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I know. Season is still 5 or six weeks away. The hard winters we had two and three years ago really put a hurt on our local flocks. I'm glad to see numbers are back up.
Gobbler
We have good, healthy flocks in N.M.
It is probably a cooking methodology we use, but I have never had wild turkey that was " good ".
Anybody know the " secret"?
Mescalero wrote:We have good, healthy flocks in N.M.
It is probably a cooking methodology we use, but I have never had wild turkey that was " good ".
Anybody know the " secret"?
Are you kidding, wild turkey is much better than domestic. They aren't pumped full of water like store bought turkeys, maybe you are drying them out. It is a good idea to cook them slowly and add as much moisture with butter and oil to help prevent drying. Something else, you can always fillet the breast and cook it like a turkey breast you would get in a store. The cooking "bone in" can cause the meat to pull on the bones, where boning the breast out and marinating and baking or smoking will be a delight.
I seem to be seeing more and more wild turkey every where I go. I drive on some roads on purpose while I'm moving my goods because I know I'll have a better chance of seeing wildlife. A few weeks ago on one 30 mile stretch of road I saw 4 flocks totaling 32 birds.
If you're gonna be stupid ya gotta be tough-
Isiah 55:8&9
It's easier to fool people than it is to convince them they have been fooled.
Gobblerforge wrote:That's my 25 yard target.
Gobbler
As a kid I spent lots of time in the woods around Cambridge, Oh.......Never saw a turkey...were they re-introduced?
Big time. They started back in the sixties down in Vinton county and worked hard and long for two decades at it until the flocks were established. They also found that Ohio had a wonderful mix of winters that weren't usually too hard, summers weren't too hot and dry lots of old farms gone fallow and predators weren't out of control. To the point that by the mid eighties, the ODNR was doing capture and release with great success with our own birds. No more out of state birds. Your old stompping ground is now a hot bed of healthy flocks and ample hunting opportunities.
Gobbler
We have a 100-yard range behind our house, and it is basically an island of grass and clover in the woods. After we built the 'gazebo' kind of thing to cover the shooting bench, it occurred to me that it was essentially a large deer-stand.
I have gotten several deer there over the years.
Doctors for Sensible Gun Laws "first do no harm" - gun control LAWS lead to far more deaths than 'easy access' ever could.
AJMD429 wrote:We have a 100-yard range behind our house, and it is basically an island of grass and clover in the woods. After we built the 'gazebo' kind of thing to cover the shooting bench, it occurred to me that it was essentially a large deer-stand.
I have gotten several deer there over the years.
Rule number one to be a successful hunter, put yourself in a position to see game.
Gobbler
Mescalero wrote:We have good, healthy flocks in N.M.
It is probably a cooking methodology we use, but I have never had wild turkey that was " good ".
Anybody know the " secret"?
Here in the islands especially Hawai'i (Big Island), Maui, Moloka'i, and Lana'i we are choked with turkeys the Rio Grande variety but hardly anyone hunts then because most people here don't know how to cook wild turkey properly. You always hear "too dry, too tough". I never hunted turkey seriously but would LOVE to try.
Illegitimus Non Carborundum Akā, ʻo ka poʻe hilinaʻi aku iā Iēhova, e ulu hou nō ko lākou ikaika;
E piʻi ʻēheu aku nō lākou i luna, e like me nā ʻaito;
E holo nō lākou, ʻaʻole hoʻi e māloʻeloʻe,
E hele mua nō lākou, ʻaʻole hoʻi e maʻule.
`Isaia 40:31
I suggest using some of the Cajun Injector brand creole butter marinade and some decent sherry wine. Roast it just like you would a regular turkey and enjoy it. It won't have as much white meat, but it is really good this way. Don't use cooking sherry as it has too much salt in it. The sherry softens the meat and the Cajun Injector keeps it moist.
D. Brian Casady
Quid Llatine Dictum Sit, Altum Viditur.
Advanced is being able to do the basics while your leg is on fire---Bill Jeans
Don't ever take a fence down until you know why it was put up---Robert Frost
Most locals here that do hunt turkeys usually cook them in a pressure cooker to tenderize them.
Illegitimus Non Carborundum Akā, ʻo ka poʻe hilinaʻi aku iā Iēhova, e ulu hou nō ko lākou ikaika;
E piʻi ʻēheu aku nō lākou i luna, e like me nā ʻaito;
E holo nō lākou, ʻaʻole hoʻi e māloʻeloʻe,
E hele mua nō lākou, ʻaʻole hoʻi e maʻule.
`Isaia 40:31
I need to pull my Christmas turkey out of the freezer and do it up now ! (I didnt use it then - long story ) I dont need to have a holiday to enjoy some good, nutritious bird !
Yep, pressure cooker is the key to all tough meat.
You can cook it till when you pull on a bone to lift
the meat up as in a leg, the meat will fall off.
Just put the proper spices in the water that you like
and dont worry about the appearance of a big bird
on a platter, simply pull and slice all the meat and
arrange nicely on a platter with decoration.
BTW, same goes for tough cuts of deer. I actually
cook whole turkey and large deer roasts in a pressure
canner as they are larger than the pressure cookers.
Presto Canner 22 qt for $59 on sale during holidays
from Amazon.
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