Post by: WapitiTalk1 on February 15, 2019, 08:17:13 PM
Post by: Parasite on February 15, 2019, 08:27:47 PM
Post by: Born2late on February 15, 2019, 08:30:46 PM
Brines it in a bucket. then covers it with thick bacon strips when she cooks it. yummers
I've done big Toms and hens and they all turn out the same.
Post by: MtnMuley on February 16, 2019, 12:04:54 AM
and tacos are great too. I've made believers out of many with wild turkey. I've never brined nor baked nor smoked nor have much desire to do so.
Post by: Oh Mah on February 16, 2019, 08:11:58 PM
Post by: Magnum_Willys on February 16, 2019, 08:36:09 PM
Post by: ian_padron on February 16, 2019, 10:58:05 PM
I'd take wild turkey over chicken any day of the week. I mix the leg and thigh meat with 50% pork and make breakfast, sweet/spicy Italian sausage that's as good as it gets in my opinion. Usually fry the breasts in strips and choice of breading. Remove the silver skin and it's very tender. Stir fry
and tacos are great too. I've made believers out of many with wild turkey. I've never brined nor baked nor smoked nor have much desire to do so.
Sent from my LG-H872 using Tapatalk
Post by: MtnMuley on February 16, 2019, 11:10:44 PM
I'd like to see the spicy italian recipe! Sounds amazingI'd take wild turkey over chicken any day of the week. I mix the leg and thigh meat with 50% pork and make breakfast, sweet/spicy Italian sausage that's as good as it gets in my opinion. Usually fry the breasts in strips and choice of breading. Remove the silver skin and it's very tender. Stir fry
and tacos are great too. I've made believers out of many with wild turkey. I've never brined nor baked nor smoked nor have much desire to do so.
Sent from my LG-H872 using Tapatalk
Send me an address and I'll get you a packet of seasoning in the mail. :tup:
Post by: CaNINE on February 17, 2019, 09:11:46 AM
Post by: Whitpirate on February 17, 2019, 10:14:00 AM
Post by: sneakyjake on February 27, 2019, 10:22:15 PM
Post by: ctwiggs1 on February 28, 2019, 06:26:12 AM
A few things that we or my hunting partner (who does like it) have tried-
Schnitzel - was ok, not my favorite though
Turkey breast stir fried with squash and other summer veggies - great
Turkey legs in the crockpot with a bunch of BBQ sauce 8 hours on low - great lunch meat
Turkey breakfast sausage from meat eater - pretty good.
Turkey roasts are nice but they produce a LOT of meat. Just too much for our family. I have to break the birds down.
My buddy did a deep fried turkey and said it was the most moist turkey they’d ever had.
a number of people Reccomend smoked turkey. I haven’t tried it yet.
Generally I break my turkey down into 4 meals: each breast is a meal that gets vac sealed, and each leg/wing combo the same. Then I split the remaining carcass in half hamburger style (there is kind of a natural breaking point), make sure it’s free of any innards or anything else gross, and vac seal each section. Each section is used for stock later on. We get 4-5 quarts of stock per batch, 8-10 per bird.
Oh, and I save the hearts for a friends cat 😂
Post by: sneakyjake on March 01, 2019, 06:59:48 PM
Tonights meal
(https://i144.photobucket.com/albums/r179/sneakyjake/0C705AA0-3C42-4596-9F30-9C4D17600715_zps0kgpmefs.jpeg) (https://s144.photobucket.com/user/sneakyjake/media/0C705AA0-3C42-4596-9F30-9C4D17600715_zps0kgpmefs.jpeg.html)
Post by: konradcountry on March 01, 2019, 07:07:29 PM
Better than any store bought turkey I've ever had.
Post by: WaltAlpine on March 02, 2019, 04:09:12 PM
I shot one the morning of my first hunt.
I didn’t know any better so I just roasted it like it was thanksgiving day.
I told my family that we would run and get a pizza if they didn’t like it.
It was devoured in in one sitting.
