Dylan’s Turkey

Today I received a message from Randy Hoskins. 

“Hi Donna, this is a photo of Dylan and his 2018 turkey.  Thank you guys so much for volunteering and everything you do for the kids.  Your team rocks.   It is so nice that kids who want to hunt opportunity to be around people, kids and adults, who support them instead of ridiculing them for hunting

I also like the positive interactions be the Game and Fish personnel and the kids., it helps to build positive relationships.

We had an opportunity to bring Lilly Hunt as a first-time turkey hunter and she also had a great time.  Thank you for your time and dedication, it’s very cool.  I am also sending a video of his 2018 turkey and a picture of his 2017 turkey.   He told me he wanted a bigger one this year than last year.  The video is bad but these are the memories your team is helping to build.  He told me this was the best hunt he has ever had.”

Thanks Randy 

A Story by Robert Hullihen IV

It was Friday morning around 3:10 am and we just got out of bed to get ready to get the day started. After getting dressed and making sure I had what I needed for the day, my dad his friend Phil and I got into our vehicle and made our way to the main camp. We got to the main camp at 3:45 in the morning the three of us got something to drink and eat before we got our day started. I was set up with a mentor which I was thankful that I got to meet and had the chance to go out with. 

Around 4:10 am Chris (mentor) and I went to some of the spots he knew of. Where he had seen a turkey in previous years. We went to three spots before sunrise. We sent out calls at all three spots and got no calls back. We got to the fourth spot we walk approximately 50 feet and he instantly heard a gobble. We walk back to the truck to get my shotgun and calls, we sat down and started to call. There was a tom in the roast who was gobbling back at our calls. The sun came up and the tom came out of the roast and we heard it land on the ground. We sent some calls out but he didn’t answer we sent some additional calls out to see if we would get anything to respond. We weren’t getting anything back so we sat there for an hour waiting for something. We sent a call out before we were about to get up and go find a new spot. Then we got five calls back so we sat there waiting to see if we could get a turkey close enough for me to get a shot off at. My mentor seen two toms with six hens coming in from the top of the hill, then going back on the other side of the hill. We called for half an hour and they just kept going back and forth. Finally, he couldn’t see the toms anymore so we decided to creep up on the hill to see if they were still there we heard them gobble so we crawled up to the top of the hill. The turkeys were 70 yards away they were just walking back and forth. We called for 20 minutes but we couldn’t get them to come in any closer. My mentor walked back and started to call from where we were first at and then the toms moved in closer. They slowly started to move forward they got as close as 40 yards and they stopped. I was laying down so they couldn’t see me so I decided to line up my shot and I slowly squeezed the trigger. The next thing I see is just a big cloud of smoke I stand up to see if I hit the tom and the tom didn’t see me and just started to walk away. I thought I missed the shot, my mentor came over. We walked over to where the tom was at and we couldn’t see any sign of me hitting the tom. We look to the side of us and seen the tom flap its wings we rushed over to the tom to see what had happened to it. When we got to it we found out that I hit the tom and that it only had a few seconds to live after I hit it.

Chris and I got it back to his truck and put the turkey in the bed of the truck. We set off back to camp. We both were happy because this was the first turkey either of us has gotten with someone (my first turkey ever). The whole time I was thinking did this really happen did I really get a turkey. When we got back to camp, Chris and I checked in, we got the turkey weighed, the beard measured and I got the turkey cleaned.

 

A Thank You From Joe Wambach

Donna/Scott,
Can’t thank you enough for all you do for the young hunters of Arizona.   After 3 outings we finally got our bird! The mentors over the years had given us good coaching and advice. That, combined with some good hunters luck, helped us to bag our first bird. Such a great father/son moment. We were both so excited. A memory we will both cherish for a lifetime.

Thanks to the YOU, NWTF, and RMEF for continuing to sponsor these important events. Can’t say enough good things about the all men and women involved taking the time to mentor boys and girls in the field while teaching conservation, respect, and good Sportsmanship. Seems rare these days.

