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Spring Turkey Tactics
By John Sader
The wild turkey, native to North America, is a favorite game bird among hunters of all skill levels. Readily available in Canada, The United States, and Mexico, these birds provide both excellent table fare, and a challenge that can humble even the most seasoned veterans. When it comes to turkey hunting there are no guarantees, every outing will be different.
Behind my desk, as I write about turkeys, are the fans and beards of some of my more memorable hunts. In front of me, and in view all day every day, is my personal best and favorite hunt to date. Each one of them carries their own story, but more importantly, their own different way in which they were hunted. All but one were hunted on public land. I live and hunt these turkeys in an extremely popular and pressured tract of about 300 acres. On most opening days there’s usually around 10 people racing to their spots hours before shooting light. With highly pressured birds, you must be able to change the variables that you control. Vary calling frequency and cadence and use different types of calls if you have them. Move spots if birds aren’t where they should be when they should be. Read the situation, the timing of the weather can be different from year to year. Some years the breeding season will start early, some years it will be late. Be ready to sit in different areas or hunt in spots earlier or later than you usually would. One opening day a couple years ago, a hunter bumped a bird that was walking towards us. We came back to that spot every day for a week before we saw that bird again, but this time the bird didn’t come in from the same path, nor did he come in at the same time.
Classic
The classic way to hunt turkeys, at least this is the most common method taught to beginner turkey hunters in Ontario, is the sit and call method. It is a tried and true way to hunt turkeys, and I’m willing to bet it has put more birds down than any of the other methods. Oddly enough my first bird wasn’t taken with this method. After you’ve done your scouting, find a nice wide tree to settle against, set your decoys and start calling. Growing up, we were taught to choose a tree taller than our head, and wider than our shoulders. This is for our own protection from other hunters in case they mistake our decoys for real birds. In that case, their shot would hit the other side of the tree, and not us. This method is great both inside the forest and at a field edge. With any method, the best way to increase your chances at getting a bird is knowing where they roost and what their path is throughout the day. I would also try to set up as close as you can get to their roost because it minimizes the chances of someone else spooking the bird or some other factor causing the bird to change its route. My first classic style bird was also the first time I had ever seen or heard of turkeys with multiple beards! Check em’ out!
Ambush
This was my first successful method hunting turkeys. The Ontario government had recently allowed turkey hunting after a successful reintroduction program. Back then we had access to private land and this place was PRIME turkey country. There was a herd of cattle and somewhere around 60 turkeys grouped up. They stayed flocked together, which is not the norm. These turkeys were as predictable as predictable can be. They roosted on the back field, flew down around sunrise, lined up like soldiers, and walked along the fence until they reached the field with the cows. These turkeys spent the day among the cows, pecking at the dirt between them. We sat at the edge of the field at an elevated position. Like clockwork the birds came along the fence in single file. We were sitting on the other side of the fence in a little bit of brush. All we had to do was wait until a nice tom walked in front before shooting. Easiest hunt ever.
Hunting Blind
Hunting blinds are excellent turkey hunting tools. Not only do they give you more options in terms of finding a spot to hunt from, but they also give you some leeway if you’re not the most statuesque of hunters. My father is a huge fan of hunting from a blind, but he’s not one to go out and spend money on a bunch of popup blinds to put on public land. He will however spend a good day combing the forest floor for logs and branches to build natural blinds. These are great for public land because you can always have a spot to hunt somewhere. Another great reason to have multiple natural blinds is the ability to move when things are slow. Too many hunters will pack it in too early on days where the birds aren’t gobbling rather than just trying a different spot.
My biggest tom came on a day like this. We didn’t hear any gobbles and we got to the area late, so we didn’t get our first-choice spot. Sat for an hour…nothing. We moved about a hundred yards to another natural blind. After calling for 15 minutes, 3 hens came. They inspected the hen and jake decoy then proceeded to constantly cluck, cluck, cluck. Our natural blind was built around a large coniferous tree, so we were well hidden, but only about 5 yards from them as they continued to blabber on and walked around the blind. After about 15 minutes they left, no longer interested in the strong silent type that were our decoys. Just as I started to pack up, I spotted movement in the corner of my eye. I thought it was the hens again, so I lifted my head ever so slightly to get a better look. There he was in full strut, showing off to my shy decoy hen. I couldn’t believe he was there; no gobbles, no indication he even existed. He showed up completely unannounced. If I hadn’t been in a blind, there’s no way he would have made it as close to me as he did.
Run and Gun
I don’t recommend this method on public land, if there are other hunters around, you’re bound to run into trouble sooner or later. For this setup, mobility is key. Have collapsible decoys that fit in a backpack, and a clip-on seat. Know the land well. Now is not the time to step on every single branch in the forest. If the birds come off of their roost and don’t come your way, move out and away before hooking back silently ahead of them. The trick here is to get far enough away that you can walk quickly as you pass them and be able to silently put yourself ahead of them along their route. Although this is the most exciting way to hunt turkeys, don’t do it unless you are sure that they are moving away from you. Often, toms will answer to your calls, but they will take their sweet time coming to you. Sometimes this could take hours, and they might even stop answering completely as they do a lap around the area you are seated. Again, run and gun at your own risk. I’ve done it at least once a season, and it has only worked once. Sure, you mitigate boredom, but the risk of bumping a bird is not really worth the heartbreak.
