(What do you do with it after you get one?)


Wild turkeys are just what their name implies; they are wild and a wild turkey isn’t like a domesticated turkey and they should be treated different and please don’t expect the results of cooking a wild turkey to turn out like one that is farm raised.

Wild turkeys have darker meat than the ones you buy out of the store. Wild turkeys fly, farmed raised ones don’t; wild ones exercise a lot and farm raised ones don’t. A lot of dedicated wild turkey hunters throw away the drumsticks and the wings; they cook just the breast. Some save the legs and wings and boil them down to make turkey stock to be used in recipes like turkey and noodles, turkey soup, etc. Here’s how I used the technique to cook a domestic turkey breast for my wild ones, and you wouldn’t believe how tender it was.


Kookin’ A Wild Turkey Breast

1 turkey breast (with skin on)

1 stick of margarine (I prefer butter)

1 can of condensed cream of chicken soup (use mushroom if you want)

1 crockpot or a #12 Dutch oven

Put the stick of margarine in the crockpot and let it melt. Put in the turkey breast and spoon the cream of chicken soup over the top. Put the crockpot on low, cover it, and let it cook overnight or all day depending on your time frame. Use the liquid that forms in the crockpot as gravy. Now what could be simpler?

Don’t have a wild turkey breast? Go to Scott’s or Hill’s and ask them to pick a domestic turkey breast out for you. Tell them to throw it to you and you can brag that you caught it yourself.

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Ray McCune

He has lived in Waynedale for over 45 years. He has taken to his lifelong dream of being a full time Outdoor Freelance Writer and author. Ray has authored one book and has written Kampfire Kookin' as well as other outdoors articles for the newspaper. > Read Full Biography > More Articles Written By This Writer