The North American wild turkey species is called the Meleagris gallopavo, but that grouping is broken down into five sub-species; Eastern, Osceola, Merriam, Gould, and Rio Grande. Their territories range from most of North America, (Eastern wild turkey), to extremely regional, (Osceola and Gould wild turkey).
In most of the country, turkey season is either well underway or over. And you’re stuck in a dilemma – how do you take that gobbler you shot and make it not only edible, but delectable? A meal worth sharing? Steve Rinella, host of MeatEater on the Sportsman Channel, knows how to turn wild game into top-shelf cuisine. Check out his tips for cooking wild turkey. #turkeyhunting