Much appreciated!
Respectfully,
Joe Wambach

 

 

   

2018 Juniors Turkey Camp

The 2018 Juniors Turkey Camp was a success.  Our youth saw and heard turkeys.  11 of our youth hunters harvested turkeys.   We had a total of 283 people in the camp, including staff, mentors, and volunteers.  We had 105 new people in the camp.   We had 103 total hunters and 46 of them were brand new to hunting and to camp.  

Thursday and Friday were extremely windy days and cold.  Friday was cold with a snowstorm in the early evening, which disappeared by Saturday afternoon.  Sunday was a beautiful day.  

We would like to thank all of our mentors and volunteers.  We could not do this without you.  We would also like to thank our sponsors, Arizona Elk Society, National Wild Turkey Federation, Rocky Mountain Elk Foundation, Navajo County Search and Rescue,  Arizona Game and Fish Department, and Arizona Game and Fish Department Region 1. 

Recipes for the Upcoming Turkey Hunt

Wild Turkey Tacos

Wild Turkey Barley Soup

Grilled Marinated Turkey Breasts  

  • 2/3 cup soy sauce
  • Boneless breast meat from one wild turkey
  • 1cup brown sugar
  • 1/4 cup lemon juice
  • 1/3 cup honey
  • 1 teaspoon minced garlic
  • Lawrey’s Seasoning Salt
  • Adolph’s Meat Tenderizer  

Slice the breast meat lengthwise to create fillets that are about 1/2 inch thick. Make a marinade by combining the soy sauce, brown sugar, lemon juice, honey and garlic in mixing bowl. Sprinkle the fillets with the seasoning salt and meat tenderizer, then transfer the meat to a zip-seal plastic freezer bag. Pour the marinade into the bag with the turkey and seal. Turn to coat all the pieces of meat, and refrigerate for 24 hours. Remove the fillets from the marinade, drain and grill over a medium-hot fire for approximately 10 minutes per side or until done to taste.  

Lemon-Herb Turkey Breast

  • 2 pounds boneless wild turkey breast
  • 1/4 cup lemon juice
  • 1 teaspoon rosemary
  • 1 teaspoon oregano
  • 2 tablespoons Dijon mustard
  • 1/2 cup dry white wine
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic

Mix all ingredients but the turkey. Pour the mixture over the turkey breast in a Crock-Pot and cook on low 6 to 8 hours, basting the turkey occasionally with the sauce.

Dijon-Breaded Turkey Breast

  • 1/2 cup dry bread crumbs
  • 1 1/2 teaspoons sage
  • 1/4 cup minced fresh parsley
  • 3 tablespoons melted butter
  • 3/4 teaspoon salt
  • Boneless breast meat from one wild turkey
  • 1/4 teaspoon black pepper
  • 1 tablespoon Dijon mustard  

Mix together bread crumbs, sage, parsley, melted butter and half the salt. Season the turkey breasts with the remaining salt and the pepper, then brush them with the mustard and pat on the breading mix. Bake at 375 degrees for approximately 45 minutes or until done to taste.1

Wild Turkey Parmigiano

  • 2 egg whites
  • 1 tablespoon water
  • 1/2 cup Italian-seasoned dry bread crumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 pound boneless turkey breast fillets
  • 1 cup Italian-flavored tomato sauce
  • 1 cup shredded Mozzarella cheese  

Preheat oven to 400 degrees. In a shallow bowl, beat egg whites with water. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip turkey pieces into egg mixture, then dredge in bread crumb mixture. Arrange the meat on a greased 10-inch x 15-inch baking pan. Bake 4 to 5 minutes. Pour tomato sauce evenly over the turkey and top with Mozzarella cheese. Bake 4 to 5 minutes more, or until turkey is cooked through, sauce is heated and cheese is melted.  

