[Miked989]

yes I eat wild turkey no disrespect best ground into burger

never had turkey burger.....will have to give it a try

 

[pman]

I too cut breast into bite-sized pieces, floured and fried and use the legs for a great turkey stew or soup.

 

[rt2bowhunter]

Several several years ago I killed a big old bird. The wife and kids were at the mall. So I cut the breast up into cubes rolled it in flour browned it up good. Fired up the crock pot with some noodles and chicken broth added the turkey. And stretched out on the couch.

Later that evening the crew made it back. The first thing I hear. What did you do what's that smell. I say what smell? she said we got a dead mouse some where. I say want some turkey and proudly pop the top on my bird.

My wife said out loud and plain GET THAT OUT OF MY HOUSE RIGHT NOW.

I put it out in the dogs bowl. The dog took one bite then licked his butt to get the taste out of his mouth.

So no big old gobblers aren't the best tasting.

 

[yelpy]

Turkey hunting is a blast and I wouldn't miss a season but I can't stand the taste. Yuck!!!! I give the bird to someone who enjoys it. I never have a problem giving the meat to someone who is hungry.

 

[wacker stacker]

Fillet out the breast, slice it up like deer loin, flour, season salt, pepper, and throw it in the skillet.

 

[180 p&y]

breast out the bird soak overnight or freeze in water if you aren't going to cook it in the next few days. slice the filleted breast across the grain of the meat 1/4 to 3/8" thick, place in a gallon ziploc bag, dump a jar of sliced pickled jalapenos juice and all in the bag with the meat. pour enough milk in to cover everything, squeeze out excess air and put in refrigerator overnight. mix lowry's or your favorite seasoning with some flour in your breading pan. cote the turkey meat (and yes the jalapeno slices) with the flour mix and deep fry. this is our favorite thing to do with turkeys

 

[Revvv]

Wild turkey is good, but you can't cook it like you would your average farm raised bird. I have found it best to not bother with plucking it, just remove enough feathers to pull the skin back and remove the breast. You can pull the thighs if you would like as well. After that debone it, cut the meat into strip or nuggets, batter it, and fry it.

 

[tspiri]

We take the whole bird home, I take off the breast meat, we slice it up thin, bread it and fry it up. The rest of the bird, legs, thighs and all goes into a giant soup pot and makes a good turkey soup. Cook it like you would a chicken broth, lots of carrots, celery, onions and whatever other vegetables/herbs you like, simmer it for about 1-2 hours and strain it. I admit it smells when you're cooking it but it loses that gamey liver taste and it is fantastic when you eat it.

I know most people take the breast meat and toss the rest but I just can't do it. I learned if you take the time to hunt an animal, respect the animal enough to use as much of it as possible.

 

[crossbow hunter]

Shoot, we just cook them for a shorter amount of time, generally check them at 4 hours, sometimes 3 1/2 hours, they aren't fat like the store bought turkeys, so you have to be careful not to over cook them. We ate turkey twice this year, 2 weeks back to back, don't care for drum sticks even on store bought birds, but the rest is very good.

 

[crappie-tom]

Turkey hunting is a blast and I wouldn't miss a season but I can't stand the taste. Yuck!!!! I give the bird to someone who enjoys it. I never have a problem giving the meat to someone who is hungry.

I'll make you and deliver a casserole dish of Toms Turkey Tettrazzini this year from a fall bird if I nab one. Way too many folks look forward to it every year for it not to be a real fine dish. YUM!!!!
For anyone interested in trying:
PLUCK bird.
Soak bird in salt water over night.
Bake in Reynolds Turkey bag w/celery and onions.
Pull apart all the meat. Amazing dark meat.
In a couple casserole dishes(I use 3) distribute equally turkey,frozen peas(peas make this meal pop), sliced carrots, cooked wild honey mushrooms(papinky).
Make a Roux
Fry on high a stick of butter/celery/onions/then 3-4 tbls flour stiring constantly. When combined to a paste thin with 3-4 cans of chicken broth one at a time stiring constantly. Stir in 2-3 cups of milk. Salt and Pepper to your taste. Pour into casserole dishes.
Bake 350-30min. Add some seasoned croutons. Bake 10 min.
Serve over broad egg noodles.
Enjoy

