Eating wild turkey can be a fun and rewarding experience if done properly. Wild turkeys have a distinct flavor that is quite different from domestic turkeys, and their meat tends to be leaner and contain less fat. When prepared well, wild turkey can make for a delicious meal. However, eating wild turkey also requires some special considerations. Here are some tips on the best practices for eating wild turkey.
Hunting and Harvesting Wild Turkey
The first step is acquiring a wild turkey to eat. Wild turkeys must be hunted and harvested legally according to local and state regulations. There are spring and fall turkey hunting seasons designed to occur during peak times of turkey activity. Be sure to obtain all required licenses, tags, permits and stamps. Scout areas open to hunting well ahead of the season to pattern turkey behavior and movements. Use proper camouflage and hunting techniques like calling to attract toms during the hunt. Make responsible use of firearms or archery equipment. Only take clear, safe shots that quickly and humanely kill the animal. Tag any turkey taken immediately after harvesting. Learn how to properly field dress, clean and prepare the carcass as soon as possible.
Safety Tips for Turkey Hunting
When hunting wild turkeys, safety should always be the top priority. Here are some key tips to follow:
- Treat every firearm as if it is loaded
- Always point the muzzle in a safe direction
- Be sure of your target and what’s beyond it
- Wear blaze orange for visibility
- Let someone know where you will be hunting
- Sit still and avoid quick movements
- Be patient and don’t rush shots
- Use a tree stand safely
- Never stalk a turkey
- Avoid calling from open areas
Following basic safety measures will help ensure an accident-free hunt.
Field Dressing a Turkey
Once you have harvested your wild turkey, you will need to field dress it properly before storage and consumption. Here is an overview of how to field dress a wild turkey:
- Place the turkey on its back and spread its legs.
- Feel for the breastplate and cut through it with a sharp knife, being careful not to puncture any organs.
- Make an incision just below the breast down to the vent.
- Reach inside the cavity and remove the entrails, lungs, heart and crop.
- Take care not to rupture the gallbladder which can contaminate the meat.
- Save the liver, heart and gizzard if desired.
- Rinse the cavity thoroughly with water.
- Pat the turkey dry and allow it to cool completely.
- Place in a refrigerator as soon as possible.
Field dressing properly bleeds out the turkey while preventing contamination and spoilage.
Aging, Cutting and Storing the Turkey
For best quality meat, you will want to age your wild turkey for a few days before freezing or cooking it. Here is the process:
- Allow the field dressed turkey to hang in a refrigerator for up to 5 days at 40°F or less. This ageing tenderizes the meat.
- After aging, cut up the carcass into pieces such as breasts, wings, thighs and legs if desired.
- Wrap each piece tightly in freezer paper or plastic wrap.
- Label the packages with contents and date.
- Store in the freezer at 0°F or below for 4-6 months until ready to use.
Proper aging, cutting and storing helps maximize the flavor and shelf life of your wild turkey meat.
Wild Turkey Storage Time in Freezer
| Turkey Cut | Freezer Storage Time |
|---|---|
| Whole turkey | 1 year |
| Turkey breast | 6 months |
| Turkey legs or wings | 4 months |
| Cooked turkey meat | 4-6 months |
Thawing Frozen Turkey
For best flavor and food safety, wild turkey should be thawed slowly before cooking. Here are some tips for properly thawing wild turkey:
- Place turkey in the refrigerator 1-2 days before cooking. This allows slow thawing at 40°F.
- You can quick thaw turkey submerged in cold water. Change water every 30 minutes until thawed.
- Cook from frozen state if needed, but this will require increasing cooking time by 50%.
- Never thaw at room temperature or in hot water which can breed bacteria.
- Cook thawed turkey within 2 days.
Proper thawing helps ensure turkey cooks evenly while preventing harmful germs.
Cooking Your Wild Turkey
Wild turkey needs to be cooked thoroughly to 165°F as measured by a food thermometer to destroy any potential bacteria or parasites. Here are some tips for safely cooking your wild turkey:
- Roast Whole Turkey: Season the cavity and coat the skin in olive oil. Place breast side up on a rack in a roasting pan. Roast at 325°F, allowing 15-18 minutes per pound.
- Turkey Breast: Brine the breast for added moisture and flavor. Roast seasoned breast at 350°F for 8-10 minutes per pound.
- Grill Parts: Marinate legs, thighs or wings in a favorite sauce. Grill over medium heat until fully cooked.
- Braise and Stew: Brown turkey pieces then braise or stew until tender in broth or sauce.
- Deep Fry: Fry small pieces in peanut oil heated to 350°F. Fry 3-5 minutes until golden brown.
- Ground Turkey: Use in sauces, chilis, burgers or meatloaf. Cook to internal temp of 165°F.
Cooking wild turkey thoroughly helps eliminate any possible health risks while bringing out its best flavors.
Minimum Internal Temperatures for Cooked Turkey
| Turkey Cut | Minimum Internal Temperature |
|---|---|
| Whole turkey | 165°F |
| Turkey breast | 165°F |
| Turkey thighs/legs | 165°F |
| Ground turkey | 165°F |
| Stuffing (cooked alone or in turkey) | 165°F |
Serving and Leftovers
Wild turkey makes for a savory main course when served alongside classic Thanksgiving-style sides like stuffing, mashed potatoes, roasted vegetables, cranberries and pie. Observe proper food handling by serving foods immediately after cooking or after briefly reheating to 165°F. Refrigerate all leftovers within 2 hours and store for 3-4 days. Reheat leftovers to 165°F. With proper handling, wild turkey leftovers can be safely enjoyed for meals to come.
Key Tips for Eating Wild Turkey
Here are some final tips to recap best practices for safely preparing and enjoying wild turkey:
- Hunt wild turkeys legally according to regulations.
- Field dress turkeys properly after harvesting.
- Age, cut and freeze turkey for 4-6 months.
- Thaw turkey slowly in the refrigerator before cooking.
- Cook turkey to an internal temperature of 165°F.
- Refrigerate leftovers within 2 hours and reheat to 165°F.
Conclusion
With appropriate planning and preparation, wild turkey can provide outstanding table fare. By following proper techniques for achieving food safety and maximizing flavor throughout the process – from hunting to harvesting to storage and cooking – wild turkey can be enjoyed in many delicious and creative ways. Take care to cook wild turkey thoroughly and observe safe handling practices to get the most from this uniquely flavored wild game bird. What matters most is relishing the entire experience that comes with eating a wild turkey you have harvested yourself.
