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Thread: Turkey Hunters....

  1. #1
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    Default Turkey Hunters....

    Well for you guys that chase the wiley bird I just pulled the leg and thighs from the crock pot after 8 hrs and it's as tender as could be and tastes awesome. Have one half the breast left and it's gonna be cajun style fried. This was an old gobbler that I figured would be tough so tried an older simpler recipe for roasts and such so here it is if interested:

    1 can coke, 1 pack onion soup mix, 1 can mushroom soup with pieces, salt and pepper to taste

    That's it and tender as could be. Could maybe cut it back to 1/2 can coke if you don't want it to be very sweet. Now to get one with the bow this fall.
    2010 Bengal,63#, 28dl, Easton ST Excels 400s @ 27.5", GT 5575s @ 27.5", or Beman 400s @ 27.5, ST 100 Magnums/Grim Reapers, older WB, Bonecollector 1100 Sights, LimbSaver "S" coil stabilizer, Grayling four arrow quiver, nocturnal nocks, Hutch-n-Sons cable/strings

  2. #2
    Senior Member Ehunter's Avatar
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    Thanks for the recipe Part. That's basically how I cook alot of my venison roasts too. Never thought about it for turkey. You get that bird this year already? Our season is still a couple weeks away here in Ks.
    2006 Rytera Bullet X 60#---2008 Moab 70#
    2008/12 Firecat 60#--- 2010 Warthog 70#
    2009 Warthog 70#---2009-10-12? Warthog Frankenbow with Nitrous C
    2010 Strother SR-71 65# & 2012 Strother Rush 65#
    2012 Strother SX Rush 60# & 2011 Strother Infinity 70#
    BSD strings and cables

    Yeah, I know I'm grumpy and opinionated.

  3. #3
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    I usually do that with roasts as well but since this bird we figured to be atleast 3 or older (1 inch spurs & 10 inch beard) thought an old gobbler would be tough on the legs and thighs so tried it and it was excellent. It was last falls bird. I usually don't put in for spring since I can't call worth a darn. You could taste a bit of all three of the flavors and very tender. On the breasts I just dice it in bite sizes, season it and deep fry it. Great over salads and such.
    2010 Bengal,63#, 28dl, Easton ST Excels 400s @ 27.5", GT 5575s @ 27.5", or Beman 400s @ 27.5, ST 100 Magnums/Grim Reapers, older WB, Bonecollector 1100 Sights, LimbSaver "S" coil stabilizer, Grayling four arrow quiver, nocturnal nocks, Hutch-n-Sons cable/strings

  4. #4
    Senior Member Ehunter's Avatar
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    On an older bird like that, I usually make the breast meat into "turkey fingers", slice them about 1 inch thick, dip in buttermilk and crushed cracker crumbs I've seasoned, and deep fry them. I'll have to try your idea on the legs. Tried them once before, and they were not very tasty. lol I'm not that good of a caller either, but in spring, it seems like all a person really needs is to cluck, purr, and yelp a little. If I screw up, I just keep going. I've heard live birds sound worse than I do some mornings. lol I think the most important thing is the cadence of the calling, not the actual sound. Get that rhythm right, and the birds will come in.
    2006 Rytera Bullet X 60#---2008 Moab 70#
    2008/12 Firecat 60#--- 2010 Warthog 70#
    2009 Warthog 70#---2009-10-12? Warthog Frankenbow with Nitrous C
    2010 Strother SR-71 65# & 2012 Strother Rush 65#
    2012 Strother SX Rush 60# & 2011 Strother Infinity 70#
    BSD strings and cables

    Yeah, I know I'm grumpy and opinionated.

  5. #5
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    'Fingers' in egg and crushed Ritz crackers is good too.
    Also works great with Pheasants cut up like a basic chicken!

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