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

d_rek

Well-Known Member
Joined
Sep 25, 2014
Messages
2,493
Location
SELP Michigan
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.
 

elk yinzer

Well-Known Member
SH Member
Joined
Oct 23, 2017
Messages
1,894
Location
State College, PA
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.
 

bigmike23

Well-Known Member
Joined
Jan 29, 2020
Messages
438
Location
PA
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
 

Plebe

Well-Known Member
SH Member
Joined
Sep 14, 2020
Messages
2,125
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.
 

jiwhite86

New Member
Joined
Aug 5, 2021
Messages
15
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.


Sent from my iPhone using Tapatalk
 

bigmike23

Well-Known Member
Joined
Jan 29, 2020
Messages
438
Location
PA
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
 

BTaylor

Well-Known Member
Joined
Oct 23, 2019
Messages
1,380
Location
Central Arkansas
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.
 
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