Page 29 - Turkey Book from Meathead

unwieldy domestic cousins. And, as any hunter can tell you, they can run fast, too.
They are omnivorous, love to scrounge in corn fields, and hunters who bag and prepare wild turkeys find a vast range of flavors and toughness of the meat, depending on the diet and activity of that particular bird. The wild turkey has long been a significant source of celebratory and sustainable protein for Native Americans, both the eggs and meat.
Then there is the whiskey named Wild Turkey, made in Tennessee the same way as a Kentucky Bourbon and the same way as a wild turkey: From a lot of corn.