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  1. #11
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    Quote Originally Posted by Hilltop View Post
    I de-bone the entire bird, every scrap of meat, and grind it with bacon. I usually do 90% turkey to 10% bacon mix. Wal-Mart sells packages of "bacon ends and pieces" that works great. I am convinced there isn't a better way to cook wild turkey. We use it for breakfast sausage, burgers, sliders, wraps, etc... whatever it's just dang good. Since I started doing this I have gotten a lot more encouragement from my wife to go turkey hunting. She is even getting in the game now. We can't get enough of it.
    That sounds like a great idea

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  3. #12
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    My favorite way is to breast them out, brine them overnight (frontier woman brine mix is a good one), wrap them in bacon, and then put it in the smoker until it gets to the bottom end temp range for turkey. It tastes great and isn't dry or tough! That is what my family had for this past Thanksgiving and everyone loved it.

    Jared

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  5. #13
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    Cut it by pieces, salt, pepper, turmeric or your favorite spices, put it in slow cooker, add about 1-2 inches of real apple juice (not from concentrate) on the bottom, cook for about 10 hours. You can add pieces of apples or prunes if you like. Very delicious, must try it.

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  7. #14
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    I put the breasts on the bbq. Salt, pepper, garlic powder and olive oil. Cook it med/hi and fairly quick. The rest is for soup.

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  9. #15
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    I take mine to a local butcher shop and have the whole thing smoked. The bird comes back a bit salty for my taste so I make a pot pie with it and don't add any salt to the recipe. Turns out fantastic.

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  11. #16
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    We do Chinese recipes with almost all our turkeys. I make Springfield style cashew turkey, kung pao turkey, General Tso, or orange turkey. They turn out really good, and my wife loves them. I usually shoot 4 birds a year, and by cutting up and individually freezing a pound of meat per package, we end up with plenty of wild turkey for the entire year.
    My mind is a raging torrent, flooded with rivulets of thought cascading into a waterfall of creative alternatives.

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  13. #17
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    I smoke the legs/thighs and then debone them. My wife puts in in casseroles and such. with the breast....we make White chili. this is a recipe from my wife's blog...
    Click image for larger version. 

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    Ingredients:
    -1/4 cup olive oil
    - 1 onion, diced
    - 1 turkey breast
    - 3/4 tablespoon cumin
    - 3/4 tablespoon chili powder
    - 1 clove of garlic, minced
    - 2 bell peppers, diced
    - 1 bay leaf
    - 3/4 cup all-purpose flour
    - 1 quart chicken stock
    - 1 cup heavy cream
    - 10 oz frozen corn
    - 30 oz cannelini beans
    - 8 oz kidney beans
    - 2 habanero peppers
    - salt and pepper, to taste

    Heat olive oil in large stockpot on medium-low heat. Saute the onion until tender. Add the turkey, raise heat to medium, and brown. Add cumin and chili powder, cook one minute, add garlic and stir.

    Add peppers, bay leaf, and flour. Stir to coat everything with flour so it is all soaked up. Add chicken stock, cream, corn, and beans and stir.

    Slice 2-3 slits in each habanero pepper- DO NOT DICE. Let the habaneros float around in the chili as it thickens, about 10 minutes. Pull out the habaneros. Allow chili to simmer for another 35-45 minutes, pull out the bay leaf, add salt and pepper to taste. Serve with tortilla chips.
    Click image for larger version. 

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    Facebook.com/TheEverydayOutdoorsman

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  15. #18
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    Those are some great ideas and sounds tasty
    I go to the Mountains to loose my mind and find my soul.

  16. #19
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    Slow braise on the legs after a long marinate... fall apart yummy and makes great tacos.

  17. #20
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    My wife also, slow cooks breasts, thighs and drumsticks to make casseroles and my favorite... Turkey pot pie! This is a staple at our house . We also do nuggets and fritters as well. So much goodness in a wild turkey as long as you don't treat them like a butterball!

    Pot Pie Recipe
    http://guide.sportsmansguide.com/rec...-bird-pot-pie/

 

 
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