Dinosaur tracks in the snow…


Well, either that, or turkeys.  This summer we had a couple of nice-sized toms but they vanished… I don’t mind wild turkey (smoked!) but given my choice I’ll take store-bought.

Yesterday we went out and, in patrolling the perimeter of our yard, I found one set of coyote tracks – following the turkeys.  I know this summer I heard a whole bunch of them yipping and howling for a couple of nights while the pack was local.

3 thoughts on “Dinosaur tracks in the snow…

  1. Wild turkey is excellent if prepared correctly. Since they are really lean,you have to add some type of fat,a lot of people use of bacon,some use olive oil,some use butter,some use chicken fat.
    The problem with bacon is it makes your turkey taste like…bacon.
    It is possible to use bacon and not have your turkey taste like bacon.
    I use some good quality applewood smoked bacon,and only use 2 strips-that way it only gives the turkey a hint of smoky bacon flavor.
    I use real butter along with the strips of bacon,I use butter softened by allowing it to warm to room temp,then spread a generous layer on the bird-both inside and out,adding a tablespoon or so to the cavity just prior to placing the bird in the oven.
    Most of the butter ends up in the pan-not in the bird-so it ain’t gonna spike your cholesterol,or cause a heart attack.
    Before you start to cook the bird-inject it with a mix of apple juice-or cider-and chicken stock or canned broth will work-the idea is to get some moisture in the breast meat. You can add whatever spices you prefer to the injection mix as well.
    Start cooking the bird breast side up-as soon as the bacon has started to brown,turn the bird over,putting the bacon on the bottom of the bird that’s now facing up.
    I use chicken stock-or you can use broth to baste the bird as it cooks,along with the pan drippings containing the fat rendered from the bacon.
    Baste every 15 minutes until the bird is done-160 degrees internal temp-taken in the thigh. (I know the gubberment’s USDA says 170 degrees-the bird will continue to cook after it’s removed from oven-temp will go up by at least the 5 degrees).

    Try this method next time you get a wild turkey-everyone I’ve cooked a bird for this way liked it-one guy swears it was the best turkey he ever had.

    * I worked for a little over 20 years as a professional chef,mainly in NE Ohio,at private country clubs and hotels,with a couple of free-standing restaurants included along the way,and the clubhouse at a horse racing track as well-that one was kinda cool-we were allowed to bet on the horses back then.

      1. Since you can’t eat bacon-just use a little more butter, and inject more apple juice or cider.
        Or- if you can eat turkey bacon-use that. As long as you add some fat-that’s the biggest difference between a wild turkey and a turkey raised for market-wild turkeys have little to no fat,grocery store turkeys have lots of fat.

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