Since this is the turkey talk thread I thought I'd post a picture of how I take 'em apart. Hope you don't mind Tim. Over the years I've heard some hunters say, "I just breast 'em out and pitch the rest" and I always cringe when I hear that. I've never heard a traditional bowhunter say that though; we work too hard for our birds to waste nearly half the meat. I like to hang the bird by the legs to skin and gut and then I cut into pieces.
I end up with the breast, back, hips, legs, wings, neck and heart. All these pieces go into the Instant Pot except the breast and heart. After 35 minutes the meat falls off the bone and is then used in many different recipes. When done this way you realize turkeys do have backstraps! And there are two nice size chunks of white meat on the hips that is some of my favorite. After boning the bones go back in the broth to be simmered for 24-48 hours on low to make a delicious bone broth. With the breast I like to bone it out, cut cross grain into 1 inch steaks, marinate and grill or bread and fry.
Let's see; white and dark meat for all kinds of good eats, feathers for fletching, spurs for necklaces, dried legs and feet for back scratchers, tail fans and beards for wall décor and wing bones for calls! What a game bird! It's often said of pigs you use everything but the squeal. I guess with turkeys it's everything but the gobble!
Best of luck to all those still hunting! I'll be happily following along!
Topic: Anyone wanna talk TURKEYS?? (Read 7928 times)
