Tennessee Deer Talk: Deep fried wild turkey?

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#2950270 - 09/20/12 11:25 AM

Deep fried wild turkey?

waynesworld
8 Point

Registered: 05/13/12
Posts: 1454
Loc: Mboro, Tennessee

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Ok my normal thanksgiving is a couple of deep fried injected tame turkeys. If by chance a wild turkey walks up to me when i am deer hunting and say I surrender shoot me and by the grace of God i hit it.

Are they any good injected and deep fried?

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#2950273 - 09/20/12 11:28 AM

Re: Deep fried wild turkey? [Re: waynesworld]

BlountArrow
8 Point

Registered: 07/13/12
Posts: 1347
Loc: SouthEast Tenn

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I don't see why not. I've never cooked a wild one that way. I would venture to say the wings and drums might be pretty tough, but all my wilds are ridge runners and mountain birds $;\)$ .

Edited by BlountArrow (09/20/12 11:29 AM)

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#2950294 - 09/20/12 11:48 AM

Re: Deep fried wild turkey? [Re: BlountArrow]

Poser
14 Point

Registered: 07/28/10
Posts: 8401
Loc: Tennessee

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Wild turkeys are difficult to do whole. The problem is that the legs take considerably longer to cook then the breasts. If you want to do one whole, you are going to have to remove the legs and partially cook them separately before frying. You will not technically have a "whole" turkey, but you could simple place the legs in position, even stich them back on with butchers thread for the desired effect.

But, overall, this is not the best way to serve a wild turkey. Their legs are best braised and then separated from the spindle -there is just too much of it and it will not breakdown much, especially frying. If you do fry the legs, you need to warns everyone to be very cautious of the leg spindle -that stuff can not only crack a tooth, it could be very dangerous if swallowed. After being cooked, they turn into giant splinters.

The other thing to consider is that you need the skin on in order to fry it. Now I usually take the time to pluck turkeys out, but most hunters will not do this. The birds are too tough to the dunk in hot water like a chicken, so you have to spend about 45 minutes dry plucking.

Now, if you want to get creative, dry pluck, remove the legs and save for later. Then bone out the breast meat and stuff it with a deboned duck (skin on). Wrap the whole thing up in butcher string and do a "turducken."

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