Never did a turkey but with pheasants I use the breasts as any other bird, But the legs and thighs take longer top cook and are more tough so I grind and use as ground meat. I hear turkey makes for some good jerky.
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We have always deep fried out turkeys. When we first did it (we have only done two in the last two years) I was suprised at how tender and moist it was. It was honestly the best turkey I ever had. Also, there was absolutely no gamey taste at all.
We make it a point to use peanut oil becuase it can take a much higher temperature than other oils. It cooks in much less time than conventional roasting. I think it was about 65 min for a 21 pound wild turkey. Maybe others here can give additional input, but I certainly think it's something worth looking into.....Good Luck.
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Well, looks like deep fried wild turkey is on the menu this weekend. I hunted with one of my sons and he tagged his 19 1/2 pound prize before 6AM earlier this week on Opening Day in NH....Can't wait!!
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Another good way. Soak the breasts in wine and milk over night. Season how you like, and bbq them.
Burniegoeasily...........I just got a smoker, Lil Chief and want to smoke my turkey, can you tell me if I have to soak the bird in a brine first or can I just smoke it for the required number of hours? If I need to soak it in a brine any suggestion for a brine?
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Generally when I shoot a turkey I just keep the breast and I like to marinate it in what ever I fix up at the time and either smoke it or grill it, pretty much any marinate for poultry is good with turkey breast, I usually mix up my own with soy sauce, lemon juice, worstichire, and what ever else catches my eye in the fridge, and I have yet to be let down and it makes good sandwiches too.
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Whats the best way ?
