Introduction To Hunting And Cooking Wild Turkey
Nearly 2.5 million hunters in the United States pursue wild turkey each year, making it the second most hunted game after deer. The wild turkey is often mistakenly thought of as an “upland game bird.” But this isn’t so, as upland game birds are land birds hunted with bird dogs. The wild turkey is part of the game bird category. There are ten game birds including ducks, geese, wild turkey, pheasants, partridges, grouse, woodcock, snipes and quail.
The wild turkeys (a.k.a. Longbeards, boss toms and gobblers) are considered “ground birds,” albeit they are strong fliers. Currently there are more than 7 million wild turkeys roaming North America. They inhabit every US state other than Alaska, and a few Canada provinces, parts of Mexico, Guatemala, Gould and Ocellated. The Eastern turkey is the most prolific; its range covers half of the United States. Osceola turkeys live in Florida; Rio Grande turkeys inhabit the Great Plains; Merriam turkeys are found throughout the Rockies; Gould turkeys are found in Mexico and the Ocellated variety are found in Guatemala, Belize and on the Yucatan Peninsula of Mexico. The Ocellated is by far the most beautifully colored and adorned of all the wild turkey species.
All six species of turkey are hunted similarly. Most states have both spring and fall turkey hunting season, but check local game laws. The Eastern turkey, because of its sheer numbers, and wide distribution, is the most popular hunt. Spring is the best time to attract a boss gobbler into shotgun range by imitating the sound of a hen. Another effective tactic is to learn where turkeys are traveling throughout the day and set up in an area to ambush the birds as they pass by. During the fall season, turkeys congregate into flocks. One strategy is to break up the flock and then call the scattered birds back using a locater call. Wild turkeys are extremely sensitive to the slightest movement. Hunters must use head-to-toe camo to cloak themselves from being detected by a wary gobbler’s eyes. Turkeys are usually hunted with 20- to 12-gauge shotguns with 3- to 3 1/2-inch turkey shot loads. They can also be hunted using crossbows, compound bows and/or more traditional archery gear (but always check the state’s gun laws).
There is no doubt that turkey meat can provide nothing less than quality table fare. Thankfully, it doesn’t taste like the recurrent theme that claims most wild game: chicken! Yet, it doesn’t taste like a plump, store-bought, brand name. Thanksgiving turkey either. Wild turkey has its own unique flavor.
As for tenderness, like any other bird or animal, domestic or wild game, it depends on what types of food the game eats, its age and many other elements. Be mindful that wild turkey can be easily overcooked if it’s not watched carefully. That’s why it can be a daunting task to cook a while wild turkey in the oven, unless it’s a young bird.
The legs and thighs are not as succulent and tender, as they do a lot of the work to get the birds from place to place. The breast meat is, however, more flavorful. Most thigh meat, flavorful or not, is better prepared in slow cookers, stews or soups. Other ways to use wild turkey include barbecuing the thighs, braising or simmering the wing and leg mea and then pulling it free from the bone to use Mexican carnitas-style. it can also be used for turkey enchiladas. The taste of wild turkey can be mild and can be enormously moist and flavorful when properly cared for from field to table.
Editor’s Note: This is an excerpt from THE ULTIMATE GUIDE TO COOKING WILD GAME available in the Sporting Classics Store.
