It’s May in the Northeastern United States, which can mean only one thing to the Jordan Brothers: it’s wild turkey time. No, not the whiskey (we’ll take Maker’s Mark or Woodford Reserve, thank you), we’re talking about the elusive Meliagris gallopavo, that descendent of asian jungle fowl that still roams warily in the woods and fields of this great country.In this webisode, come with the Jordan Brothers as they don full camoflauge to chase this wily bird. As a backup, they’ve got a store-bought bird ready to deep fry redneck style, but Phil’s shotgun skills - and Steve’s video skills - will be put to the test to see if they can bag a wild variety along the way. Both feats are a lot harder than they look!
Some notes:
The wild turkey was virtually eliminated from the Northeast in the late 1800s as overhunting and, more importantly, deforestation in the name of agriculture, wiped out native stocks. The birds were reintroduced from Southeastern States in the late 20th century. Since then, stocks have exploded.
Turkeys can’t smell, but have tremendous eyesight, particularly their ability to see motion that is unnatural. Many a hunter or photographer has been shocked when the slightest turn of his head caused an alarm “putt” from a member of the flock and the inevitable vanishing of the birds in an instant.
Wild turkeys, unlike their domesticated cousins that are bred to have breasts so heavy they can barely stand up, are very lean and muscular and don’t have a lot of meat to offer. What meat there is, however, is delectable….
In the Spring season, only “Toms” (adult males) and “Jakes” (immature males) are allowed to be harvested. Hunters look for the size of a bird’s “beard”, a set of coarse hair that hangs from the breast area, to determine “trophy status”. Think of the beard like the rack of a deer.
Hens can be harvested in a short Fall season that in some states overlaps with deer season.
Deep frying a turkey may seem “hillbilly”, but it’s amazingly effective and produces a really tasty treat. Consider the fact that the hot oil cooks the bird in about three minutes per pound!
NICE SHOT! That was loud…perhap that was a shotgun rather than a rifle? What type/gauge? I can hardly shoot straight with shotguns unless it’s at a short distance! If you get another duck, chicken.. i can get you a “turducken” recipe!
LOL! You and John Madden with your turducken. It was a 12-gauge Remington 870 Express with magunum 4 shot. If I can get my shotgun out here to California we can go trap shooting.
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2 Responses to “Chasing Gobblers in Upstate New York”
NICE SHOT! That was loud…perhap that was a shotgun rather than a rifle? What type/gauge? I can hardly shoot straight with shotguns unless it’s at a short distance! If you get another duck, chicken.. i can get you a “turducken” recipe!
LOL! You and John Madden with your turducken. It was a 12-gauge Remington 870 Express with magunum 4 shot. If I can get my shotgun out here to California we can go trap shooting.
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