Wild Turkey

The fall season for wild turkey is only two weeks long in Seneca County and ended November 5th. However, it is still open in neighboring counties to the east (i.e. Cayuga) and to the south of Seneca (i.e. Tompkins). Check out NYS DEC's website for a map of turkey hunting seasons. The NYS DEC website also has tips for successful and safe turkey hunting.

Wild turkey is an awesome part of our Thanksgiving feast. However, it cannot be treated the same way as a domestic bird. I learned this the hard way, when the first year I simply roasted it like a typical Thanksgiving turkey and everyone pretended to like it while they chewed each tough bite for a long time! Here are some tenderizing tips for wild turkey:

1. Hang the bird to age and tenderize the meat-Start by field dressing your turkey (remove organs, entrails, and crop then rinse and pat dry these cavities). Hang the turkey by it's neck for 3-7 days in a cold location (35-45 degrees) in it's feathers.

2. Soak the turkey meat overnight in lightly salted, cold water- Once the turkey has aged, pluck the feathers and prepare it for a whole roasting turkey, or breast it. 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. If using the whole bird, a clean cooler with ice water works well. This has a similar effect to brining, though less salt is used (only 1-2 T per quart of water). Rinse the meat and wrap it tightly in butcher paper to freeze or cook it from here.

3. Cook properly- A roasting bag can help keep the turkey moist, along with basting or braising techniques. Do not overcook the turkey, but make sure it reaches an internal temperature of 165 degrees. USDA has a helpful fact sheet for safe turkey preparation.

Let's hear it for the Red, White, and Blue: Spring Turkey opens May 1st!

New York State is one of the top turkey hunting states in the East. The spring seasons lasts from May 1 until May 31st with hunting in the mornings (1/2 hour before sunrise until noon) and a 2 tom limit for the season (as in, a bearded turkey...a jake will do, but no hens). To get more information about Wild Turkey hunting, including harvesting information and safety, look at the NY State DEC website.

Wild turkeys were nearly extinct in New York State a hundred years ago due to habitat loss and over hunting, but with proper management, they have made an incredible recovery. More can be read about this interesting history in NYS DEC's "Wild Turkey Management Plan". The plan outlines the history of wild turkeys in the state and their re-establishment. The Wild Turkey Management Plan also states, "Now that the wild turkey has been restored to New York State, our goal is to ensure that a vigorous, self-sustaining population is maintained in all suitable habitats of the State. Furthermore, turkeys will be managed to best meet the needs and desires of the people of the State of New York, using the steps outlined in this plan." In managing New York’s wild turkey resource, DEC focuses on four primary areas; Monitoring and Protecting the Wild Turkey Population; Public Use and Enjoyment of the Wild Turkey; Turkey Nuisance and Damage Management; Information and Outreach. Thanks to proper management wild turkey can be on the dinner table in Seneca County!

I have found the easiest way to prepare a turkey is by breasting it. Lay the turkey on its back, and cut a small incision along the top of the breast bone just long enough to be able to grab the skin to pull it back. The skin with the feathers should easily pull away from the breast meat. Once the breast meat is exposed, carefully run your knife (a fillet or boning knife works well) along the breast bone and ribs until the breast is cut free. Be careful not to cut the crop which is located at the top of the breast bones (inside the v shape) and can be a bit stinky. There are a few useful videos of turkey breasting posted on You Tube (use your discretion, I am not endorsing this particular video or any of them). There will be a lot of meat with each breast which can be used in any turkey breast recipe, and the flavor will be more intense and delicious. If you wrap the meat in butcher paper it will keep in the freezer for a good six months (until Thanksgiving). Often there are some scraps of meat still on the bird after the breasts are removed, including some thigh and leg meat which can be tough if traditionally cooked as whole pieces. I remove any remaining white pieces of meat and choice pieces of leg meat to use for the following recipe....

Wild Turkey with Sherry and Broccoli

1 lb turkey,wild caught (cooked pieces)

1 bunch broccoli, washed and chopped

1/4 cup butter

1/4 cup flour

1.5 cup skim milk

.5 cup chicken broth

1/2 cup sherry wine

2 t. worcestershire sauce

2 T. grated parmesan cheese

If starting with raw turkey pieces, saute turkey pieces in a greased (either with cooking spray or a little olive oil) fry pan over medium heat until just cooked through (about 5 minutes). Cook broccoli either in microwave or steamer until barely tender (about 3-4 minutes). Arrange the broccoli on the bottom of a greased casserole (or 9x11 inch) dish and then layer the cooked turkey meat on top of the broccoli. Meanwhile heat butter in sauce pan over medium heat and add the flour. Stir and cook about 2 minutes to form a roux (a paste). Gradually stir in milk and chicken broth and cook until sauce thickens. This may take 5 minutes, stirring occasionally. Add worcestershire sauce, salt and pepper to taste, then add sherry wine. Cook 1 minute longer. Pour the sauce over the turkey and broccoli. Sprinkle with parmesan cheese (and some parsley flakes, if you have them). Bake in a 400 degree oven for 2o minutes. Serves 4. This recipe is very tasty served over wild rice. Wild turkey has less fat and more protein than traditional birds bought from the grocer and typically has more polyunsaturated (good) fat and less saturated fat. The attached nutrition label is based on farm turkey, so the fat and protein content will be slightly different using wild turkey (a healthier difference).

Opening day for Spring Turkey...

Wild Turkey opens today in Seneca County. DEC has excellent information on Turkey hunting, including all the rules and regs. The above photo is from the National Wild Turkey Federation (Stephen Bauer), which also offers helpful information about turkeys, including conservation efforts and recipes. Wild turkey is an excellent source of lean protein. The leg meat can be quite tough, but the breast meat is tender and abundant.

Take advantage of the warm weather and try your turkey on the grill. After breasting the turkey, rinse off the breast, pierce it all over with a fork and marinate it overnight in Italian dressing. Then grill. You may want to put some horseradish mayonnaise and cheddar cheese on the top for the last few minutes of grilling (that gourmet hint is courtesy of Keith Tidball). Enjoy!