Wild Turkeys anyone?

Larro Darro · Sep 19, 2013

A few years back the folks who hunt on my land hatched off a bunch of Osceola Wild Turkey eggs. They turned about a dozen loose at Mamma's old house. For two or three years I would see them in the pastures there. I guess over time they bred with the Eastern turkeys, or were all killed off. I don't see any with their coloring anymore.

blnvette · Sep 19, 2013

Back yard turkeys yesterday

[/URL][/IMG]

2LaneCruzer · Sep 19, 2013

Isn't it marvelous? It's a thrill every time I see the turkeys...and I see them almost every day.

Boeing · Oct 19, 2013

These are great posts and photos.....
I have been a DEER hunter for decades. Never saw many Turkeys. Now, after several food plots, I see dozens of deer AND turkeys. My wife doesn't want me killing "our" deer so now I'm starting to look at the Turkeys hungrily.......hmmmm. I frequently see BOTH deer and Turkey together....better security I guess.....What is the BEST WAY to clean, butcher a turkey? Can I "field dress", then skin like a deer? I guess steaks and roasts are a bit much to ask for.....tee bones etc....
Maybe I can sneak some venison into the freezer undetected.
Suggestions to the bird cleaning? thanks

teejk · Oct 19, 2013

Most people simply breast them out. A small incision and then start peeling the meat away from the bone with a little help from a sharp knife. Same for the legs and thighs if you want them. If done properly you don't even have to gut them. There is some meat on the back but not many people I know bother with it.

Boeing · Oct 19, 2013

Teej,
So the meat is no longer on it's carcass....(skeleton) How do you suggest it be cooked?

teejk · Oct 20, 2013

Boeing said:
Teej,
So the meat is no longer on it's carcass....(skeleton) How do you suggest it be cooked?

I smoke them first. Cherry or apple mixed with hickory, NO mesquite. Smoke stops "taking" at about 135F so I finish the breasts in the oven covered with aluminum foil (you don't have any skin to protect it).

Legs and thighs are beyond tough because those critters put on a lot of miles. There the smoked meat meets a soup pot for a few hours. One leg or thigh goes a long way so freeze whatever you don't need for the next time. The legs are full of tendons and it's a bit of a bother getting the meat off. If you have a pressure cooker, it speeds the process greatly.

If you don't have a smoker, then cook however you would cook a skinless/boneless domestic turkey breast. Again, without the skin, keep it covered to avoid making shoe leather. You'll find the flavor to be a little richer and the texture a bit tougher than the mush you get in the store.

Boeing · Oct 20, 2013

Thanks for all the info TEEJ. I normally don't cook or know HOW to cook but........Wifey likes grocery stores so "a man's gotta to do what a man's gotta do......."
Look out taste buds, here it comes.
I have a brand new propane cooker up at the farm and am dying to try it. It has 3 covered burners so I'm thinking an aluminum pan half filled with ??Chicken broth?? then rotate it every 45 min. or so for....??3 hours??
Maybe a venison roast will find it's way into that cooker.....
BTW, the side burner heats my soup and coffee quite well. It's a man cave rarely visited by wifey......"I'm bored"

teejk · Oct 20, 2013

I assume you describing a gas grill? That works (in fact I haven't cooked a domestic turkey in the oven in 30 years, always on the grill). I think you will be happier if you kept the meat out the liquid though. I use racks in the pan that does have water in it. Keep it tented for most of the cooking time and at the end un tent it to get a little brown on it. Legs and thighes I would put directly on the grill. I form a small pan from foil and put it on top of the burners with soaked wood chips (I'm working with some cherry lumber now and have an entire lawn bag of cherry shavings if you need any!!!). That will impart a little smoke to the meat. Smoked turkey leg/thigh meat in a pot of soup is pretty tasty stuff.

Seasoning??? I know a lot of people that use a salt brine. I never saw the benefit and simply give the meat a rub of worcestershire sauce, seasoned salt and poultry seasoning.