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The Wild Turkey

Author: James G. Dickson
Publisher: Stackpole Books
ISBN: 9780811718592
Category : Nature
Languages : en
Pages : 506

Book Description
A National Wild Turkey Federation and U.S. Forest Service book Standard reference for all subspecies Extensive, new information on all aspects of wild turkey ecology and management The standard reference for all subspecies--Eastern, Gould's, Merriam's, Florida and Rio Grande--The Wild Turkey summarizes the new technologies and studies leading to better understanding and management. Synthesizing the work of all current experts, The Wild Turkey presents extensive, new data on restoration techniques; population influences and management; physical characteristics and behavior; habitat use by season, sex, and age; historic and seasonal ranges and habitat types; and nesting ecology. The book is designed to further the already incredible comeback of America's wild turkey.

The Wild Turkey

Author: James G. Dickson
Publisher: Stackpole Books
ISBN: 9780811718592
Category : Nature
Languages : en
Pages : 506

Complete Book of the Wild Turkey

Author: Roger M. Latham
Publisher: Stackpole Books
ISBN: 0811766691
Category : Sports & Recreation
Languages : en
Pages : 286

Book Description
This work encompasses scientific data about our largest game bird including; food requirements and habitat, habits and enemies, forest management and winter feeding and the application of such knowledge to successful hunting. The choice of the proper rifle or shotgun and ammunition and methods of hunting are dealt with in detail. Complete information is given about commercial callers and the actual calls—turkey talk—the hunter should simulate. There are the specifications for the making of various styles of mechanical callers. Directions are given for field dressing the trophy and its preparation for the table.

The Turkey

Author: Andrew F. Smith
Publisher: University of Illinois Press
ISBN: 0252092422
Category : Cooking
Languages : en
Pages : 267

Book Description
“Talking turkey” about the bird you thought you knew Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and as a national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias). Food historian Andrew F. Smith’s sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction, serving as both a solid historical reference and a fascinating general read. With his characteristic wit and insatiable curiosity, Smith presents the turkey in ten courses, beginning with the bird itself (actually several different species of turkey) flying through the wild. The Turkey subsequently includes discussions of practically every aspect of the iconic bird, including the wild turkey in early America, how it came to be called “turkey,” domestication, turkey mating habits, expansion into Europe, stuffing, conditions in modern industrial turkey factories, its surprising commercial history of boom and bust, and its eventual ascension to holiday mainstay. As one of the easiest of foods to cook, the turkey’s culinary possibilities have been widely explored if little noted. The second half of the book collects an amazing array of over one hundred historical and modern turkey recipes from across America and Europe. From sandwiches to salmagundi, you’ll find detailed instructions on nearly every variation on the turkey. Historians will enjoy a look back at the varied appetites of their ancestors and seasoned cooks will have an opportunity to reintroduce a familiar food in forgotten ways.