Is it me? Turkey question

[Disney Ella]

Gravy certainly makes turkey much better! I just wish it would taste good again without adding anything to it.

 

[The Mystery Machine]

I live in a residential area, so hunting is not going to happen. And taking of roadkill is illegal in California. Still - a lot of people have fantasies of somehow killing the deer or turkeys that are nuisance animals in the suburbs around here. Still - the turkeys around aren't terribly aggressive. I've heard of cases where people have be trapped in their cars because turkeys started going after them.

Well NOW I had to look it up. Here is an interesting take on eating Wild Turkeys. Intriguing...

One big myth is that wild turkey is tough and gamey. It's almost laughable to listen to people at Thanksgiving, decry hunting, and how they "can't stand" wild game, while unknowingly gobbling up (excuse the pun) and raving about the wild turkey that is unknowingly set before them. Wild turkey generally has no gamey taste. It has a rich and full flavor, but that is because it's free range, so-to-speak, and is not force-fed-processed feed that contains all types of chemicals and growth-enhancement drugs. And don't you love it when you see the wrapping on a domestic bird say that "flavor is enhanced" by the injection of up to 10% (sometimes more!) of a chemically-concocted fluid. What you get in a wild turkey is nature at its best. Wild turkey tastes like what it eats -- which ranges from domestic crops such as corn and beans -- to almost every type of wild seed. The result? Delicious eating. Wild turkey -- even breast meat -- does taste more toward domestic turkey "dark meat," but that's not a bad thing at all. The taste is mild, yet extremely flavorful and moist. As for tenderness, like any other bird or animal, domestic or wild, it depends on age, and food type and availability. Most have found domestic turkey that is as tough as shoe leather. Same goes for wild turkey if it's an "ancient Tom", although more often than not, wild turkey is wonderfully tender and not at all "chewy."

https://www.biggamelogic.com/Articl...cleView/articleId/459/Turkey-Myths-Facts.aspx

 

[The Mystery Machine]

???? Did I say you could hunt turkeys in your neighborhood? I merely said there are hunting laws that provide for turkey hunting.

If the Google can't clarify your hunting queries, perhaps you might try contacting your Department of Natural Resources, or appropriate agency in your state to clarify things for you. Using a bow won't make the hunting anymore legal in densely populated areas. I shudder to think anyone would consider for a moment that a hunter armed with a bow would be any less lethal than one with a firearm in a residential area. One of my daughters is a competitive archer and certified coach. Bows are lethal weapons capable of killing or seriously injuring people if proper rules aren't followed.

Special permits and arrangements are made when professional hunters are brought in to cull nuisance animals from areas where hunting would otherwise be illegal. Police are authorized to use firearms in areas and situations where private citizens may not be -- it's part of the reason they receive the extensive training they do.

It is the Department of Conservation that oversees hunting here in Missouri. California is Fish and Wildlife. Google hunting for your state.

ARCHERY - TURKEY
Starts Sept 15 through Nov 10
Gehttps://huntfish.mdc.mo.gov/t more information on hours, limits, and allowed methods

California
Wild Turkey Fall Nov 11 - Dec 10 1 either sex 2 per season
https://www.wildlife.ca.gov/Hunting/Upland-Game-Birds

 

[punkin]

My younger DD hates turkey, so this year, I'll be cooking turkey for he rest of us and a "side" chicken for her.

 

[wenrob]

I haven’t noticed any big changes in flavor. For those saying turkey is dry that’s usually the cooking method not the bird. A lot of times people over complicate cooking a turkey, cooking too long, too much opening the oven, basting and fussing. Make sure it’s 100% thawed, season the crap out of it, coat in some kind of fat (I use mayo), cover (I put it in a paper grocery bag), stick a thermometer in it and leave it be. It will self baste and turn a pretty golden brown all on its own. Pull it out 10-15 degrees before final temp, let it rest for 20mins (where it will come up to temp) and it will be practically falling off the bone juicy.

 

[mousefanmichelle]

I haven’t noticed any big changes in flavor. For those saying turkey is dry that’s usually the cooking method not the bird. A lot of times people over complicate cooking a turkey, cooking too long, too much opening the oven, basting and fussing. Make sure it’s 100% thawed, season the crap out of it, coat in some kind of fat (I use mayo), cover (I put it in a paper grocery bag), stick a thermometer in it and leave it be. It will self baste and turn a pretty golden brown all on its own. Pull it out 10-15 degrees before final temp, let it rest for 20mins (where it will come up to temp) and it will be practically falling off the bone juicy.

Tell me more about this paper bag process you use - sounds fantastic! I use a electric roaster because we aren't home for turkey day but at our cabin up north in MI - my oven is too small for a 14lb bird. We use a oven bag and always get a moist bird but I wanna know more about the paper bag!!!!

 

[wenrob]

Tell me more about this paper bag process you use - sounds fantastic! I use a electric roaster because we aren't home for turkey day but at our cabin up north in MI - my oven is too small for a 14lb bird. We use a oven bag and always get a moist bird but I wanna know more about the paper bag!!!!

We’ve been doing it for decades. The hardest part is remembering to get paper grocery bags. We used to use two but in recent years I’ve discovered a TJ’s or Cane’s paper bag is perfect for a turkey. Already have my Cane’s bag saved for this year.

Pretty simple really. Coat the bird inside and out with full fat mayo. Like enough that you’re worried you’re going to lose it while putting it in the bag and have to scrub up to your elbows and change your shirt when you’re done. Season it well inside and out, put it in the bag, stick a thermometer in it (I use a digital with a display on the counter), tuck the bag closed as best you can, put it on the rack in the roasting pan and leave it alone. When you’re about 30 mins out, peel the bag back to brown the top though usually it’s already nice and brown. They key is not to over cook it and to let it rest. I pull mine out about 155 and let it rest, covered until it hits 165. About 20 mins.

 

[bcla]

It is the Department of Conservation that oversees hunting here in Missouri. California is Fish and Wildlife. Google hunting for your state.

ARCHERY - TURKEY
Starts Sept 15 through Nov 10
Gehttps://huntfish.mdc.mo.gov/t more information on hours, limits, and allowed methods

California
Wild Turkey Fall Nov 11 - Dec 10 1 either sex 2 per season
https://www.wildlife.ca.gov/Hunting/Upland-Game-Birds

I don’t really know the ins and outs about turkey hunting. However, I guess using a “dangerous weapon” to hunt near residences is what may be illegal.

And until a few years back it was the Dept of Fish and Game. Hunters and fishers were worried that their concerns would be deemphasized with the name change. We also have the California Fish and Game Commission, which makes most of the rules that the Dept of Fish and Wildlife enforces.

 

[Wishing on a star]

I totally agree the above post about cooking a turkey... EXCEPT for the paper bag!
I do not want to be eating those chemicals.
Anybody here live near a paper processing plant???? Ewwww???
There are other ways to cover the turkey....
I also do not like the idea of the big plastic cooking bags.... Unless your turkey can breathe... you end up with 'boiled' turkey.

I agree that there are probably a LOT of people today who simply do not know how to prepare turkey.
Our grandmas, maybe... Those of us today, maybe not so much.
All of the sudden, thanksgiving is here... grandma is not... and we think we know how to do it with the best results.

Two big mistakes...
1. Ingrained fear of some kind of death by contamination, and thinking one has to throw a nearly frozen, if not half frozen turkey in the oven. Let it begin to warm up first!!!!
2. Ingrained fear of salt and seasoning. Season the turkey well. A sprinkle of salt is not going to do it. Use other aromatic seasonings, like putting celery stalks and onions inside the turkey. (yes, add plenty of salt there too)

Also, just personal opinion. I will also mention a couple of other things that get covered here on the DIS at this time of year.
Just for me..... I personally do not want to cook or eat any 'stuffing' that is prepared inside a Carcass.
(Around here, it is turkey and dressing, not 'stuffing'.)

