Post by: scotrobe on September 08, 2018, 03:05:47 PM
Sent from my iPad using Tapatalk
Post by: jackelope on September 08, 2018, 03:07:40 PM
Post by: Dan-o on September 08, 2018, 03:14:23 PM
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.
Post by: scotrobe on September 08, 2018, 03:29:08 PM
Sent from my iPad using Tapatalk
Post by: jackelope on September 08, 2018, 03:36:52 PM
Moisture is the key I'd say.
@merkaba93 ?
Post by: scotrobe on September 08, 2018, 03:47:50 PM
Deep fry it maybe?Not a bad idea. I’ll try it.
Moisture is the key I'd say.
@merkaba93 ?
Sent from my iPad using Tapatalk
Post by: merkaba93 on September 08, 2018, 03:48:32 PM
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.
Post by: bradslam on September 08, 2018, 03:52:13 PM
Post by: scotrobe on September 08, 2018, 03:57:38 PM
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. :-)
Sent from my iPad using Tapatalk
Post by: scotrobe on September 08, 2018, 03:58:32 PM
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
Sent from my iPad using Tapatalk
Post by: Cab on September 19, 2018, 02:58:59 PM
Post by: CedarPants on September 19, 2018, 03:03:26 PM
You can also combine with pork fat and make any number of different kinds of sausage.
Post by: mburrows on September 19, 2018, 03:03:48 PM
Post by: Jonathan_S on September 19, 2018, 03:06:37 PM
Post by: scotrobe on September 19, 2018, 09:43:15 PM
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.
Sent from my iPad using Tapatalk
Post by: Eric M on September 19, 2018, 10:32:50 PM
Post by: Rainier10 on September 19, 2018, 10:33:43 PM
Post by: cem3434 on September 19, 2018, 10:36:18 PM
Post by: Big game archer on September 19, 2018, 10:56:42 PM
Iv'e found that braising the drums and thighs is a necessity in order to get them tender (sometimes it takes up to 5-6 hours)
Post by: Jonathan_S on September 20, 2018, 06:11:11 AM
Post by: 300rum on September 20, 2018, 06:18:18 AM
Post by: quadrafire on September 20, 2018, 06:28:53 AM
Post by: kevinlisa06 on October 18, 2018, 08:21:58 PM
Deep fried is great!Deep fry it maybe?Not a bad idea. I’ll try it.
Moisture is the key I'd say.
@merkaba93 ?
Sent from my iPad using Tapatalk
Sent from my iPhone using Tapatalk
Post by: lokidog on October 18, 2018, 09:21:45 PM
If you crockpot, you can just skin it, no plucking necessary, a plus. :chuckle:
Post by: chrissmith002 on October 18, 2018, 10:33:22 PM
Post by: KNOPHISH on October 19, 2018, 05:14:12 AM
I pounded out the breasts in small chunks, dipped in egg batter, coated with panko, johnnys, pepper, and fried it for a minute or two on each side. Had no leftovers.This is what I do but fillet the breasts into thin slabs, pound, batter & fry. Just like chicken fried steak, delish. I slow cook the legs then shred for sammichs, tacos. They are too stringy for much else.
Post by: northwesthunter84 on January 09, 2019, 02:51:35 PM
Post by: Dhoey07 on January 09, 2019, 02:58:02 PM
Has anybody corned and/or pastrami-ed a full turkey breast??????
Post by: Karl Blanchard on January 09, 2019, 03:13:19 PM
same. Cut the breast into 1" thick steaks then pound flat. HOT grease! As for the rest of the bird. ..I bone it out and grind it into sausage. I've tried a bunch of different ways and never found one that I'm a huge fan of. Edible but not amazing. Definitely stringyI pounded out the breasts in small chunks, dipped in egg batter, coated with panko, johnnys, pepper, and fried it for a minute or two on each side. Had no leftovers.This is what I do but fillet the breasts into thin slabs, pound, batter & fry. Just like chicken fried steak, delish. I slow cook the legs then shred for sammichs, tacos. They are too stringy for much else.
