 Welcome back y'all. We are just unloading the truck from our turkey hunt Back here in the dango cave where we clean guns knives And get prepared for the next fishing trip, but on today's video We're going to be cooking up our first turkey that we've ever harvested So I've never cooked a wild turkey and I've got my first one So I'm gonna walk you guys through the process and we're gonna see how it tastes I actually thought I was going to be able to get two turkeys. The action was so hot on the first day Nice crisp spring morning beautiful turkeys. We're all in everywhere. We saw like 20 turkeys that day. It was crazy We're trying to get mullet man a turkey and like 12 different jakes and toms and hens all came in and He was trying to get one with his recurve boat didn't get it done We got up the next day thinking we were gonna blow it out. We're all gonna get turkeys We we only ended up getting one and it was Mike's turn beautiful Tom Worked in perfectly and then it got really windy. We couldn't hear things turkeys couldn't hear us They shut down so we decided to come back, but I did find a piece of a Indian tool fragment really cool check that out guys. We've got quite a few Arrowheads and things out at the at the lease makes it makes it really fun Just turkey hunting in the spring shed hunting everything like that You can tell it's a it's a piece of a tool because it's been worked on both sides So that was really cool and then shout out to mullet man for for making me this knife right here caught that out himself Pretty awesome. So anyway shout out to mullet the prep work that we've done. I've had this turkey in a brine for About 12 hours now turkeys since they're wild wild turkeys They're running around. They're chasing. I mean they are crazy. Especially this time of year It's like a buck and rut. They can just lose a lot of weight. They're running, you know, they're mating every day So they're incredibly lean. All right, let's grab one of our knives I'm gonna go with go the classic stack handle boning knife All right, it's time to fire up the old woodwind here Confirm there we go Let me show you guys how I've been brining this I've been using a Dometic cooler, which is a Electric cooler instead of like a bucket or using like a Yeti or something like that I didn't even think about it when I've had this thing, but it's perfect for brining. I've had this plugged in overnight And I've had it at 37 38 degrees and here is our turkey There's a lot of rosemary in there. There's bay leaves. There's whole peppercorn There's salt a little bit of sugar And that was I don't know probably probably a gallon and a half worth of it. So we're gonna pull that out We've got it in this little little deal here. We'll just pull it out Let it drain and then we're gonna cut the legs off and then put the rest of the turkey on the smoker In the kitchen The West G This is like the book of all my ideas Okay, so you've got a book coming out in October 60 plus cookie recipes Going down in the book. I'm on number 23 So y'all she's been grinding doing cookies Every week for for you guys. Yeah literally every day. I am taking the brunt of it Right in the daggum Loveys Right in the daggum loveys It's happening making some scones today like scone cookies. You're not a huge scone person, but not really no, but you're still gonna have trying for me Oh, of course. That's my job. That is my job in this situation So, uh, we're borrowing your kitchen right now, babe. This is a wild turkey, which you have never had before So, um, this is gonna be exciting. Uh, I had I had a little bit of wild turkey the other day. Um, Not the brown kind not the brown water kind So the way you can do this y'all out in the field is you can just breast the turkey out That's the biggest part of the meat of the bird I chose on my first one to just try to do the whole thing It was a bit of effort to pull the feathers off and everything But I just wanted to get a sense for the whole bird So how you clean the bird you go in from the the rear bumper Uh, and you pull out the innards from the from the rear bumper. That's how you do it I was trying to figure out what this part over here was Uh, okay, so so the neck is still in there. Yeah, we still got the neck Going on you could spatch cock it do whatever you want. I just I took the whole thing And um, Steph could you give us a rundown on the brine? Oh time what's going on? Yeah, so I heated up, um, some water I don't know measurements y'all, um, but I did a bunch of salt. That was my base Salt and a little bit of sugar Um, whole black peppercorns whole white peppercorns Time oregano a little bit of rosemary and yes like two or three bay leaves And then you add the hot water in there make sure it dissolves really nicely And then you can pour it over the chicken making sure that dissolves is the key Okay, make sure this is all and we put it in in the thematic Overnight you want to hold the game for me while I cut the legs off I'm going to take the