Turkey Strut

jrc · 04-04-2012, 09:35 PM

Well it's about $40 for a hunting license and a turkey stamp. With that you can take two turkeys.

On a cost basis, you can buy two damn nice Butterballs for less than $40.

On a "challenge of the hunt" basis, it's easier than fish in a barrel. I could "hunt" two in five minutes with any weapon. Might take ten minutes with my bare hands.

So they better taste good.

Belmont Resident · 04-05-2012, 06:32 AM

Quote:

Originally Posted by jrc

Well it's about $40 for a hunting license and a turkey stamp. With that you can take two turkeys.

On a cost basis, you can buy two damn nice Butterballs for less than $40.

On a "challenge of the hunt" basis, it's easier than fish in a barrel. I could "hunt" two in five minutes with any weapon. Might take ten minutes with my bare hands.

So they better taste good.

I could be wrong but I though if you hunted on your own land there was no license needed, you just need to tag & report it.
Hell on some mornings I could shoot them from my bedroom window.

Pineedles · 04-05-2012, 08:08 AM

For those that have never tasted wild turkey, the one with feathers that is, you can't really roast it like a butterball; it would turn out very dry. best prepared as a stew and the taste and consistancy would be similar to beef.

Jonas Pilot · 04-05-2012, 05:40 PM

I saw this turkey nest on Rte. 25 in Ossipee today.

Pineedles · 04-05-2012, 07:37 PM

JP I hope your tongue is in your cheek. Beaver home, maybe?

MikeF-NH · 04-07-2012, 10:16 AM

I disagree with the comments on the quality of the meat. Wild game is more lean than domestic so this needs to be accounted for when cooking. Low and slow is the way to go and don't over cook. Many people think wild game is full of unclean things compared to farm raised and cook the heck out of it. Stewing makes anything tender but also takes away from it's natural flavor. You can roast a wild turkey and it will be just fine. Breast meat is "white-ish"...not quite as white as farm raised but white meat non-the-less. People that like thigh meat because it's got a richer flavor will like wild turkey.

As to ease of hunting them. It sure seems easy when they are in your backyard (or in my case waiting in my office entrance way) but both places are illegal to hunt them (too close to buildings...probably wouldn't make neighbors happy). Also baiting them (shooting them coming into food you have set out) is not good form and I believe illegal. If you enter their environment (get away from homes), they are surprisingly alert and tuned into their environment with excellent eye sight and instincts (how else could a 20 pound bird survive a winter of hungry coyotes?). I've taken a few but never had an "easy hunt". This year with the early thaw and warm weather, mating activity seems to be kicking in early. Its that mating activity that allows hunters to lure them in with the promise of 'love'. I think that by May (the season), these birds will be growing tired of their natural drives and very hard to hunt.

...and yes they are an amazing come back story. An animal that has adapted well to rural and suburban (even urban) environments. Won't be long now that people begin considering them in the same category as geese as far as nuisance. A few neighborhood car accidents involving them changes perception quickly.

Rattlesnake Gal · 04-08-2012, 08:29 AM

MikeF-NH, thanks for the great information about wild game! When I see all the pesky geese I wonder why they aren't hunted more often?! There are a lot of hungry people who could benefit from then and it would solve the overpopulation problem.

Inspired by the Recipe thread, I have been doing some reasearch on how to best prepare alligator that I have been wanting to try. I came across an interesting article about marinating and tenderizing. Milk, buttermilk, sourcream and yogurt seem to be the way to go.

Marinades Add Flavor, but Don't Always Tenderize
http://m.finecooking.com/articles/ma...tenderize.aspx
(I do prefer to embed my links, but it is proving tedious from my iPhone.)

bclaker · 04-08-2012, 09:46 AM

Quote:

Originally Posted by Rattlesnake Gal

MikeF-NH, thanks for the great information about wild game! When I see all the pesky geese I wonder why they aren't hunted more often?! There are a lot of hungry people who could benefit from then and it would solve the overpopulation problem.

