When it comes to Thanksgiving traditions, few things seem as appropriate as swapping out the standard-issue Butterball for its wild cousin. But with a bolder flavor than supermarket turkeys, and leaner meat protected by a relatively thin layer of fat between flesh and skin, wild turkey doesn't work well with the standard dry-heat roasting that most cooks use for their Thanksgiving bird. Here are some wild turkey tips from Hunter Lewis, Test Kitchen Director at SAVEUR magazine.

Break with convention. Because it can be time consuming to pluck a wild bird and since it has lower fat content, go with alternatives like roasting the turkey in pieces, serving it on a platter pre-sliced, or breaking it down completely and making a wild turkey-based soup or stew.