It was different than a butterball but obviously not worse
Sent from my iPhone using Tapatalk
Post by: TriggerMike on March 05, 2019, 08:02:36 AM
https://www.amazon.com/Wilderness-Kitchen-Guide-Turning-Everyday/dp/1723919020/ref=sr_1_1?keywords=wilderness+kitchen&qid=1551801714&s=gateway&sr=8-1
Post by: Russ McDonald on March 05, 2019, 01:38:21 PM
Sent from my SM-N950U using Tapatalk
Post by: kevinlisa06 on March 05, 2019, 06:23:21 PM
Sent from my iPhone using Tapatalk
Post by: avidnwoutdoorsman on April 25, 2020, 09:03:21 AM
Two great and easy turkey recipes and I know they are great because my wife asked for seconds. She'll "try" all the wild game I make for her, but I only know its good if she gets seconds and really good if she eats leftovers and these two both succeeded to be eaten as leftovers.
Shredded turkey tacos:
Any turkey meat (best to use the quarters as I would use the breast for below recipe)
One jar salsa
1 cup chicken stock
Slow Cook or Pressure cook until able to shred
Tacos = I'll leave up to you if you want soft or crunch, beans, cheese, etc etc.
(Also work good on nachos)
Turkey Schnitzel (From the MeatEater Cookbook):
Just whipped this one up Thursday Night and it makes quite a bit of food. Wife literally asked me if I had switched for store bought turkey. Fed it to our 11mo old twins for Lunch and dinner yesterday. Finished it last night having made 6 of them total.
https://www.themeateater.com/cook/recipes/turkey-schnitzel-recipe
There are a few more in the MeatEater Cookbook I want to make... the Posole is next.
Post by: HAGEMANIAC on April 25, 2020, 09:26:35 AM
Season breast, thighs and legs with salt, pepper and garlic powder. Get a pan hot with oil and brown meat on all sides.
Throw browned meat into a slowcooker. Mix 2 cans cream of mushroom soup and one can of milk and cover meat (mix more at a ratio of 2 to 1 if need be to cover meat)
Cook on low for 8-10 hours, remove meat and enjoy. I usually take some of the soup/milk mix out and mix with some cornstarch to thicken up for a nice turkey mushroom gravy.
The meat will just fall right off the bone. :tup:
Post by: wsucoug93 on April 25, 2020, 10:32:02 AM
Post by: MR5x5 on April 25, 2020, 11:02:28 AM
Cut the breast horizontally into 3 equally thick pieces (2 if it's a little one).
Give it a good pounding.
Flour - egg wash - Panko
Pan fried in oil with just a bit o butter.
Post by: avidnwoutdoorsman on April 25, 2020, 11:34:49 AM
Turkey fried steak.
Cut the breast horizontally into 3 equally thick pieces (2 if it's a little one).
Give it a good pounding.
Flour - egg wash - Panko
Pan fried in oil with just a bit o butter.
This is exactly the Schnitzel recipe used in the MeatEater books and it's fantastic.
Post by: Hangfire on April 25, 2020, 03:11:16 PM
A normal 17-19 pound gobbler will make about 8 pounds of burger. You can go into Costco and buy a turkey wrapped in plastic and a hot dog and drink. Lay down the cost of a turkey tag and get change back. However if you grind the bird you will get about 8 pounds of ground turkey. Turkey burger at Costco is 2.99 a pound. This makes your tag worth about $24. a profit. But Costco's free ranging ground turkey sell for $4.99
a pound. This makes you turkey tag worth at $40.
Post by: PA BEN on April 27, 2020, 12:52:17 PM
Post by: Pegasus on April 27, 2020, 01:30:42 PM
Post by: Oh Mah on April 27, 2020, 02:01:01 PM
Post by: Hercflyer on May 14, 2020, 02:46:45 PM
Post by: Pegasus on May 14, 2020, 02:57:27 PM
Soak the meat in buttermilk in the fridge overnight and then bread and fry/bake. We always pound the breasts thin while in the buttermilk and then let them sit overnight. The enzymes in buttermilk break down tissues and "tenderize" the meat a bit. Dark meat gets a carnitas seasoning and goes in the slow cooker for tacos. Super tasty!
