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CA Regulations / Re: Wild Turkey Taste and Texture
« on: March 24, 2024, 06:39:43 AM »
Greetings - I have found wild turkeys are best prepared in parts. Whole bird preparation is not my go to. Tried lots of ways but always frustrated. Now I part them out and love the results.
Breast meat gets brined (injected) and vacuum bagged for storage. Drain, dry, sear and then braise (moist cook with veggies) to temperature (around 160). The meat is moist and flavorful.
Thighs get seared, sauced and slow cooked (crock pot). I have enjoyed bbq sauce - cooked to falling off the bone. Makes fantastic sliders or tacos.
Drum sticks are seasoned, seared and stewed low, and slow again to falling off the bones, then finished by adding onion, peppers and seasoning and pan searing to make turkey leg carnitas. This recipe is one of my favorite game preparations.
Our source for turkey and other game recipes is Hank Shaw. His website is Hunter, Angler, Gardner, Cook: https://honest-food.net/turkey-carnitas/
Hoping this helps you enjoy your harvest!
Breast meat gets brined (injected) and vacuum bagged for storage. Drain, dry, sear and then braise (moist cook with veggies) to temperature (around 160). The meat is moist and flavorful.
Thighs get seared, sauced and slow cooked (crock pot). I have enjoyed bbq sauce - cooked to falling off the bone. Makes fantastic sliders or tacos.
Drum sticks are seasoned, seared and stewed low, and slow again to falling off the bones, then finished by adding onion, peppers and seasoning and pan searing to make turkey leg carnitas. This recipe is one of my favorite game preparations.
Our source for turkey and other game recipes is Hank Shaw. His website is Hunter, Angler, Gardner, Cook: https://honest-food.net/turkey-carnitas/
Hoping this helps you enjoy your harvest!