Ok, so I have yet to get my first turkey, but hoping to change that this season. I dont plan to really do the whole mounting thing etc, but maybe beard / tail....with that said, I like to eat what I take.
What is the best process? I will be hunting close to home, but in the case I get one, what do I need to do after getting one? Is there a certain way to dress it? I see videos where some people just rip out the breasts...others pluck feathers and leave skin etc.
I would love to maybe make some fried nuggest out of them, or heck maybe even smoke or deep fry one.
What process do I need to do, and does anyone have any simple instructions for the different methods of prepping that anyone can do it? If so, please point me to them.
Thanks!!!!
You have lots of options, but the quickest and easiest is to skin it and cut off all the meat you want to keep. It only takes a few minutes, and you don't have to mess with gutting or plucking. Of course, if you want to keep it whole, that's a different story...
do you get more meat one way or the other??
Quote from: 93civEJ1 on March 31, 2017, 01:32:23 PM
do you get more meat one way or the other??
It depends on how well you cut it. You can cut it up before you cook it or afterwards. I prefer before, because it's a lot easier to store. ;)
Save yourself a lot of time a disappointment and just take the breast. The rest isn't that great.
Sent from my iPhone using Tapatalk
I skin them and breast them out. If I liked soup (I don't) I would save some more meat for soup-I have saved some for folks.
CUE: Some "oldschool" hunter telling us we are wasting the giblets. ::)
Most people just cut the breasts out.. The rest of the meat is pretty tough but good if you want to slow cook and pull the meat and make some BBQ sandwhiches!
When I first started turkey hunting I had a hard time throwing the legs away. But now I just cut the breast out. Unless somebody ask for the legs. It just wasn't worth it to save them to me, and the ones I saved ruined in the freezer.
i love turkey legs and eat them many times at thanksgiving or at fairs etc. Is the meat different from the wild turkey vs the turkey legs I eat from a fair or thanksgiving??
If you are not mounting the whole bird hang him up by his feet. Take your time and skin him out. There is a lot of meat to be had. Especially if you like turkey burger. Give the turkey the respect he deserves.
Quote from: 93civEJ1 on March 31, 2017, 01:52:57 PM
i love turkey legs and eat them many times at thanksgiving or at fairs etc. Is the meat different from the wild turkey vs the turkey legs I eat from a fair or thanksgiving??
yes, night and day!
If you are expecting wild turkey to taste like domestic turkey, you are in for a letdown.
Sent from my iPhone using Tapatalk
I hang from the feet and get the breast meat first. I also save the thighs but the legs are just too tough to deal with. Cut the breast into nuggets and deep fry. The thighs are best slow cooked or made into turkey salad sandwiches.
dont throw away the legs! they make awesome bbq
Quote from: Ericbrooks on March 31, 2017, 01:40:46 PM
Save yourself a lot of time a disappointment and just take the breast. The rest isn't that great.
Sent from my iPhone using Tapatalk
I disagree, you can make some great pulled BBQ sandwiches with the legs and thighs. The whole bird roasted or smoked is good too.
Sent from my iPhone using Tapatalk
Right after you shoot bird, gut bird right away. Then go to nearest water, and flush out body cavity, and get all that stuff out of there. Then take bird to large cooler full of good ice.Stuff body cavity with ice, place bird breast down, on top of ice.Be careful not to bend, or crimp fan.
Y'all are crazy wasting that meat. I just slip the knife blade just under the skin and slide it on up. That skin peels right off feathers and all. Take out the breasts, thighs, and legs. I also always take the liver and gizzard. Good stuff! I slow cook the legs in turkey broth and a diced apple and make wild turkey BBQ out of them. I like it. I also like to look in the crop and see what it's been feeding on.
Personally I using every bit of meat I can get from a turkey. The legs are a bit of a pain to clean but prepared correctly they are delicious. If it's worth killing the bird then it deserves to be used, not just trashed because someone is to lazy to clean it.
Sent from my SM-G800R4 using Tapatalk
After my turkey is down.... I dance over to him :jackson:
And Tag him..
Field dress..
hang by feet..
Skin..
fillet Brest and thighs
In da cooler he goes.. Ice
:turkey:
Good luck on your first. Post the pictures.
I roast turkeys just like a domestic bird.Then make soup out of the left overs, and carcass.I don't waste anything.Those fans? I'm going to try the sneak attack.
I save the breast and thighs, the breasts I cook a number of ways but this last season I took and sliced the breast into 1/4" slabs put a layer of pepper jack cheese on them then rolled them seasoned and wrapped in bacon and put them on the grill YUP!! Way good right there :)
The thighs I tend to grind into "turkey burger", but liking the sounds of the pulled BBQ
MK M GOBL
Quote from: 93civEJ1 on March 31, 2017, 01:52:57 PM
i love turkey legs and eat them many times at thanksgiving or at fairs etc. Is the meat different from the wild turkey vs the turkey legs I eat from a fair or thanksgiving??
Wild turkey legs are made for allowing a 20 pound bird to run 25 mph. Butterball turkey legs are made to hold a 20 pound bird in an upright position while he awaits the axe.............
I boned the meat off a wild turkey's legs once.
Once.........................
I like to take a small cooler with me and process at the truck after I check it in. I cut off the beard and spurs for keeps. They are easy to breast out with a sharp knife and that goes in the cooler with the thighs and some cold packs. I don't save the tail unless I know someone who wants it. When I get home I usually cut part of the breast up into nuggets and save the rest for slow cooking in either the crock pot or oven. Let the thighs sit in the fridge for a few days and stick them in the crock pot and pull the meat off for soup or samwhiches.
I do fried nuggets with the breast and I cook the legs and thighs in a crock pot just like beef roast with potatoes and carrots. A pan of biscuits and you are set.
