66K views · 807 reactions | Turkey season’s right around the corner, and we’re here to make sure you’re fired up for it. Stick with us this week for a steady dose of turkey talk, tactics, and plenty of gobbling. | MeatEater | Facebook
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66K views · 807 reactions | Turkey season’s right around the corner, …
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45K views · 332 reactions | This turkey-calling contest is heating up with Tony squeaking by Janis by only a half a percent. Round two pits Brent against Bear in a battle of crow calls and owl hoots. Who’s moving on to turkey-calling glory? Cast your vote at themeateater.com | MeatEater | Facebook
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45K views · 332 reactions | This turkey-calling contest is heating u…
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Mark Kenyon showcases a method of butchering a wild turkey after a successful hunt. The Benchmade blade makes quick work of the turkey, getting the tasty flesh off the bone and ready for packaging and cooking. Watch full video here: https://bit.ly/2VSzZV5 #meateater #fueledbynature | MeatEater
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Mark Kenyon showcases a method of butchering a wild turkey after a …
14.6K viewsApr 17, 2019
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If you haven't missed a shot at a wild turkey, you're either new to turkey hunting or you're exceptionally lucky. Catch the new season of MeatEater, premiering every Monday through December 1st on on YouTube, Tubi, Outdoor Channel, MyOutdoorTV, and more. Presented by Ram Trucks. | MeatEater
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If you haven't missed a shot at a wild turkey, you're either new to tu…
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Let’s settle this once and for all. Who’s got the sweeter turkey talk—the folks down South or the Yankees up North? Drop your pick in the comments. | MeatEater
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Let’s settle this once and for all. Who’s got the sweeter turkey talk…
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Audubon loved birds and he also killed them to study them. That contradiction shows how natural history and modern conservation have evolved. | MeatEater
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Audubon loved birds and he also killed them to study them. That co…
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Smoked Spatchcock Turkey. So juicy and delicious! The MeatChurch.com recipe with link to the full video is in the comments. This is my preferred method to smoke turkey. It cooks quicker, more evenly and presents beautifully. I brined this 12.5 lb turkey overnight in Meat Church Bird Baptism Brine. Spatchcocked the turkey with poultry sheasr and removed the kiel bone. Seasoned with Meat Church Texas Sugar underneath, under and on the skin. Smoked at 275 with cherry. I served with the turkey gravy
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Smoked Spatchcock Turkey. So juicy and delicious! The MeatChur…
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