Tomorrow is the big day, and while most birds served are from turkey farms (for lack of a better word), wild turkey is a different story. Wild turkeys, the birds, have a distinct flavor and require some extra preparation. They need time to brine to make them tender, and it’s important to be cautious to avoid accidents like Uncle Josh breaking his crown on a stray pellet.
One friend once served a smoked turkey that was smoked too long, resulting in a taste similar to eating a smokey old shoe.
However, wild turkeys reward hunters with several byproducts. The sharp pointy spurs can be used to make a nice necklace or a keychain. The feathers, including biots, wings, and assorted plumage are often used to make wings, bodies, tails, and legs for some of our favorite flies. Learning to incorporate these materials pays homage to our national bird (if Franklin had his way).
Happy Thanksgiving and tight lines!
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