12 replies to this topic

[Mac1124]

It lasted all of 15 minutes. We pulled up to our gate and there were 20 birds in the pasture, so we went up the road a ways and parked, grabbed our gear and up the hill we went, we circled back towards the birds from the south and they were already moving. We could see the direction they were headed in and we moved parallel with the birds, a couple of the younger jakes broke out into a sparring match and we moved in to 30 yds, gave each other a nod and boom boom two jakes got their lights put out. The big toms got a pardon, they can go about their business for a little while longer : )

[screwwork]

Nice job on the opening day for Turkeys plus a double

[Thumper Dunker]

Thats realy cool. Good job nice looking birds. Pictures atre cool also.

[Air Rifle Hunter]

Very nice job getting some spring turkey! Those are going to make a very good meal.

[sportyg]

Very nice birds... Congrats

[Bisley]

Just in time for Easter dinner, nice job.

['Ike']

Atta baby...It was 'Jake' centeral on opener. They beat up my DSD Jake and molested my hen, just didn't feel like dropping the string...Yet!

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[Air Rifle Hunter]

Nice photo!

[PigHostile1]

Nice....how is the taste and texture? is it similar to gorcery turkey?

[mac]

^awesome!!!!

[Mac1124]

The taste of wild turkey is excellent in my opinion. An important part is field dressing as soon as possible! I use a buttermilk brine, a little applewood while cooking on the grill gives it a great flavor too. I keep them in the brine (breasts) for 1-2 days, rinse thoroughly, pat dry and then rub them (fun part : ) with a little canola oil or whatever you have. I season with a little black pepper, I don't add anymore salt. On a very hot grill I sear both sides quickly and then turn the grill down and try and maintain 225 degrees for the remainder of the cooking time, I also place them into a shallow pan uncovered. Once the meat reaches 140 or so I cover them with foil and then check them frequently until meat is just a little under 165, once its there I remove meat and cover for 15-20 minutes which allows the meat to rehydrate itself, after that I cut cross grain 1/4" slices, what we're not going to eat I vacuum seal and freeze. Young jakes and hens are best for eating, older toms can be a little tough but if sliced thinly accross the grain it really isn't noticable.

[PigHostile1]

Mmmmm...im drooling

[troutbum24]

can you disclose more about this brine??