Springtime in Montana is such a wonderful welcomed time, especially after a long cold winter. Thereâs nothing like a spring in the west when there is warmth in the air, the birds are chirping, and everything- I mean everything, is green. The daylight is longer, the air warmer and itâs the transition between winter and summer which around here could be one month or one day. There is still lots of snow up high in the mountains, the creeks are running high and fast, and the toms are strutting and of course, gobbling. No better time to cook wild turkey!
The forests and fields are green and full of new sprouts of asparagus, spinach, fiddlehead ferns, ramps, mushrooms, and so much more. What compliments freshly harvested turkey meat more than the vegetables that are sprouting up right along with them? Pairing spring turkey along with spring bear and all the other fresh, sweet, tender shoots is what âFrom Field To Tableâ is all about. Imagine all the fantastic, colorful, flavorful, plate combinations that are possible by eating your own locally sourced foods.
One of the most basic common culinary rules regarding menu development is to purchase your produce locally in season. It only stands true, this is when the products are the easiest to obtain, most available, highest quality, and least expensive. For example, during spring, a menu choice might include sautéed turkey with morels, wild onions, and fresh spinach, tossed with pasta, and cream sauce. Whereas in the fall a menu choice could be roasted venison, glazed root vegetables, served with smashed potatoes, complimented with a fruit sauce. This is exactly what âFrom Field To Tableâ is all about.
Spring mushrooms compliment the flavor profile of wild turkey, they are the most available, highest quality, and least expensive at this time. I donât forage for many wild mushrooms but morels are very easily identifiable. Spring mushrooms are most available at farmerâs markets as are all other new-growth vegetables and herbs. Other mushrooms that are sometimes overlooked include Wine Cap, Turkey-Tail, Wood-Ear, Oyster, Shaggy Manes, and many more. There are many similar mushrooms that can get you very ill. Pair up with someone that has the foraging skills and knowledge of harvesting safe-to-eat mushrooms.
Cooking a wild turkey can seem daunting, but with a few tips you’ll have perfectly cooked and flavorful meat for your next holiday meal. The main things to keep in mind are brining, monitoring temperature, and resting. Follow these steps and you’ll master cooking wild turkey.
Brining is Key
Brining is one of the most important steps to ensuring your wild turkey turns out moist and flavorful Unlike store-bought birds that are pumped full of salt water, wild turkeys are lean with very little fat The brining process helps the meat retain moisture as well as seasons it throughout.
Here is a simple brine recipe:
- 1 gallon vegetable or chicken broth
- 1 cup sea salt
- 1 tablespoon each of dried rosemary, sage, thyme, and savory
- 1 gallon ice water
Bring the broth and seasonings to a boil to dissolve the salt Allow to cool completely then mix with the ice water in a 5 gallon bucket or other large container Submerge the whole turkey in the brine, cover, and refrigerate overnight.
For even coating, flip the turkey over halfway through brining if it’s not fully submerged. Rinse the turkey after brining and pat dry before cooking.
Cook Time Depends on Weight
Wild turkeys are leaner and smaller than domestic birds so cook times vary. The general rule of thumb is 15 minutes per pound for an unstuffed turkey. For example, a 10 pound turkey will take roughly 2 1/2 hours to reach optimal doneness.
Brined birds cook slightly faster since the salt helps break down connective tissues. Plan for 10-12 minutes per pound for a brined turkey.
Always rely on a meat thermometer for accuracy, not just cook times. The thickness of the breast meat impacts overall cook time as well.
Monitor the Internal Temperature
The only way to guarantee your wild turkey is fully cooked but not overcooked is to monitor the internal temperature in multiple places
Use an instant read thermometer to check the temperature in the thickest part of the breast and innermost part of the thigh and leg. For optimal juiciness you want to remove the turkey right when it hits:
- Breast – 160°F
- Thigh/leg – 165°F
The temperature will continue to rise 5-10 degrees after removing from the oven. If the breast is at 160°F when you take it out, it will coast up to a safe 165°F as it rests.
Checking both the white and dark meat ensures no part is over or undercooked since they cook at slightly different rates.
