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Once you have it down to clean meat, you are ready to cook. Next, trim away any fat and silverskin from the surface of the gizzard. Slice away the grinding plates that remain attached to each half. If you can take the entire grit sack out whole, do so, but if it tears, no problem, just rinse it away. Open the gizzard and rinse the grit from the inside in a bowl of clean water. To clean a gizzard, simply cut partially through from one side at the obvious joint that runs down the center and separates the gizzard into two halves.
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A handy tip from Hank Shaw is to soak the liver in milk overnight to cut the sometimes stringent flavor that older birds might present. Try them fried, broiled, made into pâté, even grilled on skewers. Just like chicken, turkey livers, gizzards and hearts can be cooked any number of ways.
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Use the meat in turkey barbecue, turkey soup, tacos, you name it.īonus Recipe: Go here for Scott's Wild Turkey Soup on Realtree's Timber 2 Table. Cook them low and slow, either at a light boil or in a slow cooker, until the meat falls from the bone. While they are delicious, turkey legs and thighs do contain a lot of connective tissue and cartilage. I like to keep the legs and thighs attached and freeze them in pairs, both leg/thigh sides from a turkey in one package.
#Unlocking chicken hunter license to grill skin#
Simply pluck or skin – whatever you did for the breast meat, the legs and thighs – and cut them off at the joint where the thigh meets the backbone. Thing is, every year you see and hear about hunter after hunter leaving them with the carcass. A lot of you are reading this and asking what’s so unusual about eating legs and thighs? They make up half the meat on a wild turkey, and might be even more delicious than the breast meat.