How do you bake/cook a wild turkey to get it tender?!
Someone gave my Mom a wild turkey, already dead and cleaned!. She decided to bake it in a baking bag on 350 until done!. The unfortunate part is that it was so tuff you almost couldn't eat it!. I would like to know what would be the best way to bake one (perhaps for thanksgiving) I want it to come out tender!. Any help would be greatly appreciated!.Www@FoodAQ@Com
Answers:
Maybe rub/massage seasoned butter under the skin, as you would with stuffing!.
I have always used foil with wild turkey, (oven bags tended to cook them too quickly), wrapped up and put on nearest to the lowest setting on my oven, overnight!.
Kia ora from NZ!.
ps here, they say never bag a turkey if it has an R in the month, so our best eaters are winter caught, June July August!.Www@FoodAQ@Com
I have always used foil with wild turkey, (oven bags tended to cook them too quickly), wrapped up and put on nearest to the lowest setting on my oven, overnight!.
Kia ora from NZ!.
ps here, they say never bag a turkey if it has an R in the month, so our best eaters are winter caught, June July August!.Www@FoodAQ@Com
Wild animals tend to be naturally tough!. The problem is that not all of it will need the same amount of time to cook!. I would suggest at least removing the legs and give then a long slow cook to tenderize them!. Check out "duck leg confit"!. The breast or crown will need less time to cook and must be greased and basted to prevent it becoming dry and tough!. Rubbing butter under the skin works well!. Using a steam oven will get great results, simulate one by placing a tray of water on the oven floor!.Www@FoodAQ@Com
Soak it in beer for a couple of hours before you cook it!.!.!.!.!.or pour a can of coke over it while it cooks!. My mother used to do both and it works great!Www@FoodAQ@Com
Here are 146 different ways to cook wild turkey:
http://www!.cooks!.com/rec/search!?q=wild+t!.!.!.
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http://www!.cooks!.com/rec/search!?q=wild+t!.!.!.
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My son-in-law goes turkey hunting all the time (well, not ALL the time; just during turkey season:) !.!.!. They use a meat injector with marinade and deep fry them!.!.!.!.!.!.Www@FoodAQ@Com
Oh, this one I know! I'm thinking your biggest problem was that it was dry!. Being a wild bird, it wasn't fatty like the produced birds!. So, here's what you need to do to add juiciness! Brine that bird first! All info below!. Best of luck!
1A!. BRINE: ULTIMATE BRINE FOR TURKEY
Master Recipe
1 1/2 cups, Kosher salt**
**See notes below regarding amount of salt and types of salt
1 1/4 cups, brown sugar
10 whole cloves
3 teaspoons, black peppercorns
1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic)
the peel from one orange or one tangerine (colored part only - not
white pith)
optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage
Combine all ingredients in a non-reactive pot, bring mixture to a
boil, lower heat and simmer for 15-20 minutes (partly covered)!.
Allow brine to cool completely!.
Rinse turkey under cool running water, inside and out (remove
giblets from body cavity)!. Pat turkey dry with paper towels, then
immerse turkey in cooled brine!.* Turkey should be completely
submerged in liquid (place a plate on top of the bird if necessary
to keep it covered with the liquid)!.
Cover the pot and refrigerate for 8-10 hours or up to 24 hours!.
Remove turkey, rinse, pat dry, and roast as usual!.
*Be sure the container used for brining turkey is non-reactive: use
enamel, glass or crockery or stainless steel - never cast iron or
aluminum!. The pot should be just large enough to contain the turkey
(so the brine will be sufficient to cover the bird)!.
** NOTE REGARDING THE AMOUNT OF SALT IN BRINE: A milder brine may be
made, which may have a less flavorful result – but if salt is a
concern (the entire turkey will absorb only 10-15% of the brine) the
amount of salt may be reduced!. For the desired chemical effect to
take place, however, the proportions cannot be less than 2/3 to 1
cup of salt per gallon (4 quarts) of water!.
**TYPES OF SALT:
Kosher salt is the ONLY type of salt to be used in making brine (it
is sweeter and more pure than ordinary table salt)!. Kosher salt is
available in two varieties!. The most common is flaked salt (example:
Morton Kosher Salt) which has been pressed into flakes by rollers!.
The other type is a four-sided crystal (example: Diamond Crystal
Kosher Salt)!. The crystal-shaped salt measures differently because
of its shape!. Use about 25% (one quarter) MORE crystal salt than
flaked salt when measuring for brine or other recipes!. The formula
is: 1 tablespoon of regular table salt is equivalent to 1 ?
tablespoons flaked kosher salt, or 2 tablespoons, diamond crystal
kosher salt!.
Www@FoodAQ@Com
1A!. BRINE: ULTIMATE BRINE FOR TURKEY
Master Recipe
1 1/2 cups, Kosher salt**
**See notes below regarding amount of salt and types of salt
1 1/4 cups, brown sugar
10 whole cloves
3 teaspoons, black peppercorns
1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic)
the peel from one orange or one tangerine (colored part only - not
white pith)
optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage
Combine all ingredients in a non-reactive pot, bring mixture to a
boil, lower heat and simmer for 15-20 minutes (partly covered)!.
Allow brine to cool completely!.
Rinse turkey under cool running water, inside and out (remove
giblets from body cavity)!. Pat turkey dry with paper towels, then
immerse turkey in cooled brine!.* Turkey should be completely
submerged in liquid (place a plate on top of the bird if necessary
to keep it covered with the liquid)!.
Cover the pot and refrigerate for 8-10 hours or up to 24 hours!.
Remove turkey, rinse, pat dry, and roast as usual!.
*Be sure the container used for brining turkey is non-reactive: use
enamel, glass or crockery or stainless steel - never cast iron or
aluminum!. The pot should be just large enough to contain the turkey
(so the brine will be sufficient to cover the bird)!.
** NOTE REGARDING THE AMOUNT OF SALT IN BRINE: A milder brine may be
made, which may have a less flavorful result – but if salt is a
concern (the entire turkey will absorb only 10-15% of the brine) the
amount of salt may be reduced!. For the desired chemical effect to
take place, however, the proportions cannot be less than 2/3 to 1
cup of salt per gallon (4 quarts) of water!.
**TYPES OF SALT:
Kosher salt is the ONLY type of salt to be used in making brine (it
is sweeter and more pure than ordinary table salt)!. Kosher salt is
available in two varieties!. The most common is flaked salt (example:
Morton Kosher Salt) which has been pressed into flakes by rollers!.
The other type is a four-sided crystal (example: Diamond Crystal
Kosher Salt)!. The crystal-shaped salt measures differently because
of its shape!. Use about 25% (one quarter) MORE crystal salt than
flaked salt when measuring for brine or other recipes!. The formula
is: 1 tablespoon of regular table salt is equivalent to 1 ?
tablespoons flaked kosher salt, or 2 tablespoons, diamond crystal
kosher salt!.
Www@FoodAQ@Com