Let us walk you through the process of cooking a wild turkey. Domestic turkey is less flavorful than wild turkey, but cooking wild turkey requires skill!
We absolutely love wild turkey. They taste nothing like a domestic turkey. Compared to their cousins from the United States, they truly taste much better. The big BUT is that because it has less fat than domestic turkeys, you have to know how to cook it.
The meat of domestic turkeys is typically injected with water or a brine of salt. This dilutes the turkey flavor severely.
Wild turkey, a leaner and more flavorful alternative to its domestic counterpart, requires specific cooking methods to ensure a juicy and tender outcome. This guide will delve into the intricacies of roasting a wild turkey, providing you with the knowledge and techniques to achieve culinary perfection.
Understanding Wild Turkey
Wild turkeys differ significantly from their domesticated cousins. They are leaner with less fat content and have a more pronounced gamey flavor. Their meat is also denser and requires longer cooking times to achieve tenderness.
Factors Influencing Cooking Time
Several factors influence the cooking time for a wild turkey:
- Weight: The primary determinant of cooking time is the turkey’s weight. As a general rule, unstuffed wild turkeys require approximately 15 minutes per pound at 325°F (165°C). Stuffed turkeys require an additional 30-45 minutes.
- Cooking Method: Roasting, grilling, and smoking are common methods for cooking wild turkey. Each method has its own nuances and cooking times.
- Brining: Brining, a process of soaking the turkey in a salt-water solution, helps to tenderize the meat and retain moisture. Brined turkeys typically cook faster than unbrined turkeys.
Roasting a Wild Turkey
Roasting is the most popular method for cooking wild turkey. Here’s a step-by-step guide:
Preparation:
- Thawing: Thaw the turkey thoroughly in the refrigerator, allowing 5-8 days for a large (15-20 pound) turkey.
- Dressing: Remove the giblets and innards, saving any organs for giblet gravy. Rinse the bird thoroughly.
- Plucking: Pluck the turkey while it’s still warm for easier feather removal. Use a plucking attachment for a drill or mechanics needle-nose pliers for stubborn pin feathers.
- Brining (Optional): Brine the turkey for 24-72 hours in a salt-water solution with herbs and spices.
- Drying: Pat the turkey dry inside and out with paper towels to achieve crispy skin.
Roasting:
- Preheat Oven: Preheat the oven to 325°F (165°C).
- Seasoning: Rub the turkey cavity and skin with oil or melted butter. Season generously with salt and pepper.
- Stuffing (Optional): If stuffing the turkey, use a casserole dish to avoid overcooking the bird. Fill the cavity with aromatics like onions, carrots, celery, and herbs.
- Roasting: Place the turkey on a roasting rack in a roasting pan. Roast for approximately 15 minutes per pound for an unstuffed turkey or 18-20 minutes per pound for a stuffed turkey.
- Basting: Baste the turkey every hour or so with pan juices or melted butter to keep it moist.
- Temperature Check: Use a meat thermometer to check the internal temperature of the thighs. The turkey is done when the temperature reaches 160°F (70°C).
- Resting: Let the turkey rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
Grilling a Wild Turkey
Grilling a wild turkey requires indirect heat to ensure even cooking. Follow these steps:
- Preparation: Follow the same preparation steps as for roasting.
- Preheat Grill: Preheat half of the grill to medium-low heat (under 350°F/180°C).
- Grilling: Place the turkey on the unlit side of the grill. Protect the side closest to the flames with aluminum foil. Turn the turkey 180 degrees halfway through cooking for even browning.
- Temperature Check: Use a meat thermometer to check the internal temperature of the thighs. The turkey is done when it reaches 160°F (70°C).
- Resting: Let the turkey rest for at least 30 minutes before carving.
Smoking a Wild Turkey
Smoking a wild turkey imparts a unique smoky flavor. Follow these steps:
- Preparation: Follow the same preparation steps as for roasting.
