Scout out a no-nonsense approach to hunting all North American turkey subspecies. Dwain Bland shares techniques for photography, taxidermy, recipes and more.

Scout out a no-nonsense approach to hunting all five North American turkey subspecies. Dwain Bland shares techniques for photography, taxidermy, recipes and more.

During his life, Gene Nunnery was recognized as a master turkey hunter and an artisan who crafted unique, almost irresistible turkey calls. In The Old Pro Turkey Hunter, the vaunted sportsman shares over fifty years of personal experience in Mississippi and surrounding states, along with the decades-old wisdom of the huntsmen who taught him. Throughout the book, his stories make clear that turkey hunting is more than just killing the bird—it is about matching wits with a wild and savvy adversary. As Nunnery explains, “To me that’s what it’s all about: finding a wise old gobbler who will test your skill as a turkey hunter.” Through his stories, Nunnery reveals that the true reward for successful turkey hunting lies in winning the contest, not necessarily exterminating the foe. Real sportsmen know that every now and then the turkey should and will elude the hunter. As Nunnery looks back on his extensive career, he analyzes vast differences in practice, old and new. The shift, he decides, came during his last twenty years on the hunt, and that difference has only increased in the decades since this book was originally published. Michael O. Giles, Bass Pro staff team member, master turkey hunter, and award-winning outdoors writer and author of Passion of the Wild, writes a new foreword that brings the practice of turkey hunting into the present day. Filled with a tested mixture of common sense and specific examples of how master turkey hunters honor their harvest and heritage, The Old Pro Turkey Hunter is the perfect companion for the novice or the adept.

An unforgettable story about the fascinating behavior of the most elusive of wild game birds. When Joe Hutto began his experiment in imprinting two dozen wild turkey--in the tradition of the great animal behaviorist, Konrad Lorenz--he had no idea that it would change his life. Told with skill and humor, and vibrating with the natural wonders of the Florida flatwoods, Illumination in the Flatwoods will amaze and enrich all who share this season with the wild turkey.

The Gun Digest Book of Shotgunning contains concise, easy to understand information that is sure to help you become a better wingshooter, whether your target is a clay bird or a game bird. The tips and techniques, taken from the author's vast knowledge of wing and clay target shooting styles: Highlights information on gun fit for the field. Reviews fundamentals such as gun mount, foot and body position and the proper use of vision. Identifies the reasons for missing, and provides tried and proven remedies for failure in the field. The Gun Digest Book of Shotgunning is the go-to resource for curing wingshooting ills.

A National Wild Turkey Federation and U.S. Forest Service book Standard reference for all subspecies Extensive, new information on all aspects of wild turkey ecology and management The standard reference for all subspecies--Eastern, Gould's, Merriam's, Florida and Rio Grande--The Wild Turkey summarizes the new technologies and studies leading to better understanding and management. Synthesizing the work of all current experts, The Wild Turkey presents extensive, new data on restoration techniques; population influences and management; physical characteristics and behavior; habitat use by season, sex, and age; historic and seasonal ranges and habitat types; and nesting ecology. The book is designed to further the already incredible comeback of America's wild turkey.

Complete guide to trapping raccoon, muskrat, mink, otter, beaver, and a variety of other species. Authoritative advice on matching the right trap--whether leg-hold, body gripper, or snare--to each furbearer. Species-specific instructions for making sets that deliver and tips for preparing and marketing pelts to maximize profits.

Don't cast this one aside. Anglers now have the ultimate fishing reference providing complete coverage of new gear, tackle, and equipment from the fishing industry and a directory of more than 1,400 leading fishing guides and charters. Provides fishing license fees and regulations for each state to help enthusiasts eliminate confusion when traveling. This comprehensive catalog lists rods, reels, depth finders, tackle boxes, boats, trailers, and other vital equipment available for fresh water, salt, and deep-sea fishing. It includes essential information for the traveling angler, such as top fishing resorts, state and national parks, and tourism resources for every state. Also included are contact information and brand names for every major manufacturer in the fishing and boating industries. Entertaining and information-packed articles report on salmon fishing, busting bass on the pro tour, saltwater success, Great Lakes trolling, Canadian getaways, recipes, fly-tying secrets, and more.

“Talking turkey” about the bird you thought you knew Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and as a national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias). Food historian Andrew F. Smith’s sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction, serving as both a solid historical reference and a fascinating general read. With his characteristic wit and insatiable curiosity, Smith presents the turkey in ten courses, beginning with the bird itself (actually several different species of turkey) flying through the wild. The Turkey subsequently includes discussions of practically every aspect of the iconic bird, including the wild turkey in early America, how it came to be called “turkey,” domestication, turkey mating habits, expansion into Europe, stuffing, conditions in modern industrial turkey factories, its surprising commercial history of boom and bust, and its eventual ascension to holiday mainstay. As one of the easiest of foods to cook, the turkey’s culinary possibilities have been widely explored if little noted. The second half of the book collects an amazing array of over one hundred historical and modern turkey recipes from across America and Europe. From sandwiches to salmagundi, you’ll find detailed instructions on nearly every variation on the turkey. Historians will enjoy a look back at the varied appetites of their ancestors and seasoned cooks will have an opportunity to reintroduce a familiar food in forgotten ways.