For anyone that's like me, wants to use the most of any game animal harvested, here's a couple tips to utilize left overs from a harvested turkey.
I didn't realize much went to waste until a buddy came over with one of his, cut the breasts out and tossed the rest. He hunted Turkey for years before me, I thought everyone used the whole bird.
SKIN the entire bird, pick the fuzzies off, all if it.
Remove breast and reserve.
Break the rest down, thighs, drumsticks, backbone, wing roots, breastbone.
Get about 1/4 grease, bacon fat is good. Get a solid pan smoking and sear really hard, all the peices.
Pro tip, cut all long bones at least in two with a clean pair of garden lopers.
Put seared ends in a large kettle/pot with some herbs boil then simmer for 6-7 hours. Cover with water - add the water to your sear pan, try and remove all the browned bits - add that water.
Reserve stock, drain thru mesh screen.
Let cool, pick al meat from cartilage and bone, the drumsticks work well, many -shin splinters - but they come right out, white against the dark meat. Two picked turkeys: about 10# of meat.
4 drumsticks
4 thighs
4 wing roots
2 necks
2 Backbones
2 breastbonez
Do whatever with it at this point, I make wild turkey soup and freeze for deer camp. Makes about 3 gallons of real rich, full of meat soup.
Enjoy, and be well.
I didn't realize much went to waste until a buddy came over with one of his, cut the breasts out and tossed the rest. He hunted Turkey for years before me, I thought everyone used the whole bird.
SKIN the entire bird, pick the fuzzies off, all if it.
Remove breast and reserve.
Break the rest down, thighs, drumsticks, backbone, wing roots, breastbone.
Get about 1/4 grease, bacon fat is good. Get a solid pan smoking and sear really hard, all the peices.
Pro tip, cut all long bones at least in two with a clean pair of garden lopers.
Put seared ends in a large kettle/pot with some herbs boil then simmer for 6-7 hours. Cover with water - add the water to your sear pan, try and remove all the browned bits - add that water.
Reserve stock, drain thru mesh screen.
Let cool, pick al meat from cartilage and bone, the drumsticks work well, many -shin splinters - but they come right out, white against the dark meat. Two picked turkeys: about 10# of meat.
4 drumsticks
4 thighs
4 wing roots
2 necks
2 Backbones
2 breastbonez
Do whatever with it at this point, I make wild turkey soup and freeze for deer camp. Makes about 3 gallons of real rich, full of meat soup.
Enjoy, and be well.
