mkd

i have been hunting turkeys for 17 yrs and use the same loads that the gun was first patterned with.my remington special purpose camo 3" mag with the tightest of the two turkey chokes remington made has hunted with nothing but winchester supreme double x magnum turkey loads in 2oz. #6 shot.i have shot 8 birds so far and the closest was 15 yds and the longest was 46 yds in 2009 and a 53yd bird this season.both birds were dropped and stayed put but were not dead when i ran up on them.my hunting partner of many years also has bagged two long distance birds with his 870 short barreled turkey express at 46 yds and 54 yds with the same winchester loads.these guns were both patterned in 1995 when we first started turkey hunting and they shot so well we both bought several boxes for fear they would be discontinued and not available.if there are harder hitting shells available today i would have to see it to beleave it!especially at the $8.49 a box we payed for them years ago.we tried the remington 3" duplex loads and the winchester 3" max velocity 1 3/4oz. #5's and nothing had a denser pattern than the 2oz. of #6's.in the 17 years we've hunted longbeards all the turkeys we've ever pulled the trigger on we have bagged except for one.pretty hard to argue with results.

wild turkey casserole here's a recipe that is going to canada fishing again this year.i have two recipes for wild turkey and this is the favorite of the 4 walleye fisherman i go to canada with.it can be made ahead of time and frozen for an easy fix meal later or put in the slow cooker,oven, or on a weber in a foil covered aluminum pan. 1 large onion, chopped 1 1/2 Tbs. minced garlic 2 Jalepeno peppers – seeded and finely chopped 6 oz sliced mushrooms 6 oz. whipping cream 1-10 oz. can cream of chicken soup, undiluted 3-10 oz. cans cream of mushroom soup, undiluted 12 oz. sour cream 6oz. Parmesan cheese 12 oz. grated cheddarcheese 1 ½ lbs egg noodles App. 4 lbsturkey breast meat, ¾ “ cubed. both breasts trimmed and cubed = approx. 4 lbs. in a large pot lightly brown the cubed turkey breast meat and onions till onions are done,add the garlic,mushrooms and diced jalepenos and cook additional 5 min.add all 4 cans undiluted soup,sour cream,whipping cream,parmesan cheese,,and grated cheedar cheese and stir until cheese is melted and combined well.season with salt and pepper as desired. bake in a covered casserole dish at 350 deg. for one hour or cook in a 6 qt crock pot on low heat for 3hrs.prepare noodles as instructed on package and serve turkey casserole over hot noodles. i actually prepare this and freeze it ahead of time and then place it in the slow cooker while we late afternoon fish so all we have to do is cook the noodles when we come in for supper.makes approx 5 1/2 qts. casserole as written. let me know how you like it! [email protected]