Wild Turkey

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7,690
Location
Outside the beltway
Pulled a large brest out of the freezer and defrosted Friday night. Saturday morning placed it in a baggie with creamy Italian dressing. In the evening cut 2" strips and seer all edges. Bast the strips with Italian vinaigrette as it cooks slowly. Unlike any turkey you've ever tasted.
 
Sounds like a good way to cook a fairly lean cut off bird. The oil in the dressing should help keep it moist and the vinegar tenderizes it some. I've eaten plenty of grouse but never actually have gotten ahold of any wild turkey (other than the kind Don likes).
 
I have to admit, it sounds good. Despite spending many hours chasing/calling/waiting-to-ambush wild turkeys, I have never been able to take one. I've since quit hunting (too old), so it's something I'll never taste, I guess.
 
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