I am going to disagree. I have tried them many ways. The last one, I filleted the breast and baked out in a small pan covered tightly with foil, then I boiled the legs and thighs and stripped off the meat for soup. It is certainly EASIER than cleaning an entire bird. However....tonight we are doing one in the traditional way except that I use the Reynolds Turkey Baking Bags. If you cook it like Grandma's Thanksgiving Turkey...Yes, it will come out tough and chewey..but follow the directions with the baking bags and it comes out juicy and tender. You have to remember though.....a WILD turkey's LEGS have about equal meat as breasts...so Wild Turkey is a Dark Meat Lover's Delight. Some people do not like the legs.....but then 'some people' don't like dark meat on a domestic bird either. On another note.....Since I have learned to cook Wild Turkeys in the baking bags....I use the same bags for Domestic birds over the holidays too. I discovered that if you give it a little extra time in the oven, it does not dry out....but it falls off the bone and is really juicy...I cook it till the leg bone pulls out clean. Mmm Mmm Mmm.
other options.....Before baking, put it in a smoker for one hour with Mesquite or Alder chips, while still warm salt and pepper, put it in the bag and bake.
Some people use Deep fryers made especially for Turkeys and fry in peanut oil, I haven't tried it but heard it is really good. I have also heard many stories of people catching their hous on fire with these.
