NDR - Turkey Question

B

Big Brad

New member
I shot my first turkey today and was looking for recommendations on how to prepare the bird.

I am considering cooking it on the Big Green Egg but would like some input from others with more knowledge and experience than myself.
 
Brad~

Congratulations!

Have you plucked the bird or filleted it?

We always roast wild turkeys the same way we do for Thanksgiving. They are easy to pluck about an hour or 2 after shot. I think last year I just plucked the breast and cut it and the breastbone off the bird. Unlike domestic birds, we never have found the wings or legs worth the effort on a wild bird. And, we cut away the sponge on the front of the breast.

I'm sure you'll gt lots of other great ideas. Hard not to have some delicious meals coming your way.

All the best,

SJS
 
Thanks for the quick reply

I plucked the bird as it was the first one and I thought this would leave more options on cooking.
 
I would brine & roast the breast.

The legs, wings & thighs: Season them, brown them & put them in the crockpot with a couple of cans of cream of mushroom soup and slow cook all day. Fantastic.
 
We always cut them in half (down the spine) after plucking. Fits in a roasting pan or on the grill better and is normally one-half is just enough for a meal. Both will fit on a big grill though........
 
When I lived in South Carolina, working for the National Wild Turkey Federation, we deep-fried most of the birds. Use peanut oil. Yum. Still have my turkey deep frier, just haven't turkey hunted much since those days.
Gary
 
Breast the bird out and cut in strips across the grain and marinate in zesty italian dressing for a few hours or overnight place on the grill, do not over cook them and cut into bite size chunks and make a cesar salad .................the best!
 
Brine the breast with skin on and smoke it. Back legs and thighs into pressure cooker until it falls off the bone. Wild turkey pot pie is excellent
 
Lots of great ways to do it. Legs and wings go in the crockpot with gravy. Simmer for 5 hours or so, then shred for sandwiches, removing the tendons. Add some cheese and horseradish and it is very similar to roast beef.

For the breast I breast them out to boneless fillet. Then butterfly each breast. Mix up a traditional stuffing recipe, put inside butterflied breast . Then roll and tie with kitchen string. Cover with bacon and roast @ 350 for about 1 hr and 20 minutes or until done.

Great eating!
 
Lots of great ways to do it. Legs and wings go in the crockpot with gravy. Simmer for 5 hours or so, then shred for sandwiches, removing the tendons. Add some cheese and horseradish and it is very similar to roast beef.

For the breast I breast them out to boneless fillet. Then butterfly each breast. Mix up a traditional stuffing recipe, put inside butterflied breast . Then roll and tie with kitchen string. Cover with bacon and roast @ 350 for about 1 hr and 20 minutes or until done.

Great eating!
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My favorite is to breast the bird out and grill or roast the breasts. Take the carcass and legs and wings and brown in the oven then pressure cook to make stock, you can then pick the carcass and legs for a lot of meat.


T
 
I roast the entire bird, after it's been aged in the fridge, and plucked. Then comes the Best Part - the leftovers. Leave the carcass whole with as much meat as you can, and Reroast and make
WILD TURKEY SOUP, for the most Delicious subtle soup you can make with any Game Bird. When you Reroast, the bones impart a flavor that nothing else can compare to............. Spring or fall
Gobblers or Jakes, mean one thing to me. DEEEEElicious Soup!
 
If you think the legs aren't worth the effort, you need to talk to Steve McCullough. He makes confit that you would kill someone for.

I made a couple of breasts this way a few years ago. I butterflied them and then pounded them, but not completely flat. I placed fresh jalapeños and all colors of bell pepper minced in the pocket. I also put some 3 pepper relish in the pocket. This was then folded and sealed with butchers twine. The outside was then rubbed with seasoning salt. Then Saran wrapped and placed in fridge overnight. I then pan seared the breasts prior to going on the smoker. It was awesome and a new way to enjoy a fresh spring bird.
 
John, MMMM, That recipe for Turkey breast sounds awesome. If I can get another one this year I am going to try that!
 
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