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Turkey season

So my dad is a Turkey hunter and got a 22 lb bird today...He asked me to egg it... it's been cleaned and the skin was removed.

Considering I can't run to the store and replace it...looking for any advice from those who have cooked wild turkey before.

Thanks in advance
Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...


  • I have not cooked  one but a friend who hunts does frequently. He says they need brine as they have a tendency because of natural diet to be dry. I would recommend 2 cups apple cider, 2 cups water, 1/2 cup honey, 1/2 cup kosher salt. 
  • 4Runner4Runner Posts: 2,301
    Plus 1 on the lean/dry comment. Other option is to fry it. Good luck.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: and  and
    What am I drinking now?   Woodford....neat
  • WolfpackWolfpack Posts: 1,535
    Have to brine- one make a gravy or put into a stew. Been skunked twice this year. Birds aren't talking this year which makes them tough to find
    Greensboro, NC
  • chashanschashans Posts: 418
    They sure are some fine eating. My neighbor hunts them and shared some of the cooked meat with one season. Not sure how he cooked it but it sure was good!
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

  • JackhJackh Posts: 105
    I did one for my neighbor last spring. Spatchcocked and injected with a Tasty licks turkey blend,raised direct at 400 . Was very good.
    Lg&Sm ---Middleport NY
  • caneggercanegger Posts: 540
    Inject it with butter
  • danv23danv23 Posts: 562
    edited April 2014
    This is incredible in turkey...


    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
  • Thanks all
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
  • BOWHUNRBOWHUNR Posts: 1,473
    I've killed and cooked many and as others have said brine and inject the breast.  Use the legs and thighs to make stock as they are tougher than boot leather no matter how you cook them.  They are a wild bird and not a Butterball so those legs and thighs get daily workouts.  The stock is great for soups and sauces.


    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • marcfedmarcfed Posts: 43
    I shot a tom this year weighing a little over 22 pounds and cooked Easter Sunday. I thought the turkey was very moist as well as great flavor. I brined the turkey for about 18 hours and then slow smoked at about 230-240 for 4 - 4.5 hours. Good Luck
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  • Thanks @‌marcfed
    Did you inject or rub?
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
  • Thanks Mike...I knew you would have some experience here...
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
  • SpaightlabsSpaightlabs Posts: 829
    Legs and thighs - 24 hours in the crockpot with chicken stock and spices and it will fall off the bone and the tendons will slip away.
    Centennial, CO
    Unless I'm hunting, then Lord knows where.
  • plumbfir01plumbfir01 Posts: 718
    SV works well for the breats. I've killed 3 this season and sv two of them then pan sear with CI
    Beaufort, SC
  • OspreydogOspreydog Posts: 90
    Did one last week, these guys are right about the legs and thighs they get tough very quick. I have started deboning my wild turkeys, I cut all the dark meat into small chunks and fry turkey nuggets which are not dry at all. I rub the breast with whatever rub I choose and roll it and tie it with butchers twine to make it as uniform in size as possible. I then place it on the egg raised direct at 375° until it reaches 160° remove let it rest slice and serve. This was my sons bird he got two weeks ago.
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