turkey off at the knees I still want to keep the top leg portion to cook with the rest of the turkey, but this this limb right here is going to get A little dry out there. So I'm just going to Cut it around this joint right here You know, it's like what you get at the state fair I was going to say, you know, you always hear about the grill for the smoked turkey leg You know, there's all there's all those tendons and whatnot going on in there. See how difficult this is to To pop just got to find the joint the old joint pop And these didn't sit in the brine like I thought they Would I should have flipped the turkey. Oh, man. The problem was we didn't have enough real estate I'm going to cook these bear get the smoke on them for probably an hour and then I'll throw them in tinfoil with the juicies and then We'll let them cook the rest of the way. So what is it? What's a bird need to cook to? 165 165 so I'll probably get the internals up to 155 Pull it off tinfoil it and let it come up to temperature and then we'll be able to eat it Now it is time to throw our bird on the fire. I'm using a pellet grill A lot of people have pellet grills now Game changer for cooking wild game. It just makes it more tender That's very controlled super easy to use. I have a big green egg as well. I love using that For some things This is a camp chef woodwind. So you plug it in it's electronic And then you can control the temperature from there So I've got it set to come up to about 350. I think it's at 345 right now And I'm going to put a probe in there. I'm going to let it cook until 155 This is about an eight pound bird. So it should only take a couple of hours Legs going up top body Straight on with that probe deep in the breast area Beautiful spring day here at the treehouse ladies and gentlemen Love me some back porch cooking this time here. Hmm. Oh, gee. Let's see what she's got going over here for the sides What do we got going in here for side options? Side options. Well, you want a gravy. So I'm gonna make you some gravy some wild rice and some green beans That sounds delicious. It sounds like a mini Thanksgiving. And what do you got? What's happening over here? Okay, I need your opinion. Do you think they should have a glaze? Well, I have to try one first. You have to try one. So you know what a scone tastes like. I know what a scone tastes like I'm not a big fan of scones. I know you're not. I'm I love scones. I love that they're like They're like kind of crunchy, but they're dry. They go great with coffee. I mean come on something about the scone Like for a bitch. The scone. I don't know. It's like I'm gonna go get a scone. Like I don't have much going on this morning I'm gonna go get a scone Biscuits and gravy and eggs and I want to go conquer the world. A scone is like a 10 o'clock Maybe I'll get my Starbucks and get a scone. I don't know. You know what I'm saying? It tastes like a biscuit Okay, what strawberry jam Is it like a sweet biscuit though? Yeah, it's very good. Okay Is it cooked okay? Buttery as well. It's good, good. Fresh strawberries too You told him with that crunch, but you don't want it to be too crunchy Does it need a glaze on top? I like the simpleness of it. Yeah, maybe it'd be good with like a little strawberry butter Strawberry butter? Mm-hmm, but I can't add that on top. It'd be something that you kind of like You know like a strawberry jam, but it's a strawberry butter. That sounds delicious I think it's good the way it is. I don't think it needs any of that especially fresh Yeah, maybe day two it gets a little crusty. Maybe one of the little glaze but that right there Is good and in my mind, I don't I don't really want to call that scone. You don't I just want to call it a Breakfast cookie, but if I gave this to you saying it was a cookie, what would you think? You'd probably be like I go it takes like a biscuit It's a cookie biscuit a cookie. It's a make I don't it's a good mix. I like it Which I guess the scone is but this is in cookie shape If it was a triangle, would you call it a scone? If it was a triangle, I would not like it Because it would look like a scone. I have no hope of being in any sort of shape This year Now once october hits i'm gonna have to have a cleanse No more that's when it comes out when it comes out. It's a little month beforehand. Maybe it's also when bed gets here So good luck with that. That is right. Oh, yeah, I haven't even said anything On my channel. I'm sure they've noticed something. I've just got they probably know Stephanie is quite pregnant now Baby boy on the way in September Right during hunting season same as last time. We're doing it. We're doing it all over again But the good news is I will I will be able to take my children on their birthdays Into the elk country or you know getting into deer season It's uh, it'll be cool special special deal Because this past year we did um any second birthday camping and she loved it So she did that'll be like a family tradition. I think