 

Swiss Turkey Breast Over Rice

  • 2 large boneless turkey breasts, cut into three portions each
  • Nonstick cooking spray
  • 6 slices Swiss cheese •1 (10-3/4 oz.) can cream of mushroom soup
  • 1/4 cup milk •1 (8-oz.) bag herb-seasoned stuffing mix
  • 1/2 stick butter or margarine, melted  

Arrange turkey breasts in a lightly-greased, 3-quart baking dish. Top with cheese. Combine soup and milk in bowl. Spoon over cheese. Sprinkle with stuffing mix. Drizzle butter on top. Cover, and bake at 350 for 1 hour. Serve over wild rice.  

  • 1 large (14″x20″) oven bag
  • 1 tablespoon flour
  • 2 packages (7/8 ounce each) turkey gravy mix
  • 3/4 cup water
  • 4 to 8 pound wild turkey breast
  • Salt, black pepper
  • 2 medium onions, quartered  

Preheat oven to 350 degrees. Shake flour in the oven bag; place in 13x9x2-inch baking pan. Add gravy mix and water to the bag, and squeeze the bag to blend. Season turkey breast with salt and pepper, and place in the bag. Place onions in the bag around the turkey.

Close the oven bag with a twist tie; cut six 1/2-inch slits in top. Bake 1-1/4 to 2 hours, or until a meat thermometer inserted in the breast reads 170 degrees. For easy slicing, allow the turkey to stand in the oven bag 10 minutes. Stir gravy before serving.  

Butterflied Wild Turkey with Lime and Oregano

  • 1 wild turkey, plucked
  • 4 limes, cut into halves
  • 4 teaspoons oregano leaves
  • Salt, pepper  

With poultry shears or a knife, split turkey lengthwise along one side of backbone. Pull turkey open; place, skin side up, on a flat surface, and press firmly, cracking breastbone slightly, until bird lies reasonably flat. Rinse and pat dry. (At this point, you may cover and refrigerate until next day.) Before cooking, rub juice from 1 or 2 lime halves over turkey; sprinkle with oregano, then lightly sprinkle with salt and pepper.  

Barbecue turkey by indirect heat, placing turkey, skin side up, on grill directly above drip pan. Cover barbecue and adjust dampers as necessary to maintain an even heat. Cook turkey until a meat thermometer inserted in the breast registers 170 degrees, about 1-1/2 to 2 hours. Every 30 minutes, squeeze 1 or 2 lime halves and rub over turkey.

 
 

Turkey Fried Rice

  • 6 teaspoons vegetable oil, divided
  • 2 eggs
  • 1 small bell pepper, chopped
  • 1 cup diced turkey breast
  • 1 small onion, chopped
  • Soy sauce, as needed
  • 2 carrots, sliced
  • 2 cups cooked rice any type (white, brown, wild)
  • 1 cup broccoli florets

Heat wok. Add 2 teaspoons oil. Add pepper, onion, carrots and broccoli florets. Cook until crisp, yet tender. Remove, and set aside. Add 2 more teaspoons oil to wok. Add eggs, scramble, remove; set aside. Add remaining oil. Add turkey breast, and stir-fry until cooked, about 10 minutes. Add soy sauce to taste. Return vegetables and eggs to wok. Add rice and additional soy sauce, as desired. Mix thoroughly and serve hot.

 

 

2018 Junior Javelina Camp

Can you believe this is the 19th year this camp has been held?  Wow, amazing.  This year’s Junior Javelina, Small Game and Predator Camp was such a great success.  Kids hunted in Units 17B, 18B and 20C, and the camp was set up on the Date Creek Road.  Arizona Game and Fish personnel, along with other great mentors were there to help in camp and mentor our children in the outdoors.  22 children were there to hunt and 8 successfully harvested a javelina.  One lucky kid even won a Ruger American 7mm-08 youth rifle.  Check out the pictures below of this camp. 

If you want to participate in this camp next year or if you want to be a part of this great effort.  Fill out the form on our contact page and we will get back with you.  We can’t put on these camps without the help and support of volunteers, Arizona Game and Fish officers, mentors, our partners, and sponsors.  We appreciate each and every person who helps.  

2012 Youth Javelina Camp

Youth Outdoors Unlimited’s annual Javelina camp