HUGE tom turkey

R

reloader28

New member
Believe it or not, I was out this morning and got a 31 pound tom. Heck of a hunt. Set up decoys and called a couple times with no answer. Moved a half mile and tried again. I heard one gobble and I waited. About 15 minutes later, 3 huge toms wandered over the hill. They came down to 15yds and started spitting and strutting. I let them dance around awhile and picked out the biggest one. I didnt shoot him, I let him walk off. He was to nice a bird. I took a bead on the smallest one and blasted him....31 pounds dressed out.... The nicest bird I ever shot. Actually I didnt shoot him and I didnt hunt him. I went out to the pen, caught him up and butchered him. However that story is not as interesting. This way it gave you something to read and got you away from the wife a few minutes. Maybe the mods wont terminate imediatlly since its kind of a hunting story. It really is a 31 pound bird tough.
 
or about 2 hours in peanut oil..............
Today 03:19 PM
Click to expand...

LOL!

Believe it or not I was thinking about that but I thought there would be no way to get a bird that fat into my fryer. Man the oil would be going everywhere and it would be a mess if it ever got done.
 
Actually we didnt know what to do with him. He's way to big to fit in our fry pots without cutting down a 55g barrel. We dont have any oven cookers that big either so we cut him up and canned him. Just got done. 23 pints. We thought about getting a pig roaster but didnt. I'll try to put on pics in a couple hours. We did a little hen too. She was only 23lbs though so no problems. We did a tom a couple weeks ago but he was only 27lbs. Might have to thaw him out and can him to.
 
Try smoking it

Brine recipe:1 gallon of water, 1cup of salt, 1/2 cup of brown sugar. (you may need to double this)

Submerge the whole in brine in the fridge for 24 hours.

Rinse off the bird, season, and smoke at 325-350 degrees with hickory or pecan until the internal temperature of the thigh meat is 170 degrees.

I did this with a big tom last spring and the results were amazing.
 
I have one that's likely bigger than that that I'll be butchering a day or two before Thanksgiving. The thing is huge, well fed, and is getting agressive...

so it's gotta go in the oven.

Hope you enjoy your's, and have a happy turkey day!

Daryl
 
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