How do I prepare a wild turkey

[huntingpartner]

Ok hubby has a fall bird that he wants me to cook...anyone have a good way to do this?

I was going to prepare it just like a butterball....but I'm thinking I might be wrong...

[EdB]

Is it plucked or skinned?

If plucked, you can cook them just like a butterball. I've stuffed them too. I will cook them to an internal temp of 165 to 170. I don't puncture the guts when I clean them to avoid e-coli risks. You can also deep fry if they fit on the pot, big gobblers are don't fit in my turkey fryer, their legs are too long.

If skinned, I would de-bone and deep fry with batter like McDonalds chicken strips.

[huntingpartner]

it is plucked....and gutted

I will try the butterball method since this is the one I am familiar with...should I inject it with butter under the skin? I have the tools!

[multibeard]

I always pluck mine. I used to dry pick them but the last few I have dipped in boiling water and it was a breeze getting the feathers off. Make sure that the cavity is totally clean. You need to get the stuff out from between the ribs along the spine or you will not have good juice to make gravy with.

I always roast mine in a bag. They stay moist that way. I have never stuffed them. I always roast them the day before and carve them after they have cooled. After putting the meat in Tupperware I poor a little of the juices out of the bag over the meat so it is moister.

[huntingpartner]

I prepared the Turkey according to suggestions...I put it in a cooking bag with some seasonings and a few strips of bacon in and over the top of the bird.

Once out of the oven I let it sit for 15 min before carving it...It was a very pleasant taste! Not gamey as all...very moist....I look forward to him bagging another this spring!