While there are several dedicated turkey farms around New Zealand (- I get used turkey house litter for my veggie garden) - we also have wild feral birds in many areas. Our British heritage still strongly suggests roast turkey, ham-on-the-bone, and all the trimmings despite the summer weather and sweltering heat we sometimes have in the December holidays.
These birds have no doubt often escaped from farms - but the earliest release of the North American birds is recorded on Kawau Island in the 1860s. - Turkeys were feral through-out the Hawkes Bay district by 1894.
The birds here favour rough lowland farmland where there are scattered trees in many areas of the North Island, Marlborough Sounds, Central Otago and scattered areas of the South Island East coast.
Wild turkey is good to eat with the breast meat being favoured by most - as the thigh meat of wild birds tends to be dark & tough - but can be used if care is taken not to let it dry-out and harden further (try sausages). Wild animal meat will usually be healthier to eat, as any sickly animals die soon in the absence of anti-biotics etc. - the survivors being generally fit and healthy good-to-eat natural foods.
I've been told the wild turkey is best shot for the pot here in the months not having an "R" - so that's May, June, July, August - our winter when the birds meat is not tainted by eating too many crickets.
Spot them when they're having "a bit of bovver" and you'll likely get two for the one shot:
Male Birds 'Having a Go'
Number 4, or 6 shot - whichever best suits your gun patterning - will get the job done. I hear that a .22" WMR or .223" from an AR15 will also do a great job - but do check the rules for your particular local.
Sub-Sonic .22 R.F is Less Than Ideal But..
Roast Turkey and 'stuffing', - baked-ham, new potatoes with mint, asparagus and fresh young peas all swimming in gravy - (for Christmas here - but 'Thanksgiving' in USA)
Life is good.
Marty K
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