How do you bake/cook a wild turkey to get it tender?

Question

Someone gave my Mom a wild turkey, already dead and cleaned. She decided to bake it in a baking bag on 350 until done. The unfortunate part is that it was so tuff you almost couldn't eat it. I would like to know what would be the best way to bake one (perhaps for thanksgiving) I want it to come out tender. Any help would be greatly appreciated.

Answer 1

Oh, this one I know!  I'm thinking your biggest problem was that it was dry.  Being a wild bird, it wasn't fatty like the produced birds.  So, here's what you need to do to add juiciness!  Brine that bird first!  All info below.  Best of luck!

1A. BRINE: ULTIMATE BRINE FOR TURKEY

            Master Recipe

            1 1/2 cups, Kosher salt**

            **See notes below regarding amount of salt and types of salt

            1 1/4 cups, brown sugar

            10 whole cloves

            3 teaspoons, black peppercorns

            1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic)

            the peel from one orange or one tangerine (colored part only - not

            white pith)

            optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage

            Combine all ingredients in a non-reactive pot, bring mixture to a

            boil, lower heat and simmer for 15-20 minutes (partly covered).

            Allow brine to cool completely.

            Rinse turkey under cool running water, inside and out (remove

            giblets from body cavity). Pat turkey dry with paper towels, then

            immerse turkey in cooled brine.* Turkey should be completely

            submerged in liquid (place a plate on top of the bird if necessary

            to keep it covered with the liquid).

            Cover the pot and refrigerate for 8-10 hours or up to 24 hours.

            Remove turkey, rinse, pat dry, and roast as usual.

            *Be sure the container used for brining turkey is non-reactive: use

            enamel, glass or crockery or stainless steel - never cast iron or

            aluminum. The pot should be just large enough to contain the turkey

            (so the brine will be sufficient to cover the bird).

            ** NOTE REGARDING THE AMOUNT OF SALT IN BRINE: A milder brine may be

            made, which may have a less flavorful result – but if salt is a

            concern (the entire turkey will absorb only 10-15% of the brine) the

            amount of salt may be reduced. For the desired chemical effect to

            take place, however, the proportions cannot be less than 2/3 to 1

            cup of salt per gallon (4 quarts) of water.

            **TYPES OF SALT:

            Kosher salt is the ONLY type of salt to be used in making brine (it

            is sweeter and more pure than ordinary table salt). Kosher salt is

            available in two varieties. The most common is flaked salt (example:

            Morton Kosher Salt) which has been pressed into flakes by rollers.

            The other type is a four-sided crystal (example: Diamond Crystal

            Kosher Salt). The crystal-shaped salt measures differently because

            of its shape. Use about 25% (one quarter) MORE crystal salt than

            flaked salt when measuring for brine or other recipes. The formula

            is: 1 tablespoon of regular table salt is equivalent to 1 ½

            tablespoons flaked kosher salt, or 2 tablespoons, diamond crystal

            kosher salt.

Answer 2

My son-in-law goes turkey hunting all the time (well, not ALL the time; just during turkey season:) ...  They use a meat injector with marinade and deep fry them......

Answer 3

Maybe rub/massage seasoned butter under the skin, as you would with stuffing.

I have always used foil with wild turkey, (oven bags tended to cook them too quickly), wrapped up and put on nearest to the lowest setting on my oven, overnight.

Kia ora from NZ.

ps here, they say never bag a turkey if it has an R in the month, so our best eaters are winter caught, June July August.

Answer 4

Here are 146 different ways to cook wild turkey:

http://www.cooks.com/rec/search?q=wild+t...

Answer 5

Soak it in beer for a couple of hours before you cook it.....or pour a can of coke over it while it cooks. My mother used to do both and it works great!

Answer 6

Wild animals tend to be naturally tough. The problem is that not all of it will need the same amount of time to cook. I would suggest at least removing the legs and give then a long slow cook to tenderize them. Check out "duck leg confit". The breast or crown will need less time to cook and must be greased and basted to prevent it becoming dry and tough. Rubbing butter under the skin works well. Using a steam oven will get great results, simulate one by placing a tray of water on the oven floor.