I have had pretty good luck slo-roasting the turkey in a browning bag with the cavity filled with onions, carrots and celery. I always add some broth into the bag to keep it moist.
Post by: Hercflyer on May 20, 2020, 10:20:24 PM
Post by: Jekemi on July 05, 2020, 07:55:27 PM
Here's the secret. I use a meat syringe with a very large needle to inject the bird with a mixture of: melted butter, white wine, and a small amount of ground sage and ground thyme. Inject the bird in as many meaty places as possible, especially in the breast, thighs, and legs.
Rub the bird on the outside with melted butter, it will solidify almost immediately and season with the same seasoning mixture as you used in the cavity. You can also loosely pack cut up celery and onion into the main cavity. Truss the bird with meat string, keeping the legs and wings tight to the body of the bird. In a large roasting pan place the bird breast side down in the pan. Add a few more aromatic vegetables to the pan (onion, celery, carrot). Cover the pan tightly with aluminum foil and bake in a 350 F degree oven for one to two hours. Remove the foil and roast another hour at least or until the juices run clear when poked or until the deepest part of the meat reads 160 degrees F. You can baste the bird with the pan juices from time to time after the foil has been removed.
This method insures that the bird will be tender, flavorful, and juicy. Don't forget to deglaze the roasting pan with some chicken stock and scrape all the caramelized bits into the liquid with a wooden spoon. This will form the base for your turkey gravy. I have cooked more than a dozen wild turkeys using this method, all with mouth-watering results.
Post by: MtnMuley on July 05, 2020, 09:55:56 PM
Post by: Jekemi on July 06, 2020, 06:37:44 AM
Post by: MtnMuley on July 07, 2020, 11:22:05 PM
Post by: gaddy on July 08, 2020, 08:21:17 AM
Post by: Hercflyer on September 02, 2020, 10:00:06 AM
I know this is an old post but I have to comment. The flavor of wild turkeys is excellent, when the bird is prepared the right way. Wild turkeys must be "brined" for at least 8 hours, typically overnight. The brine I use is a mixture of 4 parts salt, 2 parts sugar, 3 parts apple cider vinegar, and water. Mix the ingredients into the water and make sure you use a large enough bucket so that the bird is completely submerged. I sometimes use a cleaned brick to keep the bird completely underwater. If it's cold outside you can put the bucket on the porch or deck. If you have enough refrigerator space you can place the bucket in the fridge. It doesn't need to be ice-cold, just below 50 degrees. After the brining time, rinse the bird with fresh water and pat dry with a towel or paper towels. Season the inside of the bird with a mixture of salt, onion powder, garlic powder, and black pepper.
Here's the secret. I use a meat syringe with a very large needle to inject the bird with a mixture of: melted butter, white wine, and a small amount of ground sage and ground thyme. Inject the bird in as many meaty places as possible, especially in the breast, thighs, and legs.
Rub the bird on the outside with melted butter, it will solidify almost immediately and season with the same seasoning mixture as you used in the cavity. You can also loosely pack cut up celery and onion into the main cavity. Truss the bird with meat string, keeping the legs and wings tight to the body of the bird. In a large roasting pan place the bird breast side down in the pan. Add a few more aromatic vegetables to the pan (onion, celery, carrot). Cover the pan tightly with aluminum foil and bake in a 350 F degree oven for one to two hours. Remove the foil and roast another hour at least or until the juices run clear when poked or until the deepest part of the meat reads 160 degrees F. You can baste the bird with the pan juices from time to time after the foil has been removed.
This method insures that the bird will be tender, flavorful, and juicy. Don't forget to deglaze the roasting pan with some chicken stock and scrape all the caramelized bits into the liquid with a wooden spoon. This will form the base for your turkey gravy. I have cooked more than a dozen wild turkeys using this method, all with mouth-watering results.
What else is good is to take a huge bunch of thyme or other aromatics, steep them in honey and add some of that honey to your brine or injection mixture. We do it every year and smoke our birds, it's a crown pleaser for sure.