- Smoking: Smoke the turkey at a low temperature (225-250°F/107-121°C) for 4-6 hours per pound.
- Temperature Check: Use a meat thermometer to check the internal temperature of the thighs. The turkey is done when it reaches 160°F (70°C).
- Resting: Let the turkey rest for at least 30 minutes before carving.
Tips for Success
- Use a meat thermometer: This is the most accurate way to determine if the turkey is done.
- Don’t overcook: Wild turkey is leaner than domestic turkey and can dry out quickly.
- Rest the turkey: This allows the juices to redistribute, resulting in a more tender and flavorful bird.
- Carve against the grain: This will make the meat easier to chew.
- Use the legs for other dishes: The legs of a wild turkey can be tough. Shred them and use them in tacos, enchiladas, or soups.
Cooking a wild turkey is a rewarding experience that allows you to enjoy the unique flavor and texture of this game bird By following the guidelines and tips provided in this guide, you can achieve a perfectly cooked wild turkey that will impress your family and friends.
How to thaw it
Make sure you fully thaw your turkey if it was previously frozen. To prevent spills, thaw the turkey in a large container. Put it on the lowest shelf in the back, where the coldest part of your refrigerator is. Once a day, turn the bird to allow the both sides to thaw. Defrost a large turkey weighing 15 to 20 pounds for at least 5 days, or up to 8 days if necessary.
If your turkey has been cut into pieces, it will likely take four or five days to fully thaw.
What you need for brined turkey
- turkey – cleaned, dressed and plucked. It must be plucked because it must be cooked with the skin on. (Unless you use a roasting bag, in which case the meat’s skin will help preserve moisture. ).
- Water: If you enjoy the taste of your water, regular tap water will do. If not, use bottled water.
- Kosher salt: I like the larger, coarser granules from Diamond brand or even Morton’s.
- Sugar: Turbinado, brown, or white sugar can be used.
- fresh lemons – halved
- fresh oranges – we like juice oranges, halved
- onion – just quarter the onion.
- black pepper – freshly cracked or whole peppercorns will work
- Use dried herbs such as sage, bay leaf, rosemary, and/or thyme.
Wild Turkey Cooked 2 Ways With David Bancroft and Michael Waddell | Prime Cuts Wild Game | YouTube
FAQ
How do you cook wild turkey so it’s not tough?
What temp should wild turkey be cooked?
How long does it take to cook a raw turkey?
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Weight
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Cook Time (Unstuffed)
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Cook Time (Stuffed)
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7-10 lbs.
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2½-3 hrs.
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2¾-3½ hrs.
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10-18 lbs.
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3-3½ hrs.
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3¾-4½ hrs.
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18-22 lbs.
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3½-4 hrs.
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4½-5 hrs.
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22-24 lbs.
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4-4½ hrs.
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5-5½ hrs.
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Are wild turkeys good to eat?
How long do you cook a whole Turkey in the oven?
***Cook whole wild turkey about 10 minutes per pound. Rinse inside and outside of turkey with cold water. Dry bird both inside and out with paper towels. Preheat oven to medium heat. 325°F /165°C. Allow bird to air dry for about 30 minutes. Rub skin and cavity with oil or melted butter.
How do you cook a wild turkey?
Important Note: Wild turkeys are tall and slender compared to domestically raised birds, which have been bred to be short and squat. You must use the bottom rack in your oven to place the bird on. Carefully watch the breast which will be close to the top of your oven.
How do you cook a Turkey in a crock pot?
In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water. Wash and dry your turkey.
How long does it take to roast a Turkey?
Wild birds generally take about 15 minutes per pound to roast at 325°F/165°C. – you can use white sugar, brown sugar or turbinado sugar You can use a large, food safe bag to brine turkey in. Don’t use a garbage bag! They are treated with deodorizer spray and chemicals. Weigh your dressed bird before proceeding with recipe.