Episode 1: Wild Turkey Pot Stew
Episode 1
Wild Turkey Pot Stew
1. Shoot your turkey - aim for a mid sized bird so there's a good meal in it but it isn't a granddaddy ie. Old and stringy
2. Pluck your bird -
It is easier to wet-pluck a turkey than to dry-pluck it. Dunking
the bird in boiling water will soften the skin and make the chore
faster.
Follow these steps:
A Put enough water in a large pot to cover at least half the
bird and begin boiling.
B Cut off the beard and tail, remove the wings, and cut off
the feet.
C Place the turkey in boiling water, and hold him under for
about 30 seconds, then roll and repeat.
D Remove, drain, and pluck. If feathers don't come out easily
immerse again for a short period, but don't leave it in too long,
or else you'll begin to cook the meat.
Field-Dressing Your Bird
Field-dress your turkey as soon as possible. It can be accomplished
with two cuts.
A. Make a semi-circular opening just above the anus (taking care
not to puncture
internal organs), and pull out the entrails.
B. Through a cut along the base of the neck, extract the gizzard.
Wipe exposed areas
clean and dry and protect them from flies.
3. Chop bird up into desired cuts
4. Brown choice bits in a cast iron pan
5. Place browned meat into pot with stock, veggies and
herbs
6. Slow boil for hours
7. Eat
