Unique origins: Wild turkeys prove to be one of Wyoming’s greatest wildlife management success stories
Nothing symbolizes Thanksgiving quite as much as a turkey does, and Wyoming is home to one of the largest wild turkey populations in the West.
Wild turkeys are not native to the Cowboy State, but with current numbers reaching over 7,500 birds, they are now considered one of the state’s greatest wildlife management success stories.
History
Abundant in the mixed forest, woodland edges, riparian corridors and pine stands wild turkeys prefer to call home, the Wyoming Game and Fish Department (WGFD) brainstormed a plan to introduce wild turkeys to the Cowboy State almost a century ago.
In 1935, WGFD swapped sage grouse – which were abundant at the time – for 15 Merriam’s turkeys from New Mexico, including nine hens and six toms.
The birds were released at the George Waln Ranch on Cottonwood Creek in Platte County and reportedly lured some of the ranch’s own domestic turkeys with them into the Laramie Mountains west of Wheatland, where they thrived, according to WGFD.
In fact, only 12 years later, the population was estimated to number over 1,000.
“Those Laramie Peak birds served as seedstock for several futile reintroduction attempts across the state, until the birds were sowed into the fertile habitat of the Black Hills in 1951-52,” writes WGFD Communications Director Rebekah Fitzgerald in a Nov. 22, 2021 article published by the department.
“Thirty-three Platte County turkeys, along with 15 more New Mexico transplants, found new roosts near Redwater Creek in the northwest Black Hills,” Fitzgerald continues. “They probably combined forces with some transplants that strayed over from South Dakota, and the introduction served as the foundation for Wyoming’s most recognized turkey hunt area.”
Hunting
Hunters were able to begin harvesting wild turkeys in Wyoming in 1955, and today the state offers both fall and spring hunting seasons, as well as access to three subspecies – Merriam’s, Rio Grande and hybrid turkeys.
Wyoming is recognized as one of the top five states in the nation to hunt Merriam’s turkeys, and the Black Hills of northeast Wyoming are one of the most popular areas to hunt the subspecies, as it is perhaps one of the only regions in the nation where Merriam’s turkeys can be hunted in three states of close proximity – Montana to the north and South Dakota to the east.
According to WGFD, about 7,500 licenses are sold annually in the state of Wyoming, with a nonresident hunter success rate of about 70 percent and 50 percent for residents.
Turkey season is currently open in most hunt areas, with some set to close on Nov. 30 and others on Dec. 31. Most areas open to wild turkey hunting require general licenses, which can be purchased over the counter and on the WGFD website.
WGFD Biologist Joe Sandrini suggests hunters work from mid to lower elevations as the season moves from fall to early winter.
“When flocks are startled and busted up, the birds can often be called back as they seek to reunite,” Sandrini says. “Doing this from a concealed location is a fun and effective fall hunting technique used in many parts of the country.”
As spring approaches, the birds tend to move up to higher elevations, and adult males – commonly referred to as gobblers – begin to disband. In March, gobblers start establishing their strutting grounds along woodland edges and riparian areas, where they will gather a harem of hens using a mating display of loud gobbling and flamboyant strutting.
Fitzgerald explains, “Hens nest in the strutting ground vicinity close to reliable water. The females lay about two eggs every three days until a clutch of 10 to 13 is produced. After about 28 days of incubation, with no help from the gobblers, the chicks meet the world. Within a week, the chicks start flying and roost in trees thereafter. Hens and their brood, often joined by like combos, stay together until the next breeding season.”
Harvesting
Despite a leaner and more “gamey” flavor, nearly 1,791 hunters put 1,193 wild turkeys on Thanksgiving tables across the state of Wyoming in 2019, according to WGFD data.
WGFD notes, compared to domestic turkeys, wild turkeys tend to be a little drier, with longer legs and a proportionally smaller, more angular breast.
Therefore, wild turkeys may need to be prepared a little differently than a domestic bird. WGFD suggests using a cooking bag to help wild turkey retain its natural moisture or place strips of bacon across the breast, cover with foil and remove the foil before serving.
“Another technique is brining and then smoking the bird, which will help retain moisture and complement the wild flavor,” Fitzgerald says. “When cooking, understand wild turkeys won’t stay on their backs like domestic birds and may need to be propped up.”
“Thanksgiving guests will likely detect longer legs and a proportionally smaller, more angular breast and fuller flavor most people enjoy hands down over the commercial variety,” Fitzgerald adds. “The taste is primarily the result of the birds forest buffet. Traditional “mast” or hardwood nut eaters, Wyoming turkeys seek Hawthorne and scrub oak nuts, plus chokecherry, plums, currants and buffalo berries. Seasonally, the birds will also pluck tender grass shoots and buds.”
In a 2020 interview with Wyoming Public Radio, WGFD Public Information Officer Sara DiRienzo comments, “Wild turkeys are a lot different than domestic birds in flavor and also the memories they bring to the Thanksgiving table. So, if people are lucky enough to enjoy a wild turkey on Thanksgiving, it adds a little something special to the holiday.”
Hannah Bugas is the managing editor of the Wyoming Livestock Roundup. Send comments on this article to roundup@wylr.net.