In my area it's been warmer than the last few years, and I fully expect the turkeys to be actively courting by opening day. The mosquitoes will be eager to feast, and I’m feeling the popup blind is going to be key this season. If I’m right, on opening morning there will be a glorious cacophony of gobbles.
Maximizing Yield from Field to Table
Author: John Sader
Intro
Big game hunting doesn’t end the moment an animal is recovered. It ends when you have a quality product on the table that your family and friends can enjoy. Many people do not invest the time and preparation required after an animal is harvested. Every hunter and angler can attest to having a less than enjoyable meal due to “gaminess". Each animal tastes differently than another, but that gamey taste is universally unpleasant (if you've ever tried merganser, you definitely know the taste). The good news is, with a little effort and some know-how, you can drastically improve the taste and quality of your well-earned game.
Before Skinning
From all the hunters I’ve met, and all the articles I’ve read, I can safely say that hunters know better than to go running after an animal that was just shot. Adrenaline is one heck of a drug, and a wounded animal can run surprisingly far on adrenaline alone. Recently, my father shot a whitetail deer with his crossbow during the final days before the archery season. Running on one lung, that buck made it almost 400 yards before expiring. That is incredible, but if my dad had chased after that buck, it could have easily gone another 400 more. Not only does it become tougher to track a wounded animal, but that animal will build up a ton of lactic acid in its muscles. That lactic acid is a direct contributor to the toughness and gaminess of the meat come chow time. Be mindful of shot placement, weapon capability, and your own skill. Know your limitations and always strive for clean, ethical shots.
The Real Work
You’ve made that great shot, recovered the animal quickly, now comes the real work. However eager you may be to just dive in and start cutting, keep cleanliness in mind. Assess your surroundings, ideally you will want to begin gutting and skinning some place cool, dry, and with plenty of working room. In the early season, or on warmer days, the most important part of this process is to cool the meat. Spoilage can occur within hours, so definitely get to processing ASAP.
We generally prepare more for the hunt, and neglect preparing for afterwards. In my opinion, there’s no point in putting all that work if you’re not going to properly take care of the meat you’re going to consume. Having everything you need and knowing how to use it is imperative.
Good Knives
Slow is smooth, and smooth is fast. A sharp knife is key to making good clean cuts, take your time, be precise and you will waste very little meat. Be sure you have a sharpening or honing tool with you to refresh your edge as it will start to dull during field dressing.
Practice
You can do everything with just one knife, no need for a saw. Everything can be quartered out by just separating some joints. When removing the hind quarter for example, you can cut the meat around the hip joint, and pop it out. Anywhere there’s a joint, you can pop it out to separate. Practice on a leg of lamb and watch some YouTube videos. I promise you, it’s easier and cleaner than using a saw.
Cut up
Most of your cuts should be blade up. This reduces the chances of cutting into the guts, which will spoil meat. Also, when skinning, keep that cutting edge up. Cutting down will introduce a ridiculous amount of hair onto the surface of the meat. Hair that you’re going to have to remove later.
Torch it
This applies to birds and pin feathers as well as furbearing animals. Quicker than picking off the little hairs on the meat, is a quick pass with a blow torch. This doesn’t need to be done right away, but definitely before freezing.
Glands?
Often overlooked by many that are new to the sport is the glands found on the hind legs. On whitetail deer during the rut, the tarsal glands on a buck go into overdrive. You do not want this oily, stinky residue on the meat. Keep this in mind, when cutting around the tarsal gland. The good news is that once you remove the hide, you don’t have to worry about it. Cut upwards and eliminate contact between these glands and the rest of the animal.
Cool it
If you are going to butcher at home, best practice would be to gut the animal in the field. A lot of heat is trapped in the body cavity of a whitetail deer, their core body temperature is around 104F. When driving home is not a possibility, and field dressing is a necessity, then a different approach is needed. Quick cooling is the name of the game, and I like to take with me a good cooler or two, and plenty of ice. You can’t really replace the value on a good quality cooler. I would look at getting a durable, roto-molded cooler like an Iceland cooler. Iceland Coolers are great value for performance and are jam-packed with features and accessories aimed at the serious outdoorsman or woman (like a cutting board that doubles as a divider, how cool is that?). Have them ready in the truck so that when you’ve quartered and bagged your animal, it can go right into the cooler. Ideally, we want to have our meat quartered and in game bags before we pack out. Once we get to the truck, you can break down the legs into manageable parts (it’s as easy as popping some more joints.) Seal the meat in plastic bags to protect it from moisture before putting in the cooler. By the time you get home, the meat should have cooled sufficiently enough to make cutting, packaging and freezing a breeze.
From here, you can sort out how you want the animal broken down. I try to keep most of it in larger pieces, this cuts down on freezer burn, and gives me the ability to try many different recipes. Instead of cutting out say, 4 steaks, cut a larger piece that you can later defrost and cut 4 steaks out of when you want to eat. Vacuum sealing is not an absolute necessity if you don’t plan on leaving the meat in the freezer for more than a year. You can totally get by with plastic wrap and butcher’s paper. Do your best to dry the surface of the meat before placing in plastic wrap, and you’ll be totally fine.
Finally, no hunt is complete until you’ve eaten and shared the product of all this hard work. Burgers and sausages are great, but it’s always nice to try a new recipe every now and then. The internet is full of wild game recipes from fellow outdoorsmen.
Happy processing!