Good job, beautiful birds! I think my favorite call maker is from New York. Are you familiar with David Holloran?
Turkey Season
- Thread starter RM Anderson
- Start date
Wyatt Russo
Member
No I am not familiar with him. I use JT Calls
The first week in South Dakota's Black Hills started out awfully slow. The turkey we did see were still in their winter flocks with just a remnant of snow on the ground. Toward the end of the week the toms and jakes split off into bachelor groups but would not come closer than a hundred yards. After several close and failed attempts we finally bagged our first Merriam. Alot of folks think Merriam turkeys are the easiest but after this hunt I believe they were trying to kill me. They never stop moving from the time their feet touch the ground and your only chance is to try and get ahead of them. Very thankful and a bit wiser. Richard
Wyatt Russo
Member
Beautiful bird definitely a hunt that’s at the top of my bucket list!
jode hillman
Well-known member
Tagged my second longbeard of the season. It was a pod hunt w lots of turkey stuff going on. Honey smoked breast is in the que!
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Wyatt Russo
Member
Kevin Layne
Active member
Well, I guess I'm a criminal ..... but I'd like to be reformed! Your stock looks amazing. I'm sure I could google it but I'd love to hear how you do it so I can try it next year.
Kevin, There are certainly other ways, but my wife believes the pressure cooker is the best method. Use the stock setting and you are rewarded with clear, not cloudy, delicious stock. If you would like to eat the legs and thighs, another method is to slow cook them on low 15-16 hours untill the meat falls off the bone. Very delicious when used in soup or recipes. Richard
Kevin Layne
Active member
I've got thighs and legs in the crockpot now. Been going all day. Gonna make turkey soup tomorrow. I don't have a pressure cooker but may have to get one. I assume I have to pluck the bird because I need the skin?
I used to pluck, but not any more.
Wyatt Russo
Member
Legs and thighs in the crock pot is great. I cook em low and slow in chicken stock with a little soy and W sauce. Take them out pull the meat off add some bbq sauce and make pulled turkey or add mayonnaise and celery to make a turkey salad. Absolutely delicious!
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You don't need to have the skin to make stock. I seldom have skin when i make stocks.
Yeah and no pressure cooker is really needed to get started, you can simmer (not boil) for a long time (like 8 hours +) until you decide if you like it. A pressure cooker is needed for canning, so there is that, but stock freezes well.
Noah Shaver
Member
We were blessed with a great season in NC and VA. Finally managed to kill a public land VA mountain bird. Spent a lot of time on public in both states and learned a lot. Really looking forward to next season!
Beautiful turkey pics! Is that a wing bone type call or a fancy peg for a slate call?
Noah Shaver
Member
It is a trumpet call, sort of like a wingbone I guess but it is turned on a lathe out of wood. That particular one is made out of Mimosa. I really don't bother with mouth calls or friction calls anymore. Long as I've got my trumpet and a 410 shell I am good to go 