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Wild turkey should be bled and cleaned immediately after shooting. And be sure
to remove the oil sacs at the base of the back near the tail.
To keep the wild turkey from spoiling, cook the bird rapidly in the field and
keep it cold during the trip home.
Before cooking, be sure to wash out the body cavity of the turkey. There may
be some watery looking tissue, and you'll need to be sure to remove this.
An older bird--one that is larger than 12-15 lbs.--may be tough. So sprinkle
a commercial tenderizer in the body cavity and refrigerate the bird for 12-24
hours.
When the time comes, the wild turkey may be cooked as you would a domestic
turkey. The meat is lean and medium-dark with a mild game flavor. However, the
low fat content means there is greater danger of drying out, so baste the bird
frequently during cooking.
Roast Wild Turkey
Wild Turkey & Rice
Wild Turkey Breast in
Wine Sauce
Herbed Turkey Roast
Barbecued Turkey
Deep-fried Wild Turkey
Turkey Soup Stock
Grilled
Turkey Filets with Mixed Mushroom Sauce
Barbecue
Turkey Burgers
Mozzarella
Basil Stuffed Turkey Tenderloins with Smoky Tomato Vinaigrette
Caribbean
Turkey
Lemon-Oregano
Grilled Turkey
Tuscan
Pumpkin, White Bean and Turkey Soup
Moroccan
Turkey Tenderloin
Spice
Rubbed Turkey with Mango Salsa
Turkey
Tortellini Soup
Roast Turkey
Breast with Mascarpone, Prosciutto and Italian Herbs
Coconut Turkey
salad
Traditional
Turkey with Giblet Gravy
Honey
Spice Glazed Turkey Turkey
Al Fresco on Mixed Greens
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