Recent posts

#1

16, 28 , and .410 Turkey Gun Forum / Re: 200 in the 10 at 40 .410?

Last post by Dtrkyman - Today at 08:45:59 PM

230 is impressive!  If I could hit that I would be more than satisfied!

Handloads or bought?

#2

Pot Calls Forum / Re: Couple More

Last post by KYTurkey07 - Today at 08:45:54 PM

Very cool!

#3

Pot Calls Forum / Re: Commemorative calls going...

Last post by KYTurkey07 - Today at 08:44:34 PM

Great idea! Very nice work!

#4

General Forum / Re: Word Association Game

Last post by Lcmacd 58 - Today at 08:35:47 PM

Appointment

#5

General Forum / Re: Word Association Game

Last post by KYTurkey07 - Today at 08:18:38 PM

Calendar

#6

Turkey Call Classifieds / Re: Watkins, TJ Johnson, Trice...

Last post by 3bailey3 - Today at 08:17:53 PM

Awesome callers Coop! nice pickups!

#7

LEARNING TO TURKEY HUNT / Re: What got left behind ???

Last post by KYTurkey07 - Today at 08:17:34 PM

I keep a trigger guard lock on my shotgun and hunt about an hour away. I just about packed up the gun without taking the lock off. Could have been a bad way to start my morning.

#8

General Forum / Re: Does Anybody Grind Turkey ...

Last post by Sir-diealot - Today at 08:14:53 PM

With venison I always add 20% beef fat, but with turkey I just usually toss in some of if not most of the turkey fat from the carcass. I've used ground turkey in things like enchilada fillings, dumpling fillings, meatballs, etc...

Funny you mention using more ground meat and less whole cuts as time goes. I fond myself doing the opposite. Particularly woth venison. I feel like I can find a million things to do with the bottom round, blade roasts, sirloin, neck meat, etc...but am less enthused to find fun ways to use up my ground venison.
I should add that a nice juicy venison burger is one of the very first things we make though after butchering, lol

Funny I have never heard of anyone using beef fat before growing up, I had always seen it done with pork meat or pork fat. May be a regional thing though. I seem to remember somebody in this area using beef once but though the flavor was fair it was very dry. Everybody does things different and I am not knocking you, just not something I have really seen done much at all.

Now to the OP no, I would never grind turkey, it is not a texture that I enjoy at all and I have always felt like I was eating waterlogged turkey when I have had it that was and it certainly felt that way out of the package. That said I did not try to much of it because I found it so unappealing but I am sure there are many ways I have not had it that may well be good. I also would not think that wild turkey would have the went texture to it as store bought seems to.

#9

General Forum / Re: Word Association Game

Last post by Manager8 - Today at 08:11:54 PM

Month


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#10

Trumpets / Wingbones Forum / Re: Hawaiian Koa

Last post by KYTurkey07 - Today at 08:07:53 PM

Nice!