cooking advice - wild turkey (not the hootch)

When cooking game meat you need to remember two things:

1) They are very lean (they have almost no fat so that they can run away
from other wild things that will want to eat it )

2) Their taste may be very strong (since they don't eat innocuous corn
feed like farm animals and instead may eat plants/other animals that
will flavor their flesh with a "distinctly gamey" flavor)

You need a pressure cooker, lots of high quality oil/fat, good quality spices, and a potato or apple (an apple is better) which is good for putting inside the cavity of the animal to take out the "gamey taste"

THE FIRST STEP IS TO MARINADE IT IN YOUR SPICE SOLUTION FOR AT LEAST 2 DAYS IN THE FRIDGE. include an apple and some salt. Salt breaks down those tough muscle fibers

If you plan to bake or roast the turkey, AFTER YOU MARINADE IT you will need to par boil it in a pressure cooker with a spice solution consisting of your spices, the apple and a large amount of oil, so that you can soften the meat and flavor it before you roast it. Otherwise you will be eating the toughest driest thing on earth.

I said pressure cooker since regular boiling WILL NOT do the trick unless you boil it for hours ..thus making it stringy. Pressure cookers get to extremely high temps and can infuse the toughest meat with the spice & oil solution you are using to make it tasty

Most cooks will caution you against baking/roasting a wild animal especially if you are an amateur. If you notice in most non industrialized countries where people eat game, they prepare it in a stew form. That's the best way for making it palatable.