CHEYENNE, Wyo. — The history of wild turkeys in Wyoming dates back to 1935 when the Wyoming Game and Fish Department traded sage grouse with New Mexico for 15 Merriam’s turkeys, nine hens, and six toms.
The birds were released on the George Waln Ranch on Cottonwood Creek in Platte County in the spring of 1935 and were reported to lure some of the ranch’s domestic turkeys with them into the Laramie Mountains. By 1947, the wild turkey population was estimated to number over 1,000.
The Laramie Peak birds served as seed stock for several futile reintroduction attempts across the state until birds were sowed into the fertile habitat of the Black Hills in 1951-52. Thirty-three Platte County turkeys, along with 15 more New Mexico transplants, found new roosts near Redwater Creek in the northwest Black Hills. They probably combined forces with some transplants that strayed over from South Dakota releases, and the introduction served as the foundation for Wyoming’s most recognized turkey hunt area.
In 1955, hunters began harvesting the wild turkeys. Now, the fall and spring hunt seasons are popular amongst Wyoming hunters, but the tactics are different depending on the season. Fall turkey hunting is different than the camouflaged calling of the spring. Although turkeys can spot hunter orange, and with corresponding big game seasons still underway, fall turkey hunters may consider wearing orange or pink for safety.
Joe Sandrini, Newcastle area wildlife biologist and wild turkey researcher suggests hunters work on a stealthy pursuit at the middle 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. Doing this from a concealed location is an effective fall hunting technique that is used in many parts of the country,” Sandrini said.
As spring approaches, birds start inching up elevation and flocks of gobblers or adult males start disbanding. Come March, gobblers start establishing areas or “strutting grounds” along the edge of creek bottoms or forests. With loud gobbles and strutting posture, males amass a several-hen harem and drive smaller rivals off.
Hens nest in the strutting ground vicinity and 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.
Preparing a wild turkey can be a little different than domestic turkeys. Wild turkeys have less fat and can become dry without a cooking bag. Wyoming Game and Fish also suggests, placing bacon strips across the breast and covering the bird with foil until the final minutes of cooking to allow the bird to brown.
Another technique is to brine and then smoking the bird; this will help retain moisture and compliment the wild flavor. When cooking, remember wild turkeys won’t stay on their backs like domestic birds and may need to be propped up.
Last fall, 1,791 hunters put 1,193 Wyoming turkeys on tables.
