It occurred to me while responding to another post that handling wild turkey meat requires some knowledge if you want to end up with a truly palatable meal. Add your tips, tricks, and recipes.
Here are mine.
Properly handled and prepared, I cannot tell the difference between a 2 year old bird and a 3 year old bird on the table.
That's the difference between a jake and a tom. It's not like growing deer where you have to leave them alone for 5 years.
Likewise, I've eaten some 1 year olds that tasted like rubber bands.
If you are not using brine on all of your birds, you should. Big difference. Google a recipe.
Use injectors. Leave the skin on for cooking, put butter or margarine pats under the skin. Don't eat the skin.
Even if you smoke them, use the brine and add thick cut butcher's bacon. Smoke wrapped and unwrap to finish.
If you bake, use a baking bag. Frying tastes better. I personally like 'nuggets' the best.
I'm looking forward to your dinner pic!!