it'll be cool And it'll be an excuse for me to sneak out and do a little hunting as well All right, y'all our turkey itself is about 80 degrees our legs They've already got some spoke on them, but they they look like they're drying out That's a hard leg Oh, yeah, they're already 140 I'm going to take them out. I'm going to put them in our little gravy boat that we've made We're going to brine juice them up close that back up and hopefully this meat is going to break down a little bit Guys we are at 129 so we've got about 20 degrees to go And our turkey's starting to get a little shriveled We do have our legs in there But I think I'm going to actually move the turkey into a glass pan to kind of capture some of the juices I don't want to drop it on more like I did in a bushcraft camp Is that funny, Yemi? Is that funny? Should be okay in there in that glass pan at this point. It has taken about An hour and a half so about 30 more minutes. I think we'll be at tip And mama is going to have that gravy ready On the last leg of the race here So I'm going to take it off a little tin foil cover in mama left us for a little while She had some second thoughts about daddy On his hunt trip. She left for about 30 minutes and she came back My great-grandfather was a butcher Little known facts. All right. Let's cause some turkeys. Yo blips Finally sold here the sunlight coming in on it. It's beautiful. Let's look up here in the breast area Breast area looks good We'll go ahead and check the temp on it Make sure we're Up there at that 165 ish It looks like our thighs are just way overdone 175 167 we're good for mom mom's pregnant. So we'll make sure we're not Getting the E. Coli or anything like that got the neck. Unfortunately. We don't have Winston anymore Be a nice little treat for old buddy, but All right, we got a leg The breast area actually looks pretty good I'm going to take a taste here of the leg right now That was a mix of dark and light meat. Wow. Good job with the brown Right here your first time trying wild God, that is really dark. It's really dark, right? Darker than I thought it would be Okay, I'm kind of scared It'll be Hmm. You know, I think I got the brown a little salty. A little salty Mm-hmm. Maybe we left we left it in there a little long It's good though. It's a good flavor Oh my Oh my juicy wild turkeys I think I want that It's not as dry as I thought it was gonna be. It's actually really good For a wild turkey with no fat It's good I take back what I said about the brine because on the white meat. That's perfect Let's take a look at that look at that folks Mm-hmm Wild turkey That's looking like it's ready for Thanksgiving put a little gravy on it. Mm-hmm. Whoo, baby. All right now thigh probably overdone leg I don't know. I kind of want one of those legs though So I took some of the brine. I threw it in here I'm hoping that the brine is like I'm assuming that it's it's okay to eat because I put There was some blood in there, but it's cooked as long as it's been cooking with it Like did you do that last minute? No, I cooked it the entire time with that in there. Not the entire time for the last hour or so OSG big fan of turkey legs I love bird legs We love bird legs You want the honors here? I want the honors. Keep in mind. This is a wild bird that chases down Analysts and is enduring mating season right now Burning a lot of calories. So it's not gonna be as Well, I can't pick that and eat it right now. You want me to eat that? Yeah, sure Everyone's watching. Oh, this is just so hot. I mean, they see the steam coming out. Okay Just straight chewy or what? I heard these are like unedible No All right, let's get it turkey leg He's like it's totally edible In fact, it's pretty damn good. I'm good turkey leg We'll stop it in here. Okay That's fantastic. I shot a great one Honey, you did good. Thank you My first one turned out to be a great one Got to make myself a plate with the gravy the whole program Colleen, oh this is really really good What I'm cutting it is like folding it over because it's so tender Oh, you betcha full program Turkey with gravy Try that right osg gravy from scratch wild rice green beans was challenge Well, I got three more tags. I'm gonna do my best to go fill them y'all because that is outstanding absolutely outstanding and It's so much fun to do my opinion uh, I've only cooked them on a Peligro smoker, but that is an excellent Way to do it. I've I've had good results with wild hogs with deer backstraps doing Tough pieces of meat that are typically hard to cook Turns out really good with that peligrel. So Anyway, 350 a couple hours got it up to 10 Let it rest in a tin bowl and it's really really juicy on the inside and brine can't forget about that OSG Shout out to you for doing the brine overnight. So thank you guys for tuning in today Hopefully you learned something about some wild game cooking. Stay tuned for more outdoor action Smash that like button for delicious wild game and I'll see you guys on the