Thanksgiving hunts.....(-:

[SXS ohio]

Thanksgiving hunts......Anyone going bird hunting or rabbit hunting on turkey day? It has always been tradition to hunt Thanksgiving morning while mom made the big feast. I plane to hunt a old farm home that is now defunct. Released birds go there from a hunting club across the road. Its a perfect set up.....The club is in PA and soon as the birds cross the road they are safely in Ohio except for me!....(-: Its about a two hour hunt if I move slow. After I finish on the Ohio side I can go across the state line road and hunt the club birds too. The birds are plenty wild as they have been out for few days and some of them a few weeks. Thanks all SXS Ohio...

[Stan Hillis]

I may go that afternoon, but will be helping with the food preparations that morning. You see, I messed up several years ago and tried cooking a turkey breast on the grill. "Queen" loved it so much that it has now become my Thanksgiving Day morning job. Here's how it looks when done.



Our dove season comes back in that day, so if I'm not invited to a shoot I plan to "create" one of my own. Lots of birds hitting the harvested corn and peanut fields now.

Good luck with the "refugee" pheasants.

SRH

[Foxnut]

I grew up in NW Ohio and was fortunate to live in the country. Back in the 60’s/70’s pheasants were plentiful. It was a tradition for us to do a Thanksgiving morning hunt every year. We could hunt the two farms next to us and never had a problem limiting out (2 birds). After lunch we would either shoot hand thrown clay birds or play football. Good memories for sure!! We now host Thanksgiving for 30 - 40 family members/friends so I am stuck as the kitchen boy now a days! Will be in the deer stand Friday morning w/my son in law. Have a Blessed Thanksgiving.

[Jim Cloninger]

Stan, That grilled turkey looks fantastic! You can invite me anytime. Jim

[birdawg]

I may go that afternoon, but will be helping with the food preparations that morning. You see, I messed up several years ago and tried cooking a turkey breast on the grill. "Queen" loved it so much that it has now become my Thanksgiving Day morning job. Here's how it looks when done.


SRH

That looks great Stan, and you have our carving knife!
I do know what you mean though. somehow my T day morning hunts have turned into honey do mornings. I guess that only leaves 6 days to hunt this week.

[2lo8s]

Cool carver.

[eightbore]

Stan, you might as well give us the procedure. Do you start with the breast frozen or thawed? Do you cover it or wrap it? At our gun club, we hacked frozen whole turkeys in half with a cleaver and did them by the dozen on our monster barbeque grill.

[Jeff S]

Thursday morning I'll be smoking venison for the kids. Friday morning it's be back to the deer stand. I love deer hunting (especially with my daughter), but this season has been very slow. I know that there are a few still out there. Good luck to the rest of you. Jeff

[2lo8s]

Stan, you might as well give us the procedure...

I'm guessing indirect heat
I own a commercial kitchen and every year we do "Feasts" for up to 1000 guests.
We use what is called a French breast, actually 2 whole boneless breasts "pressed" together.
End result is about an 6 pound football sized natural breast that cooks and slices beautifully.
We roast to about 138 degrees. Kinda looks like yours and oh ya, cool carver.
Happy ThanksGiving!

[fox-admin]

Thanksgiving I hunt ducks in the morning with my son Doug. We plan to take his 1 year old Lab Roxie.

[Stan Hillis]

Ok, here it is. It is fantastically simple. Start with it thawed, Bill. I use a Broilmaster propane grill, with indirect heat as mentioned. Wash the turkey breast well, then dry with paper towels. Slather it in extra virgin olive oil, then pack as much Tony Cachere's Cajun Seasoning on it as the olive oil will hold. Keep the burners on the lowest setting, and cook slowly with lid closed, breast uncovered, until the temp of the very middle of the breast reaches 165 degrees. That's it!! Takes about three hours on my grill, and it will look just like the pic everytime. Always very moist and juicy.

The knife is a custom damascus forged by a buddy in Cornelia, GA, and welded with a hammer. I once watched him forge a blade and it took him most of a day, just to forge and weld it. He and his bride used to hunt deer here before her untimely death several years ago. It is commonly called a longrifleman's knife, and is patterned after the knives carried by the longhunters, men who left home with not much more than their longrifle, and knife and a tomahawk, and hunted for months to provide meat and sell hides to support their families. It will slice meat if you get it anywhere close to it.

Here's another he made me .......... just because he knew I wanted a coffin handled Bowie. Really big knife. Every metal part of it, except the handle pins, is 640 layer damascus, even the guard. The scales are ivory.



HAPPY THANKSGIVING!, SRH

[OH Osthaus]

Sten

after having reenacted the F&I period for many years- i can say your friend's work would have been well appreciated in any of the camps i have been in

it belongs with a transitional longrifle

very nice interpretation

[Stan Hillis]

Thanks, Rick. He was pretty active in the m/l rendezvous arenas for many years. I have a damascus hawk he made me that is just beautiful.

SRH

[Silvers]

Stan, thanks for the recipe. Now I'll have to find some of that Cajun Seasoning .....

Here's another longhunter knife made from high carbon spring steel that goes with my F&I period flinter.

[loggy]

I will get a short hunt with my son Ben in the morning. It is something we have done for the last twenty five years. We will hunt pheasants with our three labs. My wife is cooking a turkey for the family in the afternoon. A lot to be thankful for.
John