No, no, I'm not talking about wild turkey the whiskey. I'm talking about the turkey that I slaved over detaching the membrane. Well, we cut it up, marinated it in a honey teriyaki sauce and cooked it with some peppers and mushrooms in the skillet. Man, did that cook up fast! It couldn't have been 10 minutes and a skillet-full of turkey was cooked to perfection. The meat wasn't gamey, maybe the marinade covered that up. I also heard wild turkey can be dry if you over cook it. Glad we didn't! Now I have to decide how to prepare the other half of the breast.
Wild turkey also goes along with my goal to eat healthier, local, and organic (see post "Food, Inc" from 4.13.12). Nothing processed or genetically-altered about this turkey.