Quote from: MISSISSIPPI Double beard on March 31, 2017, 01:55:33 PM
If you are not mounting the whole bird hang him up by his feet. Take your time and skin him out. There is a lot of meat to be had. Especially if you like turkey burger. Give the turkey the respect he deserves.
Agreed! I personally think every turkey hunter should pluck at least one turkey in your life. If time allows I pluck, if not I breast them out and take of the thigh/legs and cut of the wings for wingbone calls or to eat. Use as much of the bird as possible and if you like the giblets then save those too. Usually I'll give those to my dog as a treat, he loves some heart, liver and gizzard.
Sent from my iPhone using Tapatalk
Quote from: trkehunr93 on April 01, 2017, 10:45:53 AM
...I personally think every turkey hunter should pluck at least one turkey in your life...
Exactly! Believe me, once will be enough to find out if you like plucking them, or not. ;)
The legs and thighs slow cooked and pick make awesome turkey salad.
Half dozen ramps or Scallions if you don't have ramps
Pinch of course salt
Fresh ground pepper
2 Mrs Claus pickle spears diced
Picked turkey legs and thighs
Mayo or Ranch dressing to get the consistency
Pulse in food processor until you are happy with the consistency.
You won't throw the legs or thighs away again :drool:
2gbl
I hang the bird upside down with the feet each having their own rope. While still warm I pluck the breast and legs pulling towards the ground. Takes 5 mins. Then I breast it with a filet knife. Disarticulate the hip and take the thighs. I am all for using what you kill but the "drumstick meat" is really only good for soup or stock with all the tendons. The thighs are easy to bone out and taste delicious. Cut the breast across the grain when eating it or making stir fry/fajitas (think steak) or after you grill it and it's delicious. Or grind it 2:1 with skin on thighs to add fat and make breakfast sausages. (https://uploads.tapatalk-cdn.com/20170401/8d4e5629e207ee1b711fed9a0dd72e5e.jpg)
Sent from my iPhone using Tapatalk
I breast him out with a Rapala fillet knife. Tried the legs once, meh.
I usually soak a breast overnight in Italian dressing and some OJ. Next day I'll pat the breast dry, light dash or two of crushed red pepper, toothpick breast in bacon and smoke over apple wood chips. Homerun !
Now a friend tried my venison bite recipe with a wild turkey and said it was fabulous. Cut bird breast or venison depending what your doing into bite sized pieces, little dash of dryrub, dallop of cream cheese and wrap with 1/3 piece of bacon and toothpick it. Can smoke these or do in oven >Either way it's done when bacon is done
Roast turkey recipe and cooking chart: http://www.nwtf.org/hunt/article/roasted-turkey-directions-and-recipe (http://www.nwtf.org/hunt/article/roasted-turkey-directions-and-recipe)
For best results, do not overcook wild turkey meat.
Quote from: 2gbl on April 01, 2017, 11:16:14 AM
The legs and thighs slow cooked and pick make awesome turkey salad.
Half dozen ramps or Scallions if you don't have ramps
Pinch of course salt
Fresh ground pepper
2 Mrs Claus pickle spears diced
Picked turkey legs and thighs
Mayo or Ranch dressing to get the consistency
Pulse in food processor until you are happy with the consistency.
You won't throw the legs or thighs away again :drool:
2gbl
:agreed:
Totally worth the time.
Quote from: Ericbrooks on March 31, 2017, 01:40:46 PM
Save yourself a lot of time a disappointment and just take the breast. The rest isn't that great.
Sent from my iPhone using Tapatalk
In a few states this is wanton waste. Legs are good for soup or pot pie
Quote from: Ericbrooks on March 31, 2017, 02:09:34 PM
If you are expecting wild turkey to taste like domestic turkey, you are in for a letdown.
Sent from my iPhone using Tapatalk
I'd say if he expects a butterball, he will be pleasantly surprised.
I'm planning to make carnitas with the legs/thighs/wings/ other bits of meat. Hank Shaw has a recipe, and if it's half as good as the one he has for venison, you'll be throwing out the breast and saving the legs!
Sent from my iPhone using Tapatalk
Every year we save thighs and legs but fail to get them in the pot(embarrassed to say). The next year they end up in a crab trap along with the necks which do VERY WELL! This year (mainly due to budget restraints) we GOING TO EAT MORE OF WHAT WE KILL!!! NO more throwing out freezer burned turkey, fish and venison. We eat most of our game and fish but always seem to have some leftover when new season starts, actually ate some 2016 venison stir fried lastnite and it was GOOD!! Turkey burger with bacon, pork or venison are going to be tried SOON! Pulled crockpotted thighs, legs and some breast too HEY WHATS NOT GOOD COATED WITH SWEET BABY RAYS LOL! Turkey pot pie is on the hitlist and spaghetti with turkey or venison burger going on menue too. Luckily for us we have a big hunting family with daughter, son, grand daughter, son in law and sometimes me getting plenty of game so I'll still give away some to family and friends. Grocery store meat dept bills are on my HIT LIST BIG TIME and we've been missing out on some healthy eating too, I know I could use that!
I am one of those who legitimately enjoys food prep so I don't mind doing some knife work and getting the grinder out. I was real pleased when I first started to make ground burger and breakfast sausage with some of the "less desirable" parts. I also like to "poach" some of the breasts, I put the breasts cut up into medalions, put them in a square pyrex dish, just enough chicken broth to cover (or turkey stock if you have killed one that year - bones and bits in a pressure cooker with seasoning and veg...GREAT), and it comes out so tender and moist you wouldn't believe it.
Legs and thighs are edible... But there is some work involved. Mosty I'd use them in something like gumbo or dumplings. Another thing is to smoke them and use for filler meat in beans.