Meat log mountain games3/16/2024 ![]() I start with heating up the slow cooker adding my water and bouillon or stock to the cooker. When finished cleaning the breast, I make what will be a traditional chicken soup starter. Set a side as you prepare the broth that the breast simmer in. Starting with the turkey breast, remove any pin feathers, fat or connective tissue that remains after butchering. 1/4 cup corn starch and 1/2 cup water to make as a thickener for sauce. 2 bullion cubes in two cups water or two cups chicken stock.ġ0. 2 teaspoons celery flakes ( do not like eating celery so I opt for the flakes if you have fresh celery use about 1/2 cup).ĩ. 5 to 6 pound wild turkey breast off the bone.ĥ. I like it over mashed potatoes just like gravy.ġ. In my case we make a soup stock to cook the turkey in and then thicken the broth at the end for a pan sauce with all the flavors you cooked the turkey in. ![]() This means that seasoning and marinades penetrate the meat more fully. Wild turkey is not dry and is not so pumped up on steroids so the meat is not as thick so it cooks more evenly. Once a person eats well cooked wild turkey there is rarely a person who goes back to domestic turkey. We either invite friends over or some times when we are in a rush I just toss a whole breast in the slow cooker and use the left overs for another nights meal. Usually they are to large for just Tom, Christopher and I to eat all in one meal. So after we clean and butcher the turkey we are left with two large breasts. They actually have to scratch, hunt and peck for their food so those legs have to work a lot harder than those white birds. The the dark meat from the legs and thighs is tougher than their domestic counter parts. The legs and thighs are for making poultry stock and any thing with a diced meat like pot pie. On average the birds weigh about 15 to 18 pound uncleaned and we get around 6 to 8 pounds of white breast meat per bird. ![]() Cody my oldest son was not able to go this spring as he was moving but this is a nice bird from last season. Tom and I never even saw a turkey those days, but he was lucky to fill his tags for the spring. I even tried to hunt a couple of days this year, even in the cast. We have been very fortunate over they years to have found some really wonderful hunting locations that supply my family with lots of wild turkey every spring. It takes time to learn how to make delicious meals with wild game, but I would not live any other way. Website.One of the things that I love best about West Virginia is our lack of dependence on the commercial food chain. Copy Download Link (paste this to your browser) Comments.
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