Cooking wild turkey

Discussion in 'Food Preparation, Camp Cooking and Recipes' started by spanky116, Apr 25, 2021.

  1. mudhole crossing

    mudhole crossing 12 pointer

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    Turkey gizzards are awesome
     
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  2. bgkyarcher

    bgkyarcher 12 pointer

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    Fried. Da best. 0447FC9F-97C2-4E21-A79C-721FBB096597.jpeg
     

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  3. xbokilla

    xbokilla 12 pointer

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    No doubt. Had some for the first time a few years ago and may be my favorite part now.
     
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  4. mudhole crossing

    mudhole crossing 12 pointer

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  5. mac0492

    mac0492 8 pointer

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    We always cut them into thin strips and cook them with onions, green and red peppers and taco seasoning for fajitas. It’s the only way we do it.
     
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  6. luvtohunt

    luvtohunt 10 pointer

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    I have always pan seared my breast in butter. Cut in about 1/2 inch strips across grain, season with your favorite seasonings (usually seasoned salt and black pepper for me but sometimes I go with the Cajun seasoning instead) and pan fry in melted butter. No flour or cornmeal involved. For the legs and thighs, I typically chuck them in a big pot of beans and cook half the day then remove the bones and tendons and pull the meat before eating. Always Cajun when I do that.
     
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  7. Bee

    Bee 10 pointer

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    Everybody has a different outlook on how to cook wild turkey. I guess I am a purist on wild turkey cooking. To me the wild turkey meat is so special and unique in flavor that I hate to do anything to season it to the point you can't even taste the original flavor.

    Morels and wild turkey , to me, are best cooked with maybe salt and pepper, flour and butter, and thats about it. I will smoke most turkey breast pieces. Everybody has a different palate. Mine may be more about the respect for these two really natural surviving wild wild foods that are native to our mountains
     
  8. CalebConn16

    CalebConn16 Spike

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    Hands down favorite is brined overnight and smoked in the traeger until done.
     
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  9. bondhu

    bondhu 12 pointer

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    whoa whoa that aint enough,LOL. I got the brine but could you explain the smoke what temp and wood? Last time I tried this in a MES it got to dry before it was done.
     
  10. CalebConn16

    CalebConn16 Spike

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    I do a butter injection sometimes as well. Salt pepper and garlic the outside and then 275 over apple usually until done. I pull early and wrap in foil and let it come up the rest of the way and then let it rest for about 15 minutes before cutting
     
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  11. bgkyarcher

    bgkyarcher 12 pointer

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    You quarter them and fry? I saved the gizzard and heart from mine. Not a fan of livers.
     
  12. bgkyarcher

    bgkyarcher 12 pointer

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    I've always wrapped in bacon when smoking, just to retain some moisture.
     
  13. mudhole crossing

    mudhole crossing 12 pointer

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    Yes
     
  14. east_ky_hunter

    east_ky_hunter 8 pointer

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    I'm sure it's personal taste but I could eat turkey and chicken liver until I drop dead. But I think with most things wild game (or domesticated chicken), people overcook them. I like them with none or slight breading, lots of salt and pepper, fried in butter, a little blood running, a big pone of corn bread, green onions (on the side; I do not like liver fried with onions) and a glass of milk. Caveat: No idea if undercooked liver will kill you but I've ate a lot and I ain't dead yet.
     
    Last edited: May 4, 2021 at 11:58 PM

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