| Author |
Message |
4dbird
| | Posted on Wednesday, May 01, 2002 - 2:59 pm: | |
OK I know how to call and pull the trigger.
But what is ya'lls favorite way to cook one up?
Two categories whole bird and breast.
Thanks |
Freddy McGuire (Vaturkey)
| | Posted on Wednesday, May 01, 2002 - 3:20 pm: | |
Let HODY do it! hahahaha! I'll let him explain... |
HODY
| | Posted on Wednesday, May 01, 2002 - 5:05 pm: | |
Well if you come to the cookout you will see first hand. The best way I have had a whole bird is deep fried. I think most of the folks at last years cookout would agree. I am sure if you ask Knight he will definately tell you about how good it is (HA HA) I inject the bird and then deep fry it in my cooker. Actually a few guys added the cookers to the list after they tried some so that should tell you something. TRY IT YOU WIL LIKE IT!!!
Also if you breast out a bird take the breast and cut into a few pieces and then soak in Teryaki for a few hours and then grill. |
Ron Dezern
| | Posted on Wednesday, May 01, 2002 - 6:09 pm: | |
OK What Cookout, When, And can I come
Ron |
Full Fan
| | Posted on Wednesday, May 01, 2002 - 8:39 pm: | |
Make strips into the breast meat. Apprx. 12"x3"x3/8". Marinade in Lawry's herb and garlic marinade. Lay strips on cutting board, place 2 strips of bacon on each strip, roll into a pinwheel so to speak and tooth pick it. Grill for about 10-15 minutes. It's great and easy. The bacon keeps plenty of moisture in the meat. Very tender. |
mtnbuk
| | Posted on Wednesday, May 01, 2002 - 9:30 pm: | |
I like to cut the breast meat completly off of the breast bone/rib cage. Then filet into strips similar to chicken strips. About 4 - 5 inches long, several inches wide and about 3/4" - 1" thick.
Roll in seasoned flour and fry in frying pan in peanut or canola oil over medium heat.
It's great just the way it is. Or can be dipped in honey mustard, bbq sauce, or ranch dressing like chicken fingers. Or add gravy for chicken fried turkey. Options, baby. I like options.
The best side dish is, of course, morels. |
Tburt
| | Posted on Thursday, May 02, 2002 - 1:06 pm: | |
Full Fan, that sounds amazing. I will be trying this. Thank you |
GN
| | Posted on Thursday, May 02, 2002 - 1:56 pm: | |
Two recipes: (1)I am so addicted to the combination of wood smoke and the flavor of wild turkey that I have a hard time cooking mine other ways beside smoking them. Trick in the smoking effort is to be sure you have plenty of liquid/moisture in your drip pan, use a meat thermometer and do not let it cook longer once internal meat temp reaches 160 degrees. If y ou use a filleted breast section, I suggest you wrap it into a ball using cotton twine(like a pork raost) and smoke it that way. I do not season the bird before smoking. I am a little paranoid about over seasoning the wild turkey as I think the flavor is so natually delicate I do not like to overwhelm it.(2) Method two, which is a frying offshoot/trick, and is close to the mtnbuck approach is to soak the filleted meat overnight in the icebox in a covered bowl of buttermilk, then season , flour and fry at will..do not ask me what this does but it enhances the flavor and tenderness considerably I think. I am out of morels, but they are a great combo companion. |
Tburt
| | Posted on Thursday, May 02, 2002 - 2:44 pm: | |
GN-
A guy I know in Harrisonburg raves about the buttermilk approach and then frying too. Must be something worth trying. Thanks, I will have to get after it the remaining part of the season to try all of these recipes!! |
TP
| | Posted on Thursday, May 02, 2002 - 11:37 pm: | |
Well, let's see....I find a good deep track in red clay. Logging roads (after a rain) are good places to look. Be sure to find large tracks. It's illegal to eat hen tracks in most states...and you have to have morels...er...I mean morals when you hunt tracks. Once a prime gobbler track is located, I pour plaster in the track and allow to dry. Finally, I smoke the plaster track on medium heat until it's tender..hahaha...I do have a couple of birds to enjoy, but I was close to having to try the above method this year. Tough season for me.
Take a half breast and beat with a meat mallet into a flat piece of uniform thickness (about 1-1.5 inch thick). Cut up venison summer sausage (use the oinker kind if you don't deer hunt) into flat strips and place on breast. Roll breast up and toothpick. Grill or smoke. You can marinade breast in whatever you prefer, and season as you like. |
Turkey576
| | Posted on Friday, May 03, 2002 - 8:01 am: | |
Ha,Ha, HA,Ha,Ha That is good TP...
I like to cut the breast meat up in strips, make a mixture of eggs and honey and roll the turkey meat in this then dip them into a flour/seasoned salt mixture and fry very good.
Jon |
knight_va
| | Posted on Friday, May 03, 2002 - 10:09 am: | |
Man dont listen to Hody......If he brings another bird thats as bad is last years to the cookout I may have to eat it all to save others from food posioning....LOL...least that will be a good excuse!
Max |
4DBIRD
| | Posted on Saturday, May 04, 2002 - 9:10 am: | |
I like the deep frying method but have not had good luck with a breasted bird. One end of the breast always cooks faster than the other. SO one end is over crispy and the other is not cooked. Can you roll it in a ball or something? HELP? |
HODY
| | Posted on Monday, May 06, 2002 - 12:54 pm: | |
4D Bird I will have to make an honest confession. Butterballs are best for deepfrying. They are plucked and ready to go, I am not plucking a wild bird. I have heard guys skinned them out and deep fried and they were OK, I will try it if I kill another this year. I plucked one once and that was one time too many.
By the way Knight I think there are enough folks on here that like you too much to not let you have to suffer and eat the whole bird just to "Save Us" HA HA |
gn
| | Posted on Monday, May 06, 2002 - 1:14 pm: | |
Hody..far be it from me to advise you on plucking turkeys, but if you get a pot of hot water and drop the bird in it for about a minute, the feathers will fall off it like magic and the plucking amounts to just wiping off feathers...ecept for the wings which take longer if you leave them on the body. |
turkey576
| | Posted on Tuesday, May 07, 2002 - 12:52 pm: | |
To pluck I usally cut off the wings and the tail and the legs right at the joints. I pull off the beard and dip the bird for 25 seconds in scalding hot water almost ready to boil. I do half a bird at a time and the feathers do litterally wipe off. There are usally pin feather left I burn them off with a lighter or a match. It fries a lot better in my opinion.
Jon |
HODY
| | Posted on Tuesday, May 07, 2002 - 3:40 pm: | |
OK If someone kills a bird from now till the end pluck it and we can cook it at the banquet. I will bring a butterball and the plucked wild bird can be bird # 2. That way we can have enough so Max wont have to eat alone. HA HA
Freddy that means there is pressure on you or Amy to tag on for us to cook.
GN and Jon when I attempted to pluck a bird years back it was not as easy as you make it sound. |
TP
| | Posted on Wednesday, May 08, 2002 - 8:40 pm: | |
I agree Hody. Plucked wild birds don't measure up to deep fried butterballs in my opinion. |