khandi, if they are young and tender turkeys they can be easily roasted just like a commercially purchased turkey. If it's a big, older bird, it's going to benefit from longer cooking methods, like stewing or braising.

Wild turkey has a stronger flavor and less fat than domestic birds, and it can be tougher. I think that wild birds benefit from brining or marinating even more than domestically raised heritage birds do.

I did have a nephew tell me that the breast is better and more tender if you remove the outside layer of muscle, but I've never tried that.

Do not overcook, it already has less fat and can become dry easily.

If it's a young bird I'd say brine it and have a glorious roast turkey dinner, with the usual suspects as leftovers. If it's an older bird, then braised turkey, turkey stew, chunks of turkey in chili or strips of breast meat soaked in buttermilk, breaded and quickly fried or baked are good basic ideas.

Any recipe that you use for regular turkey can be used for wild turkey. Oh, and you can toss pieces of meat in the food processor and grind it for turkey burger too. That might be a good vehicle to make those spicy chicken burgers posted here so many times.

Annie

And make sure you draw the tendons from the legs or they'll be as tough as old boots.

I've had more luck braising them than roasting. I've linked to a whole flock of recipes from Hunting Society.org.

Here is a link that might be useful: Wild Turkey Recipes

Khandi:
You could try cutting a small slit in the Breast skin and push butter seasoned with,
Garlic and Onion Powder.
Also, lay some strips of Bacon, on top of the bird.

Bake in a Waterless Cooker or Roasting Pan with a lid.
Or you could also use an Plastic Oven Bag.
Put a half cup of water, in either.

This will preserve some of the Juices, so the bird doesn't dry out.
Lou

thank you. much appreciated