If one is wanting a traditional Herb and Sage dressing.... Do not use Bell, McCormick, or any other so called seasoning that is nothing but some cheap dried up sage and a lot of cheap black pepper.
Unless they have changed.... I have the Spice Island seasoning. It is SO good!

 

[bcla]

I totally agree the above post about cooking a turkey... EXCEPT for the paper bag!
I do not want to be eating those chemicals.
Anybody here live near a paper processing plant???? Ewwww???
There are other ways to cover the turkey....
I also do not like the idea of the big plastic cooking bags.... Unless your turkey can breathe... you end up with 'boiled' turkey.

I agree that there are probably a LOT of people today who simply do not know how to prepare turkey.
Our grandmas, maybe... Those of us today, maybe not so much.
All of the sudden, thanksgiving is here... grandma is not... and we think we know how to do it with the best results.

Two big mistakes...
1. Ingrained fear of some kind of death by contamination, and thinking one has to throw a nearly frozen, if not half frozen turkey in the oven. Let it begin to warm up first!!!!
2. Ingrained fear of salt and seasoning. Season the turkey well. A sprinkle of salt is not going to do it. Use other aromatic seasonings, like putting celery stalks and onions inside the turkey. (yes, add plenty of salt there too)

Also, just personal opinion. I will also add a couple of other things that get covered here on the DIS at this time of year.
Just for me..... I personally do not want to cook or eat any 'stuffing' that is prepared inside a Carcass.
(Around here, it is turkey and dressing, not 'stuffing'.)

If one is wanting a traditional Herb and Sage dressing.... Do not use Bell, McCormick, or any other so called seasoning that is nothing but some cheap dried up sage and a lot of cheap black pepper.
Unless they have changed.... I have the Spice Island seasoning. It is SO good!

I had Thanksgiving at the Wicked Spoon Buffet at the Cosmopolitan in Vegas a few years ago. They had three kinds of turkey. Better than anything my mom ever prepared. I’ve spent several Thanksgivings over the years at casino buffets. The only problem can be three hour lines.

 

[The Mystery Machine]

I don’t really know the ins and outs about turkey hunting. However, I guess using a “dangerous weapon” to hunt near residences is what may be illegal.

And until a few years back it was the Dept of Fish and Game. Hunters and fishers were worried that their concerns would be deemphasized with the name change. We also have the California Fish and Game Commission, which makes most of the rules that the Dept of Fish and Wildlife enforces.

Hunting is very specific with the laws. It more than just hunting near residences. Here in MO, we have a lot of hunters. It is a big deal.

As far as discharging firearms, I live in unincorporated JeffCo MO with farms next to me. Nothing like the sound of a AK going off in the valley on Sunday morning, with the neighbor kids riding their dirt bikes and ATVs in my suburban neighborhood. I feel like I live in a dystopian movie setting these days.

Cannot wait to sell this house! We are getting outta here. Not my cup of tea, let's just say.

 

[Wishing on a star]

Isn't Turkey better when others have prepared it for you!!!!

Wow, I would pass out from hunger waiting nearly three hours!!!

 

[wenrob]

I totally agree the above post about cooking a turkey... EXCEPT for the paper bag!
I do not want to be eating those chemicals.
Anybody here live near a paper processing plant???? Ewwww???
There are other ways to cover the turkey....
I also do not like the idea of the big plastic cooking bags.... Unless your turkey can breathe... you end up with 'boiled' turkey.

I agree that there are probably a LOT of people today who simply do not know how to prepare turkey.
Our grandmas, maybe... Those of us today, maybe not so much.
All of the sudden, thanksgiving is here... grandma is not... and we think we know how to do it with the best results.

