Our family lives on wild game, and turkey meat is some of our absolute favorite. It pains me, every time I hear people commenting on how tough and tasteless wild turkey is. As with all wild game, the key is starting with a good product.
As soon as you kill a turkey, get the guts out as quickly as possible. Next, get the meat cooling, fast. A whole turkey can be cooked in many ways, or you can breakdown the parts.
We often grill or roast a whole breast. Legs and thighs are great smoked whole, then cooked down with the rest of the skeleton to create some of the best soup stock you’ve ever tasted. They can also be pulled, with the legs and thighs of one tom yielding about 1.5 lbs. of tasty meat!
Sliced into strips, turkey breasts make some of the best jerky there is. Chopped into chunks, it’s great in a stir-fry or soup.
The key with obtaining great eating turkey meat is the same as with all wild game: DON’T overcook it. For recipes, check out Tiffany’s website, www.tiffanyhaugen.com, and also visit her blog.
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