are saying I skinned it and kept the breast only. Marinated mine in a recipe I cannot find now (red wine, onion, and other stuff :-)) and it was very good.

I wish I had read hear first becuase I do like the idea of using the rest for soup or maybe noodle. Good call TGALLATY.

As long as it doesn't get too dry the meat should be great.