Once I have it, then what?

[tapiot]

Wife said she would cook my turkey if I cleaned it. When I was a kid, we used to dunk chickens after I chopped their heads off into nearly boiling water to pluck the feathers off..does the same apply here?

My first year hunting them...so sorry for my ignorance...

Tim T.

[El Pavo Grande]

Several ways to cook a turkey.  You can deep fry like a store bought.  I prefer to slice the breast in strips, roll in flour, season with a little salt and pepper, and fry.  Tough to beat.

[o2stk1]

I hang mine by feet and pull skin down toward head, then take a filet knife and bone breast meat out clean and cut into thin pieces grill or pan fry mmm good. some use legs and backs nothing wrong with that I just dont

[Deputy 14]

I cut the head, wings, and feet off then start plucking. After I'm finished plucking I take rolled up news paper light it and burn off any of the small feathers that are left.

[longspur]

I usually skin mine but if you decide to pluck the water will help. I can't get the big ones out without it.

[redarrow]

I hang mine by feet and pull skin down toward head, then take a filet knife and bone breast meat out clean and cut into thin pieces grill or pan fry mmm good. some use legs and backs nothing wrong with that I just dont

Me too. Made jerky this past season too.

[Skeeterbait]

Many may disagree with me but I have never thought a wild bird roasted well like a thanksgiving bird.  Wild birds are too lean.  I will always use a domestic bird for that.  Besides, gutting and plucking is a lot of work.

Like others, I skin back the breast, legs and thighs.  I remove the legs and thighs and save them till end of the season.  Then I cook in crock pots in seasoned chicken broth until the meat will pull.  It looks much like pulled pork bar-b-que except drier.  I then chop, mix with bar-b-que sauce and simmer to add moisture back into the meat.  It makes great sandwiches.

The breasts I fillet off the bone.  Many things you can do with these, smoke whole rubbed with oil and seasoning or basted with sauce, slice batter and fry or marinade and grill, cube and use in crock pot stews.  I tend to save up the breast tenders till end of season and prepare by frying or grilling, then use the remainder of the breast for smoking and stews.  When smoking, keep a watch in the meat temp.  Remove from the smoker at around 170 to 180 degrees and immediately wrap in tinfoil.  Then return to the smoker or put in oven until the meat temp reaches 205 to 210 degrees.  Let it rest in the foil to reabsorb juices then slice across grain.  Use remaining juice to make a gravy. Much the same way I cook a beef brisket.

[allaboutshooting]

Wife said she would cook my turkey if I cleaned it. When I was a kid, we used to dunk chickens after I chopped their heads off into nearly boiling water to pluck the feathers off..does the same apply here?

My first year hunting them...so sorry for my ignorance...

Tim T.

All kinds of good advice about cooking, cleaning, etc. I'd add that you can pluck it pretty easily if you do it very quickly after it's shot, before the feathers have set. If you allow the bird to cool then you've have to use hot water to allow them to be plucked.

Thanks,
Clark

[tapiot]

Thanks to everyone for all the suggestions! Very much appreciated.

Tim T.

[wisconsinteacher]

I found a new love.  Buzzard Balls!!!!

2lb of ground turkey
3 egg (beaten)
1 cup bread crumbs
1 stalk chopped celery
1/2 cup buffalo wing sauce
1 T crushed red pepper flakes
1 T red wine vinegar
1 t salt

Mix and form into 1.5" balls.
Bake at 450 for 6 min then rotate for another 8-10 or until 160 inside.
Serve with some blue cheese dressing

I took some to a work party and people hammered on them.  They had no clue it was wild turkey.

[slamman]

I hang mine by feet and pull skin down toward head, then take a filet knife and bone breast meat out clean and cut into thin pieces grill or pan fry mmm good. some use legs and backs nothing wrong with that I just dont

[Gooserbat]

I just usualy breast mine out and cut into thin slices and make fajitas. 

[TauntoHawk]

skin and take the boneless breat meat, usually crook pot on low with BBQ sauce and shredd serve on toasted bun/roll or throw on some homemade salsa shredd and served on a warm tortilla.

outside of the crookpot I would make jerky or grind it into turkey bacon burger. It doesnt roast well like a butter ball but frying it turns out decent.

[captin_hook]

I skin it. Cube it, season and flower it. Drop it in the turkey fryer with some good peanut oil. It's about as good as it gets.