How do you prepare your bird?

I went on this adventure last year, and have been counting down the days until this year’s event! We had an absolute blast! Figuratively and literally!
Royal Flush has a ton of land, and is set up extremely well for a preserve. You will not find a nicer place anywhere in MN. Birds this time of year were “Jumpier” than normal game farm birds…If you are looking for a great way to spend a Saturday or Sunday in Mid-winter…this is the event for you!
I look forward to seeing a bunch of you there. It does not matter if you have a dog or not. We have enough people who do, plus Royal Flush has dogs…

I think I might have the FW and FD talked into going!!

I figure if they can shoot the fully auto machine guns at Bill’s they should be able to squeeze off on at a pheasant!

I’m going to put them next to you Tuck!!

08 RR sign up CLICK HERE<<<<

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I’m going to put them next to you Tuck!!

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Thanks! I know it would be safer than walking next to you!

You do not need hunting licenses or stamps on Game preserves either. So if any of you are worried about something like that, or it has been years since you have hunted…this would be a great way to get back in the sport again! I just made pheasant soup from my last year’s trip!

I’ve done it a ton of different ways, but can’t say I have a “favorite.” How do you guys do it?

Joel

The most important step I take preparing it is…………..: Tenderizing it with a 3 blade Rage.

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Breasted…Legs/thighs…Smoker for 6 hours with bacon and hickory chips…In my tummy…Yummy! RR

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Do you brine before smoking?

Joel

I cube up the breast, marinate 24 hours in zesty italian dressing. Rap a piece of bacon around the cubes and grill.

All I have to say is that there isn’t nothing a man can’t grill!

grill it with some seasonings. Turn the flame down/or don’t put to many char coals in. Cook it slow….. Sometimes in a bbq sauce. Its really doesn’t matter to me its pretty darn good anyway you cook it.

Ive had the wife marinade the brest and BBQ which is great but I think the best is getting it smoked….Ive never done it myself but we have brought 4 into our local meat locker and get the whole bird smoked..its very tasty and great eating as a meal or pull some off, put on a tupaware bowl and bring in the boat for a snack …Jay..oh ya its about $12.00 for a big bird…worth it to me.

Jerky!

Smoked and jerky is great,but deep fryin even make’s an old tom juicy.

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Smoked and jerky is great,but deep fryin even make’s an old tom juicy.

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I’ll second that! We deep fried two birds for Thanksgiving one year…one store bought and the other one taken during the season. Couldn’t tell the difference and they were both juicy!

A local butcher friend of mine used to bone all the meat, roll and tie it like a roast and then smoke it. You could do what you wanted after that but it made great sandwiches. I also love whole smoked and deep fried.

so many ways to cook wild turkey and they are all good.

i pluck one for the grill; others, breast then cut off legs, thighs and drummies for multiple recipes.

cut the breast meat in fingers – actually the width of two fingers – or in pieces the size of a boneless chicken breast, marinate and grill.

the other cuts are crock potted so the meat falls off the bone, then used in soups, turkey and noodles or turkey salad.

when the SO isn’t looking, my favorite recipe is white meat fried like chicken and then make gravy.

I agree – so many good ways to prepare them!

I’ve injected them with cajun seasoning along with a cajun rub and deep fried them in peanut oil.

I’ve boned them out, carefully cut the pieces into small cubes (removing the tissues/tendons), sprinkle a cajun spice on them, and then deep fried them. This is a great appetizer and you can dip them into a ranch dressing.

The last one I had smoked at Two Brothers Meat in Maple Grove. They did a really good job (they even plucked it!). I then deboned it and used it for an appetizer tray (along with cheese and crackers) and used the leftovers for smoked turkey sandwiches.

Man, I’m getting hungry just thinking about it.

Maybe we should have an IDO Spring Turkey get together where we could share our prepared turkeys and recipes!