Wild Turkey Taste and Texture

March 21, 2024

Question: How different is the taste and texture of wild turkey compared to store-bought turkey?

Answer: This is an excellent time to explore this question, with the popular spring wild turkey hunts about to begin. One recent national survey showed wild turkey as the third most popular wild game species following deer and other small game.

It’s probably not surprising to learn that the taste and texture of a wild turkey compared to a domestic (store-bought) turkey is quite different. That’s due to wild turkeys having more developed muscles than turkeys raised on a farm where physical activity is limited. A wild turkey also has less fat and will end up drier after cooking. It’s important to prepare the wild turkey properly and understand when the cooking is finished.

Dan Skalos isn’t just a 10-year employee at CDFW who currently oversees the department’s upland game and waterfowl programs, which include turkey, he’s a serious cooking hobbyist who is happy to share his best tips for successful wild turkey preparation.

Because wild turkey can be tougher at the time of consumption, a good brine is necessary according to Skalos. Brine is a mixture of water and salt, which helps with flavoring and increasing moisture. Skalos suggests a brine treatment of at least two days, and a basic mixture that includes one gallon of water and a cup of salt. But his preferred recipe involves far more ingredients like brown sugar, vegetable stock and candied ginger just to name a few items. After all that, his final tip involves time and temperature. Because an overcooked wild turkey can become too dry if it reaches 170 degrees Fahrenheit, Skalos said it’s important to have a meat thermometer in use, and to make sure the bird is removed from the oven promptly when it reaches 165 degrees Fahrenheit.

For wild turkey and other wild game recipes visit California’s Wild Kitchen at https://wildlife.ca.gov/R3#547882389-wild-food-recipes.

My experience is that they are extremely dry and tough birds.  Best used in a soup, I use them to make a turkey noodle soup with a clear broth.  The flavor is very much like pheasant.  I'd say it would be hard to tell the difference between a wild turkey and a pheasant.  I also have smoked both and they both taste the same that way too.  Anymore, I'll just smoke some and gift it to friends and neighbors.
One good thing about wild turkey is that they are very easy to draw and pluck.  Easiest bird I've ever had to clean.  No bad odors, but some might have a dandruff you'll need to scrub the skin to remove. 

Instead of pork tonkatsu, I've made wild turkey breast katsu and it comes out very nice.  Rave reviews from family. 

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!

I think I like Wild Turkey better than Woodford Reserve, but that isn't exactly the conversation here, haha.

In all seriousness, one of the best turkeys I've ever eaten was wild.  Low n slow is the way...

If you get to try peacock, I really liked it.  Like a lean turkey.