Meleagris gallopavo silvestris

Spring gobbler season runs for another week in Virginia, but my season has already ended. I got what I came for and I'm ready to bring it to a close. On my first turkey hunt I somehow managed to call in a large tom, make the shot at about 20 yards and score my first ever kill.

The Eastern Wild Turkey is said to be the second hardest turkey to call in, after the Oceola or Florida Wild Turkey. I wouldn't know. All I know is ol' Tom came straight to me when I gave him a couple of clucks on my H.S. Strut Small Frame SM Double D mouth call. I think I suck at using the mouth call, but apparently my feeble, raspy attempts were sufficient to make the bird curious enough to come take a look. It probably helped that he came from behind me down a hill. I was sitting with my back to a tree and when I heard him gobbling I sort of rolled onto my left side, bracing my trusty Mossberg on my knapsack. So I was pretty well concealed behind the tree and he had to come downhill toward me zigging and zagging through the forest to get to me. When he was in range he had to step around a fairly large tree and just as his head poked out from behind it, I took the shot.

I was using a XX-Full turkey choke and Winchester's Longbeard shells. Everything went exactly to plan, the shot staying well within the pattern I had verified back in autumn when I was preparing to go out for Fall Turkey. I hit him in the head and neck and not a single pellet touched the body that I could see. One shot and he went down. 

The longest mile

I carried the bird down to the cabin whole and set him up on the shooting table (I hope my uncle doesn't get upset about that - I didn't know of a better place to work!). Thanks to YouTube, I was ready for the next part of the experience. I didn't do anything fancy. It wasn't my intention to roast the whole bird Thanksgiving style, so I just followed what is shown in the video and let the coyotes and the carrion birds have the rest. It also helped that I had completed a knife skills class at the local cooking school. After the first incision it was all just cooking. It took about 20 minutes altogether to bone out the breasts and legs. Much easier than I had anticipated. After all was said and done, the bird was cleaned and packed in the refrigerator, we had had a beer and eaten a sandwich and were back out in the woods by 1:30 pm.

Time for a Yeungling and some butchery

My hunting companion and I ate the tenderloins that night. Those are the little cutlets under the breasts. Absolutely scrumptious with just a bit of salt and pepper on the grill. Then, when I came home the next day, the Managing Partner, inspired by the return of the great white hunter, elected to prepare a celebration meal from the legs, obviously the tougher of the two cuts of meat. She very slowly braised them whole in some vegetable stock and white wine with some tomatoes, onions, garlic and mushrooms. After a couple of hours of slow cooking, she removed the meat from the bone and served it over rice. Couldn't be beat!

Braised, boned, served over rice

The breasts are still in the fridge and I'll probably throw them on the bar-b-que grill this weekend. This was a really great experience after three years of hunting without ever taking a shot. I'm a blooded hunter now, and a turkey hunter at that.