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Really up to the Hunter. The whole bearded hen debate is similar to shooting a doe with fawns. Shot a big tom this year and it was tough to eat and cooked it in the oven for 4 hours. Next year if a jake and tom walk out I am shooting the jake. Jake I shot last year tasted better....
Here is my experience with cooking wild turkeys and turkeys in general. People overcook the living crap out of them. Stick a meat thermometer in it and when it says 170 its done. take it out. It doesn't need to sit in the oven for 3 more hours lol
While I agree most people do cook the snot out of their wild Turkey (pbonura at 4hrs is about right) ....a lot more has to do with the quality of the meat your working with. A 22lb Tom is probably 3+ yrs old and has very lean meat in the spring, so it is more suited to be enjoyed as jerky.Quote:
Originally Posted by toddy
Most people don't realize that the even that 22lb ButterBall they buy in the store (from some factory farm) was less than 6 months old at time of slaughter and well feed up to that point. So the meat is a heck of a lot more moist and tender that they will ever get from a Tom.
I raised my own domestic turkey for many year, and until you enjoy a 5 month old, 18lb turkey slaughterer an hour before it went into the oven , you'll never know how good a Farm Fresh Turkey can be. :)
If I had of shot bearded hens years back I would have had a bearded hen Grandslam back in the early 2000's . I wish I had of !
Not sure I've ever seen a bearded hen with a trail of poults .... ever ....
Has anyone actually seen one?
Not saying it isn't possible but in our area I see hens with poults all the time. Never a bearded one.
If I had a Tom and Jake walk out I simply would shoot the one that gave me the best shot. If equal I would take the Jake because the meat is nicer IMO.
Bearded hen would also go in the pot. Legal is legal and our area is full of turkey.
Just my opinion.
For deer we will take a doe as well. I've had the choice of a big doe versus a young doe and have taken the young doe. I would do the same with big buck verses small buck. I'd take the younger one. Better meat.
Again just my opinion.
Not sure if you didn't read my reply but maybe you did and never believed me so here this is what one looks like. http://imageshack.com/a/img924/2842/RHhyHz.jpg
Big Tom's taste much better fried up in thin slices or nuggets. Quik fry on hot oil 3 to 4 minutes for inch size nuggets.
I've seen a bearded hen. I've also seen an antlered doe. They were both delicious.
Exactly my thought too.Quote:
Originally Posted by awndray
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165F for poultry parts and 180F for whole birds, I do not know why it is higher for a whole bird but I just went through the course for safe food handling and noted that.Quote:
Originally Posted by toddy
People look for pink or how the juices run, etc, but the only way to tell how well done meat is you have to use a thermometer.
Also, meat will rise in temp once out of the oven, so that 170 may push up to 180 when you rest it.
Still not a fan of whole roasted wild turkey, awkward as heck to fit in a roasting pan with the long legs and triangle breast but a roasted whole wild turkey breast specifically for hot turkey sandwiches, mmmm.