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BilletHead

waste not want not

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              A jake took a grass nap this morning. Been tough and I cannot cover the ground or hunt like I used to. Not going to pass up a good meal,

thumbnail_0429200648.jpg         So I had a discussion with a couple members on here. Lets see if I get a I'm wrong from either of them. I consider them both friends I would just like to share something with them.  here is where it started,

  OA member @Seth said,

The gobblers have been thin around here for us the last two years, but we have been seeing quite a few jakes. The next couple years should be pretty decent for two year old birds if they stick around.

I need to try the turkey leg carnitas. I’ve used them for dumplings and it turned out great.

    Me the BilletHead responded this,

           I do all my legs, thighs and wings this way Seth.  I have saved up four birds worth and done them all at once. Pick all the meat and vac seal in meals.  Turkeys are looking like slim pickings here this season. If we get one I will be happy.

    https://honest-food.net/turkey-carnitas/

  This started a discussion,

         @Terrierman      said,

           There can't be 8 ounces of meat on two turkey legs and two thighs!  You guys are desperate for a little protein!

  Then the dogpile started with @fishinwrench jumping in,

That's exactly what I was thinking.  😂

           Lets continue with my big mouth,

        Rick I am a little ashamed of that remark. Waste not want not. It all adds up. In Montana you are required to save and use duck and even pheasant legs or it is  considered wanton waste. You like and fillet bluegill don't you? More meat on one turkey thigh and a set of bluegill fillets. 

         And we are back to Wrench,

Oh BS, I saw a pic of your filleted crappie, and you cut the bones out the same way I do.....just cut the V out and be done with it!   

I have a buddy that SHAVES them out in order to save that little 1/2tsp of meat.   You'll get a bone in your mouth about every 3rd fillet you eat. 

    Then back to Terrierman,

         Sorry man, but I've tried it and to me it's just not worth the effort to me.  

         Me again,

            Again there is a difference between a tiny amount of meat between the bones of a crappie and a turkey thigh.  If the fish is large enough I take the meat off the ribs too. It is worth it if you want it. It is good and useable I am going to use it. 

                 So I took care of my bird. Took just a few minutes more than just taking the breast halves. Not much left is there?

thumbnail_0429200904.jpg     Bag of feathers and some feet. This is what I got,thumbnail_0429200921.jpg

       So lets talk thighs now. I knew better about the 8 ounces of thigh meat. When I make carnitas the whole thigh goes in the pot with the legs, wings and back oyster meat. But I need to make a point here. I deboned the thighs and cut off the gristle,thumbnail_0429200933.jpg     I set a bowl on the scales and hit tare to zero it out,thumbnail_0429200933_HDR.jpg

    I threw in the thigh meat. Guess what ? thumbnail_0429200934_HDR.jpg         There will be some good carnitas soon here!

  I'm sorry Rick for saying I was disappointed in you. I am however bummed you have never tried wild turkey carnitas. It is very well worth the effort. 

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I made carnitas from my jake using the legs and thigh meat and it was more meat than I could eat in four days. The meat was slow cooked in chicken stock for 8-10 hours and then removed and shredded. The taste wasn't quite as good as it could be as I didn't have some of the items needed in the recipe, but it was still pretty darn good after you added cilantro, diced onion, diced tomatoes and lime juice.

Dad got a jake a few days ago and gave me the legs as I wanted to try carnitas again, but change it up a little bit. Another guy I know said he likes to smoke the meat to infuse some extra flavor in them before slow cooking them and removing the meat. We grilled some burgers yesterday so I threw some hickory in the charcoal after the burgers were done and let the turkey meat sit on there for a while. The legs and thighs are packaged separately and frozen now till I decide to cook them at a later date. Next time I will be sure to slow cook them with the extra seasonings and orange to infuse a little more of that citrus flavor.

I was guilty of breasting birds and leaving the rest for the varmints, but those days are over. Wild turkey carnitas aren't much work, but the process of getting the meat table ready does take time.

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4 hours ago, Seth said:

I made carnitas from my jake using the legs and thigh meat and it was more meat than I could eat in four days. The meat was slow cooked in chicken stock for 8-10 hours and then removed and shredded. The taste wasn't quite as good as it could be as I didn't have some of the items needed in the recipe, but it was still pretty darn good after you added cilantro, diced onion, diced tomatoes and lime juice.

Dad got a jake a few days ago and gave me the legs as I wanted to try carnitas again, but change it up a little bit. Another guy I know said he likes to smoke the meat to infuse some extra flavor in them before slow cooking them and removing the meat. We grilled some burgers yesterday so I threw some hickory in the charcoal after the burgers were done and let the turkey meat sit on there for a while. The legs and thighs are packaged separately and frozen now till I decide to cook them at a later date. Next time I will be sure to slow cook them with the extra seasonings and orange to infuse a little more of that citrus flavor.

I was guilty of breasting birds and leaving the rest for the varmints, but those days are over. Wild turkey carnitas aren't much work, but the process of getting the meat table ready does take time.

              Good job Seth!

    There are so many variations on seasoning the meat you can take that recipe and run with it. I did stumble upon my second bird. Maybe he stumbled upon me. Actually a bit of both :).  

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I have always been going to save some crappie fillets and cook them down to make a fish broth to do with my jambalya but I've never done it

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6 hours ago, wily said:

Poor people have poor ways...both the boys got a turkey...youngest just this past weekend

turkey bacon Alfredo pizza style 

FA3A7D03-0018-4BBC-BD8A-A238FDB25444.jpeg

8D8A74BB-359A-4143-A951-7F7CBCA0C50A.jpeg

CB1A8C11-36A6-49CD-BAE1-ACCDE25A91E8.jpeg

Congrats to the boys on their birds! Good looking pizza as well😁.

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12 hours ago, jdmidwest said:

Don't know what a carnita is, but the dark meat makes good turkey salad sandwiches to have for lunch while pursuing other interests.  Cook it, chop it, and freeze it.  Pull it out and thaw, mix with your ingredients and have a sandwich.

It's just shredded meat used in a soft taco. If you have the meat chopped/shredded all that is left is to throw it in a skillet with a little grease on high heat to give it some crisp and warm it back up and then add it to a tortilla with toppings of your choice. I used avocado slices, cilantro, diced onion and tomato and some lime juice. Really it ain't much different than your turkey salad sandwich aside from you're just changing up the ingredients.

The Easiest Slow Cooker Carnitas - Primavera Kitchen

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8 minutes ago, Seth said:

It's just shredded meat used in a soft taco. If you have the meat chopped/shredded all that is left is to throw it in a skillet with a little grease on high heat to give it some crisp and warm it back up and then add it to a tortilla with toppings of your choice. I used avocado slices, cilantro, diced onion and tomato and some lime juice. Really it ain't much different than your turkey salad sandwich aside from your just changing up the ingredients.

The Easiest Slow Cooker Carnitas - Primavera Kitchen

Looks great Seth!

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We get so fancy now days cooking our food.  When I kill a turkey, the breast is sliced and fried.  The dark meat is cooked and chopped and made into turkey chili, turkey salad, and I guess it could be made into a turkey taco.

I am old school.  Passing along the old ways.

Can't imagine the Pilgrims roasting a wild bird.  Maybe a fall bird is fatter and roasts better than a spring bird, never tried it on either.

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