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First Wild Turkey Preparation

post #1 of 4
Thread Starter 

Got my first spring turkey dressed out at around 14 lbs. Anticipating smoking but bird bird is way to big for the two in our family. Bird is plucked and brined for 24 hours in salt water. 

How best to divide the  on bird?  And If meat is filleted off breast how do you deal with the the portion that was filleted off bone not covered with skin? Normally meat is still on bone so with skin on you don't have to cover meat with bacon etc. 


post #2 of 4

Spatchcock the bird and split the breast bone in half, then smoke one half and freeze the other half.



post #3 of 4

What I have found with the 20 something wild turkey's I have harvested over the years, is cut the leg quarters off and cook separately from the breasts. They are "runners' and the legs are tuff. I smoke them and use in soup or beans for flavor.

There is only 2 in this house also so I cut the breasts off and cook one at a time. And I boil up the bones for stock......sometimes with the legs.


Hope this is a help.....


post #4 of 4

yeahthat.gif Seems like you got some good info already enjoy the bird any way you decide to do it.  :sausage:

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