Thread: Turkey time

How hard is it to find a spot to shoot turkeys? im dead keen on getting a few but are farmers hard to persuade to let people shoot them? cheers

I just shot six this morning with the .22. Way better than shot through your meat. I just rip the skin back and take the legs and breasts. Can't be arsed plucking.
Here's a pic for the illiterates and if you can count, I know there's only four in the picture.

Originally Posted by sakokid

Use solids

Or a sks

if you head shoot then chop their throat or head off they bleed nicely and the meat quality goes up

+1 for just the breast and legs
I may eventually pluck one and cook it whole in the weber but really there isnt much left once the legs and breast is off

Originally Posted by Toby

Or a sks
Attachment 28491

That fucked it Toby. There is a big difference between farting and shitting yourself.

Originally Posted by sakokid

they cum up smooth and white

Hahahaha...

Also i came into this thread to ask if .22 rifles are okay for turkey hunting. I suppose they are according to your post.

Boned and rolled turkey with seasoned stuffing

That looks bloody delicious, even though it isn't cooked yet.

Originally Posted by JessicaChen

That looks bloody delicious, even though it isn't cooked yet.

+1

Sent from my GT-S5360T using Tapatalk 2

Do you put cranberries in those

I was always told May until September - re time of year which echo's what rushy was saying, Any month without a R in it.

Shot - well Sunday we used SP #2 lead 36's and #3 Lead 40's, and that went well. Back in may I could stand on their wings pull the legs and they'd split along the center of the chest and throw all the guts out the other way in front of you. Easy then to cut the breast off and fold the legs through the skin and a simple snip of the drumstick with secateurs and cut the tendon to the ball joint in the hip and done! Saw it on Youtube for pheasants. Super quick if you have quite a few...

However this time either the skins got tougher or I've got weaker. Couldn't get it to break for anything so handfuls of feathers later and some deft knife work all done - but certainly not the easy way it was back in May. Anyone else tried this? Thinking It might be and excuse for some kind of motorised winch more power!!!!

But the birds were really golden and had heaps of body fat right through - must have been a easy winter or they've feasted on maize since autumn. Cant wait to try it.....

Originally Posted by Toby

Or a sks
Attachment 28491

I was going to say I discovered on the weekend that if you shoot them with a 7mm08 the killing and plucking is done instantly and turned inside out ready to pick up haha.
Any month without an r is how I know it.
For those that haven't eaten wild turkey before, they are nothing like store bought ones. Much more gamey taste, serve up the white meat like any roast bird but put the dark meat into a stew or something I reckon.
Coincidentally a mob of sixteen birds that I have been watching from a distance crossed the road today and are literally 50m from me sitting on the shitter right now, tempted to dispatch one for the oven but the plucking is a job I may not have time for

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Smidey they can suffer a bit of delay in the plucking.

Originally Posted by smidey

Coincidentally a mob of sixteen birds that I have been watching from a distance crossed the road today and are literally 50m from me sitting on the shitter right now,
Sent from my work bench

Are you or the birds sitting on the shitter?
I vacuum packed breasts and legs off six birds and got over 11kgs of meat, nice and fat. I want to cut some breasts into strips and flour, egg and batter with panko to fry. Would be nice with aioli.

That sounds brilliant Johnino - love Panko crumbed stuff. Let me know how it comes out as I have a few kilo's myself and was just thinking of using the old roast in the BBQ with the top down and wrapped in bacon technique- that usually covers two angles - firstly stops the breast meat from getting too dry, and secondly with the bacon hides the gamey-ness notes of the meat for those not used to it.

YUM - Let me know if you the Panko method also stops it from getting too dry!!!