One of the main differences between wild turkey and domestic store-bought is it is much leaner. Additionally, if you remove the skin in the field rather than plucking, the chances of drying out the meat when cooking are even greater. Keeping the skin on is recommended, but if you must skin out your bird, here is a way to prepare it and still enjoy moist, delicious turkey meat this summer.

Deep-fried cajun turkey with wild rice

Deep frying a skinless bird will keep it moist and tender.

• 1 wild turkey
• cajun rub and/or liquid seasoning
• meat injector
• 2-3 packages of instant wild rice

Clean bird in and out. Dry thoroughly! Do not stuff bird. Heat oil per fryer instructions. Rub and inject turkey with seasonings to taste.

Turn off flame, then carefully lower bird into hot oil, turn heat back on.

Cook for 3 minutes per pound. Remove from oil and let stand for 15-20 minutes before carving. Serve with wild rice, vegetable of choice and cold refreshments on the patio.

Enjoy and re-tell your hunting adventure to friends and family.