Instructions: The wild turkey, which some years ago was endangered, has made a great comeback. The Commonwealth of Pennsylvania has, not far from my home, one of the largest wild-turkey farms in the country from which it has not only rejuvenated the stock which the Indians and early settlers knew here, but supplied many other states with stock for their own introduction or reintroduction programs.

The wild turkey, the ancestor of our domestic bird, is similar to it, discounting the modern addition of extra-heavy breast meat and injection-induced fat. After adding additional fat, any favorite turkey recipe can be followed. The wild turkey is generally more slender-bodied and longer-legged than its domestic counterpart and its feathers are dark chestnut-tipped rather than white. The tail feathers, incidentally, are an excellent gauge as to the birds age and tenderness. Fan the tail feathers before plucking; if the tips are all even, its an older bird; if the two central feathers are obviously longer than the rest, its that years bird and prime eating.

As a general rule, turkey should be cooked thoroughly but not dried out.

The largest of our game birds, a fully mature tom turkey may 30 pounds or a bit more. Hell need a lot of gentling to make good eating.

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