i was wondering if people love turkey legs, thighs and wings as much as i do... i notice they don't get much love in the paleo world and i don't really know why. also i have tons of wild turkeys running around my yard and would love a free meal every once in a while, does anyone have any experience hunting turkeys, know of any of the regulations associated with turkey hunting, what weapons would you use etc. never hunted before so any info would be very helpful.
Your Fish and Game department can tell you what the season is for turkey. You will also have to take a hunter safety course before they will issue a hunting license. Be aware that if you hunt the flock that is close to your home they will leave and not come back. I would suggest that you go find another flock to hunt and let those stay unmolested to eat the bugs. As for weapon of choice, that would be up to you and which season you wanted to hunt.
I enjoy the "chewing action" of turkey legs and thighs. I've never met a chewable bone I didn't like! My guess is that turkey doesn't get much love in the paleo world for the same reason chicken doesn't, poultry doesn't have the favorable o3 to o6 ratio that grass-fed beef and fatty fish has.
I think wild poultry or truly free range (i.e., out eating bugs and such) should be fine. Maybe still higher in polyunsaturated fat than a ruminant, but likely good to eat if it was eating how nature intended. Industrial raised poultry is horrible because it passes on a lot of the omega 6 from the grain it's fed.
Those little bastards (sorry, meant Wild Turkeys) roam all over my neck of the woods (I mean All Over, lol). I'm about to coax a bunch of them onto a buddies ranch and take them out Grok style ; ) It's all good on his property (not mine, damn suburbs, lol!). Very tasty suckers IMO.
So yes, they have love from me!
I believe that Chris Kresser AND Robb Wolf have now drastically reduced the qty of fish oil they recommend. From what I understand, even though omega 3 are good anti-inflammatory oils, fish oil remains unsaturated and subject to oxidation easily. Can someone more knowledgeable than me please comment on this? Thanks, Mike