Two big mistakes...
1. Ingrained fear of some kind of death by contamination, and thinking one has to throw a nearly frozen, if not half frozen turkey in the oven. Let it begin to warm up first!!!!
2. Ingrained fear of salt and seasoning. Season the turkey well. A sprinkle of salt is not going to do it. Use other aromatic seasonings, like putting celery stalks and onions inside the turkey. (yes, add plenty of salt there too)

Also, just personal opinion. I will also mention a couple of other things that get covered here on the DIS at this time of year.
Just for me..... I personally do not want to cook or eat any 'stuffing' that is prepared inside a Carcass.
(Around here, it is turkey and dressing, not 'stuffing'.)

If one is wanting a traditional Herb and Sage dressing.... Do not use Bell, McCormick, or any other so called seasoning that is nothing but some cheap dried up sage and a lot of cheap black pepper.
Unless they have changed.... I have the Spice Island seasoning. It is SO good!

We’ve been using paper bags for decades haven’t poisoned or killed anyone yet.

 

[bcla]

Hunting is very specific with the laws. It more than just hunting near residences. Here in MO, we have a lot of hunters. It is a big deal.

As far as discharging firearms, I live in unincorporated JeffCo MO with farms next to me. Nothing like the sound of a AK going off in the valley on Sunday morning, with the neighbor kids riding their dirt bikes and ATVs in my suburban neighborhood. I feel like I live in a dystopian movie setting these days.

Cannot wait to sell this house! We are getting outta here. Not my cup of tea, let's just say.

I live in an unincorporated suburb. We have all these little pockets of unincorporated areas between cities, but they kind of just blend into each other. Don’t know all the rules, but I’ve lived here several years and have never heard a gunshot before. We have a law that one can carry even loaded handguns openly in unincorporated areas unless it’s a “prohibited area” as defined by the county. I’ve never seen it before, so I don’t know if that’s the case here. About the only thing is that some people have live poultry, where it wouldn’t be legal in most cities.

 

[The Mystery Machine]

I live in an unincorporated suburb. We have all these little pockets of unincorporated areas between cities, but they kind of just blend into each other. Don’t know all the rules, but I’ve lived here several years and have never heard a gunshot before. We have a law that one can carry even loaded handguns openly in unincorporated areas unless it’s a “prohibited area” as defined by the county. I’ve never seen it before, so I don’t know if that’s the case here. About the only thing is that some people have live poultry, where it wouldn’t be legal in most cities.

We have to listen to target practice in a valley for hours. #Fun times.

 

[Missy1961]

Either I'm not very picky or don't recall turkey from the "old days", but we've typically had pretty good tasting turkeys for a long time.

Me too.

 

[jaiminee krikit]

I only like turkey when my husband brines it. He found a recipe in a Good Eats cookbook by Alton Brown. It has orange juice in it, and I just love it. He decided a couple of years ago not to brine it, but I told him not any more. It just makes for a super salty gravy!

 

[The Mystery Machine]

I only like turkey when my husband brines it. He found a recipe in a Good Eats cookbook by Alton Brown. It has orange juice in it, and I just love it. He decided a couple of years ago not to brine it, but I told him not any more. It just makes for a super salty gravy!

Super salty? Not sure I would like that. I make homemade turkey broth for my gravy which adds to the super deliciousness.

 

[wenrob]

Super salty? Not sure I would like that. I make homemade turkey broth for my gravy which adds to the super deliciousness.

I get a stock going first thing with the turkey neck and “throw away” veggie pieces and simmer it all day. I use some for my stuffing and the rest mixed w/some drippings for my gravy.

 

[jaiminee krikit]

Super salty? Not sure I would like that. I make homemade turkey broth for my gravy which adds to the super deliciousness.

Yeah, it's almost too salty for me. I just add a little to my potatoes and dip my bread it in (the turkey is super moist and IMO doesn't need to be covered with gravy). One year I ended up using jar gravy just because I didn't think the family would like how salty it was, but the next year they loved the homemade gravy. I did at a few pieces of raw potato to absorb some of the saltiness, so maybe that helped.