The Copper Song
The Texas dawn broke slow and golden, seeping through the mesquite and casting long shadows across the clearing. I sat against the base of an ancient oak, my shotgun resting across my knees, the cool spring air thick with the scent of dew and fresh earth.
Somewhere in the distance, an owl gave one last call, and the woods stirred awake. I let the world settle, listening. A gobble cracked the silence—a sharp, throaty challenge rolling through the trees. He was close.
I reached into my vest and pulled out my copper pot call, fingers tracing the worn surface. With a slow, practiced hand, I ran the striker across the metal, the call singing out a soft, pleading yelp.
Silence.
Then—BOOM! The gobble hammered back, closer now, the sound sending a rush of adrenaline through my chest.
I waited, heart pounding, then stroked the pot again—soft, teasing clucks this time. Another gobble, closer still. I grinned. He was committed.
Through the thick brush, I caught movement—a ghostly fan of bronze and black, shifting and glowing in the rising sun. The gobbler stepped into view, his head a vibrant mix of blues and reds, his body puffed up with pride. Each step deliberate, each feather shimmering as he strutted forward, drumming deep in his chest.
I barely breathed.
He closed the distance, cutting the space between me with slow, confident strides, his beard swaying with each step. The shotgun felt heavier in my hands now, my pulse a steady drumbeat against my ribs.
Then he stopped, stretching his neck, scanning for the hen he thought he’d heard.
One last breath. The red dot settled on where the feather meets the neck.
The echo of the shot rang through the trees, sending a chorus of crows into the sky.
As I stood, walking toward the fallen gobbler, I put my copper pot call back in my vest, It had sung its song well and dinner had listened.
— Jeremiah Doughty, From Field To Plate
Wild Turkey BBQ Pizza Recipe
There’s something special about turning leftover smoked wild turkey into a whole new meal, and this Wild Turkey BBQ Pizza is the perfect way to do it. The deep, smoky flavors of the turkey pair beautifully with a tangy barbecue sauce, creating a balance of sweet, savory, and just the right amount of heat. This isn’t your average pizza—it’s a bold, rustic creation that brings the essence of the hunt straight to the dinner table. If you’ve got leftover smoked turkey from a past feast, this is a delicious way to give it new life.
The homemade dough gives this pizza a perfect balance of chew and crispness, forming a sturdy base for layers of flavor. Thinly sliced red onions add a slight sweetness, while fresh jalapeños provide a pop of heat that cuts through the richness of the cheese and barbecue sauce. The combination of mozzarella and Parmesan ensures a gooey, melty texture with just the right amount of sharpness to complement the smoked turkey. Every bite is packed with contrast—soft meets crispy, smoky meets tangy, and spicy meets cheesy.
What makes this pizza shine is its simplicity. The ingredients work together in harmony, allowing the wild turkey’s natural richness to be the star of the show. Whether you’re making this for a weeknight dinner or serving it up at a hunting camp gathering, it’s an easy, satisfying meal that delivers big flavor with minimal effort. Plus, the homemade dough adds a rustic, hands-on element that makes the final product even more rewarding.
So, fire up your oven, roll out that dough, and let’s turn those wild turkey leftovers into something unforgettable. This Wild Turkey BBQ Pizza is not only a creative way to use up extra meat, but it’s also a dish that brings people together, one slice at a time.
Ingredients:
For the Dough:
- 2 ¼ tsp (1 packet) active dry yeast
- 1 cup warm water (110°F)
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil
For the Pizza:
- 1 cup leftover smoked wild turkey, shredded
- ½ cup barbecue sauce (plus extra for drizzling)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ small red onion, thinly sliced
- 1 small jalapeño, thinly sliced
- 1 tbsp olive oil
- Cornmeal (for dusting)
Instructions:
- Make the Dough: In a bowl, dissolve yeast in warm water and let sit for 5 minutes until foamy. Add flour, salt, and olive oil. Mix until combined, then knead on a floured surface for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Preheat and Prep: Preheat oven to 475°F. If using a pizza stone, place it in the oven to heat. Roll out the dough on a floured surface into a 12-inch circle. Transfer to a parchment-lined baking sheet or a cornmeal-dusted pizza peel if using a stone.
- Assemble the Pizza: Spread barbecue sauce over the dough, leaving a small border. Evenly distribute the smoked turkey, red onion slices, and jalapeño. Sprinkle mozzarella and Parmesan over the top.
- Bake: Transfer to the oven and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbling. Remove, drizzle with extra barbecue sauce, slice, and enjoy!
