I have killed plenty of turkeys in my life, but never really messed with spring hunting. Mainly because i did not like eating them. I have tried several ways to cook them, but they always came out dry and tough.
I bought a sous vide stick and have been playing with it some. I breasted the turkey and individually vacuumed sealed each one. One had salt, pepper, olive oil. The other had some other seasonings that my wife put on it. Cooked for 12 hours at 138 degrees.
I was shocked at how good it was. Pretty close to store bought turkey.
I discovered turkey schnitzel while filming a backcountry turkey hunt in Montana. Our cameraman and director, Mo Fallon, took a look at our supplies, which included a dead turkey, salt, panko breadcrumbs, oil, and a lemon. He hatched a plan. We sliced the turkey breasts into thick slabs and then...
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