Wild turkey tastes even more ■■■■■■-like than Turkish dark meat, but that’s okay. The flavor is sweet, yet extremely tasty and juicy. As for tenderness, like any other bird or animal, domestic or wild animal, it depends on age, type of food and availability.
Almost all parts of a wild turkey are edible. A wild turkey’s thighs and legs may not be as tender as the brisket, but they are tastier. Use them in soups, stews, long-cooked turkey grills and, my favorite, in turkeys and meatballs.
Gary Spangenberg commented: Wild turkey tastes the same to me as it does at home, but the white meat is drier and the thighs and legs are darker and a little stronger. It’s best to use a local bird sauce or a store-bought sauce.
Cut the meat you want to moisten into a heat resistant bowl and add the broth (use one cup of broth for every two cups of turkey meat). Cover the dish and place it in the oven for about 10 minutes, et voilà: a delicious and juicy turkey.
At all. It has almost no taste and is considered poor and bad meat. We don’t eat it for fancy parties or meals.
A wild eater recognizes a predator when he sees one. No. You can put them almost anywhere and turkeys won’t react negatively to them.
For starters, turkeys have a very bad sense of taste. Like most birds, they only have a few hundred taste buds, about 9,000 fewer than a human. This means that turkeys have a fairly limited palette and can only feel sweet, sour, tart and bitter. Your sense of smell is also weak.
If it is safe and legal, you can hunt wild turkeys or have others hunted on your property. Highland hunting license and bird stamp required. Legal shooting methods include the shotgun, archery, or air rifle. Seasons and other hunting rules are available at CDFW offices and online.
People interested in turkeys are concerned about diseases such as blackheads, West Nile virus, mycoplasmosis and smallpox. Indeed, wild turkeys have never been linked to outbreaks in farm animals and poultry. Most avian diseases cannot be transmitted to mammals.
Most people have found Turkish turkey to be as tough as shoe leather. The same goes for wild turkey if it’s an old tom, but wild turkey is mostly deliciously tender and not chewy at all. Some say turkeys don’t sleep.
To prevent turkeys from killing each other, the toes and parts of the beak are cut off, without painkillers.
It comes from wild turkeys, from an early age they eat ■■■■■ to get undigested food. It also helps with wild turkeys as it gives some immunity from adults to the chicks. Turkeys can be excellent carnivores when it comes to food and this is one of the methods they use.
Another option is to simply soak the meat in buttermilk, salted water, or water with a little vinegar or apple cider vinegar. Soaking overnight is usually best, but letting it soak for at least a couple of hours will help remove some of the flavor. Make sure you remove the skin and fat from the meat.
Depending on what bird you get and what kind of person you are, most adult male wild turkeys will give 810 pounds of meat so you can save your legs, thighs, and ■■■■■■■.
Wild turkey is known for its high mashbill, and even in cheap bourbon, this flavor is strong. The medium pungent aftertaste gives way to a slightly dry aftertaste. Spices, pepper and oak dominate the aromas of the softer notes.
Wild turkey is smaller and has darker meat, richer, more intense flavor, and a firmer texture than Turkish turkey, notes Exotic Meats USA. Wild turkeys have far less ■■■■■■ meat than normal turkeys because their ■■■■■■■ help them fly and they don’t have any special hormones or foods.
Soak the whole turkey or ■■■■■■ meat in cold, lightly salted water for about 8 hours or overnight. If you’re only using the ■■■■■■, soak it in the refrigerator water. If you are using the whole bird, a clean cooler with ice water will do.
There are only two varieties of live turkey: meleagris gallopavo, or wild turkey, which we tame and eat with a stuffing and which is familiar to most Americans. And then there is Meleagris ocellata, or the beaked turkey, which is less well known.