The Roux should look similar to my wild mushroom soup mix minus some shrooms.
http://www.crossbownation.com/forum/topic/20882-pa-guys/

 

[Jack Pine]

The wild turkeys Mrs Pine cooked were slow cooked in a crock pot with a little water and a couple cloves of garlic. Juicy, tender, and delicious. I never take time to pluck one, just skin it, don't need the skin or bacon for juiciness when cooked slow in a crock pot. She does the farm-raised birds the same way; can't tell the difference.
Jack ><>

 

[cspot]

My experience is some are good and some taste like crap. Old gobblers are the worst. The best ones that I have had were hens killed in the fall.

 

[Cossack2]

My 26 lb breeder tom was a cooking challenge. Did one thigh for 24 hrs in a crock pot before throwing it away. Rest turned into pretty good (ground) jerky. For good turkey eating get one with a plastic 'roost' under it's tail.

 

[Htown83]

Slice thin,tenderize,marinate and grill!

 

[Horizontal Hunt]

I too cut breast into bite-sized pieces, floured and fried and use the legs for a great turkey stew or soup.

The thighs and legs make a great soup or stew in the crock pot. There is no need to toss them.

Bob

 

[willie]

Breast it out. Cube it up. Roll in flour. Dip in milk. Roll in flour again. Deep fry until golden brown, Sprinkle with seasoned salt, Eat.

Yum...

 

[yelpy]

I'll make you and deliver a casserole dish of Toms Turkey Tettrazzini this year from a fall bird if I nab one. Way too many folks look forward to it every year for it not to be a real fine dish. YUM!!!!
For anyone interested in trying:
PLUCK bird.
Soak bird in salt water over night.
Bake in Reynolds Turkey bag w/celery and onions.
Pull apart all the meat. Amazing dark meat.
In a couple casserole dishes(I use 3) distribute equally turkey,frozen peas(peas make this meal pop), sliced carrots, cooked wild honey mushrooms(papinky).
Make a Roux
Fry on high a stick of butter/celery/onions/then 3-4 tbls flour stiring constantly. When combined to a paste thin with 3-4 cans of chicken broth one at a time stiring constantly. Stir in 2-3 cups of milk. Salt and Pepper to your taste. Pour into casserole dishes.
Bake 350-30min. Add some seasoned croutons. Bake 10 min.
Serve over broad egg noodles.
Enjoy

The Roux should look similar to my wild mushroom soup mix minus some shrooms.
http://www.crossbownation.com/forum/topic/20882-pa-guys/

That looks like quite the recipe. I just might have to try it some time. Cooking is not one of my strong points. I am going to try turkey jerky and see how it turns out. I do here that fall birds have a better taste but I haven't tried one yet.

 

[Virginian]

take the breast meat and dice it up, throw it in a crock pot with potatoes, celery, onions, carrots and some chicken stock. Spice to your taste and come back in 4 hours. Yum!

Eric

 

[elkstalkr]

Your turkey breast will be MUCH MUCH more tender if you take time to filet the very thin white sinew off the top of the breast. Also filet out the big tendon that runs thru it. Basically I end up with 3 pieces of meat when I am done. The tender, the main breast, and a smaller piece off the breast where I have fileted out that huge tendon.

You lose a little meat doing this, but it is well worth it. I can cook turkey breast on the grill and they cut and eat very nicely when I am done.

 

[atp500]

I have tried to eat the breast by slicing it thin, marninating etc. The last few years I have boned out the breast and thighs. I then freeze them until I get venison in the fall. I then grind the turkey with the venison grinds. It mixes up well together and makes fine grinds.