- Details
- Category: Turkey
- Published: Saturday, 02 May 2015 11:25
- Written by Greg
One for the Crock Pot
Utah's youth spring turkey hunt runs for 3 days and gives youngsters the opportunity to spend a few days in the field without the added pressure of additional adult hunters. This year the hunt started on May 1st, a Friday. Since Friday was a school day for Colton, our plan was to get up early and give the morning hunt a quick try and make it back in time for school.
Scouting for turkeys in the hills above home Nice scenic view while scouting
Our alarm sounded an hour and a half before daylight. We grabbed our turkey calls, decoys, Colton's 20 gauge and headed for the foothills above home. After a short drive and an even shorter hike, we were surprised by the sound of soft turkey chirps just across the small ravine from where we stood. We froze and sat down exactly where we were. Straining to see the source of the chirps was exciting, although it was still a little too dark to make out a turkey through the thick brush. A couple minutes later the turkey or turkeys continued to jabber, so we hoped our presence wouldn't spook them before seeing them.
After several minutes we saw movement for the first time. Then more movement, there were several turkeys 30 yards away. Finally we got a good look at a nice long beard, but the shot opportunity was gone before Colton could raise his gun into position. Slowly Colton lifted his gun to his shoulder in anticipation of another chance to fill his tag. It wasn't long until a jake was squarely in his sights; the single shot from his Remington 870 did the trick! And somewhat surprisingly, Colton actually made it to school a few minutes before the 7:45 a.m. start time.
Colton camo'd up Got his bird!
Wild turkey recipe:
Soak turkey legs, thighs and boned breast in brine solution (1/2 cup non-iodized salt with 2 qts water) for 8-10 hrs
Rinse meat thoroughly
For Crock pot:
Mix up 2 quarts of chicken broth and pour into crock pot
Add turkey breast, legs and thighs (if it all fits...while leaving room for vegetables)
Add 1 bag of baby carrots, 1/2 chopped onion and as many diced potatoes as desired
Cook for 8-10 hours on low
Serve
OR
For Oven roasted:
Optional for crisp skin: Pat dry and let turkey sit uncovered in refrigerator for 24 hrs (preferably on some type of rack, allowing for complete air circulation)
Mix the following together in small container:
1 teaspoon each - dried sage, seasoned salt or my favorite...McCormick Grill Mates Montreal Chicken seasoning
1/2 teaspoon each - dried basil, paprika, rosemary and thyme
1/4 teaspoon pepper
Pat dry and apply thin coat of butter or vegetable oil to entire turkey
Sprinkle seasoning across turkey and rub in mixture lightly
Place turkey into large oven bag (following oven bag instructions) that fits into baking pan and bake at 350°F for 2 hours (or as stated by oven bag instructions)
OR
Crisp skin turkey should be placed on rack with pan below. Add 1 bag of baby carrots, 1/2 chopped onion, as many diced potatoes as desired and legs & thighs to pan, mix 2 quarts of chicken broth and poor into pan. Insert cooking thermometer into thickest part of boneless breast and bake at 350°F until thermometer reaches 160°F (165°F maximum), roughly 20 minutes per pound. NOTE: extra time may be required to thoroughly cook vegetables, utilize resting period for extra baking of vegetables.
Let stand/rest for 20 to 30 minutes
Serve