Tidewater Virginia, with a high number of wild turkeys, offers some of state’s the best turkey hunting opportunities, spring and fall. The spring season opened April 10 and turkey hunters have been able to roam the fields and streams for this bird, and may hunt this bird until May 15. Their bag limit is one per day, with a total of three, bearded turkeys only. Hunters have short hours for hunting: one half-hour before sunrise until noon, for the first 23 days of the season. However the last 13 days they can walk and hunt from one hour before sunrise to sunset. State regulations on firearms, equipment, etc., may be obtained when the hunter purchases a license.

Wild turkeys are fascinating beings. They sleep in trees at night to protect themselves because they cannot see well at night. However, during daylight hours their vision is three times better than man’s. They also see in color and their eyesight covers 270 degrees. They roost at dusk and fly down at dawn. They can really fly. Wild turkeys have been known to fly up to 55 mph in short bursts.

A turkey’s head changes colors, relating emotions according to the color they display. Colors change from red to blue to white depending on how excited or calm the birds are. The more intense the colors are, the more intense their emotions.

The fleshy appendage that extends over a beak is called a snood and is used to find a suitable mate. Beards grow throughout the life of the bird and usually gain about four inches annually. Adult males or “toms” commonly sport beards 8 to 12 inches in length.

Acorns are the wild turkeys’ favorite food. They have a poor sense of taste and smell and they normally select their choices by shape and size. Although turkeys make a variety of different sounds such as “purrs,” “yelps” and “kee-kees,” gobbling is only done by the male turkey during mating season. Thus he is often referred to as the gobbler while the female is called the hen.

Benjamin Franklin preferred the turkey over the eagle as our national bird. In writing to his daughter he called the turkey a much more respectable bird, “a bird of courage,” and a true native of America.

The fall season for wild turkey hunting will begin on October 17.

All of the following recipes are the courtesy of the Virginia Department of Wildlife Resources, formerly known as Game and Inland Fisheries.

FRIED WILD TURKEY NUGGETS WITH HONEY MAYO SAUCE

4 eggs
1 c. flour
1 c. cornmeal or chicken breader
2 wild turkey breasts, cubed
1 c. vegetable oil
1 c. mayonnaise
1 c. honey
1 c. barbecue sauce
1 c. ketchup
3 Tbs. Dijon mustard
2 Tbs. mustard
2 Tbs. Worcestershire sauce
Salt, pepper, garlic powder and paprika to taste

Cube the turkey breasts. In a skillet, heat oil until slightly bubbly. In a bowl, combine the flour, cornmeal, salt and pepper. In another bowl, whisk the eggs. Dip the cubed turkey in the egg, then the flour mixture, then put in hot oil and fry until dark brown and crispy. Remove and put on paper towel to soak up excess oil. Repeat this process until all turkey is gone. Continue remaking flour and egg mixture as needed.
Sauce

Mix all ingredients together until incorporated well. Refrigerate after using and making.

WILD TURKEY POT PIE

2 unbaked pie shells
1 lb. shredded turkey breast
4 Tbs. butter, divided
1 med. white onion, chopped
2 celery stalks, chopped
2 carrots, chopped
2 c. chicken broth
3 red potatoes, chopped
1 c. flour
Salt, pepper, oregano and parsley to taste

Preheat oven to 350°F. In a skillet with butter over medium heat, cook the turkey and then shred when cooked. Remove when done. In the same skillet with butter again, sauté the vegetables until softened. Once soft, add the turkey to the skillet with vegetables. Add chicken broth to skillet and slowly add flour until mixture begins to thicken. Continue adding flour until mixture is thickened to a gravy-like consistency. Not runny, but not too stiff. Add spices and continue stirring. Place pie shell in bottom of the pie dish, and pour mixture in the dish. Top with other pie shell, and slit holes across the top in the middle for ventilation while cooking. Bake pie in oven for 30-45 minutes, or until slightly browned on the top. Serve warm.

BARBECUED WILD TURKEY THIGHS

2 uncooked wild turkey thighs with just top part of leg
¼ c. molasses
¼ c. vinegar
¼ c. ketchup
1 Tbs. Worcestershire sauce
1 Tbs. instant minced onion
Salt and pepper taste
Sprinkle turkey with salt and pepper and place in slow-cooker. Combine remaining ingredients and pour over turkey. Cover and cook on low heat for 5 to 7 hours or until tender.

STUFFED TURKEY BREASTS WITH CREAMED SPINACH

2 turkey breasts
8 slices bacon
1 box frozen creamed spinach thawed
½ c. diced onion
½ c. diced tomatoes
Salt, pepper, garlic powder and choice of other spices to taste
Creamed spinach
4 Tbs. unsalted butter
1 med. yellow onion, minced
3 cloves garlic, minced
4 tsp. kosher salt, divided
1 tsp. freshly ground black pepper
½ tsp. freshly grated nutmeg
¼ c. all-purpose flour
3½ c. half-and-half
2¼ lb. fresh leaf spinach or one pound frozen
1 c. mozzarella cheese*
4 oz. cream cheese*
½ c. grated Parmesan cheese 

Wash and ensure breasts are clean and free of hair and pellets! Slice turkey breasts in half so they fold open. Heat olive oil in a skillet and cook the breasts over medium heat. When cooked through, set aside in an oven-safe dish. To prepare the creamed spinach, in a skillet, add butter, and diced onion and cook until onions become clear. Add cream cheese, Parmesan cheese, and mozzarella cheese until melted and combined. Add the half-and-half and flour to thicken. Keep stirring until combined. Add spices to taste. When combined, add the spinach. Keep adding and stirring in the spinach until there is enough spinach to see that the spinach and cheese is equally combined. This might take two boxes of spinach! Continue to cook until thickened. When done, spoon the creamed spinach to the opened turkey breasts in the pan, and close the breasts so the creamed spinach is covered by the breasts. The breasts should be “stuffed” with the creamed spinach. Add *additional cheese on top of breasts, and add whole cherry tomatoes to the dish with the breasts. Broil the breasts in the oven until the cheese is melted and remove from oven. Let cool before serving.

PARMESAN GARLIC RICE

(An excellent side dish for either one of the wild turkey recipes)
3 Tbs. butter
½ med. sweet onion, chopped
3 cloves garlic, minced
1½ c. uncooked long-grain rice
1 (14.5-oz.) can chicken broth
1 c. milk
Salt and pepper to taste
1 c. finely grated Parmesan cheese
3 Tbs. lemon juice 

Cook rice according to the directions on the package. Once cooked, add all other ingredients until well combined.