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David Sparks Ph.d Cooking Wild Turkey
by David Sparks Ph.d, click here for bio

Program: Sportsman's Spotlight
Date: July 26, 2017

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So you bagged a wild turkey, you want to take it home and eat it, but how do you cook it? Jolynn Dausey from the Medford, Oregon Sportsman’s Warehouse store has all kinds of ideas and equipment for turning that wild turkey that you bagged into a delicious meal. “The first thing that I would suggest is injecting it with butters. I would say brine it but brining really does not work with deep frying. Because you have all that water that the bird collects. If it was me I would be smoking it. I would be brining it overnight and then I would smoke it. But for deep frying, of course your oil, but we have oilless fryers for turkeys which is pretty handy. How do you deep fry without oil? A friar with an infrared. I have a lady who bought one and said it worked wonderfully. Is the oilless result of safety concerns? Yes. But I don’t know that you can eat the deep fryer with the oil. Get a 10 to 14 pound turkey, four or 5 gallons of peanut oil, cook it for about an hour and a half. You can injected with marinade deep into the breast muscles and legs.

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