Okay, the birds in the frezzer!!!!

[Birddog7mm]

How about a few receipes for the bird after we have one in the ice box!! One of our favorites is to make a wild rice,cubed turkey mixture . Mixed with a little worchester, onion and chicken broth, salt & pepper. Let this mixture go all day and serve it with some fresh bread and ice cold beer and WOW!!!

[Blackduck]

We have em smoked at the local locker plant. Slice it up, put it in bags, freeze it, and then eat on it throughout the year.

[picksbigwagon]

I love to take the breast, slice it a second time so it a uniform thickness, roll up wild rice stuffing inside of it, tie it up like a roast, wrap it in bacon and put it on the smoker for about 6-8 hours.......

[Ray Esboldt]

Spit, spat, sizzle...

Deep fry 'em. It's my favorite way to eat any kind of plucked fowl.

[Cooter]

I like to cut the breasts into strips, marinade in Italian salad dressing and then cook on the grill over alum foil with the dressing.

[Sergeant Slabber]

BirdDog- I put a post on the Sharing Recipes forum about this. Check it out for some good eatin' recipes. I just cooked my bird up this weekend in a turkey bag. It tasted great, but it could have been taken out about a half hour earlier. It got a little dry in some spots, but overall I was satisfied with my first attempt at cooking a gobbler.

[Wallydog]

I tried a new method this spring and I feel it's the best ever. Bone the bird, cut meat into roughly 1" square pcs, marinate in a "better" quality Italian dressing overnite, wrap in thick sliced peppered, smoked bacon and deep fry in peanut oil..........I've deep fried, grilled, pan fried, you name it and this is it!

One other pointer, age the meat in a ziploc or whatever in the fridge for at least 5 days!

WD

[harvey lee]

Wallydog

I've done the same thing with pheasant and it was very good also.