Skein - I've shot a few turkeys and can tell you they are good eatin'. Not white meat, not dark meat - its inbetween meat. I shot my first one in Klickitat Co. WA with a 5mm rimfire (was legal then, there) and I've killed several in Oregon with shotguns. Probably the most thrilling hunting experience I've ever had was on a spring turkey hunt near Tiller: First, locate and "put the bird to bed" on friday evening. Up well before dawn, hike up to ridgetop, set up decoy, find blind and get hid. Wait until gobbler gobbles on the roost at 1st light, 250 yds away. Use hen call sparingly. Bird flies and lands in top of tree under which you sit. More cautious hen calls. Gobbler flies down and lands at edge of clearing, struts, moves behind thick reprod 20 yds away. Anxious moments pass. Turkey continues strutting & gobbling, trying to entice decoy to come over into the bushes. By now, turkey is 7 yds away but has moved almost directly behind. Slowly shift shotgun to left shoulder, twist around to the right. The big gobbler's head is just visible thru the brush - hold, hold, squeeze the trigger - BOOM! That was the only time I've actually been genuinely weak in the knees afterwards due to the thrill of the hunt.