Inspired by the Recipe thread, I have been doing some reasearch on how to best prepare alligator that I have been wanting to try. I came across an interesting article about marinating and tenderizing. Milk, buttermilk, sourcream and yogurt seem to be the way to go.

Marinades Add Flavor, but Don't Always Tenderize
http://m.finecooking.com/articles/ma...tenderize.aspx
(I do prefer to embed my links, but it is proving tedious from my iPhone.)

You have ALLIGATORS on Rattlesnake Island??? !!!

Jonas Pilot · 04-08-2012, 10:05 AM

RG, I found this looking for clam info. I thought you might find it of interest. JP

Alligator is a lean meat that is low in fat and cholesterol and high in protein. It is available in a variety of cuts, including tail meat fillets, ribs, nuggets, and wings. Tail meat, the choicest cut, is a mild-flavored white meat that has a texture similar to veal. Ribs, nuggets, and wings are darker meat with a stronger taste and a texture similar to pork shoulder. Alligator meat is versatile and can be used in just about any recipe as a substitute for chicken, pork, veal, or fish.

Alligator meat is usually purchased frozen, but it is also available fresh. Thaw frozen meat in the refrigerator and use promptly. Use a meat mallet to tenderize fillets and flatten the meat to your desired thickness. Alligator meat can be ground or finely chopped to make sausage, patties, or taco filling. Alligator’s mild flavor is easily enhanced with seasonings, sauces, and marinades.

http://www.fl-seafood.com/

Florida Seafood - Alligator Recipes

http://www.fl-seafood.com/recipes/alligator_recipes.htm

MikeF-NH · 04-08-2012, 11:06 AM

you can pick up alligator meat as well as other interesting meat to try in Chichester at:
http://www.healthybuffalo.com/

I've had plenty of buffalo and it is fantastic. I've heard Imu is very good but never tried.

04-05-2012, 05:40 PM	#4
Jonas Pilot Senior Member Join Date: Apr 2005 Location: Wolfeboro, New Hampshire is my home, 24-7-365 Posts: 1,686 Thanks: 1,047 Thanked 336 Times in 189 Posts	Turkey lodge. I saw this turkey nest on Rte. 25 in Ossipee today. Attached Images

04-08-2012, 08:29 AM	#7
Rattlesnake Gal Senior Member Join Date: Nov 2003 Location: Central NH Posts: 5,253 Blog Entries: 1 Thanks: 1,455 Thanked 1,357 Times in 476 Posts	My Research on Tenderizing MikeF-NH, thanks for the great information about wild game! When I see all the pesky geese I wonder why they aren't hunted more often?! There are a lot of hungry people who could benefit from then and it would solve the overpopulation problem. Inspired by the Recipe thread, I have been doing some reasearch on how to best prepare alligator that I have been wanting to try. I came across an interesting article about marinating and tenderizing. Milk, buttermilk, sourcream and yogurt seem to be the way to go. Marinades Add Flavor, but Don't Always Tenderize http://m.finecooking.com/articles/ma...tenderize.aspx (I do prefer to embed my links, but it is proving tedious from my iPhone.)

04-04-2012, 09:35 PM	#1
jrc Senior Member Join Date: Apr 2004 Location: NH Posts: 2,689 Thanks: 33 Thanked 439 Times in 249 Posts	Well it's about $40 for a hunting license and a turkey stamp. With that you can take two turkeys. On a cost basis, you can buy two damn nice Butterballs for less than $40. On a "challenge of the hunt" basis, it's easier than fish in a barrel. I could "hunt" two in five minutes with any weapon. Might take ten minutes with my bare hands. So they better taste good.

04-05-2012, 08:08 AM	#3
Pineedles Senior Member Join Date: Aug 2004 Location: Moultonborough & CT Posts: 2,548 Thanks: 1,073 Thanked 669 Times in 368 Posts	For those that have never tasted wild turkey, the one with feathers that is, you can't really roast it like a butterball; it would turn out very dry. best prepared as a stew and the taste and consistancy would be similar to beef.

