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I love hunting turkeys. I really dont love eating wild turkey...Please help!

Save all the brining, smoking, slow cooker, whatever recipes and thank me later...

Go buy 10lbs of pork back or belly fat. Completely debone all your turkey meat. Cut turkey and fat into 1-2" cubes - whatever isn't too big to get into your grinder. Mix fat and turkey meat at 1:1 ratio. Find a sausage recipe that you like. Make sausage. Stuff casings if desired.

I still brine + smoke an occasional breast but honestly like making turkey sausage way more out of a turkey. Breakfast sausage, turkey brats, etc... the sky's the limit.
 
Dry brine the white meat and whatever you do, do not overcook it. Pull it at 140-145.

If you're looking to do something a little different, my favorite thing to do with the breast is make a roulade. You butterfly the meat out real thin and roll it up with stuffing.

Braise or confit the thighs and legs, you can do any number of things with it. Some nutsax actually leave those in the woods, but I prefer them over the breast meat.
 
I've tried wild turkey 15 different ways at least. Can't stand it. Tried it fried, picatta, bbq slow cook, bites wrapped in bacon and honey etc. I can always taste an off tinge to it. Others around me loved those same dishes. I'm just really sensitive to it I suppose. I give my meat away every year, and I'm always hesitant of biting down on a pellet of tss
 
I've tried wild turkey 15 different ways at least. Can't stand it. Tried it fried, picatta, bbq slow cook, bites wrapped in bacon and honey etc. I can always taste an off tinge to it. Others around me loved those same dishes. I'm just really sensitive to it I suppose. I give my meat away every year, and I'm always hesitant of biting down on a pellet of tss

Don't use tss. Tastes better, lol.
 
Fried turkey nuggets are great, grilled wild turkey breast is better.

Short “marinade” with toasted sesame oil and some light seasoning of Cavender’s or some garlic & herb type seasoning. Hot grill till like 150*. It’s like a sore pecker…can’t beat it.


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So I had them soak overnight in buttermilk ranch and hot jalapenos plus the vinegar from the jalapenos. Breaded them and used peanut oil. Came out unbelievably good. Next time, being a heat head, I'm gunna use ghost peppers to marinade. Was really disappointed as I lost so much meat. I hit him bad with tss #9 low in the breast, and lost a tremendous amount of bloodshot meat. JPEG_20220520_160648_resize_45.jpg
 
I did carnitas with the legs, thighs and part of the breast from this years bird. Made an enchilada sauce to top and made soft tacos. Turned out fantastic. The rest of the breast I marinaded in half low sodium Dale's and half washyoursister sauce, pull from marinade, a light sprinkle of cavenders and Tony's and then on the grill. I somebody tries to snag that from your plate, cut em 3 ways, long deep and often.
 
This is awesome for the breasts. I just smoke it instead of how they say for like 3 hrs, bring temp up to 350 and finish to temp.

for legs, I treat them like beef roast. Braise and slow cook until meat falls off bone. Then I pull the legs shred the meat off and use it however I want
 

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