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Question about Turkeys. (Not hunting related)
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<blockquote data-quote="Bret GRAVELINE Graveline" data-source="post: 2902737" data-attributes="member: 108926"><p>Moondggie is right deep fried is the way to go, I've been chasing and eating wild turkeys for nearly 40 years, I think I've tried just about everyway to prep one, in my part of the world a big tom will tip the scale under 25 pounds, this translates in a table ready bird at 12 to 15 pounds, take about 30 to 40 minutes to fry, we usually do try up 2 during a gathering, once cooked i crook pot the thighs for tacos or soup, another excellent option if you have the space is to cook them in the ground like a pig, season them up wrap in heavy foil then wrap in chicken wire connected with nails wire to help assist removing them from the fire pit, as long as they are buried properly they won't overcook, we leave them in the ground for several hours, we leave them in long enough the the meat is falling from the bone, it is moist and tender make great pulled turkey or chili Verde as well, if cooking traditionally, cook longer at a lower temp, they tend to be on the lean side, I feel the slightly lower temps tend not to dry the bird out, if you're family is not used to eating wild game don't let them see the prepared bird the tend to look anemic when compared to a butter ball.</p></blockquote><p></p>
[QUOTE="Bret GRAVELINE Graveline, post: 2902737, member: 108926"] Moondggie is right deep fried is the way to go, I've been chasing and eating wild turkeys for nearly 40 years, I think I've tried just about everyway to prep one, in my part of the world a big tom will tip the scale under 25 pounds, this translates in a table ready bird at 12 to 15 pounds, take about 30 to 40 minutes to fry, we usually do try up 2 during a gathering, once cooked i crook pot the thighs for tacos or soup, another excellent option if you have the space is to cook them in the ground like a pig, season them up wrap in heavy foil then wrap in chicken wire connected with nails wire to help assist removing them from the fire pit, as long as they are buried properly they won't overcook, we leave them in the ground for several hours, we leave them in long enough the the meat is falling from the bone, it is moist and tender make great pulled turkey or chili Verde as well, if cooking traditionally, cook longer at a lower temp, they tend to be on the lean side, I feel the slightly lower temps tend not to dry the bird out, if you're family is not used to eating wild game don't let them see the prepared bird the tend to look anemic when compared to a butter ball. [/QUOTE]
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Question about Turkeys. (Not hunting related)
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