Outdoor Omnivore . . . Great to see you out hunting again. Darned GoPro overheating . . . would have loved to see how you harvested those Toms. Never hunted turkey before but the way you prepared and smoked the smaller whole bird, it looked delish 😋 as confirmed by your older son. I guess the younger son preferred the wild turkey with the right sauce. Out of curiosity, was the first sauce an olive oil based sauce . . . would love to know how it was prepared. Also, is the breast meat quite different than the leg and thigh meat as in a store bought turkey. I also would have thought the drumstick and thigh would possibly be on the tougher side but glad to know it was better than expected 👍. Another enjoyed video and thanks for sharing your hunt and meal 🤙.
Glad you enjoyed it! The first sauce was simply some extra olive oil with the bird seasoning (salt, pepper, Penzy's Revolution) and drippings from the platter after the bird rested. Light and dark meat on the wild turkeys are very different just like a store bought turkey -- usually the dark meat is a lot tougher on older wild birds because they run around so much in the wild. For this reason I usually break the birds down in parts and cook them separately, usually slow cooking the dark meat and brining and smoking the breast as deli meat. I was surprised the young bird turned out so well whole...And one of these days I'm going to get a decoying Tom on video!
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Didn’t know people hunted these during spring very cool
Yea not many things you can hunt in spring in California other than turkeys.
Outdoor Omnivore . . . Great to see you out hunting again. Darned GoPro overheating . . . would have loved to see how you harvested those Toms. Never hunted turkey before but the way you prepared and smoked the smaller whole bird, it looked delish 😋 as confirmed by your older son. I guess the younger son preferred the wild turkey with the right sauce. Out of curiosity, was the first sauce an olive oil based sauce . . . would love to know how it was prepared. Also, is the breast meat quite different than the leg and thigh meat as in a store bought turkey. I also would have thought the drumstick and thigh would possibly be on the tougher side but glad to know it was better than expected 👍. Another enjoyed video and thanks for sharing your hunt and meal 🤙.
Glad you enjoyed it! The first sauce was simply some extra olive oil with the bird seasoning (salt, pepper, Penzy's Revolution) and drippings from the platter after the bird rested. Light and dark meat on the wild turkeys are very different just like a store bought turkey -- usually the dark meat is a lot tougher on older wild birds because they run around so much in the wild. For this reason I usually break the birds down in parts and cook them separately, usually slow cooking the dark meat and brining and smoking the breast as deli meat. I was surprised the young bird turned out so well whole...And one of these days I'm going to get a decoying Tom on video!
yes, you got yourself a new subscriber
Thanks! Hope you enjoyed it. Let me know if you have ideas or recipes I should try!