[BryanK]

Originally Posted by swpa19

Wild turkey tastes are very similar to domesticated birds, with just a hing of wildness to them. Theyre cooked just like the domesticated breeds, including deep frying.

Spring Gobbler can be a bit tough, given the regime that they put themselves through. They eat very little during the mating season, opting for sex and propogation vs sustinence. Guess I would too if I only got it once a year. Come to think of it, Im close to that now.

Being from NC, your in a good spot (except for the trip to Texas) to start your quest for the Grand Slam.

To verify: There are 4 main sub species of Wild Turkey: The largest being the Eastern, The Osceola (Florida Turkey), The Merriam, found mainly in the Western U.S. and parts of Canada. Also in my opinion one of the most colorful, given their pure whit tailfeathers. Lastly the Rio Grande Turkey. It is found in Texas, Kansas and Oklahoma in the U.S.

Bagging one each of these turkeys gives the hunter the Honor of joining the "Grand Slam Club".

I once figured out the cost of "Joining" this club. It came out to something like $750.00 per pound, per bird.

You left out the Gould's