If you've spent a spring morning working a gobbler into range, you already know the first reward is the hunt. But if you ask Jason Cleveland, broker partner at Trophy Property and Auctions, the second reward might be even better.
"This is by far my family's favorite wild game recipe," Jason says. "Everybody I've ever...
Wild turkey gets a bad reputation it doesn't deserve. Ask most people who've eaten it and they'll tell you the same thing — it was tough, stringy, chewy. And they're not wrong about their experience. But the problem almost never starts in the kitchen. It starts at the processing table, and it has a name: silver skin.
Spring turkey season doesn't sneak up on you. It builds. The days get longer, the timber starts to green up, and somewhere in the back of your head you start doing the math on how many weeks until opening morning. If you're hunting the Midwest this spring — or trying to find the right piece of ground to hunt — here's what you need to know about when seasons o...
Turkey hunting will humble you in a lot of ways, but nothing stings quite like working a fired-up gobbler for forty-five minutes and watching him walk the other direction. Most of the time, that's a calling problem — not a gear problem, not a location problem. A calling problem.
There's a moment in early April, somewhere between the last hard freeze and the first green tinge on the hillsides, when a gobble rips through the timber at first light and something primal fires in your chest. It doesn't matter how many springs you've done this. That sound...