I have a pretty good method for storebought turkey here
http://amazingribs.com/recipes/chicken_ ... urkey.html
But I just had a reader ask me how he should alter cooking time for a wild turkey. Well I've never cooked one, only free rangers. Is the meat leaner? I'm guessing the breasts will be darker with more fast twitch muscles like the thighs. Right? If so, cooking time might be more forgiving. I advised him to follow my recipe and have a faux cambro (cooler) on hand in case it finishes early. Anybody have experience with these thangs?