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| Turkey Meat; Skining or not? | |
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| Tweet Topic Started: Feb 17 2008, 10:22 AM (266 Views) | |
| Partikle | Feb 17 2008, 10:22 AM Post #1 |
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Team Ontario Trophy Bucks
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I'm curious who skins their toms and who leaves the skin on? I skinned the one I took last year and it tasted great but it was a bit dry. It was a lot easier then pluking but I'm wondering if it would be more moist if I left the skin on? How do you guys do your turkey dressing/cooking? |
![]() Population Control Specialist 00 Buck - Licensed to kill | |
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rutman
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Feb 17 2008, 10:41 AM Post #2 |
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Either way has merrit in my oppinion. Our group of hunters have a regular (every day) happy hour meeting from 4 to when we quit. On weekends we deep fry, smoke conventional cook and make tukey soup with leftovers. Deep frying (skin on or off doesn't matter. Smoking (skin on is best). Conventional (skin on in a roast pan, skin off in a cooking bag in a roast pan). Just my oppinions, but I do get to cook and eat alot of turks.
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dobber
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Feb 17 2008, 10:44 AM Post #3 |
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Team Ontario Trophy Bucks
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i like to cut up and quick fry the breast meat, if its turning out dry for you then your cooking it too long. Treat it like you would chicken breast. I like the idea of the soup or fixings for a turkey stew as well with the not so tender bits |
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condescending twat Someone who looks down on other people and is beyond arrogant | |
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| Big Guy | Feb 17 2008, 11:14 AM Post #4 |
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Regular
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I skin them. I cook the breasts seperate. The legs and thighs get stewed or ground up to make meatloaf, or sausage. |
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deermagnet
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Feb 17 2008, 07:09 PM Post #5 |
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high on the horn
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i like to leave the skin on and roast but never over cook .there very easy to pluck |
when your old all you have are your memories so make them
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buckstop
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Feb 17 2008, 07:39 PM Post #6 |
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buckstop northern wisconsin
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I usually fillet the breast out without the skin. My wife cooks it all day in a crock pot(slow cooker) with cream of chicken soup or cream of mushroom soup. This keeps the breast very tender and adds taste and moisture. ( add water to the slow cooker as needed) |
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Chris Kittleson
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Feb 17 2008, 08:46 PM Post #7 |
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Advanced Hunter
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I do the same thing.........fillet the breasts and cook in a crock pot with chicken broth, celery, carrots,basil, pepper,and some other spices.........it is the juiciest and most tender way we have done wild turkey.
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Bowhunter4ever!!!!!!!!!!!!!! Host/producer Waiting for the Fall Owner/Videographer | |
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Muskoka Whitetails
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Feb 17 2008, 09:00 PM Post #8 |
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I have a hot water tank that I cut in half that I use to dunk the turkeys in, takes me less than 2 min. two pluck one after it is dunked. You need the water at 140 degrees and dunk them for 30 seconds sloshing it up and down to get the water right in the feathers. I also sometimes just breast them and slice up the meat and use it in stir frys etc. but as said before , it is very important not to overcook it. |
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ONbuckhunter
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Feb 18 2008, 10:10 AM Post #9 |
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Havelock
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I usually skin the breats out of the turkey. I wrap the breats in bacon whenever I cook them to add the desired moisture. It works really well. I used to pluck the bird but all the meat is on the breast and it takes up a lot less room in the freezer. Unfortunately the law says the bird must stay whole with the tag on it until consumption, but if you cook it up shortly after the bird was harvsted then your good to go.
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| I don't always chase tail, but when I do; its whitetail. Stay camo my friends. | |
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annie oakley
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Feb 20 2008, 09:14 AM Post #10 |
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We have pretty much tried it all except deep frying I'd like to try that next. Cooked in mushroom soup is really good. We have even sawed ours in half with a ban saw. Roast half now and cook the other half later.
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<bottomleft><b>AS A MATTER OF FACT, I DO HUNT LIKE A GIRL!!</b> | |
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2:18 PM Jul 11