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Post by IndianaHunter on Apr 20, 2008 15:10:41 GMT -5
I'll let Quentin and Rick (Tar12) tell the story but here are the stats: 24 lbs 11" beard 26mm or 1.124 spurs... Official NWTF Score: 68.48 points...If submitted today, to the NWTF record book, it would be the 70th largest bird, by points, all-time in Indiana... To put this in some perspective, Indiana's total harvest for the last 5 seasons, 2003 through 2007, recorded an average of 11,317 birds harvested with a high of 13,193 in 2006... Way to go Q... IH   |
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Post by minst7877 on Apr 20, 2008 17:53:03 GMT -5
Excelent bird Congragulations Quentin
DC
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Post by jims on Apr 20, 2008 19:06:50 GMT -5
Congratulations.
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Post by Kevin B. on Apr 20, 2008 19:11:32 GMT -5
That is awesome Quentin!! Congratulations. And congratulations to you Rick (Tar12) for being a proud Pappy.
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Post by tar12 on Apr 20, 2008 20:15:10 GMT -5
Thanks again Pat for taking care of my son like you have! You are the best man!You guys have to realize what Pat did for my son..he took him under his "wing" so to speak and took him to his honey hole and set him up!My son will never forget his first bird! I will let "Q' tell the story of his hunt...
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Post by jims on Apr 21, 2008 11:12:14 GMT -5
To IndianaHunter: Thanks for helping a young hunter out.
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Post by CraigF on Apr 21, 2008 19:14:22 GMT -5
Congradulations to Q and thanks to IndianaHunter! That is one big bird, Tar, how you guys going to eat him?
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Post by tar12 on Apr 21, 2008 20:51:10 GMT -5
Congradulations to Q and thanks to IndianaHunter! That is one big bird, Tar, how you guys going to eat him? I have never cooked wild turkey and I am open to suggestions? |
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Post by wilmsmeyer on Apr 21, 2008 21:20:38 GMT -5
Oh my! Never?
OK....3 ways:
1. Plucked and roasted like normal. Keep covered in foil until the last 1/2 hour.
2. plucked and deep fried...injected with garlic creole marinade. Don't over cook it. 45 min.
3. Breasted out. Marinade strips of breast in Italian dressing and grill in heavy duty foil. Wild birds are a little dry...but tasty if you do 'em right. Baste with reserved dressing often.
Method #2 is pretty unbeatable! It's also the best with peanut/canola oil. The outside will taste like turkey potato chips.
Method #3 is also good. The least amount of work. No plucking or gutting.
Method #1 is standard issue.
Sheeeesh....I'm hungry. Send me the left overs.
Wild birds can have a gnarly leg....lots of Splinters. The wings are tough. The breast and thighs are great. Have some frosty micro brews on hand to celebrate.
NICE BIRD by the way. Real nice!
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Post by DW on Apr 21, 2008 21:26:13 GMT -5
That is one fine bird! Congrats.
I'll second the deep fried and injected method, hands down the best tasting wild turkey I have tried.
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Post by tar12 on Apr 22, 2008 4:51:45 GMT -5
Thanks for the tips.We have cooked plenty of domestic birds.Just no wild birds.I did not know if there was something special you had to do to wild birds or not.
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Post by tar12 on Apr 22, 2008 20:55:23 GMT -5
Here is another pic.   |
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Post by IndianaHunter on Apr 28, 2008 13:40:42 GMT -5
Great pics Rick... Man that is a nice bird...
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Post by wilmsmeyer on Apr 28, 2008 20:43:56 GMT -5
Well, how did it taste?  Not the catfish fillets....the turkey. |
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Post by tar12 on May 3, 2008 20:38:08 GMT -5
Well, how did it taste? Not the catfish fillets....the turkey. MMMMMMMMMGood!We cut some of the breast in strips as Pat showed him how to breast the Turkey out.We then seasoned and breaded and cooked the strips in canola oil as suggested.The first batch was cooked to long,I adjusted cooking time on the second batch and it was much more tender. ;D |
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Post by CORVAIR on May 5, 2008 10:23:47 GMT -5
Beautifull bird "Q". That grin says it all!!
Congratulations to a fine turkey hunter!
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Post by IndianaHunter on May 7, 2008 14:12:49 GMT -5
I'm still smiling too....
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Not the catfish fillets....the turkey.