Wild Turkey Fatties!!

[Baha]

OMG thats what i am talking about , grilled turkey is the best .

[GW11]

Duckslayer... I wanted to comment here and thank you for posting this. I have been wanting to try these since I first read this and finally got around to it this past Friday night.

The only thing I did differently from your step by step was I used a smoker box on the Weber gas BBQ and kept the heat below 300.

We served these to guests from out of the country and they turned out absolutely amazing! Tender and full of flavour. My only complaint was that I wish I had stuffed them even more full of cheese and fixin's.

We started off the night with Wild Turkey soup that I made out of the leg meat. They got a long, long sit in the crock pot to soften up first but it turned out really good as well.

All in all it was a huge success and a nice treat for international guests. You deserve some of the credit for that so thanks again.

Sent from my SGH-I747M using Tapatalk

[duckslayer]

GW11, glad you were able to try the recipie out and that your guests and yourself liked the end results!! It is a great way to enjoy a nice gobbler!!


Funny how lots of guys on here say they pass up gobblers for a jake as they are too tough........learn to cook the bird right and they end up just as good and there is more meat for your plate at over $30 a tag!! Roasting any wild turkey is not the ideal way to go about it, jake or tom. You want a roasted bird go get a butterball from the grocery store that has been modified to be roasted!!

If I get some free time I’ll try to edit the pictures back into this thread................ dang photobucket.......

[GW11]

GW11, glad you were able to try the recipie out and that your guests and yourself liked the end results!! It is a great way to enjoy a nice gobbler!!


Funny how lots of guys on here say they pass up gobblers for a jake as they are too tough........learn to cook the bird right and they end up just as good and there is more meat for your plate at over $30 a tag!! Roasting any wild turkey is not the ideal way to go about it, jake or tom. You want a roasted bird go get a butterball from the grocery store that has been modified to be roasted!!

If I get some free time I’ll try to edit the pictures back into this thread................ dang photobucket.......

The pics still show up for me on the Tapatalk app on my phone but not on the laptop.

It was the most tender wild turkey I've ever eaten!

Sent from my SGH-I747M using Tapatalk

[MikePal]

Funny how lots of guys on here say they pass up gobblers for a jake as they are too tough........learn to cook the bird right and they end up just as good

I'm one of those guys...and you answered the reason why. Those butterballs, like the ones I have been raising here myself for over 20 yrs, taste so good because they are only 5-6 months old when they're slaughtered. The meat is still young and fresh. Those wild 25 lb Tom's that guys like to target are at elast 3-4 yrs old...the meat, especially on wild game, its tougher at the best of time (compared to domestic) and it only gets tougher with age.

Your right you can make tough meat more palatable by pounding it with a hammer, but most families like to sit down to an over roast Turkey dinner carved at the head of the table and those old Tom's really aren't good for that. Of course the meat can still be used, like you said in other dishes, if you have to take steps to soften it up with a few days in a marinade and or boiled in a slow cooker.

I like the look/sound of the recipe you posted and may try it to use up some of the meat I have left over from the Turkey we had on Sunday. Thanks for taking the time to post it.

[duckslayer]

Thanks for explaining what everyone already knows about store bought turkeys.

I have lots of other recipes for wild turkey and most do not involve pounding with a meat hammer. Just proper cooking technic.

My family loves to sit down for a roast turkey dinner carved at the head of the table by the head of the household.........haha....but it’s just never with a wild turkey as I found out long ago they are better suited for other dishes. Like I said if I want to roast one I go to the grocery store.

By the way these fatties were made with a bird estimated at 6 years old (not by me but none other than Ontario’s turkey guru) and they were as moist and tender as any turkey I’ve cooked.