22's an turkey's?????????

[braggadoe]

More than a few states allow rifles for turkeys.....Centerfire even......

you are correct, google is my friend. i'm a slow learner! carry on.

[Brez]

I haven't Googled it (don't want to) but the states I know off don't usually have a rifle/archery combination season. Anyway, whether using a rock or a Howitzer, dead is dead. On behalf of bowhunters and everyone else, for that matter, safe is best.

[bforce750]

# 4-6 's in a winchester super X turkey loads always do the job, as far as .22 bullets bouncing off turkeys... thats rediculous, they kill turkeys well if you shoot them in propper range and in hit them in the right spot...and ther is no more of a safety concern than any other rifle season. You are more likely to get shot by some dude sighting in his rifle in the bush...cheers

[urbanhermit]

thats about how i see it.

[Brez]

Hey, guys, didn't mean to sound like I was lecturing or anything - just something to think about. It tends to get pretty crowded here around the Trail area. These turkeys are tough in more ways than one. We've eaten two already - one done in oven and one deep-fried - and I recommend googling a good brine for them to soak in for 12 - 20 hours and they will be very tasty.

[eastkoot]

Silly to think shooting turkeys with a .22 is dangerous or ineffective, like everything else, common sense and safety first..As for tasty, out of 6 birds, none were that great.. Tolerable but I certainly can't boast about the great flavor or tenderness for sure..Have pounded/breaded and fried, roasted in stock, sweet and soured, just plain roasted and pounded again and rolled with stuffing which was the best by far but far from the best..Hunterette, got any recipes for the 2 breasts now in the freezer??? BTW, where is she???

[Gateholio]

Try using a brine to improve flavour, tenderness and "juiciness"

[eastkoot]

Injecting or just soaking and what kind of brine?? I've done chickens and domestic turkeys in a salt brine, rinsed and cooked for a juicy bird..Come clean and give us the recipe..

[Gateholio]

• You will need an accurate meat thermometer to gauge exactly when the meat is done. Don’t rely on the pop-up thermometers; they are calibrated so high that they guarantee dried out meat!
• For a standard 12 to 25 pound turkey you will need 2 pounds of salt, ideally sea salt and 2 cups of brown sugar. You will also need a clean picnic cooler large enough to hold the turkey when completely submerged in water.
• Place the turkey, salt and sugar in the bucket. Cover with 4 gallons of cold water and submerge the turkey upside down. Turn the turkey a few times to mix the salt and sugar. Place the bucket in a cold place for four hours for a smaller turkey and as much as six hours for a larger one, no more no less. If necessary to keep the brine cold replace some of the water with a few bags of ice or even throw in some freezer packs.
• Remove the turkey from the brine and rinse well under cold running water. Let rest uncovered overnight in the refrigerator. This will drain any excess moisture and help dry out the skin so it will brown better.
• Rub the turkey with butter, ground pepper and your favourite herb or spice mix. Stuff the turkey with fresh herb sprigs, garlic cloves and large chopped pieces of carrot, celery and onion. Place breast side down on a clean well oiled roasting rack in a roasting pan. Add two cups of water to the pan.
• Place the turkey in a preheated 400° oven. Roast one hour then, without opening the oven, turn the heat down to 250° and continue roasting for two hours longer. For a 20 to 25 lb. turkey or larger roast for three more hours. If you have a convection oven only roast for 45 minutes first before turning down the oven heat, no other adjustments are needed.
• Flip the turkey breast side up and baste it thoroughly. Add two cups of water to the roasting pan. Turn the oven back up to 400° and continue roasting until the breast meat is exactly 165° and the thigh reads 170°. Baste and check the temperature every 15 minutes or so. This finishing heat will help brown the skin. Let the turkey rest covered with foil for 20 to 30 minutes before carving then serve immediately.

[bforce750]

I cooked mine last night, took the breast and butterflied them,rubbed them in olive oil,seasoned, stuffed them with ham and swiss cheese, shake'n'baked, put them in the oven for an hour and twenty minutes....turkey cordon bleu...awsome!!!