I'm really itching to take a bird this fall with the 22mag and got to thinking - I've never cooked a wild turkey. I know most people just breast the bird out leaving the rest for the coyotes and *****. I'm not the wasteful sort though and thought the hinds ming be okay after pressure cooked and diced into some chicken chili?
I plan on brining the breast meat, then baking with a mesh of bacon over it and then slicing thin for sandwiches with or without gravy.
What's your favorite?
I plan on brining the breast meat, then baking with a mesh of bacon over it and then slicing thin for sandwiches with or without gravy.
What's your favorite?