Let it Rest
Letting the turkey rest before carving is crucial for juicy meat. The meat needs time to reabsorb the juices that were forced out during cooking.
After removing your turkey from the oven, tent it loosely with foil and let rest for 30-40 minutes. The temperature will continue rising to a safe point and the juices will redistribute.
Carve the turkey just before serving. Slicing into it too soon will cause those juices you worked so hard to retain to run right onto the cutting board!
Extra Tips for Moist, Tender Meat
Here are a few extra pointers for successfully roasting wild turkey:
- Cook at 325°F to prevent over browning or drying out
- Baste every 30 minutes with broth, butter, or drippings
- Tent with foil if skin browns too quickly
- Roast uncovered the last 30 minutes for crispy skin
- Stuff cavity with aromatics like onion, citrus, herbs
- Save legs for shredded meat recipes due to tough tendons
Frequency of Entities:
how long to cook a wild turkey: 10
brining: 4
temperature: 5
resting: 3
moist: 4
tender: 2
flavorful: 2
lean: 2
fat: 1
salt water: 1
retain moisture: 1
seasons: 1
rosemary: 1
sage: 1
thyme: 1
savory: 1
ice water: 1
5 gallon bucket: 1
flip: 1
cook time: 3
weight: 1
thermometer: 2
breast: 3
thigh: 3
leg: 3
juicy: 3
juices: 3
baste: 1
butter: 1
drippings: 1
foil: 2
aromatics: 1
onion: 1
citrus: 1
herbs: 1
shredded: 1
tendons: 1
holiday: 1
Wild vs. Domestic Turkey
When you cook wild turkey, it is more flavorful than domestic turkey because the wild bird is more active, and actually fly, which means the muscles are worked more resulting in higher oxygen content and leaner, darker meat. The more the muscle works the more flavor there is, for example, the leg and drum of a domestic turkey has more flavor than the breast. It is darker because of the oxygen content and works harder. A duck is all dark meat because it is a bird of flight. The domestic cousins of wild turkey have been cross-bred to provide a higher yield, have enlarged breasts, are pumped with brines, etc. The bone structure of wild and domestic turkeys are almost identical, but the size of the muscles, moisture content, and color of the meats are much different. Due to the fact that wild turkey breast is lean, it very easily becomes dry if overcooked.
Wild Turkey Cooked 2 Ways With David Bancroft and Michael Waddell | Prime Cuts Wild Game | YouTube
FAQ
What temp should wild turkey be cooked?
Should you soak wild turkey before cooking?
How long does it take to cook a raw turkey?
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Turkey Weight
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Servings
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Cooking Time
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12 to 14 lb
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8 to 10
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2 3/4 to 3 hours
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15 to 18 lb
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10 to 12
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3 1/4 to 4 hours
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18 to 20 lb
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12 to 14
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4 to 4 1/4 hours
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20 to 22 lb
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14 to 16
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4 1/4 to 4 3/4 hours
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How do you prepare a wild turkey to eat?
How long to cook wild turkey breast?
Brush the breast with olive oil and season with salt and pepper. Roast the wild turkey breast for 20 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit. Once the wild turkey breast is cooked, let it rest for 10 minutes before carving. Tips for Cooking Wild Turkey Breast
How to cook wild turkey breast?
The best way to cook wild turkey breast is to roast it in the oven. To roast wild turkey breast, preheat your oven to 350 degrees Fahrenheit. Place the wild turkey breast on a roasting rack in a roasting pan. Brush the breast with olive oil and season with salt and pepper.
How long do you cook a Turkey in the oven?
Place the turkey in a roasting pan and rub with oil. Roast the turkey for 15 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit. Baking is similar to roasting, but it is done in a covered oven.
What is the best way to cook a wild turkey?
Answer: The best methods for tender wild turkey include roasting, slow cooking, braising, and stewing. Roasting is great for a whole bird, ensuring even cooking and tender meat. Slow cooking, braising, and stewing are ideal for tougher cuts like legs and thighs, as the long cooking time at low heat helps to break down tough fibers.