Springtime in Montana is such a wonderful welcomed time, especially after a long cold winter. There’s nothing like a spring in the west when there is warmth in the air, the birds are chirping, and everything- I mean everything, is green. The daylight is longer, the air warmer and it’s the transition between winter and summer which around here could be one month or one day. There is still lots of snow up high in the mountains, the creeks are running high and fast, and the toms are strutting and of course, gobbling. No better time to cook wild turkey!

The forests and fields are green and full of new sprouts of asparagus, spinach, fiddlehead ferns, ramps, mushrooms, and so much more. What compliments freshly harvested turkey meat more than the vegetables that are sprouting up right along with them? Pairing spring turkey along with spring bear and all the other fresh, sweet, tender shoots is what “From Field To Table” is all about. Imagine all the fantastic, colorful, flavorful, plate combinations that are possible by eating your own locally sourced foods.

One of the most basic common culinary rules regarding menu development is to purchase your produce locally in season. It only stands true, this is when the products are the easiest to obtain, most available, highest quality, and least expensive. For example, during spring, a menu choice might include sautéed turkey with morels, wild onions, and fresh spinach, tossed with pasta, and cream sauce. Whereas in the fall a menu choice could be roasted venison, glazed root vegetables, served with smashed potatoes, complimented with a fruit sauce. This is exactly what “From Field To Table” is all about.

Spring mushrooms compliment the flavor profile of wild turkey, they are the most available, highest quality, and least expensive at this time. I don’t forage for many wild mushrooms but morels are very easily identifiable. Spring mushrooms are most available at farmer’s markets as are all other new-growth vegetables and herbs. Other mushrooms that are sometimes overlooked include Wine Cap, Turkey-Tail, Wood-Ear, Oyster, Shaggy Manes, and many more. There are many similar mushrooms that can get you very ill. Pair up with someone that has the foraging skills and knowledge of harvesting safe-to-eat mushrooms.

Wild vs. Domestic Turkey

When you cook wild turkey, it is more flavorful than domestic turkey because the wild bird is more active, and actually fly, which means the muscles are worked more resulting in higher oxygen content and leaner, darker meat. The more the muscle works the more flavor there is, for example, the leg and drum of a domestic turkey has more flavor than the breast. It is darker because of the oxygen content and works harder. A duck is all dark meat because it is a bird of flight. The domestic cousins of wild turkey have been cross-bred to provide a higher yield, have enlarged breasts, are pumped with brines, etc. The bone structure of wild and domestic turkeys are almost identical, but the size of the muscles, moisture content, and color of the meats are much different. Due to the fact that wild turkey breast is lean, it very easily becomes dry if overcooked.

How to Pluck and Clean a Turkey with Steven Rinella – MeatEater

FAQ

What is the best way to prepare a wild turkey?

Place the turkey, breast side up, in a heavy roasting pan and put it in the oven. Roast for 1 hour. Remove the fatback, raise the oven temperature to 375°F (190°C), and continue roasting for 1 hour to brown the breast.

Are wild turkeys good eating?

Wild turkeys are definitely edible. Many people think they’re tastier than the commercial, domestic varieties. They tend to be a bit tougher than the “Butterball” types.

What to do with a wild turkey after you shoot it?

1. Cut through the skin of the stomach from the breastbone to the anus
2. Pull the legs and thighs away from the breast muscles
3. Remove the gizzard, lungs, heart, lower intestinal tract, trachea, and esophagus
4. Let the body cavity air dry

Should you soak wild turkey?

Place either the whole turkey or the breast meat in cold water that is lightly salted for about 8 hours or overnight. If you are just using the breast meat, soak it in the water in the refrigerator.

How do you cook a wild turkey?

Use thighs or drumsticks attached to bones, simmered in stock until tender, then removed from the bone and ground or chopped finely. Cook just like ground beef but with wild turkey’s unique taste. Use in chili, tacos, meatballs, burgers, meatloaf, casseroles, pasta sauce – anything goes! turkey – cleaned, dressed and plucked.

Can one have turkey and carrots?

Eating turkey and carrots is part of healthy habits. The turkey has meat like chicken and is another healthy poultry option. Carrots are rich in carotenoids, it is a source of vitamin A, fiber, potassium and vitamin B3.

How do you make a wild turkey taste better?

Proper field dressing and processing helps ensure your wild turkey tastes its best. As soon as the turkey is harvested, remove the entrails, feathers, feet, and head. Letting the carcass sit with organs inside can lead to off flavors. Pluck all feathers – it gets harder once the skin dries.

How to cook a wild turkey breast in the oven?

The best way to prepare a wild turkey breast for roasting in the oven is to first brine the meat to enhance its flavor and juiciness. You can use a simple brine solution of water, salt, and sugar, along with any desired herbs and spices, and let the turkey breast soak in the brine for several hours or overnight before roasting.

How do you season a wild turkey breast?

You can season wild turkey breast with a variety of herbs and spices such as thyme, rosemary, sage, garlic, onion powder, paprika, and black pepper. Consider using a mixture of olive oil or melted butter to coat the breast before seasoning to enhance the flavor and help the skin crisp up during roasting. How do you eat a wild turkey breast?

What to eat with a wild turkey?

Serve with root vegetables and a slice of apple pie. Brined and Smoked TurkeyThis may be our favorite preparation for wild turkey. It’s light and sweet but at the same time it’s got a deep but subtle smoky flavor. Brining helps keep the meat moist while the bird smokes. You can use just a single breast, a half turkey, or a whole bird.