Cooking a wild turkey

[fsanford]

No not the booze.

Anything I need to do different, I know they have less white meat so the risk of drying out should be lower

Open to any suggestions on how to prepare, I thought about deep frying it, but I think might mask some flavor opportunities.

 

[cycloneG]

No not the booze.

Anything I need to do different, I know they have less white meat so the risk of drying out should be lower

Open to any suggestions on how to prepare, I thought about deep frying it, but I think might mask some flavor opportunities.

Wild turkeys have less fat so it's actually easier for it to dry out. If you're going to roast it, baste it frequently. Deep frying is actually a really good idea since it will drastically reduce the cooking time which will help avoid a dry bird.

 

[CyCrazy]

I would put it in the microwave for 3.5 hours. Enjoy!

 

[besserheimerphat]

Put it in a brine like now. The salt water (plus whatever other seasonings you add) will get pulled into the meat and make it a lot juicier and reduce the drying out risk. We brine and fry ours almost every year. Our brine is salt and sugar, plus some onion powder, garlic powder, peppercorns and I think a little bit of generic Italian seasoning. Look up a general brine recipe to get the salt/sugar/water ratios right. Everything else is just to taste.

 

[JP4CY]

I would put it in the microwave for 3.5 hours. Enjoy!

Microwaved liquor?

 

[CyCrazy]

Microwaved liquor?

Wait this is a liquor thread? My bad, in that case 30 secs.

 

[RedDog]

Cut the breast into 1/4 inch thick strips and flash fry with a buttermilk breading. This is the only method I've tried where wild Turkey wasn't dry.

 

[Brandon]

Hellman's mayo and whatever kind of spices you'd like. Then bake in oven

 

[JP4CY]

Wait this is a liquor thread? My bad, in that case 30 secs.

 

[CyCrazy]

Hellman's mayo and whatever kind of spices you'd like. Then bake in oven

Hellmans is garbage.

 

[Brandon]

Hellmans is garbage.

Dont knock it if you haven't tried it

 

[CyCrazy]

Dont knock it if you haven't tried it

I should have known you were a Hellmans guy.

 

[NorthCyd]

Hellmans is garbage.

I've seen a lot of hot takes but I think this is the first mayo hot take. I'll one up you, all mayo is garbage!

 

[CyCrazy]

I've seen a lot of hot takes but I think this is the first mayo hot take. I'll one up you, all mayo is garbage!

Commie

 

[cyrocksmypants]

Meat is murder and you’re all going to hell.

 

[fsanford]

Meat is murder and you’re all going to hell.

But thanks to several posters I will get there with after eating a properly prepared bird

 

[dosry5]

I've seen a lot of hot takes but I think this is the first mayo hot take. I'll one up you, all mayo is garbage!

You shut your ***** mouth!

 

[Gonzo]

Put it in a brine like now. The salt water (plus whatever other seasonings you add) will get pulled into the meat and make it a lot juicier and reduce the drying out risk. We brine and fry ours almost every year. Our brine is salt and sugar, plus some onion powder, garlic powder, peppercorns and I think a little bit of generic Italian seasoning. Look up a general brine recipe to get the salt/sugar/water ratios right. Everything else is just to taste.

This x1,000. Here's a brine recipe I use every year, doesn't fail.

I roast our turkey in the oven at high heat, 425. Cover with foil after first hour when skin is browned. I prefer high heat/lower time, think the longer it's in the oven the more likely it is to dry out. 16-18 lb. turkey only takes 2-3 hours. But I've never cooked a wild turkey.

 

[arobb]

Cut the breast into 1/4 inch thick strips and flash fry with a buttermilk breading. This is the only method I've tried where wild Turkey wasn't dry.

"Fryin' magic" coating is what I use for this method. Everyone raves about it, including people who are normally hesitant to eat wild game. Don't fry it for too long or it will get really tough.