Gobblers living life on the edge

Gobblerforge · Post by **Gobblerforge** » Sun Mar 11, 2012 7:28 am

That's my 25 yard target.

Gobbler

Pitchy · Post by **Pitchy** » Sun Mar 11, 2012 7:52 am

Cool, and tempting i imagine.

Gobblerforge · Post by **Gobblerforge** » Sun Mar 11, 2012 8:31 am

I know. Season is still 5 or six weeks away. The hard winters we had two and three years ago really put a hurt on our local flocks. I'm glad to see numbers are back up.
Gobbler

Mescalero · Post by **Mescalero** » Sun Mar 11, 2012 8:55 am

We have good, healthy flocks in N.M.
It is probably a cooking methodology we use, but I have never had wild turkey that was " good ".
Anybody know the " secret"?

RIHMFIRE · Post by **RIHMFIRE** » Sun Mar 11, 2012 9:15 am

one more step buy either one and you can score a double!

Our season starts next week!...the 17th
Cant wait!
was gonna go scouting this morning, but its too windy!

Good luck with your season!

Shrapnel · Post by **Shrapnel** » Sun Mar 11, 2012 9:36 am

Mescalero wrote:We have good, healthy flocks in N.M.
It is probably a cooking methodology we use, but I have never had wild turkey that was " good ".
Anybody know the " secret"?

Are you kidding, wild turkey is much better than domestic. They aren't pumped full of water like store bought turkeys, maybe you are drying them out. It is a good idea to cook them slowly and add as much moisture with butter and oil to help prevent drying. Something else, you can always fillet the breast and cook it like a turkey breast you would get in a store. The cooking "bone in" can cause the meat to pull on the bones, where boning the breast out and marinating and baking or smoking will be a delight.

Or just smoke it...

Blaine · Post by **Blaine** » Sun Mar 11, 2012 11:38 am

Gobblerforge wrote:That's my 25 yard target.
Gobbler

As a kid I spent lots of time in the woods around Cambridge, Oh.......Never saw a turkey...were they re-introduced?

rjohns94 · Post by **rjohns94** » Sun Mar 11, 2012 11:38 am

Mmmmmmmmmmmmmmm

Rusty · Post by **Rusty** » Sun Mar 11, 2012 4:24 pm

I seem to be seeing more and more wild turkey every where I go. I drive on some roads on purpose while I'm moving my goods because I know I'll have a better chance of seeing wildlife. A few weeks ago on one 30 mile stretch of road I saw 4 flocks totaling 32 birds.

Gobblerforge · Post by **Gobblerforge** » Sun Mar 11, 2012 4:27 pm

BlaineG wrote:
Gobblerforge wrote:That's my 25 yard target.
Gobbler

As a kid I spent lots of time in the woods around Cambridge, Oh.......Never saw a turkey...were they re-introduced?

Big time. They started back in the sixties down in Vinton county and worked hard and long for two decades at it until the flocks were established. They also found that Ohio had a wonderful mix of winters that weren't usually too hard, summers weren't too hot and dry lots of old farms gone fallow and predators weren't out of control. To the point that by the mid eighties, the ODNR was doing capture and release with great success with our own birds. No more out of state birds. Your old stompping ground is now a hot bed of healthy flocks and ample hunting opportunities.

Gobbler

AJMD429 · Post by **AJMD429** » Sun Mar 11, 2012 11:45 pm

We have a 100-yard range behind our house, and it is basically an island of grass and clover in the woods. After we built the 'gazebo' kind of thing to cover the shooting bench, it occurred to me that it was essentially a large deer-stand.

I have gotten several deer there over the years.

Gobblerforge · Post by **Gobblerforge** » Mon Mar 12, 2012 6:08 am

AJMD429 wrote:We have a 100-yard range behind our house, and it is basically an island of grass and clover in the woods. After we built the 'gazebo' kind of thing to cover the shooting bench, it occurred to me that it was essentially a large deer-stand.

I have gotten several deer there over the years.

Rule number one to be a successful hunter, put yourself in a position to see game.

Gobbler

Ji in Hawaii · Post by **Ji in Hawaii** » Mon Mar 12, 2012 6:22 am

Mescalero wrote:We have good, healthy flocks in N.M.
It is probably a cooking methodology we use, but I have never had wild turkey that was " good ".
Anybody know the " secret"?

Here in the islands especially Hawai'i (Big Island), Maui, Moloka'i, and Lana'i we are choked with turkeys the Rio Grande variety but hardly anyone hunts then because most people here don't know how to cook wild turkey properly. You always hear "too dry, too tough". I never hunted turkey seriously but would LOVE to try.

piller · Post by **piller** » Mon Mar 12, 2012 11:08 am

I suggest using some of the Cajun Injector brand creole butter marinade and some decent sherry wine. Roast it just like you would a regular turkey and enjoy it. It won't have as much white meat, but it is really good this way. Don't use cooking sherry as it has too much salt in it. The sherry softens the meat and the Cajun Injector keeps it moist.

Mescalero · Post by **Mescalero** » Mon Mar 12, 2012 11:29 am

pillar,
Thank you , a good suggestion.

Gobblerforge · Post by **Gobblerforge** » Mon Mar 12, 2012 6:20 pm

Crock pots rule. Everything tastes good coming out of them.

Ji in Hawaii · Post by **Ji in Hawaii** » Tue Mar 13, 2012 3:29 am

Most locals here that do hunt turkeys usually cook them in a pressure cooker to tenderize them.

Ben_Rumson · Post by **Ben_Rumson** » Tue Mar 13, 2012 2:37 pm

but I have never had wild turkey that was " good ".

Have you tried the liquid variety?

Streetstar · Post by **Streetstar** » Tue Mar 13, 2012 3:24 pm

Shrapnel wrote:[

Makin' me hungry Shrapnel

I need to pull my Christmas turkey out of the freezer and do it up now ! (I didnt use it then - long story

) I dont need to have a holiday to enjoy some good, nutritious bird !

Walker · Post by **Walker** » Tue Mar 13, 2012 3:26 pm

I might enjoy the hunt if my wife didn't insist on leftover turkey, turkey soup, turkey sandwiches, turkey salad for days and days

preventec47 · Post by **preventec47** » Fri Mar 16, 2012 7:04 pm

Yep, pressure cooker is the key to all tough meat.
You can cook it till when you pull on a bone to lift
the meat up as in a leg, the meat will fall off.
Just put the proper spices in the water that you like
and dont worry about the appearance of a big bird
on a platter, simply pull and slice all the meat and
arrange nicely on a platter with decoration.

BTW, same goes for tough cuts of deer. I actually
cook whole turkey and large deer roasts in a pressure
canner as they are larger than the pressure cookers.
Presto Canner 22 qt for $59 on sale during holidays
from Amazon.
t

Gobblers living life on the edge

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