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Wild turkey taste

4K views 18 replies 19 participants last post by  fastwater 
#1 ·
Does wild turkey taste like store bought or is it different in some way?
 
#4 ·
To quote my older cousin, who was a much more accomplished hunter than I, "Turkey is pretty much a tasteless bird. That's why you need the stuffing, the seasoning, and the gravy to help it along. But when it's all done right, it's pretty hard to beat!"
 
#6 ·
My first turkey 25 yrs ago fixed like a domestic bird was terrible in my opinion. Since than cutting marinating like steaks and cooked on the grill is really good. Think my favorite is cut breast in to strips dip in egg roll in shorelunch breading and fry in skillet. We think it taste like pork chops more than anything. Mmm mmm!
 
#7 ·
don't have a clue, lol. I've never had the chance to try it. but I have some cousins in tenn that hunts them. they said they cut them into cubes and marinade them and throw them in a deep fryer and they are great. if I ever get the chance I would love to try one.
sherman
 
#10 ·
Same to what everyone else said. You have to learn to prepare it correctly to ensure it doesn't dry out on you.

My wife has it down to a science when bakes the breasts in the oven. Can hardly tell it's wild Turkey. Every year we bake one breast, and the other breast we will shred up and make shredded turkey sandwiches, my fav!
 
#19 ·
Like others have stated, the breast if not over cooked is very good and I really don't see the difference with a young turkey. An older Tom may taste a tad stronger but if prepped right, is still very good. Also, IMO, I think like most wild game...it depends on what they've mostly eaten throughout theirs lives. Big difference in the taste of wild game that's had a steady diet of corn,beans versus pine nuts. :D

Also like to inject and deep fry the breast. Have also filleted it out in one whole flat piece about 3/8" thick. Make a stuffing and spread the stuffing on the meat. Roll everything up in a loaf and tie it together with string. Then bake it basting it in chicken broth and garlic butter.

Use the legs for noodles and such. The legs will be more stringy and tougher than a store bought bird so you can parboil them.
 
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