Hunting Washington Forum

Other Hunting => Turkey Hunting => Topic started by: hunter105 on March 02, 2014, 07:24:19 PM

Title: Good Eatin'
Post by: hunter105 on March 02, 2014, 07:24:19 PM: 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.
Title: Re: Good Eatin'
Post by: BOWHUNTER45 on March 02, 2014, 07:29:34 PM: Cooking bag works great ... :tup:
Title: Re: Good Eatin'
Post by: kevinlisa06 on March 02, 2014, 09:37:34 PM: 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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Title: Re: Good Eatin'
Post by: turkeydancer on March 03, 2014, 06:46:44 AM: Just a suggestion that you can always inject 1 - 2 ounces of marinade per pound even for baking to keep it moist.
:tup:
Title: Re: Good Eatin'
Post by: packmule on March 03, 2014, 08:12:09 AM: 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.
Title: Re: Good Eatin'
Post by: rittem1 on March 03, 2014, 09:34:07 AM: I've brined store bought, has anyone tried brining a wild gobbler?
Title: Re: Good Eatin'
Post by: Evil_EdwardO on March 03, 2014, 10:04:33 AM: Quote from: rittem1 on March 03, 2014, 09:34:07 AM
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.
Title: Re: Good Eatin'
Post by: jackmaster on March 03, 2014, 10:13:40 AM: deep fried is the best and it keeps all the juices in there, the breast will actually be moist :tup: and you can inject whatever marinades you like..... is very dangerous though, very dangerous, so be careful if you go this route :tup:
Title: Re: Good Eatin'
Post by: turkeydancer on March 03, 2014, 12:20:23 PM: 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).
Title: Re: Good Eatin'
Post by: oneshot12 on March 03, 2014, 02:01:51 PM: :tup: buddies wife used apple and maple smoked bacon on the birds we got this past fall. :drool: wow couldn't believe the smells for the oven and what nice flavor too!! just about fell off the bone very moist
Title: Re: Good Eatin'
Post by: Fishnfowler on March 04, 2014, 12:07:24 AM: 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.