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With Oklahoma's turkey season in full swing, here's some tips to bagging some toms

Gary Purdy shares helpful hints for better and safer hunting
by Ed Godfrey Published: April 6, 2013
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When the tom comes in, he will go to the jake first. He will want to get nose to nose so his big fan will be pointed toward you, giving you the opportunity to move if necessary because he can't see behind his fan.

If using decoys on public land, make sure you have at least 100 yards of visibility beyond the decoys in case another hunter tries to stalk your calling.

Be hesitant to use a gobble call on public land unless you are sure you are the only hunter in the area.

Never wave at another hunter because the movement might be mistaken for a bird.

For safety reasons, don't carry a harvested gobbler over your shoulder when leaving the woods to avoid another hunter catching only a glimpse of the redhead. Also, turkeys sometimes will have mites which can transfer from the bird to you. Put your harvested bird in your vest and make human noises walking back to your vehicle.

It's usually windy in Oklahoma, so turkey hunters should plan for gusty days. To locate turkeys in Oklahoma's prevailing windy conditions, use a high pitched box call to find turkeys in the middle of the day.

If using a pop-up blind, make sure to secure loose, flapping ends to avoid spooking the birds. Also, make sure your camo clothing fits comfortably tight enough not to flap in the wind, especially your face mask.

Cooking a wild turkey

The most frequent mistake made when cooking a wild turkey is treating it just like a Butterball bought from the grocery store.

Wild turkey meat does not contain the fat content of a domestically raised bird and can dry out quickly to the point of being impossible to eat.

My favorite way to cook a wild turkey is very simple.

Filet both sides of the turkey breast, removing any excess fat and tendon material.

Cut into strips or bite size pieces. Cutting with the grain makes it easier.

Dip the strips or pieces in milk and egg then roll in flour with salt and pepper.

Drop into hot, hot peanut oil in a deep fryer, cooking the meat rapidly to seal in all the juices.

by Ed Godfrey
Copy Editor, Outdoors Editor, Rodeo, River Sports Reporter
Ed Godfrey was born in Muskogee and raised in Stigler. He has worked at The Oklahoman for 25 years. During that time, he has worked a myriad of beats for The Oklahoman including both the federal and county courthouse in Oklahoma City for more...
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Gary Purdy of Enid, Oklahoma senior regional director of the National Wild Turkey Federation

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