04-05-2012, 07:37 PM	#5
Pineedles Senior Member Join Date: Aug 2004 Location: Moultonborough & CT Posts: 2,548 Thanks: 1,073 Thanked 669 Times in 368 Posts	JP I hope your tongue is in your cheek. Beaver home, maybe?

The Following User Says Thank You to Pineedles For This Useful Post:
bclaker (04-08-2012)

04-07-2012, 10:16 AM	#6
MikeF-NH Senior Member Join Date: Apr 2009 Posts: 318 Thanks: 2 Thanked 120 Times in 80 Posts	I disagree with the comments on the quality of the meat. Wild game is more lean than domestic so this needs to be accounted for when cooking. Low and slow is the way to go and don't over cook. Many people think wild game is full of unclean things compared to farm raised and cook the heck out of it. Stewing makes anything tender but also takes away from it's natural flavor. You can roast a wild turkey and it will be just fine. Breast meat is "white-ish"...not quite as white as farm raised but white meat non-the-less. People that like thigh meat because it's got a richer flavor will like wild turkey. As to ease of hunting them. It sure seems easy when they are in your backyard (or in my case waiting in my office entrance way) but both places are illegal to hunt them (too close to buildings...probably wouldn't make neighbors happy). Also baiting them (shooting them coming into food you have set out) is not good form and I believe illegal. If you enter their environment (get away from homes), they are surprisingly alert and tuned into their environment with excellent eye sight and instincts (how else could a 20 pound bird survive a winter of hungry coyotes?). I've taken a few but never had an "easy hunt". This year with the early thaw and warm weather, mating activity seems to be kicking in early. Its that mating activity that allows hunters to lure them in with the promise of 'love'. I think that by May (the season), these birds will be growing tired of their natural drives and very hard to hunt. ...and yes they are an amazing come back story. An animal that has adapted well to rural and suburban (even urban) environments. Won't be long now that people begin considering them in the same category as geese as far as nuisance. A few neighborhood car accidents involving them changes perception quickly.

The Following 2 Users Say Thank You to MikeF-NH For This Useful Post:
jrc (04-08-2012), Rattlesnake Gal (04-08-2012)

04-08-2012, 10:05 AM	#9
Jonas Pilot Senior Member Join Date: Apr 2005 Location: Wolfeboro, New Hampshire is my home, 24-7-365 Posts: 1,686 Thanks: 1,047 Thanked 336 Times in 189 Posts	RG, I found this looking for clam info. I thought you might find it of interest. JP Alligator is a lean meat that is low in fat and cholesterol and high in protein. It is available in a variety of cuts, including tail meat fillets, ribs, nuggets, and wings. Tail meat, the choicest cut, is a mild-flavored white meat that has a texture similar to veal. Ribs, nuggets, and wings are darker meat with a stronger taste and a texture similar to pork shoulder. Alligator meat is versatile and can be used in just about any recipe as a substitute for chicken, pork, veal, or fish. Alligator meat is usually purchased frozen, but it is also available fresh. Thaw frozen meat in the refrigerator and use promptly. Use a meat mallet to tenderize fillets and flatten the meat to your desired thickness. Alligator meat can be ground or finely chopped to make sausage, patties, or taco filling. Alligator’s mild flavor is easily enhanced with seasonings, sauces, and marinades. http://www.fl-seafood.com/ Florida Seafood - Alligator Recipes http://www.fl-seafood.com/recipes/alligator_recipes.htm

The Following User Says Thank You to Jonas Pilot For This Useful Post:
Rattlesnake Gal (04-09-2012)

04-08-2012, 11:06 AM	#10
MikeF-NH Senior Member Join Date: Apr 2009 Posts: 318 Thanks: 2 Thanked 120 Times in 80 Posts	you can pick up alligator meat as well as other interesting meat to try in Chichester at: http://www.healthybuffalo.com/ I've had plenty of buffalo and it is fantastic. I've heard Imu is very good but never tried.