On a cold morning in October, Geff and I went out to fill my turkey tag. I had to be on an airplane at 10:30am headed to watch the Ohio State Buckeyes play the Nebraska Corn Huskers. We were out for a little over an hour when the sun came up and the turkeys started coming down from their tree top roost. We waited as one after another came down from the trees. Finally there was one close enough to shoot. With the sunlight still dim, my shotgun flashed so bright with fire coming from the barrel. Three times shots rang, and no bird fell. Quickly, before she left, I switched to the riffle and got her between the wings. My first hunt! My first wild game! How exciting. Then just as quick as it happened I was on the plane to Ohio (to see the Buckeyes win 63 to 38!)
After my trip it was time to cook the bird. 
Geff put it together in the slow cooker so that the turkey would keeps its moisture in.
Ingredients:
Turkey Breast; Rosemary, basil, salt, pepper, olive oil, Italian salad dressing, lemon pepper
cook in the Slow Cooker on low for 6-8 hrs depending on size
To go with our early Thanksgiving feast, I made some classic Grands Biscuits.
We made gravy using a Kroger Turkey Gravy as a base, and I added about 1/3 of a glass of Guiness, and 1 tablespoon of Balsamic vinegar and salt and pepper to taste. It was a beautiful dark brown color with a tangy, interesting flavor that went well with the wild bird.
Rounding out the meal, Geff threw together some zucchini in a frying pan, and sliced some kiwi to go with dinner. And you can’t have a thanksgiving dinner without StoveTop Stuffing!
What an honor it was to have that bird bring us out meal and our adventure! Turned out to be one of the best dinners we’ve cooked in our new little house!
