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  • Page 4 of 4 FirstFirst ... 234
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    Thread: Spring gobblers

    1. Back To Top    #61
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      I would have held fire for a Butterball!

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    2. Back To Top    #62
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      Quote Originally Posted by Effie View Post
      I would have held fire for a Butterball!
      I second that! I was at elk camp in Colorado a few years ago and this one guy was hot to get a turkey. He asked me if I had ever shot one and I told him a few. He wondered how great they tasted. I told him you roast the bird, take a slice off both sides of the breast, and then throw the SOB in a soup pot with water and boil it for a few hours. Pick the meat off the bones and it makes some damn good soup! Other than that, it isn't worth crap!

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      Last edited by Retired-Guy; 05-04-2021 at 07:26 PM.

    3. Back To Top    #63
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      Quote Originally Posted by Retired-Guy View Post
      I second that! I was at elk camp in Colorado a few years ago and this one guy was hot to get a turkey. He asked me if I had ever shot one and I told him a few. He wondered how great they tasted. I told him you roast the bird, take a slice off both sides of the breast, and then throw the SOB in a soup pot with water and boil it for a few hours. Pick the meat off the bones and it makes some damn good soup! Other than that, it isn't worth crap!
      You're doing it wrong !!

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      Any man who thinks he can be happy and prosperous by letting the
      Government take care of him; better take a closer look at the American Indian!" .

      I don't drink alcohol, I drink distilled spirits; so I am not an alcoholic... I am spiritual

    4. Back To Top    #64
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      besides agreeing on the awesome pics and good work involving kids. whoever up a ways mentioned deep frying them with skin on.... i am amazed that is even an option. my only experiences with wild turkeys involved having to skin them because there was so much yellow fat on the breast. one must have been 1.5 inches or more. i surmised deep frying that much fat would be an issue and not really tasty. not the case?

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