Over-run with wild turkeys

[Deadeye Bly]

We had wild turkey for Thanksgiving today. It was as good as any turkey I've ever eaten and I'll be eating it for a few days. Now I need to make turkey soup, maybe turkey noodle soup and then some turkey posole. I like turkey leftovers.

[superior]

Hey Superior,

I'm anything but an expert on wild turkey genetics, but doesn't the wild, western Merriams' strain have a white border on the tail?

The birds in your photo seem to have a light-brown or bronze tail border, more like that of the Eastern Wild Turkey, or maybe some of the domestic strains.

But -- no matter what the color on the edges of their tails -- they'll be mighty tasty if properly dressed and cooked. And, the younger birds will be lot more tender than the wise, old Toms and crabby, old hens.

Shoot a small one, with just the start of a stubby beard on this breast. Then pluck rather than skin him, and he'll taste better than any store-bought bird. His legs, however, may still be dry and tough.

Happy trails, and fine eatin' to ya,

-- Cary Gunn --

nope, none of these are easterns. Just meriams and Rios

[trapper9260]

I ate the wild ones around here and bake them like normal turkey and they are good .