The first step to cooking wild turkey perfectly is understanding how it differs from its domestic counterpart that many ceremoniously roast on Thanksgiving. Wild turkeys run and fly; they’re athletes with more muscle than commercially-raised birds, and are far leaner. Their thighs and legs, for example, look nothing like those of a store-bought turkey. For this reason, it’s advisable to never cook a wild gobbler whole, but rather butcher it into the following cuts: wings, breasts, tenderloins, thighs, and legs.
The wings, thighs, and legs require slow cooking at low temps to break down and turn tough collagen to gelatin, thus tenderizing the meat. The addition of liquids keeps the meat from drying out, which is why braising is a great technique for cooking these cuts of wild turkey.
The…
