Stu Bristol is a custom game callmaker living in southern Maine, building custom turkey deer and owl call for three decades. He is a widely published outdoor Writer . His features and columns have been published nationwide for more than 60 years.
Wild Turkey hunters are once again torn between not fall turkey hunting to keep populations high and learning that Maines five turkey, any sex limit offers five vey delicious one pot meals. Well, hunters are not hitched to the cooking pot, but those six to eight pounders, hen and jakes sure fit just right alongside some carrots, onions, potatoes, and a tomato or two. This is one of the few times hunters are encouraged to utilize the entire carcass and not just pop out the breast meat.
From where I sit as a long time turkeyholic and manager, the five turkey either sex limit is not necessarily a bad thing. Granted, some hunters feel the limit is way too liberal and will hurt the population while other complain that small birds taken from the flock will reduce the number of longbeards in the future.
Turkey biologists nationwide agree that the fall season is the proper time to reduce population numbers. Some of the southern and mid-west states have cut back on fall season because of population decreases. That said, none of the managers of those states have reported the decline was primarily due to over hunting.
At first I was on the fence about the five either sex limit but the extraordinary large number of turkeys especially in southern Maine, I feel the season for the next couple of years, at least is appropriate. I keep track of a number of turkey flocks year-round and I see larger broods and huge flocks going into the October season.
Back to the kitchen, my preferred method of utilizing fall hens and jakes is the crock pot. Rather than plucking feathers off the birds I simply skin them, remove entrails, feet neck and heads.
Once the bird has been dressed out I suggest two methods of cooking, both recipes using a large pot, or the handy crock pot. Wild Turkey stew is a family and friends favorite and requires one more step. Drop the bird(s) into boiling water for six or eight minutes to parboil. Let cool and pull all the meat from the bones, including the thighs and drumsticks.
Start with a quart of chicken or turkey broth (if you are sensitive to salt, look for the low sodium broth),which can be found in supermarkets. Add mushrooms, potatoes, carrots, celery and one can of diced tomatoes and a large can of turkey gravy. Do not add salt as the broth and gravy have plenty. Cut the turkey parts into bite-size pieces and add to the mix. Cover and cook on low heat from 8-10 hours. This is a great meal to start before work and eat for dinner meal later in the afternoon. Dinner rolls are an added bonus to soak up the gravy.
The second method of cooking fall turkeys in the crock pot is to clean the bird or birds. Usually only one whole carcass will fit in the average size pot. Place an apple in the body cavity then place the bird, breast up in the crock pot. Add a quart of chicken or turkey broth, some cut-up potatoes, carrots and one medium size tomato. Again, cook on low for 8-10 hours. Even the tough legs and thighs will fall off the bone tender.
Since the purpose of a liberal fall bag limit is to reduce the population, I target brood hens first and “turkey nuggets” second. For all you purists that shudder at the thought of shooting the young of the year, keep in mind how small a grouse, woodcock or quail is. They each weigh ounces compared to the brood of the year tipping the scales at between 6-12 pounds.
As always I insist upon “fair chase” hunts. It may seem easy pickings to find a flock and gun down your daily limit of two birds but I prefer scattering the flock then calling them back and selectively harvest.
The fall hunting season offers a bag of different species that each taste good. Squirrel, grouse, deer and woodcock hunters should bear in mind that us turkey chases are out there as well. Next to a vacuum sealer for preserving venison, the crock pot is second on my list of “must have” meal preparation items.
