Damascus in the Spring

[Todd Schrock]

Well, another Spring turkey season here in Texas has ended.....and it was a successful one!

Out in W. Texas, Irion Co., the average rainfall is about 13" per year. This year, there has been 12+" so far! The grass in the pastures is knee deep and the stock tanks are brim full so food was aplenty for the turkeys.
Last years hatch ensured high numbers of jakes this year but the mature 3 year old Toms were hard to come by. I ended up calling in two solid 2 year old Toms in four days of intense hunting.

The DH 10 ga. combined with RST #5's performed flawlessly!

[charlie cleveland]

some good looking toms you fellas got there...and the 10 ga is a good looker and performer as well...i use a 10 ga ph grade a whole lot for turkey and deer...you cannot beat a 10 ga for turkey unless its a 8 ga parker...charlie

[Mills Morrison]

Good job! Great photos

[Daniel G Rainey]

Great ! The 10 Ga. did the job. I killed my first turkey in 1972 and have used a 12 ga. 3 inch on all of them 1 3/4 oz. of 4's is the best load for my gun. Have been thinking about a Parker for turkeys, but wonder how far you can kill one with a 10 ga or a 12. the turkeys in Mississippi and Alabama ( where most of my hunting is done ) do not like to walk up to 20 yards and pose. Having killed turkeys in 6 states no turkeys are as hard as the ones where most of my hunting is done. You need to be able to make a 45 yard. Would like advice from hunters as to a using later 12 Ga.that is 2 3/4 or a 10 Ga. 2 7/8. Thank you.

[Shawn Wayment]

That's my dream right there...Damascus 10 bore double and turkeys! Congrats!!

[davidboyles]

I used a 10 ga in the past but was an English Thomas Bland hammer. Have taken recently all my birds with 12 Parker Damascus and one Ithaca 4E. Something about Damascus and turkeys go together. If it's a big frame 12 I tend to use modern 1 1/2 to 1 5/8 oz loads,for the Ithaca I used RST #5 1 1/16 load. Most of my shots are 15-30 yds and this year in Tx was terrific across the state. Just acquired a CH Bernard 12 I intend to puff some doves with in Sept can't wait. Headed to Joshua Creek Preserve to shoot first clays with it today. Life is good. Thanks for posting great pics looks like 2 good friends had a great time outdoors.

[Mike Franzen]

David last season I killed a nice gobbler at 60 yards standing in a field with a Parker 10 gauge. I took another at approximately 50 yards flying. I had done extensive load development and patterning and was confident of the shot. I used black powder and full brass hulls. 45 yards with a Parker 10 is doable depending on the gun and load.

[Todd Schrock]

Daniel, I have made shots on turkeys that were in the 40-60 yard range many times with 10 ga. RST #5's (out of 32" tubes)....and all resulted in dead Toms! Long shots are not my norm because I like to call the birds in close but if I the birds don't cooperate, I have confidence in making a long shot.

[Tom Jay]

Hate to ask a dumb question; are wild turkeys good eating? If so, how do you serve them? What are the best parts?

[charlie cleveland]

the breast and the legs are the only parts usally saved and cooked and it is good..my wife usally makes dressing out of the turkeys i shoot...if you ever deep fre a wild turkey really watch him...charlie

[Rick Losey]

the wings are best saved for calls

[Todd Schrock]

Wild turkey is good to eat..... I prefer wild turkey over tame turkey. Prepare it any way you prepare chicken.....grilled, roasted, baked, fried, soups or gumbo.
I like to use the breast mainly. Cut the breast into 1/4" strips, tenderize with a mallet, wrap it around cream cheese and jalapeño, then wrap the outside with bacon. Secure it with a toothpick (that's been soaking in water), season with garlic, salt and pepper. Grill them hot and fast while mopping them with a melted lemon butter mixture until the bacon looks done.

[Mills Morrison]

I love the taste of wild turkey, although not everyone does.

[Mike Franzen]

Look at my article in the last Parker Pages. I included Jim Wescott's recipe for wild turkey. It was the best I ever tasted.

[Jim Wescott]

Maine season closed Saturday June 4th. One last guides hunt before New Brunswick spring black bear hunt with traditional archery gear resulted in this 14 pound jake. Yappy hen led this guy and two buddies out of a hay field and around behind my position over a stone wall and one final smokey BOOM. A 2 5/8s brass shell filled with 1 1/8 oz of #5s and propelled by 3 1/4 drams of FFg Goex black powder work great at 30 yards. Gun is new favorite 32" plain twist 12 gauge SN 19636 courtesy of Mike Franzen!

[Dean Romig]

Tenderizing the breasts is recommended - they can be pretty tough, even on a young bird. And the thighs are excellent too but I don't waste my time on the lower legs or 'drumsticks'.






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[Jim Wescott]

Sweet and Sour Turkey
Cut breast into nugget sized pieces
In crock pot mix jar of apricot preserves, bottle of Russian dressing, one packet of dry onion soup mix and handful of raisens. Add turkey and enough water to make a slurry. Cook low and slow. Serve over rice, noodles or mashed potatoes.
This will cook while you hunt!! Great camp meal after long autumn trek!

[Daniel G Rainey]

Wild turkey is my favorite wild game to eat. Like all game birds they should not be OVERCOOKED. Here is a old southern receipt we have used since the early 1970's. One picked wild turkey weighted after cleaning. Tie the legs together and pull them down with the wings folded under the body so the turkey will sit upright in a roasting pan. One old dishtowel that has been sitting in cooking oil. Preheat oven to 450. Set turkey in roasting pan and place the oil covered dish towel over the turkey. Turn the oven down to 350 when the turkey is in the oven. Baste as needed. Cook 12 to 15 min. a pound or until the juice runs clear when a fork is stuck between the leg and breast. Or as my wife always said do not worry about the damn legs I am not going to eat them! The legs are great for soup later in the week. This has worked for Thanksgiving dinner at my house for many years.