Jump to content
  • RECEIVE THE GIFTS MEMBERS SHARE WITH YOU HERE...THEN...CREATE SOMETHING TO ENCHANT OTHERS THAT YOU WANT TO SHARE

    You know what we all love...

    When you enchant people, you fill them with delight and yourself in return. Have Fun!!!

Sign in to follow this  
wahoo

How good are they to eat

Recommended Posts

I have a farm in central MN that is loaded with Turkeys. They literally stand on deer trails that I walk to get to the river on the property to fish and just stare until I am in within 5 feet. I have never harvested a turkey and am pretty much don't just shoot it--use it person. My wife is a bird fanatic when it comes to waterfowl and pheasants, quail, etc.

some tell me they are awful, others say OK.

Before I decide to shoot one, I'd appreciate thoughts on edibility.

Thanks,

Novice turkey guy

Share this post


Link to post
Share on other sites

They are good if cooked right. Since there is no fat on them, you need to cook it some way to keep it moist, no different than pheasant.

As with all wild game, don't over-cook.

If nothing else, the breast makes awesome jerkey. Legs and thights make great soup.

Share this post


Link to post
Share on other sites

I love it!! Chunk up the breast and marinate in italian dressing, then wrap in bacon and grill. It's awesome. I've got two legs vacuum sealed from last year that I plan on smoking. Just need to wait to see if I am successful this year so I can add two more.

I've only had two bad wild turkeys. One the cook got drunk and forgot about it on the grill. The other was left in a fryer for too long and burned to a crisp. Neither were the turkeys fault.

Share this post


Link to post
Share on other sites

I agree with NoWiser. I just cooked the last remaining breast from last year, last night and it was delicious. As Don said, there is no fat so you have to cook it slow. My preferred method and recipe is this:

Create a brine made out of:

1 cup kosher salt

1 cup brown sugar

1/2 cup maple syrup (sometimes I just substitute maple flavored pancake mix and haven't noticed too much of a difference)

2 qts apple juice or cider

Add water to cover up meat in container

I brine this for about 24 hours and then I do it indirectly on the charcoal grill for about an hour. I put some olive oil on the meat prior to cooking as well.

I used to smoke them but I had a hard time controlling the temp like I wanted to. The slower cooking the better.

One note on the brine, I have found that the meat gets too salty if I brine it longer than 24 hours and I try to take out any smaller pieces at 12 hours if I have some. I don't want them meat overly salty so I'm cautious about that. It's all personal preference but I usually cut the salt down a bit.

Share this post


Link to post
Share on other sites

mmmmmmmmmmmmmmmmmmm, smile

DSC03186.jpg

We also cut the breast into 3 or 4 pieces, roll in flour with whatever seasons you like, then brown good in butter. Transfer to a large baking dish with a can of cream of mushroom or cream of chicken soup, cover and cook low and slow. Last time was at 250 for 4-5 hours and was awesome! You can certainly get by at 350 for an hour or so.

Share this post


Link to post
Share on other sites

The last few turkey breasts I have cooked up I sliced into 1/4" to 3/8" thick fillets and then breaded with panko crumbs and fried in a skillet like fish. You can dip them in whatever sauce you like, I prefer honey mustard.

Thighs chunked up for soup like DonBo suggested. I still have some drumsticks I need to slow cook to get them tender enough to eat, the last pair I tried to cook turned out way too tough to eat... Lots of people just chuck the legs, which to me seems wasteful.

Share this post


Link to post
Share on other sites

I still have some drumsticks I need to slow cook to get them tender enough to eat, the last pair I tried to cook turned out way too tough to eat... Lots of people just chuck the legs, which to me seems wasteful.

Sorry Cheetah, don't think you'll ever be able to cook them long or slow enough to just eat them. Soup or enchiladas or something similar, I believe is a much better option.

Share this post


Link to post
Share on other sites

Zesty Italian is great when I cube them up with bacon wrapped. I also use lemon pepper and cut the breast into strips and let soak overnight in the lemon pepper marinade. That is awesome also.

Share this post


Link to post
Share on other sites

My vote is I didn't enjoy it at all. The bird I got last year was a ball of blubber and nasty, it was like 2 lungs the meat, rubbery and flabby, shoot a younger one maybe, mine was quite old.

Share this post


Link to post
Share on other sites

I marinate turkey breast in either italian or Kraft Balsamic Vinaigrette with Tomato & Basil salad dressing and bake or grill it slowly. Slice or chunk it up for great sandwiches or in salads. I'e also marinaded it and deep fried and it's quite good that way as the juices get seared in.

Share this post


Link to post
Share on other sites

My vote is I didn't enjoy it at all. The bird I got last year was a ball of blubber and nasty, it was like 2 lungs the meat, rubbery and flabby, shoot a younger one maybe, mine was quite old.

Did you remove the sponge layer under the skin around the crop? If not it can give you a bad taste. It looks like fat but it isn't at all.

Share this post


Link to post
Share on other sites

Smoked wild turkey is simply awesome! I would think any slow-cooking crock potting recipe would make it great table fare.

Share this post


Link to post
Share on other sites

Thanks ver much all. I guess I will get the license and get one.

thanks again--great recipe ideas.

Share this post


Link to post
Share on other sites

I bone the thighs and legs grind it mix in a few spices and chopped onions makes the best burgers on the grill.

Share this post


Link to post
Share on other sites

Put 1 breast in a glass baking dish with a half stick melted butter and just enough water to cover the bottom of the dish, season with lemon pepper and cover with foil. Bake at 375 for an hour. Keeps it moist and turns out great

full-13001-31991-230709_1015020570342802

Share this post


Link to post
Share on other sites

Put 1 breast in a glass baking dish with a half stick melted butter and just enough water to cover the bottom of the dish, season with lemon pepper and cover with foil. Bake at 375 for an hour. Keeps it moist and turns out great

full-13001-31991-230709_1015020570342802

The morels on the side don't suck either. smile

Share this post


Link to post
Share on other sites

Put 1 breast in a glass baking dish with a half stick melted butter and just enough water to cover the bottom of the dish, season with lemon pepper and cover with foil. Bake at 375 for an hour. Keeps it moist and turns out great

full-13001-31991-230709_1015020570342802

Yuum! I just had one of my last two bags of Morels with Walleye on Monday. I think Wild Turkey tastes pretty darn good other then the legs since they run so much!

Share this post


Link to post
Share on other sites

I have only killed and cooked one bird. We injected it with a entire jar of creole butter cajun injector and let sit overnight than deep fried it at 375 for 45mins. It was fantastic. legs where still dry and tough but certainly edible if you like very dark meat.

The bird was a jake however so that may have help with taste, being only a year old.

Share this post


Link to post
Share on other sites

The turkey I had last year was fantastic! We used my buddies enchilada recipe and they were very, very good. All day long in the slow cooker covered in enchilada sauce with black olives, onions, and green chilis. If I don't kill a bird this year I might cry for the simple fact I won't get to make that again.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×