Cook a Wild Turkey
Wild turkeys are not quite the same as the fresh or frozen turkey you would find ready-to-cook at your local grocery store or butcher. The breasts will be smaller, since the bird has not been domestically raised and selected for that trait. The bird will overall be tougher than a farm-raised bird. The turkey may also have a gamy taste to it. Knowing how to cook a wild turkey is somewhat different than preparing a store-bought bird, and all these issues will need to be addressed during the wild turkey cooking process.
Steps
- Clean your bird. Pluck the feathers, and skin the bird. Cut off the head and feet. Clean out the intestinal cavity.
- Place the bird in a large pot of boiling water, if you have not used the other method to clean your bird. There should be enough water in the pot to keep the bird submerged, but not too much to boil over. This method will soften the feathers to allow them to be easily plucked. After boiling the bird until it's softened, cut off the head and feet and then clean out the intestinal cavity. There is not an exact boiling time, as this will be determined by the size of the turkey.
- Slice off the outer layer of muscle on the turkey breast prior to cooking it. This will help the meat to stay tender. You can either fry or bake your wild turkey. There are a variety of wild turkey recipes available.
- Bake the turkey the same way you would a store-bought turkey of its size, but baste it more frequently. The additional basting liquid will prevent the turkey from drying out, which will help tenderize the meat. An ideal baking temperature is 350 degrees Fahrenheit (177 degrees Celsius). Cook the turkey for approximately 15 minutes per lb., or 30 minutes per kg. The turkey is considered done when the internal temperature, which is measured with a meat thermometer at the thickest point of the bird, reaches at least 165 degrees Fahrenheit (77 degrees Celsius).
- Deep fry the turkey in a special outdoor deep fryer. This is ideal if you don't like the idea of baking the turkey. The fat and oil from the fryer will help keep the turkey moist. Deep frying should never be done inside due to the risk of fire. Pay special attention to the oil levels, as you do not want the oil to spill out of the fryer once the turkey has been added. Cook the turkey at 350 degrees Fahrenheit (177 degrees Celsius) for 3 to 3.5 minutes per lb. (6 to 7 minutes per kg) or until the turkey has a golden brown color.
Warnings
- Do not drop your turkey into the hot oil as this may cause splatters and overflows. Instead, slowly lower the turkey into the oil. Dropping it into the oil will not make cooking wild turkey go any faster.
- Do not allow the oil temperature to exceed 450 degrees Fahrenheit (232 degrees Celsius). The higher temperature could cause combustion and produce a grease fire.
Things You'll Need
- Wild turkey
- Knife
- Pot of boiling water (optional)
- Baking dish (optional)
- Oven
- Baster (optional)
- Meat thermometer
- Deep fryer (optional)
- Peanut oil (optional)
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