Kinda dumb ques...? Home grown turkey vs wild turkey??

[Evelle]

OHHHH GREAT!!!!! NOW IM WORRYED TO PROSSESS MY TURKEYS!!!!!!!

i know they smell a whole lot worse then chickens and i was kinda prepared for that to come.. but OH NO!!!

will i be completly grossed out?? im so scared now!! HELP!!!

maybe ill have a friend do it for me LOL!!

 

[Mtn Margie]

Quote:
We use a medium sized garbage can for the scalding water. Works great!

 

[Achickenwrangler#1]

we took a wild turkey away from a poacher a few weeks ago, and it was the best turkey I ever ate. We skinned her and I roasted her under tented alum foil for about 45 min. to 120 degree, she may have been 6 pounds, I used nothing for seasoning, if I raise a few turkey they will be free range for sure.

 

[WVDan44]

West Virginia is famous for its Eastern Wild Turkey populations. Having hunted them for many a year, I can tell you there are worlds of difference between a wild and domestic turkey. No comparison. Wilds are tough, strong tasting, and lean. My Dad was a master at using every bit of a wild turkey. He would deep fry the breast as nuggets, stew the back, legs, and thighs for soups and noodles, and boil the carcass for broth. By the time he was done with a bird, there would be nothing left but a bleached white pile of bones. I would never recommend to anyone to try cooking and eating a wild turkey if they are expecting a traditional turkey dinner.

 

[Achickenwrangler#1]

Yup, this was a wv bird, and it was the most tender turkey ever...won't bother going back to the bland ole birds from the grocer. Maybe the age of the bird has alot to do with it, and the method of kill, pretty quick, only took one shot (but then that's how I caught the poacher) and how you cook it gotta have alot to do with it too. (overcooked anything is always tough) Most people cook too hot too long - this bird didn't smell either, very clean and fresh, from field to oven to table.

 

[Achickenwrangler#1]

still waiting on thte game warden

 

[WVDan44]

A young wild turkey up to 6 months old could be cooked tender and succulent. A mature wild turkey, will be tough and dry if not prepare properly. Most people who hunt will go after gobblers in Springtime. They are mature, tough male birds. In the Fall season, hens can be taken, which will make a much better meal than the gobblers. Been there, done that, got the tail feathers LOL.

 

[porkchop48]

We processed some turkeys over the weekend for a friend.

6 month old white turkeys ( nto sure what kind they were)

Easy to process, just like a chicken. They went into the plucker and it worked great.

I changed out the cold water they soaked in a few times when it go pinkish colored ( or when they darn ducks drank out of it) soaked in it bring for about 48 hours. Slow roasted at 325 for 5 1/2 hour....... AWESOME.

Nice and tender and great flavor. I will be raising some for myself next year.