Post by: Karl Blanchard on January 09, 2019, 03:14:07 PM
I've definitely had a couple that I didn't enjoy eating:yeah: :chuckle:
Post by: Pinetar on January 09, 2019, 05:24:50 PM
Or go with RadSav's recipe below. Only thing I did different was add Original Sweet Teriyaki to the mix because I didn't have the apple sauce. Sandwiches the next day are killer!
Well, last night I made a breakthrough. The wife liked this so much she not only ate it for dinner, but had it fried for breakfast and nuked for lunch. Looks like it is going to be a winner! Wish I had taken better pictures before she wiped it out. Maybe I will make it again in the next few weeks and post some better pictures then.
The idea started when Chase Fulcher sent me a gift package of Meacham peppered bacon. I took two whole turkeys and ground all legs, breast and 1# of Chase's bacon together with a course grind. Then I switched to a fine grind disk and ran it through the grinder again making sure to really mix the bacon, light and dark meat together evenly. Kitchen Aide did a great job!
I then took half an onion that had been in the fridge for a week, chopped it fine and cooked it is some butter for about 10 minutes until it started to look translucent. Next time I'll probably use a purple onion...just because I like them better with fowl. Then it was all about mixing all the ingredients well and cooking in a 350 oven for 50 minutes. The glaze went on after that and cooked for another ten minutes. Probed internal temp was about 150-160F
1.5# of ground turkey (w/bacon)
1/2 cup half & half
1/2 cup unsweetened applesauce
1/2 onion (chopped fine and cooked to translucent in butter)
2 Tablespoons chopped Parsley
1/2 teaspoon dried Thyme (I would probably use more if I'd had fresh)
1-1/8 teaspoon Himalayan Pink salt (just because I hate white table salt)
1/8 + teaspoon freshly ground Tellicherry pepper (more flavor)
1/2 cup plain Progresso bread crumbs
I suppose if you wanted to you could add an egg or two. However, I do not usually use egg in my meatloaf if I have added applesauce and half & half. It was plenty firm last night and firm enough to make sandwiches after five hours in the fridge. I was worried about the turkey maybe being too dry and not holding firm without the egg but I shouldn't have been. IMO it was absolutely perfect without it!
I used the same glaze I use for all my meat loaves. I found it almost 30 years ago in the same Better Homes & Garden cookbook as the Leak and Barley soup.
GLAZE:
1/4 cup catsup
2 Tablespoons brown sugar
1 teaspoon Colman's dry mustard (the only dry mustard I will use)
Post by: Russ McDonald on January 09, 2019, 07:03:06 PM
Sent from my SM-N950U using Tapatalk
Post by: DOUBLELUNG on January 11, 2019, 09:37:42 AM
Since then I've done at least a dozen that all came out great. I cut off the breast meat, cut into 3/4-1" steaks, marinate overnight in 1 cup cider vinegar or wine, 1/2 cup olive oil, 4 cloves of garlic sliced, a thumb-sized piece of ginger sliced, 1 tbsp sea salt, 1 tsp black pepper and 1/4c brown sugar or honey. 2minutes per side on a very hot grill or in a greased smoking hot cast iron frying pan. Tender and delicious.
Leg quarters go in a crock pot barely covered with water or stock on low for 12-24 hours. Drain, pick out bones, cartilage, tendons etc. Shred meat by hand or with a fork, add 16 oz of your favorite barbeque sauce, and back on low for at least 4 hours, no more than 8. Serve on buns like a barbeque beef sandwich, also delicious.
Post by: ian_padron on February 14, 2019, 11:40:39 PM
Grind the breasts with fruit and spices and make breakfast sausage. Or deep fry into turkey nuggets.
Sent from my LG-H872 using Tapatalk
Post by: rasbo on February 15, 2019, 03:25:20 AM
Post by: LipRipper! on February 21, 2019, 04:28:05 PM