Here are two words you don't often see together: turkey and extraordinary. Nevertheless, about six Thanksgivings ago I enjoyed one of the best turkeys I've ever eaten. It was at my brother's house in Vermont and the turkey was wild, shot earlier in the week by a friend of my brother. The bird was a far cry from the flavorless mutants sold in supermarkets and even superior to the more expensive free-range turkeys such as those from Lobels. This freshly slain animal was all dark meat, juicy, and packed with flavor.
You can read the complete article at Spot-On.
Kevin Weeks is a Gather food correspondent (Paisano), personal chef, cooking teacher, and writer in Knoxville, Tennessee who spends too many hours on his feet, cooking. "Paisano" is a column focused on peasant dishes from around the world. To read more of Kevin's writings or connect to him click here. His blog,Seriously Good, is read by 75,000 cooks a month and in addition he writes a weekly column forSpot-On.
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Comments: 10
I had friend once who was into bow hunting.
Dorine,
Thanks.
As you say Kevin....it is delicious and nothing like the bred turkey's we find inthe store...regardless of how much salt water they inject them with.....!
LOL
I've never tasted one though. Just the normal supermarket turkeys. My mother used to buy fresh turkey though and that was excellent. She never bought the frozen birds like I do. She waited until that morning and she went to the butcher and picked up the turkey, freshly killed and cleaned. She ordered it months previous. It was more expensive but tasted excellent.
The wild turkey is even better than the one's your mother bought. The closest you can come to wild turkey is goose. But goose has far more fat than turkey. Wonderful, luscious, savory fat.