Da bird...how much

[oosik]

If I want a turkey - I go out on my property and shoot a wild one. I found out that the "wild" ones have to be cooked quite a bit longer or you need a chain saw to carve them. Otherwise, they don't come any fresher. In the last 10-15 years this area has become overrun with the dam birds.

 

[k0ua]

If I want a turkey - I go out on my property and shoot a wild one. I found out that the "wild" ones have to be cooked quite a bit longer or you need a chain saw to carve them. Otherwise, they don't come any fresher. In the last 10-15 years this area has become overrun with the dam birds.

Wild turkeys do taste different than the butterball. I think they taste better.

 

[2LaneCruzer]

Wild turkeys do taste different than the butterball. I think they taste better.

I don't what they eat there, but we had wild turkey once. It was gamy as all get out; much prefer a Butterball.

 

[2LaneCruzer]

Redundant post

 

[Retiredguy2]

Have seen hundreds of the wild birds around here but am too d*** lazy to take a shot at them...and too cheap to buy one. Still...have always wondered what they must taste like. Thanks for sharing your story, 2LaneCruzer.

 

[quicksandfarmer]

I really have my doubts about this statement. I recall my Mom getting up at 2:00 in the morning on Thanksgiving in order to get the turkey in the oven in enough time for it to be done for dinner. And under no circumstances would she buy a Tom turkey, because it was just too tough and took too long to cook. This was back in the 50's, and I'm pretty sure these were the "heritage" turkeys. I know the local farmers flocks looked essentially like wild turkeys.

I had a pasture-raised Narragansett last year for Thanksgiving. It cooked very quickly, if we hadn't used a meat thermometer it would have overcooked. It was very different from a Butterball. Almost no breast meat, it was mostly dark meat. The meat was much more flavorful than a Butterball, very tender and juicy and a much stronger flavor. Delicious. We're having another one this year.

It was less than six months old, birds get tough when they're older. It wasn't super huge either, probably closer to ten pounds than 20.

It was more expensive than a supermarket turkey -- they practically give them away -- but not extravagant. I think we paid around $5/pound which is less than we'd pay for a prime cut of beef or fish. For a holiday meal it was worth it.

What I have to take with a grain of salt is the claim that farmers are getting $200 for turkeys.

 

[oosik]

Well - I shot one about 5-6 years ago. It took 1 1/2 times longer than a store bought bird to cook, the meat was very dark - like a grouse. It sure didn't have the fat on it like a store bought bird - I liked the way it tasted, the wife --------- it was a little strong for her. We cooked it in the oven. Now, I find, most folks around here cook them in those large deep fat friers. Supposedly, it cooks faster and the bird tastes a lot better.

 

[DFB]

I had a pasture-raised Narragansett last year for Thanksgiving. It cooked very quickly, if we hadn't used a meat thermometer it would have overcooked. It was very different from a Butterball. Almost no breast meat, it was mostly dark meat. The meat was much more flavorful than a Butterball, very tender and juicy and a much stronger flavor. Delicious. We're having another one this year.

It was less than six months old, birds get tough when they're older. It wasn't super huge either, probably closer to ten pounds than 20.

It was more expensive than a supermarket turkey -- they practically give them away -- but not extravagant. I think we paid around $5/pound which is less than we'd pay for a prime cut of beef or fish. For a holiday meal it was worth it.

What I have to take with a grain of salt is the claim that farmers are getting $200 for turkeys.

A local farm here does pasture raised non gmo fed turkeys. Sold out for this season @ $4.45lb

 

[Retiredguy2]

Well - I shot one about 5-6 years ago. It took 1 1/2 times longer than a store bought bird to cook, the meat was very dark - like a grouse. It sure didn't have the fat on it like a store bought bird - I liked the way it tasted, the wife --------- it was a little strong for her. We cooked it in the oven. Now, I find, most folks around here cook them in those large deep fat friers. Supposedly, it cooks faster and the bird tastes a lot better.

ANYTHING deep fried will taste better....:laughing:

 

[MossRoad]

59 cent/# publix turkey for me.

Us too, only Meijer's. 16# bird was $9.44.

I'll flour a cooking bag, lay in some celery, carrots and sliced onion. Stick the bird in the bag. Rub some vegetable oil on it. Shove a half stick of butter up its.... cavity. Close the bag. Poke some holes. Stick a thermometer in it. Throw it in the over at 350 and 2.5-3 hours later it will be done, falling off the bone, juicy. :licking: