Gobblers, gravy and good times
I've often said that every hunting camp has two treasures. One is the storyteller who can make a missed turkey sound like a world-record gobbler. The other is the camp cook who guards family recipes like they're hidden gold. The problem is, those recipes rarely make it beyond the camp door. That's why I got a kick out of J-Ranch Wild Turkey Cuisine by Lee and Mike Joyner. The first edition is filled with 106 wild turkey recipes, more than 110 full-color photographs, and easy-to-follow directions that don't require a culinary degree. Better yet, most recipes are quick to prepare and ...