Best way to prepare gobbler?

[Stratosman]

Just seeing how most people prepare and cook their birds? Is it best to skin them, or pluck them? Just looking for ideas, I just shot my second ever turkey on my second time turkey hunting, needless to say I'm pretty happy, 10.5 inch beard, 24lbs.

Anyhoo, the last one I plucked and deep fryed, that was good, however I think there must be better ways to prepare and cook these suckers, whats your guy's opinion?
I am still a rookie in the turkey dept.

Thanks,

Scott

[This message has been edited by Stratosman (edited 05-02-2004).]

[Borch]

Congrats on your nice turkey!

I like to deep fry mine. I do like to inject marinade them with seasons and rub them downwith a dry seasoning. I let the bird sit in the fridgre overnight or for at leaqst a couple hours to let the marinade distribute and also let the outside of the bird(especially the body cavity)dry out to prevent boil overs. The marinading really helps as these birds are very lean and the extra moisture helps. The deep frying also keeps that moisture in.

If you're going to roast one use a roasting bag. Again marinading is a good idea.

Good Luck!

[Hotspotter]

Stratos:

We inject and fry them as well, but I'm ready to try a batter and fry method too. I have friends that cut the breast into strips, batter, then deep fry as you would fish. Careful not to overcook, as they can get tough quickly. Might not be a bad idea to marinate overnight to keep them tender.

Whichever way you cook them, the legs will get pretty tough, especially deep frying them. The legs are too done by the time the breast is ready. Throw some fries in the grease after the bird, and you can feed an army.

Joel

[Stratosman]

Thanks for the info guys. Sounds like deep frying of some sort is the way to go along with marinate. I'm sure that's what I'll end up doing.

[Borch]

Another option is to breast the turkey and do like Joel mentioned. Then take the thighs and legs and grind them for jerky. It's pretty good for that because the legs tend to be a bit tough.

Borch

[Ben Nicholson]

I like them done on the Weber. Use indirect heat and rub the bird down with olive oil and whatever seasonings you want. Cook for 3 hours.

Ben

[SCCO9803]

Has anybody ever smoked a wild turkey. We got one yesterday and are planning on smoking it. We've done the deep frying thing, baked them, and slow grilled them, but we want to do something different.

[LABS4ME]

Had a smoked wild turkey a couple years ago. My cousin brined his with a brown sugar and maple brine, smoked it, and served it cold the next day for lunch. It was delicious.

I've done the deep fry which is O.K. for the breasts, but a good slow roasted bird in a bag is still my favorite, the smoked isn't to far behind. Gonna try the deep fried "turkey strips" if I get another bird in WI next week.

Good luck! Ken

[Ruttin' Buck]

SCCO9803....I've smoked all of my wild turkeys to date. Although a pain, I pluck them to the first wing joint and leg joint. The skin is crucial for flavor and sealing in moisture. I don't get really picky with the pin feathers because we do not eat the skin once cooked.

First one I did I put in a pickling bring and 5 gallon pail for a few days...note: takes up alot of refridgerator space!

The other birds I decided to inject with marinade, let fester in the fridge for a few days, and then dropped them on the grill. I use an aluminum foil pan with water, onions, and butter and cover it for the first 2-3 hours. Then, I uncover it and throw wet wood chips on the charcoal. If the heat is low enough you can go for another couple hours. I've smoked them for up to 6 hours but you must monitor them. Skin will get dark brown when they're fully smoked.

I do it on a weber charcoal grill. One of them I even did out at the ice shack. My ice shack has never smelled as good as it did that day.

[Mark Christianson]

We smoked 2 of them this past weekend.

Man, was that great!!!!

Soaked them in brine for a couple days, and rubbed them down with spices and stuff.
Tossed a pan with apples, oranges and water in the bottom, and smoked away.

Fantastic!!!!

[CRAPPIEBAIT]

I've smoked all my wild turks.1st soak it for 3 days in water and "tender quick".Then soak another day in straight water.Then smoke it for around 6 hours(don't be shy on smoke chips)depending on size of bird(s).Jakes are alot faster and more tender.But a big TOM is very tasty as well.

------------------
Greg