Well with all of you lucky ones out there killin turkeys already, I know some of ya have some good recipes, and i need to find a good one! So if you're willing to give up the secret ingrediant it would be much appreciated!! My season dont open till monday, but im lookin for some new recipes, thanks in advance!!!

Deep fry in a turkey pot, injected with Hot and Spicy butter, and rubbed with Cajun shake. WTA

Well secrets hey
I like to smoke mine I shoot it up with a cure salt and some other tasty stuff depending on the mood . I use a lot of Flavors at differnt time from Hickory , Mesquite w/lemonpepper, or wrap bacon around it while smoking for 4 to 5 hr's on low heat
this is in a wood smoker so no need to add LIQ smoke .

Taste great and calls you for more : )

I do mine on the big Weber kettle grill. I don't pluck my turkeys, I skin them so they tend to dry out faster. This is why I wrap it in several slices of bacon after I apply my rib rub to it and put an onion in the chest cavity. I cook it indirectly over a drip pan filled with about an inch of apple cider. I also mist the bird with apple cider as it cooks and add water-soaked apple wood chips to the coals whenever I add charcoal. I cook it for 3-5 hours depending on the size of the bird. Also, on a bigger tom I need to add the rotisserie ring to give me some extra room so the cover won't hit the turkey when I put it on.

This recipe is a little complicated but it's my favorite way of cooking wild turkeys.

1 plucked wild turkey
1/2 cup feta cheese
3 good sprigs of rosemary
6 good well-leafed mint sprigs
honey
oil
water
1 whole orange
1/2 c butter
salt
pepper
mayonaisse
ranch dressing
mrs. dash


After you've rinsed the turkey and patted it dry, take a sharp paring knife and cut multiple small quarter inch incisions about a quarter inch deep all over the breast and legs. Take a mint leaf, add a small bit of fresh rosemary, and a chunk of feta, roll, and the with the point of the knife, tuck the little sachets into each niche.

Halve the orange, and squeeze some juice (2 tbs) into a cup and some into the cavity. Toss the halves inside, peel and all. Rub the inside with salt and pepper and chunked 1/2 cup butter.

Take the 2tbs of juice, mix with some honey, water and oil. Brush liberally over the top of the turkey, reserve just enough for a thin coating later, and pour into the bottom of the pan leaving about 1/8 of an inch of liquid. Cover with foil and cook at 325 for 20 minutes per pound. For the last 10 minutes, baste with the reserved honey/orangejuice/water/oil mixture and put under broil exposed for 5-10 minutes. This will give it a sugared glaze.

When it's done, juices should run clear. Remove wings and legs and chop meat into fine small cubes. Add mayonnaise, ranch dressing and mrs. dash. (John takes this to work on sandwiches). The rest of the turkey, eat like you normally would.

just pluck and fry

thanks everyone, i think im going to try smoking one if i can, i love anything smoked!!! And try a different recipe if dad and or todd gets one!! THanks everyone!!

Yep that is good stuff. We do alot of ours that way too Les. Actually I think it was you and your dad who got us hooked on that at uncle Les's that one time you were down. I don't like the spicy so much but a lil bit is ok.

Another good one is to fry it in a pan and eat it with wild rice and gravy. WCL

Soak mine in tabasco for an hour or two, then roll in flour and fry. really has the flavor.

Cut into strips, roll in flour, fry on medium heat.

It is really simple and really good.

this is a simple recipe just marinate the boned out turkey breast in italion dressing overnite in the fridge and grill seems to stay fairly moist and very tender i've been told the vinegarbreaks down the meat that's why it gets tender if you're not sure about this recipe try it with chicken breasts