Wild turkey is one of our favorite meals. Forget the genetic freaks from the supermarket that modern poultry producers have bred to reach gigantic sizes in a few short months. They don’t taste like turkey. In fact, they don’t taste like much at all.
Wild turkeys spend their days foraging for wild food. Acorns, grains, bugs, the first tender young green shoots of spring grass and clover, those things add real flavor to the meat of a wild turkey. Couple that with the turkey’s constant need to be on the move, be it to find food or evade predators, and you get dense muscle instead of the limp and flaccid meat you get in a supermarket production turkey.
But just because the meat from your wild bird starts out better than a factory-farmed turkey, that doesn’t always transfer to the dinner table. Here are a few ways you might have done a disservice to some of the tastiest wild game on the planet.