Tony Scavo Posted March 7, 2009 Report Share Posted March 7, 2009 This is a photo of the A-Typical tom i harvested last season (2008). The bird was officially scored by (FROW) Foundation for the Recognition of Ontario Wildlife (Ontario Record Book). Net score of 62 8/16 #3 All-Ontario All-Time A-Typical Eastern category . Evidence that the Niagara Region produces record book birds.... T>Scavo Link to comment Share on other sites More sharing options...
Dan Andrews Posted March 7, 2009 Report Share Posted March 7, 2009 How did he taste? Link to comment Share on other sites More sharing options...
Tony Scavo Posted March 7, 2009 Author Report Share Posted March 7, 2009 How did he taste? Chilli Dan my good man i knew you would be the first to comment on this post! After injecting the bird with a flavorful marinade followed by a hot oil bath the bird was delicious, one of the best tasting turkeys that i have harvested. T>Scavo Link to comment Share on other sites More sharing options...
Dan Andrews Posted March 8, 2009 Report Share Posted March 8, 2009 Kind of looks like he has two beards Link to comment Share on other sites More sharing options...
smerchly Posted March 9, 2009 Report Share Posted March 9, 2009 Congrats Tony .....what a beaut that bird is .......now you have me drooling too ! My bud who hunts turkey gave me a piece of breast meat & it has domestic turkey beat by a long way !! Did you pluck it by hand .....give it the hot water bath etc .? I have done grouse by skinning them , rubbing butter all over & cover with fine bread crumbs & spray with a little oil to keep from drying .....sort of like adding a new skin.....excellent eating ! Link to comment Share on other sites More sharing options...
Tony Scavo Posted March 9, 2009 Author Report Share Posted March 9, 2009 Congrats Tony .....what a beaut that bird is .......now you have me drooling too ! My bud who hunts turkey gave me a piece of breast meat & it has domestic turkey beat by a long way !! Did you pluck it by hand .....give it the hot water bath etc .? I have done grouse by skinning them , rubbing butter all over & cover with fine bread crumbs & spray with a little oil to keep from drying .....sort of like adding a new skin.....excellent eating ! Thank you Smerchly, I gave this jellyhead a hot water bath first........... This is what i prefer, it makes it so much easier to remove the feathers. You're right the breast meat is so good and you can't tell the difference from domestic & wild meat... T>Scavo Link to comment Share on other sites More sharing options...
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