Posted 04 April 2012 - 03:30 PM
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.