Field to fork: Smoked wild turkey
For those who have spent long, chilly mornings in the spring woods this past weekend listening for that unmistakable gobble or two, bringing home a wild turkey is more than just a successful hunt. It’s the beginning of a rewarding culinary experience. As seasoned hunters know, cooking wild game, especially wild turkey (deer too), comes with its own set of challenges. Unlike store-bought poultry, wild turkey is naturally very lean. With little to no fat, it can quickly turn dry and tough when not prepared properly. That “farm bird” margin for error simply doesn’t exist. Instead, ...
