Wild Turkey

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Wild Turkeys

The Wild Turkey (Meleagris gallopavo) is native to North America and is the heaviest member of the Galliformes. It is one of two species of turkey, the other being the Ocellated Turkey, found in Central and South America. Adult Wild Turkeys have a small, featherless, bluish head; a red throat in males; long reddish-orange to greyish-blue legs; and a dark-brown to black body. The head has fleshy growths called caruncles; in excited turkeys, a fleshy flap on the bill expands, becoming engorged with blood. Males have red wattles on the throat and neck. Each foot has four toes, and males have rear spurs on their lower legs.

Turkeys have a long, dark, fan-shaped tail and glossy bronze wings. As with many other species of the Galliformes, turkeys exhibit strong sexual dimorphism. The male is substantially larger than the female, and his feathers have areas of red, green, copper, bronze, and gold iridescence. Female feathers are duller overall, in shades of brown and gray. Parasites can dull coloration of both sexes; in males, coloration may serve as a signal of health.[2] The primary wing feathers have white bars.

Turkeys have between 5,000 and 6,000 feathers. Tail feathers have the same length in adults, different lengths in juveniles. Males typically have a "beard" consisting of modified feathers that stick out from the breast. Beards average 9 inches in length. In some populations, 10 to 20 percent of females have a beard, usually shorter and thinner than that of the male. The average weight of the adult male is 8.2 kg (18 lb) and the adult female is 3.2 kg (8 lb). The average length is 1.09 m (3.5 ft) and the average wingspan is 1.44 m (4.8 ft). The record-size adult male wild turkey was 13.6 kg (30 lbs). Even this was dwarfed by a domestic turkey who apparently weighed 37 kg (82 lbs).

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Wild Turkey Recipes 

How to Cook Wild Turkey

Wild Turkey Pot Pie

Turkey filling:
6 small to medium Potatoes, finely diced
3 cups Wild Turkey meat, cooked(boiled) and chopped
6 medium Carrots, finely diced
1 small Red Onion, chopped
¼ cup Green Pepper, chopped
2 Tablespoons Butter
1 can Cream of Chicken soup, preferably Campbells

Dough:
1 ½ cups of Flour
2 teaspoons of Baking Powder
½ teaspoon salt
¼ cup Butter
½ cup Milk

In medium saucepan, cover potatoes and carrots with water, and cook until tender, approximately 15 to 20 minutes. Drain, keeping 1 cup of the liquid for later use. In a medium skillet sauté the onion and green pepper in 2 tablespoons of butter until tender. Blend soup and reserve liquid in a bowl. Place the soup mixture, turkey and cooked vegetables in a 2-quart casserole and bake at 425°F for 15 minutes.

Dough: Combine flour, baking powder and salt in a mixing bowl, cut in butter until crumbly, add the milk, and mix well. Knead lightly on a floured surface. Roll and cut with a 2" biscuit cutter and layer over turkey mixture. Brush dough with additional milk, and bake for 15 minutes longer until golden brown.

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