We are being overrun with wild turkeys in this area of central Idaho and I would like to thin them out a bit, but most people I have talked to tell me that there is no way to cook them so that they taste good. Anyone have a good recipe? If so, I will pass it around and try to get some of the neighbors to help me reduce the surplus population next spring.
docjones

Why don't they taste good ?Is there something they eat that gives them poor flavor ? Do people not know how to cook them ? They are a lean meat unlike fattier domestic birds an should not be overcooked. Do not stuff the bird .Simply roasting the bird will tell you if they taste good.If they do you may baste with different things and if you like stuffing cook it outside the bird.

best way to fix wild turkey- slice breast into slices about 1/4 inch thick then bread and fry them like pork chops. you won't believe how good this tastes. best wild game i've ever had.

Smoked wild turkey is awesome.If you use apple or hickory wood.The sweetest wood is pear treee wood it leaves nice sweet taste.Mesquite wood taste like a cat pissed on it.It takes about 3-4 hours to smoke one but its a mighty fine meat.Its all dark meat not white like a tame turkey but it taste nothing like a tame turkey.

Wild Turkeys (not the bottled kind) are best skinned. You can gut them and attempt to cook them whole, but I prefer to simply filet the breasts off the carcass and remove the thighs/drumsticks. The breasts can be cooked many different ways, and the thighs and 'sticks are fine in soup.

These are not domestic turkeys and if you try to cook one like a domestic bird you will be disappointed almost every time.

For a fine cold weather soup, boil the breasts and legs until just done. Remove meat from legs and cut all into 'soup sized' pieces. Return to the stock and celery, carrots, green beens, and english peas, and velveeta cheese. Season with salt and pepper. This makes a hearty soup.

Obvioulsy anything can be added or left out to suit your taste. Sometimes I add rice as well. The key, for me, is the cheese.

Thanks for the info guys - I will try these out in the spring after the birds have a chance to put on some weight. Big Ed - Can you give me some idea about how much cheese to add to the soup?

Docjones

That is a 'bucket' recipe... I never make it the same way twice. I just start putting stuff in. The consistency I go for is a thin cream soup. Start with a little and add more until it suit you.