Cooking wild turkey?!
First, about how long would it take to clean the kill? (pluck, gut, ect) Both for a beginner and for someone with experience.
How does wild turkey taste compared to domesticated turkey if their cooked the same way?
What would be the easiest way to cook turkey over a fire? It can be cut if necisarry, but no gravy.
Are there any herbs/roots/ect that are likely to grow where wild turkey live that could be used to season the bird?
Answers: I need to know a few things about cooking a freshly killed wild turkey.
First, about how long would it take to clean the kill? (pluck, gut, ect) Both for a beginner and for someone with experience.
How does wild turkey taste compared to domesticated turkey if their cooked the same way?
What would be the easiest way to cook turkey over a fire? It can be cut if necisarry, but no gravy.
Are there any herbs/roots/ect that are likely to grow where wild turkey live that could be used to season the bird?
Wow...you're really into "doing it the way our ancestors did it" thing, aren't you? Admirable.
1. We always skin ours. Much easier and faster, too. I can't get them clean enough when plucking. Takes about 20 minutes to do a good, clean job of skinning.
2. There is NO comparison in flavor. Wild turkey has a, (hard to describe), I guess a slightly nutty taste. Wonderful flavor!!!
The dark meat on a wild turkey is VERY dark. I thought I wouldn't like it, but it tastes great also. Even the breast meat is darker than on a farm raised bird.
3. & 4. Can't help you on the last two questions. The only way I've ever cooked one is to put a half stick of real butter & some salt in the cavity, use the other half to grease the rest of the bird & salt again, wrap tightly in foil and bake in the oven. I have put about a 1/2 cup of chicken broth in the cavity also, to help steam and to keep it from drying out.
I just know it's the best turkey I've ever had. I wish the one I was preparing on Tuesday was wild. I want to try deep frying one.
Good luck and enjoy!