This is Passport to Texas
If you harvest a wild turkey, you can find techniques for preparing it from online experts who are hunters and chefs. A wild turkey has a rich flavor—some say gamey—and is quite lean, which makes it a little tricky to prepare.
Steve Rinella, the outdoorsman known as The Meat Eater, recommends brining wild harvested turkeys to keep them juicy.
Fill a large pot—one big enough to hold the turkey and brine—with a gallon of water. Next add 1 cup of Kosher Salt, 1/2 cup of sugar, the juice of three lemons, and a sliced onion. Heat the mixture to dissolve the salt and sugar. Let cool, and then submerge the bird in the brine and allow it to soak for 24 to 48 hours in the fridge.
Remove it from the brine, blot the moisture from the bird with paper towels, and then place it in a shallow baking dish on top of a rack, or on a bed of root vegetables. Rub the turkey with oil, and sprinkle it inside and out with your favorite seasonings.
Place it into an oven, preheated to 375 degrees. Roast the bird until an instant read thermometer registers an internal temperature of 160 degrees. Let the turkey rest at least 10 minutes before carving.
Steve Rinella says a hunting license should say “all hunters must brine their turkeys before cooking them—no matter the cooking method.” I say that’s a good idea.
That’s our show for today… Funding provided in part by Ram Trucks. Guts. Glory. Ram
For Texas Parks and Wildlife, I’m Cecilia Nasti.