Sasquatch Boogie Outdoors
Well-Known Member
Just curious if anyone ever does this. I've never. but had visions of shredded turkey frying in a hot skillet.
Brother you need to repent for just having those kind of thoughtsJust curious if anyone ever does this. I've never. but had visions of shredded turkey frying in a hot skillet.
I have to disagree pal, I'd take wild bird any day over butterball. We ate some this week and my family of gals all agreed that it was better than any we had over the holidays.Most turkey hunters: "It's sacrilegious to even consider grinding a wild turkey breast."
Me: "How do you cook your wild turkey breasts?"
Most turkey hunters: "Cut it in strips, batter it, and deep fry it."
I love to turkey hunt and kill turkeys, and I eat what I kill, but I'd rather eat a Butterball. I've tried a hundred different recipes and none of them are that great. If you have to cut something into strips, batter it, and deep fry it, it ain't that great. I like Mega's idea above. Flame away!
We'll agree to disagree. I will say my first turkey, which was a jake that I plucked and deep fried, was delicious, but generally speaking wild turkey is tough and dry. That's why everyone cuts it in strips and deep fries it. How did you cook yours?I have to disagree pal, I'd take wild bird any day over butterball. We ate some this week and my family of gals all agreed that it was better than any we had over the holidays.
Never. Thats worst than grounding the backstrap from a deer
What we ate this week was skinned breast. Marinated a day with olive oil and red wine vinegar along with salt, pepper, a pinch of cayenne, and blackened seasonings. I did cut 1 breast in strips and the other breast into 2 equal pieces. Fried in the skillet. Wow…. Warmer weather I use the grill. I agree that if it's cooked to long it's like any other meat…..dryWe'll agree to disagree. I will say my first turkey, which was a jake that I plucked and deep fried, was delicious, but generally speaking wild turkey is tough and dry. That's why everyone cuts it in strips and deep fries it. How did you cook yours?
That sounds good, but yes, a lot of work. I do typically bake the breasts in a baking bag.Spur... it's a lot of work, but produces a very servicable product with better flavor than a butterball...
Scald, gut, and pluck the bird.
brine for at least 12 hours.
stuff cavity with onion, celery, apple slices.
inject the bird with a butter or oil based marinade. Mustard binder on outside of bird then rub with seasoning of choice.
place in a browing bag (super important to retain all possible moisture)
cook at 250 until internal temp 160
rest in bag until cools back down to 90 deg or so
slice and enjoy!
MegaBest stuff ever. Between me and my kids, we take several birds each year, so I grind a couple. I debone the thighs and legs, mix those with the breast, and grind 5 strips of Applewood smoked bacon per 1/2 bird. Makes some of the best turkey burgers you've ever had.
Adding the bacon really makes a difference in keeping it sticking it together and keeping it moist even though cooked completely.
Grinding the legs and thighs alone also makes for some good chili or spaghetti meat.
joeYep. Makes awesome white bean chili. While grinding, I douse it liberally with some sort of poultry rub.
Actually makes good burgers also. Gotta be careful cooking them so they don't fall apart.
if y'all ever try a heritage turkey, you will never eat butterball again!with better flavor than a butterball...
nooooooJust curious if anyone ever does this. I've never. but had visions of shredded turkey frying in a hot skillet.
I call those the 'turkey oysters', and yes, the very best part of the bird!!!!!Mega
There aare 2 medallions of premium meat, small but delicious on the back above the hips don't forget to include them!
I call those the 'turkey oysters', and yes, the very best part of the bird!!!!!
Never have a wild bird but I would like to try it.....Wife buys ground turkey and even ground chicken....great in chilli and soup.