NWTF Turkey Score???
Massachusetts
With the season almost here, I'm curious about the thoughts you all have on "scoring"turkeys. I think it requires an official weight, spur length and beard length and then those are added together or something...?
I've shot a few big birds, a couple 23+ #'s over the years. Some with long beards in the 10-10.5" range. But I never thought of "scoring" them. In fairness, I dont really care. But reading something about it this weekend made me wonder if folks do care, and do put effort into getting it done?
I'm a total meat hunter with turkey's. I'm at a point where early season Ill pass Jakes, most of the time... But if we are late in week two... Nope. Darn things taste to good :). So I guess that while I've shot some big ones, ive never really tried to find one pre season, scout him and work for a single bird... Just not my MO so to speak...
How about you guys/gals?
I never have but I think all my birds only average 19# 6 to 9" beard and 3/4" spurs so probably doesnt make the cut.
In the past, I've simply shot the first legal bird that gave me a good shot. It never mattered to me if it was a mature tom or a jake. I might handle it differently this year. There are so many around, I don't want to end my season too quickly. That said, if mature toms come into my set-up on my first two hunts, that'll be the end of the season for me.
As far as scoring them goes, I've never done that. Unless I think I've skewered Tomzilla, I doubt I'll ever do it.
I may have the record for lowest score... 11 pounds, 1/16" spurs, 1 inch beard.... still taste good!!
Yup Moons they are all the same to me! I think my smallest was 15 pounds and 3 inch beard. Dont matter to me!
nope...sorry moons. shot a bird in the fall one year from my treestand. 8 pounds. lol obviously a 1st year bird, but yup it was delicious. called a whole flock in but it was the only one that gave me a good shot.
I have never even considered scoring a turkey Will, heck never even considered scoring a deer either. lol...maybe if I shot something in the 190 range I might consider it....but that'll never happen. he he
I shot a turkey egg. 3.4 ounces ... I win.
Hmm..talking eating turkey makes me wonder how ya'll like to cook em?
Interesting points. Usually, Dinky, I bone em out and put the thighs/legs etc into soup, then bake the breasts with a little butter, and unlimited veggies.
Last year though I plucked one and baked it whole, like a Thanksgiving dinner. Tasted great.
We also make stock out of the carcass.
My favorite is cutting the breast meat into chunks, dip in egg, roll them in flour mixed with salt, pepper, sugar, and cayenne. Fry them in a cast iron with about an inch of hot oil. I can't wait for the season to start!
Sometimes the wild birds can be tough, I've kind of reached the point where I just grind up all the meat with a little bacon thrown in for flavor and to add some fat content. Voila, turkey burgers.
Hunterma - that sounds totally awesome! Never thought to grind one...
Awalk - that sounds amazing as well. Glad you guys put those up... Some new ideas to try :)
I like to do what awalk does but sometimes I'll cut them into cutlets and cook them the same way. Toasted roll, lettuce, tomato, honey mustard... mmmmmm
Hunterma, the best way I found to cook wild turkey is in an oven bag or on grill marinated and wrapped in foil. I find if you throw in the oven like a Butterball the meat gets dry and tough. Try the oven bag and completely different bird.
Moons that's a great idea! I never even thought of doing that. Spike I like using oven bags for Grouse so it looks like I'll have to try it on some turkey as well.
the 8lb jake above I plucked, brined, and smoked on my grill for thanksgiving. it was awesome.
Never tried the oven bag for game birds, maybe this year if the hunting gods smile on me.
Breast cutlets: Brush on Mayo, sprinkle with bread crumbs and parm. Oven at 350 till done. Great for chicken too.
The awalk method first. Add cooked rice, I veggies and BBQ sauce. Turkey stir fry.
Leg quarters get heavily seasoned. Place in casserole dish with water 1/2 way up meat. Cover tightly with tin foil. 425 for 40 min. Flip reseason and recover. Another 40 min. Make sure foil is tight. Want them steamed Tekoa
grind for turkey burger that's how i like it
