Is it necessary to age wild turkeys

[scotrobe]

Wondering what you all do. Do you age your wild turkeys? I’m new to this (only been hunting 2 years) and so far I haven’t been doing so. The birds I’ve been cooking have all been tough and I’m wondering if it’s because I’m not aging them.


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[jackelope]

My gut says they're tough because they're wild turkeys. They're all muscle because they use their muscles, unlike the butterballs.

[Dan-o]

I don't know of any way to make wild turkey not tough.........   or anywhere near tender.

Even jakes are tough and stringy, in my experience.

They sure aren't anything like Butterballs......   But they are fun to hunt.

we've taken to making turkey jerky, as it's the best use we can come up with for them.

[scotrobe]

Thanks. I keep reading posts online (e.g., Rinella, Haugen and others) saying, when cooked right, wild turkey breast meat is tender. I saw another post in this forum where someone marinated in soy and brown sugar then smoked it and it came out tender. So, it seems possible. I just haven’t been able to do it. Maybe I just suck as a cook. :-)


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[jackelope]

Deep fry it maybe?
Moisture is the key I'd say.
@merkaba93  ?

[scotrobe]

Deep fry it maybe?
Moisture is the key I'd say.
@merkaba93  ?

Not a bad idea. I’ll try it.


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[merkaba93]

Lots of people age upland birds and wild turkey. But for me it's not worth the effort.

But I'd brine the bird first...here is my recipe for turkey. I'm not saying it's healthy.

Dissolve 12 oz kosher salt and 12 oz brown sugar in 2 quarts water over med heat. Add 4 quarts cold water to a large food bin or gatorade cooler and add salt/sugar water. Add 2 onions, 1 bulb garlic, 2 sprigs rosemary, 5 sprigs thyme and about 10 black pepper corns. Add 2 lbs ice. Place turkey in cooler and brine for 5-6 hrs. Remove and let skin dry for at least 30 min. Then melt 1/2 lb of unsalted butter and add 1 tbs crushed garlic and inject into turkey meat. Create your own dry rub and rub the bird (do not use salt in this spice rub after brining the bird will be salty enough). Cook turkey for 3.5 min per pound in fryer at about 325.

[bradslam]

I don't bother trying to roast the birds like you would a store-bought turkey.  I use the meat for enchiladas, stir fry, etc.

[scotrobe]

Lots of people age upland birds and wild turkey. But for me it's not worth the effort.

But I'd brine the bird first...here is my recipe for turkey. I'm not saying it's healthy.

Dissolve 12 oz kosher salt and 12 oz brown sugar in 2 quarts water over med heat. Add 4 quarts cold water to a large food bin or gatorade cooler and add salt/sugar water. Add 2 onions, 1 bulb garlic, 2 sprigs rosemary, 5 sprigs thyme and about 10 black pepper corns. Add 2 lbs ice. Place turkey in cooler and brine for 5-6 hrs. Remove and let skin dry for at least 30 min. Then melt 1/2 lb of unsalted butter and add 1 tbs crushed garlic and inject into turkey meat. Create your own dry rub and rub the bird (do not use salt in this spice rub after brining the bird will be salty enough). Cook turkey for 3.5 min per pound in fryer at about 325.

Thanks! I don’t care if it’s healthy, btw, as long as it tastes good. :-)


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[scotrobe]

I don't bother trying to roast the birds like you would a store-bought turkey.  I use the meat for enchiladas, stir fry, etc.

I tried stir fry. It was dry and tough. I think I cooked it too long, though


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[Cab]

I've shot Toms and Jakes and there was no difference to me. make sure you brine your bird and other then the breast meat slow and low is a good way to go cooking wise.

[CedarPants]

Stuff it full of sliced apples and onions, wrap it with thick sliced bacon, and smoke it at a low temp for several hours (or bake in the oven if you don't have a smoker).  Even the dark leg meat will come out tender and tasty.

You can also combine with pork fat and make any number of different kinds of sausage.

[mburrows]

I tenderize mine big time, dip them in egg, then bread crumbs and fry them up in olive oil and finish them with seasoning of your choice and it tastes great.

[Jonathan_S]

Equal parts sugar and salt in water for a couple days.  Then I slice into steaks, tenderize and pan fry usually unbreaded.  Tastes good and barely chewy at all

[scotrobe]

These are all awesome suggestions. Thanks!

This past weekend, I threw 4 turkey legs and thighs in the grinder along with bacon and made some of the best tasting burgers I’ve ever had. Better than most beef burgers, IMO. I’ll try some of the ideas for cooking the breast meat.


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