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Discussion in 'Food Preparation, Camp Cooking and Recipes' started by spanky116, Apr 25, 2021.
Turkey gizzards are awesome
Fried. Da best.
No doubt. Had some for the first time a few years ago and may be my favorite part now.
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.
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.
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
Hands down favorite is brined overnight and smoked in the traeger until done.
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.
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
You quarter them and fry? I saved the gizzard and heart from mine. Not a fan of livers.
I've always wrapped in bacon when smoking, just to retain some moisture.
Grilled. It was outstanding.
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.