On this episode, Jase Greer and Nick Otto discuss various ways to prepare and cook wild turkey. They cover topics such as plucking vs skinning the bird, gutting techniques, and utilizing the organs. They also explore cooking methods for the legs and thighs, including slow cooking and sous vide. The conversation provides practical tips and ideas for making the most out of a wild turkey harvest. They also discuss the versatility of turkey meat, batch cooking, making stock, and cooking turkey breasts. Nick shares his expertise on butchering and cooking wild game, emphasizing the importance of using every part of the animal and making the most out of the harvest. The conversation is filled with practical tips and insights for hunters and home cooks.
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