4 weeks!!

Post by **Redbelly** » February 12th, 2007, 8:09 pm

And I will be getting ready to go slam some Bama gobblers!

Made a couple new scratch boxes this weekend, got a couple new tube calls, and a new slate and aluminum pot.

A time to kill........

Post by **birddog** » February 12th, 2007, 8:10 pm

Go get 'em

Post by **Cranfield** » February 13th, 2007, 8:06 am

We don't have wild turkeys over here and so I have never shot, or knowingly eaten one.

I do understand that it is prestigious to shoot the largest jake, but doesn't this create a culinary problem ?

The large gander at the head of a skein of geese, is usually as tough and tasty as an old truck tyre, that is something I do know.
Is this the same with turkeys ?

Post by **birddog** » February 13th, 2007, 10:42 am

Cran, in my opinion, the wild turkey is poor table fare no matter what part you're eating.

Post by **Cranfield** » February 13th, 2007, 11:59 am

birddog wrote:Cran, in my opinion, the wild turkey is poor table fare no matter what part you're eating.

That does surprise me, as the wild version of most meats is much better than the "farmed" version, usually because it has less fat and has been eating free range foods.

I imagined that a nice young hen turkey, would be quite succulent.

Post by **birddog** » February 13th, 2007, 1:03 pm

Well maybe a nice young hen. You just don't get many opportunities in GA to eat a hen. If you do, you don't talk about it.

Post by **Redbelly** » February 13th, 2007, 9:19 pm

I like to breast out my gobblers. I filet the meat off the breastbone. At each end it tends to be a little tuff, but in between is good eating.
I like it grilled and fried.

Also it's not just for eating that I enjoy the sport !

Post by **Reel Slow** » February 13th, 2007, 9:57 pm

Cranfield wrote:
birddog wrote:Cran, in my opinion, the wild turkey is poor table fare no matter what part you're eating.
That does surprise me, as the wild version of most meats is much better than the "farmed" version, usually because it has less fat and has been eating free range foods.

I imagined that a nice young hen turkey, would be quite succulent.

You haven't had smoked wild turkey breast! Hmmmm good.

Post by **birddog** » February 13th, 2007, 10:15 pm

My problem could be the birds I kill are so old that they are impossibly tough.

Post by **Redbelly** » February 14th, 2007, 7:46 am

BD I would be glad to come and kill a young one for ya!

Post by **cygraphics** » February 14th, 2007, 9:01 am

cluck....

Post by **SHOWBOAT** » February 14th, 2007, 9:15 am

BD-have you ever tried deep frying one? Deep fry in peanut oil and it is so tender sometimes the legs fall off. mmmmmm

Post by **GIT-R-WET** » February 14th, 2007, 10:13 am

The breast is great cut up & fried

,but it is outstanding cut up for kabobs

on the grill.I will post recipe I use in recipe section.Legs and wings to tuff to mess with (imo).

Post by **birddog** » February 14th, 2007, 10:14 am

SHOWBOAT wrote:BD-have you ever tried deep frying one? Deep fry in peanut oil and it is so tender sometimes the legs fall off. mmmmmm

Only a butterball is suitable for deep frying.

Post by **birddog** » February 14th, 2007, 10:15 am

Redbelly wrote:BD I would be glad to come and kill a young one for ya!

I bet.