One of the biggest challenges to overcome with wild turkey meat is the toughness. This recipe slowcooks the darkest meat on the turkey for 10 hours, until it falls off the bone.

The meat will be salty thanks to the soup, but otherwise it’s rich and clean – not gamey at all. It would be good shredded on toast with wild garlic chives and cornichons or over spring greens with a sweet maple vinaigrette.