South Dakota was especially bountiful this spring, serving up two long-bearded Merriam toms, one with a shotgun and one with a bow. As I cleaned the beautiful plumage from the birds, I was grateful for the opportunity to share my good fortune with a dozen friends.
I’m a Polecat Hollow Hunt Club member, and “Yes,” there is such a place on Polecat Hollow Road in Western Maryland. It was my turn to feed a dozen or more members who attended the May meeting, and I was sure that a sumptuous prize like a South Dakota wild turkey would turn the gang out.
Preparing the Bird
If you have a frozen turkey or turkey breast, leaching flavor in your freezer, now is the time to thaw it out and treat your family and friends, and you can eat like kings, even with today’s high inflation. First, thaw out the bird and soak it overnight in saltwater, which will pull blood from the meat and shot marks or broadhead slices. Next, fillet the breast and thighs lengthwise from head to tail in bite-size “fingers,” about one by three inches in size. Cut with the meat’s grain so friends can chew it more easily. Next, use a metal mallet to tenderize each morsel on both sides. Now put all the meat in a one-gallon plastic bag, marinate heavily with Italian salad dressing, and refrigerate for hours or overnight.
Super Easy Sides
I expected a dozen members for the meeting and bought three dozen ears of sweet corn. This would be their first taste of corn on the cob, which always makes it taste better. I heated a large pot of water to a boil and dropped the husked ears in for about six minutes. I laid a quarter pound of butter on a plate so members could roll the cob over the butter. Cut green beans provided the vegetable portion of the meal, and I had my grocer slice a ¼ pound of smoked ham to mix with the beans. While the corn water heated up, I boiled the beans for about 20 minutes and then let them simmer until mealtime.
Grilling the Turkey
When you cook for a group of friends or family, your pride is on the line. The last thing you want is for a dish to flop and literally leave a bad taste in everyone’s mouth. I considered frying the turkey in nuggets, yet I’m a novice cook and was uncomfortable with the process. After several experiments, I found that grilling the turkey fingers in butter and lightly seasoned with lemon pepper gave the meat just enough zing to boost flavor without overpowering the taste of the mild meat. They were brown and delicious for three minutes on one side and then flipped for two more. I served them with honey mustard and ranch dressing if the guys wanted to dip.
In-Season Desert
Strawberries are just coming into season in my area, and what makes a better dessert than sliced strawberries over French vanilla ice cream? I sliced the fruit in advance, added some sugar for extra flavor, and set it aside. I put the ice cream in the refrigerator to be soft when served, and the crew ate nearly a whole gallon.
Before the meeting adjourned, the members gave me an ovation for dinner, and one of them had a special request. “I see there are just three fingers and two ears of corn left,” he said with a glint in his eyes. Can I take those for my son for lunch tomorrow? He loves hunting, and how cool would it be to tell his friends he has South Dakota turkey for lunch? “
The total cost of the meal came to $61.16, just a fraction over $5 per person, and having a young boy share the harvest with his friends was priceless. When you prepare wild game for others, you never know how far the experience will reach.