Wild Turkey


What do you do when your food looks like this?

Get over yourself to begin with. They are dead and nothing will change that. So let their death not be in vain.

(I will expand on this page in time, but for now this is it…)

The birds need to be immersed in hot, but not boiling water, this loosens the feathers for plucking. Only pluck what you have to.

Chop off the head and the feet, an axe against a sturdy wood block is best for this, I keep a sharp, hatchet and a large tree-ring clean and ready for tough pumpkins and random wild protein.

Open the body from the vent, poo hole, anus … what ever you want to call it. Don’t open the actual digestive system, you want to remove it intact so that no faecal matter touches the flesh. My hand is small so I can slide it inside and find the organs. You want to remove the heart and lungs, stomach, liver and intestines as entire systems. (Pluck is the word I think). There are plenty of You Tube videos describing this, so I wont bother and its rather graphic.

The crop is the difficult part, that’s where the undigested food is. With turkeys that is usually grass (in New Zealand) so it is not too gross. The trick is to get the oesophagus and crop without rupturing them, I usually fail.

Wash the bird thoroughly.  I hose out the cavity and trim up the ragged edges, make sure there is no blood left anywhere.

Now if all that seemed too horrible for you and you have just been given a bird that is ready (dressed – how does that work, you pulled all it’s feathers off…   ?)

Start reading from here:

Rest your bird. Let it lie in (chilled) state for the prescribed three days. Two in the fridge, one in brine.

1/2 cup of salt, 1/4 cup of brown sugar, one tablespoon each of Worcestershire and Soya sauce to five litres of water. Make sure the bird is fully immersed and turn it at least once. After 24 hours remove rinse and dry.

Weigh it.

Stuff the cavity;

Now for the bit I learned fro Jamie Oliver. Place the bird on its back, neck facing away from you. Slide your hand between the skin and the bird to make a space, you should be able to reach all the froward to the breast and keel. Line this space with flavoured butter or bacon strips, so that the white meat self bastes while roasting.ike Sage and Onion, which I make with a hand-full of purple sage, a large onion roughly chopped, sausage-meat (equal quantities), enough fresh breadcrumbs to fill the cavity a tablespoon of olive oil and salt and pepper.

Now truss your birdie up so its legs and wings are tight and snug up against its body. I use organic hemp string, but that’s me. Google “How to truss a turkey” and sort out your own way.

Roast for 15 minutes per pound, 30 minutes per kilogram.

(reserved for details on how I roast and reserve stock for gravy)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

The Household Anglo-Norman Living History

Re-creating life in the 11th-13th centuries through research and re-enactment

ericka eckles

handsewn bespoke and heirloom quality textiles


I knit. I spin. I live. I write about it.

Patricia Lovett MBE

Rhythms of nature, living seasonally

Olympic Spinning Wheels

Handcrafted, custom spinning wheels that combine art with function

Morale Fiber

Until morale improves, the crocheting will continue.


Fibre Art, Eco Printing, Artists' Books, Vintage Textiles

Historia Originata

THE marketplace for reenactors, historical interpretors, the heritage industry and historical enthusiasts


Let the sails catch the wind to view the next direction

Creative Fibre Sock Club

Cool People, Warm Feet

Alpenglow Yarn

curlie's rovings

Caroline Bell

Textile Art and Embroidery

Creative Fibre Auckland

The happenings of Creative Fibre Auckland

Wolfish Written

there is a whole other world behind your eyes ...

Feeding the Flowers

Simple cooking for a student flat.

Under A Topaz Sky

A textile art jack-of-all-trades.


shibori workshop

Hanging By A Thread

Stitch shenanigans of an embroidery artist

there is an art to the everyday

The Sweaty Knitter, Weaver and Devotee of Other Fiber Arts

Interweaving life with fiber arts! (Photograph by Carly Moskat.)


Real Gardening in my Real Garden

Littera Visigothica · Ainoa Castro

Network for the study of Visigothic script by Ainoa Castro

Ellina's Adventures

My way in the SCA, the A&S 50 challenge and other medieval stuff that crosses me

Stitches of Time

I have created this blog to share my interest in all forms of stitching, quilting, sewing, knitting, medieval re-enactment and costume making - particularly my love of historical embroidery. I also love travelling,especially when it also involves any of my other interests.

%d bloggers like this: