Hunting wild turkeys gives you the opportunity to stay afield well through the spring months – when most big game, with the exception of spring bear, is off the table. While turkey hunting doesn’t have the same mystique as calling in a cagey, six-point bull elk, listening to distant gobbles well before sunrise still sends thousands upon thousands of hunters into the woods each year. For example, in Maryland there were 3,861 wild turkeys taken this spring, which is a drop in the bucket compared to the 10,415 harvested during Ohio’s first week alone. That’s a whole lot of meat begging for the right recipes.
So now that spring has come and gone, there’s a good chance you’re sitting on a nice surplus of truly organic poultry. Though different from the traditional store-bought turkey – which often features additives and additional fat – a wild bird offers several pounds of delicious breast meat, as well as leg and thigh meat that’s perfect for crockpot or smoker recipes.
While most hunters covet the more tender breast meat, Michele Eichler recently offered up a simple way to turn that leg and thigh protein into a festive dish that’ll have you going back for seconds in no time. But don't stop there. You’ll also be able to use the broth for a bonus turkey soup.