This fall I harvested a small young wild turkey.  I gutted, skinned and froze the bird for a fall treat. Kids weren’t coming for Thanksgiving dinner but came over later.  Accordingly, I thawed and cooked the turkey for my wife and I. I stuffed the bird with carrots, celery and granny smith apple bits mixed with Bells seasoned butter and bacon fat for adding flavor only. 

I like using hickory smoked bacon to replace the skin of the bird when roasting. It does a great job holding in the moisture. I baked the bird at 350F for 1 hour and checked the temp with a power thermometer at 140 so I kept the bird in till it reached 160 and it coasted up to 165 F. Done! The bird was on the slender side. So, I found some wood skewer sticks to help prop the bird as it cooks. 

I added 2 cups water to the pan as I began to cook the bird. And was able to make a thick gravy from the pan drippings. Oooh La La!

I was amazed how much meat this young turkey produced. Enough to feed 5 people. What was special is that the legs and thighs were tender too. Besides the breast meat.

OMG sooo moist, tender and flavorful! The bird was killed with a broadhead, so no pellets to look for.

Is a smaller bird more tender? Maybe so!

Good Hunting!

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