Good Eatin'

[hunter105]

Well I cooked my first wild turkey tonight, did I mention it was my first turkey I ever shot?  Used an oven bag because I skinned it.  Over cooked it a little so the breast was a little dry.  But man it sure tasted good.  I already have plans for cooking my next turkey, debone the breast prior to cooking. 

Come on turkey season, can't wait.

[BOWHUNTER45]

Cooking bag works great ...

[kevinlisa06]

We normally breast them out and roast them then for the legs n thighs we do turkey noodle soup. Unless of course we are going to deep fry it then we pluck em.


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[turkeydancer]

Just a suggestion that you can always inject 1 - 2 ounces of marinade per pound even for baking to keep it moist.
 

[packmule]

Also, peel and core 1 apple and put that into the cavity when you're baking one in those bags.  Helps keep the meat moist and adds flavor.

[rittem1]

I've brined store bought, has anyone tried brining a wild gobbler?

[Evil_EdwardO]

I've brined store bought, has anyone tried brining a wild gobbler?

The turkey I shot last year, one breast I did with no brining and it was dry as hell. The second breast, I brined and it was fantastic! I put it in the brine the night before.

[jackmaster]

deep fried is the best and it keeps all the juices in there, the breast will actually be moist and you can inject whatever marinades you like..... is very dangerous though, very dangerous, so be careful if you go this route

[turkeydancer]

Agree with the deep frying (best turkey you can have and I have some instructions on how to do it safely ... if anyones interested pm me with you home e-mail address.   Another neat thing is that you can actually marinate 1/2 with one marinade and the other 1/2 half with a different marinade ... gives two different flavors .... suggest using different plates for the different marinaded halves.

Another way to keep it moist is to wrap bacon (toothpick as necessary).

[oneshot12]

   buddies wife used apple and maple smoked bacon  on the birds we got this past fall.  wow couldn't believe the smells for the oven and what nice flavor too!! just about fell off the bone very moist 

[Fishnfowler]

Brine the bird and roast, but pay attention to temps and it will be as moist, tender, and flavorful as any store bought bird.  We add oranges and cloves to the brine solution, ooo la la. 

FWIW, I brine and roast whole my fall birds, but my spring birds get parted out.  The fat layer on a fall bird has to be seen to be believed.