Henry Rifle Forums

Turkey flocks are huge this fall in central Massachusetts; and I plan to take one for Thanksgiving. In the past I have taken only the breast meat off a wild turkey no matter the bird's gender or size. This year I want to bag a large Tom in excess of 20 pounds. I plan to roast the entire bird just as if it were a store-bought commercial bird. Conventional wisdom is that is a bad idea because that large of a wild Tom will be old, tough, and dry. Nevertheless, i want to try it. Does anyone have tips or recipes on how to do this?

Put a blanket of bacon over the breast meat. It seals in the natural juices and adds to it.

I'd recommend injecting it with a liquid like "I Can't Believe Its Not Butter" spray, as noted, covering with bacon, and slow cooking at a low temp

Please let us know how the experiment turns out. Inquiring minds want to know.

I applaud you. I hope it turns out great. That's a traditional Thanksgiving I'd say.

That sounds very tempting. I don't know about turkeys in your neck of the woods, but the one I shot on the wing in Florida many years ago was very moist and tender. Even my dad who was not a fan of eating wild game said it was very good.