ROANOKE TIMES
Copyright (c) 1996, Roanoke Times
DATE: Monday, May 20, 1996 TAG: 9605200132
SECTION: SPORTS PAGE: B-6 EDITION: METRO
SOURCE: BILL COCHRAN OUTDOOR EDITOR
A book on cooking a wild turkey?
There was a time, and not long ago, when we wouldn't have needed it, said Gene Smith of the National Wild Turkey Federation.
Old-timers can remember when turkey populations barely were hanging on in even the remote sections of Bath and Highland counties. The situation was the same or worse across much of the bird's natural habitat.
``We had almost lost the only game bird that can bend a limb,'' said Smith.
Today, wild turkeys occupy more square miles of habitat than any other resident game bird species in America, and their population is continuing to grow. Most likely, Virginia's spring gobbler season, which ended Saturday, set a record. So there are a lot of birds to be cooked.
To help with that happy chore, the National Wild Turkey Federation has published a book titled ``Wild About Turkey.'' It is a cookbook that features 350 recipes - not just for turkey, but all the trimmings - from more than 200 federation volunteers. There is a wheat stuffing by country music star John Anderson and a sauce by John Morris, president of Pro Bass Shop. The book covers everything about putting a turkey on the table, from cleaning to carving.
The illustrations are by Peter Ring, an artist who lives on Smith Mountain Lake. Ring's work also is featured in another recently published game and fish cookbook titled ``Campsite to Kitchen.'' It is the work of the Outdoor Writers Association of America and covers a broad range of cooking subjects, from turtles to turkeys, bass to woodcock.
``Wild About Turkey'' addresses the question: Which tastes better, wild turkey or domestic?
``Ask 10 different people and you'll get 10 different answers,'' said Rob Keck, the executive director of the turkey federation.
Neither will satisfy your taste unless it is prepared properly, he said.
The book recommends soaking a wild turkey in a tub of cold water before cooking, but don't add salt to the water. Salt soaking is a nasty habit of some hunters, and it can spoil the flavor of the turkey, the publication says.
If you are concerned about unpleasant odor from the bird - likely the result of poor handling in the field - add a teaspoon of baking soda to the water and soak for 30 minutes.
The cooking time for a wild turkey will be shorter than for a domestic bird. If you overdo it, the meat will dry out. The most reliable method for detecting when the bird is thoroughly cooked is the use of a meat thermometer. A whole turkey is done when the temperature reaches 180 degrees in the inner thigh.
Allowing the turkey to stand, covered loosely with aluminum foil, makes the meat easier to carve and juicier.
``Wild About Turkey'' is available from the National Wild Turkey Federation, P.O. Box 530, Edgefield, S.C. 29824 (1-800-834-6983) for $19.95, plus $5 postage and handling.
``Campsite to Kitchen'' is available from Wimmer Cookbook Distribution, 4210 B.F. Goodrich Blvd., Memphis, Tenn. 38118 (1-800-727-1034). It costs $15.95, plus $3 for postage and handling.
What to do
when your tom
is ready to cook
LENGTH: Medium: 75 lines