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In California wild turkeys are on the move: invading urban areas where they become a nuisance and expanding into northern areas at higher elevations.
Turkeys are attracted to urban areas when they find food, either from bird feeders or generous homeowners (not recommended). During breeding season turkeys can become aggressive and may charge or threaten people. The California Department of Fish and Game does give depredation permits for homeowners experiencing property damage from roving wild turkeys. For more on keeping wild turkeys wild, visit the California Dept. of Fish and Game website.
Hunting for wild turkey remains a popular sport. In California fall hunting season is Nov. 8 to Dec. 7. The CDFG website has more on hunting regulations.
For 30 years Tom Hughes, a wildlife biologist with the National Wild Turkey Federation, has served wild turkey at his Thanksgiving table. Below, he shares his family's recipe:
TURKEY INJECTION MARINADE One 12-13 lb. turkey (probably 18-20 lbs. live weight), thawed and rinsed well inside and out. Inject the following spices 48 hours before cooking and refrigerate (I use a 60 cc syringe with a 16 gauge needle, but an even bigger needle would be better. I got mine from the local feed and seed store.) Now there are also commercially made injector syringes available at the grocery stores, which are much better.
- 3 T salt (may modify to taste)
- 1 T Creole seasoning
- 1 T celery salt
- 1 T cayenne pepper (optional)
- 1 T garlic powder
- 1 T onion powder
- 1 T dry mustard
- 2 T Worcestershire sauce
(T=tablespoon) Put all this in a pint jar and fill to 3/4 full with boiling water. Let sit 1 hour. Filter through a thin cloth such as cheesecloth (a handkerchief works, too), reserving the solids and inject the liquid into the turkey in as many places as you can. (The filtering step is optional, if you like it spicy and have a big needle, just stir and inject everything) Rub the solids on the turkey inside and out. Refrigerate for 48 hours.
I smoke the turkey on a propane powered smoker, with a pan for wood chips over the burner, and a water pan above that. I like to use very low heat, with the water pan providing moisture so the turkey doesn't dry out. Smoke until the internal temperature of the turkey reaches 170 degrees on a meat thermometer. Slice and enjoy.
