Thread: Turkey shot placement with 22 lr or 12 gauge

@JaSa is spot on about the peacocks. Very very wily birds. We have them here, took me and the wife 3 yrs to clean them out, the ever increasing range bit is 100% correct! Great fun and a good challenge. Left a couple for some future fun.

Yup peacock breast meat in the slow cooker is really good. Also the local marae, they will love the feathers for making kahu huruhuru.

Originally Posted by tiroahunta

Starting to be wrong time of year for turkey meat. Depends on what you’re after. If want meat or effective reduction in numbers do it at night time. If sport/moving target/game daytime. If really want the meat, find there roosting areas then spotlight it. Head shot best. My boy uses a .410 with a laser pointer attached with 9 shot. Head/neck really effective. Otherwise .22 in head/neck. .17 HMR neck/base of neck. A body shot seems to ‘blow up’ on the feathers.


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Ah OK. Bit of a bummer.

The farmer hasn't really said anything about the numbers. He doesn't have license so he gets others to help out with his shooting. He grows maize so I think his crop might not be affected like it would be if he had paddocks.

I will have to practice my off hand shooting!

Originally Posted by Flyblown

@JaSa is spot on about the peacocks. Very very wily birds. We have them here, took me and the wife 3 yrs to clean them out, the ever increasing range bit is 100% correct! Great fun and a good challenge. Left a couple for some future fun.

Yup peacock breast meat in the slow cooker is really good. Also the local marae, they will love the feathers for making kahu huruhuru.

Attachment 121740

As a curry or normal chicken stock casserole?

I would think peacocks could be devastating to a maize crop, pooks are bad enough, mongrels go along the rows pulling seedlings out to eat the seed, strip the cobs as they are maturing, breaking stems as they go, then rip holes in the silage cover once it's harvested.

I curry them @Russian 22. . You should marinade them in vinegar based curry sauce for a couple of days. Makes a huge difference.

Before turkeys were brought back to Europe from the americas peacocks filled the gap for a large upland bird so any European recipies for turkey probably started off for peacock originally.