The Conservation Education/Firearms Safety (CE/FS) Program has offered “Modified Field Days” since August 2020, and the plan is to conduct Modified Field Days through the end of 2021. As Connecticut’s reopening progresses, some Traditional Firearms Courses (16 hours with no online requirements) may become available in the late summer or fall. Additional changes will be announced as they come up.

There have been 63 courses offered since mid-March 2021; of the 63, 12 were cancelled due to low or no enrollment. DEEP staff has conducted up to four courses each week since March; however, limited courses will be offered until mid- or late summer due to low enrollment. Staff will conduct more consistent course offerings ahead of the fall hunting seasons.

2 wild turkey legs (skin on or off)

½ cup Cajun dry rub (see below)

Wet Brine (see below)

4 tsp. salt

4 tsp. garlic powder

6 tsp. smoked paprika

2 tsp. black pepper

2 tsp. onion powder

2 tsp. cayenne pepper

2 ½ tsp. oregano

2 ½ tsp. thyme

½ to 1 tsp. red pepper flakes (optional based on heat preference)

1/4 cup kosher salt

2 tablespoons brown sugar

2 cups hot water

2 cups ice

2 tablespoons peppercorns

2 lemon slices

2 orange slices

2 onion slices

2 minced garlic cloves

1 bay leaf

1. Mix the salt and brown sugar in the hot water until they are fully dissolved. Add in the orange, lemon, peppercorns, onion, garlic, and bay leaf and allow them to steep in the warm water. Add in the ice to cool the brine down. Ensure the salt and sugar are fully dissolved; this will ensure it does not fall to the bottom of the solution.

2. In a large enough container, pour the brine over the turkey legs and ensure they are fully submerged in the brine. You can add additional cold water if turkey is not submerged. Cover container and refrigerate up to 24 hours.

1. Heat your smoker to 225 degrees F. For a more subtle smoke flavor that highlights the taste of the turkey, try using a milder fruit wood, such as cherry or apple. If you prefer a stronger smoke taste, try using hickory or mesquite.

2. Remove the turkey legs from the brine and dry them with a towel. If you keep the skin on your turkey legs, then drying the skin will help crisp the skin during the cooking process.

3. Combine all Cajun dry rub ingredients. Coat legs with olive oil and season the turkey legs with rub. You can also use a rub of your choosing. Any unused dry rub can be stored in an airtight container.

4. Put the turkey legs on the smoker. Smoke at 225 degrees F until the leg reaches an internal temperature of 165 degrees F. Remove the legs from the smoker and tent with aluminum foil. Rest for 10 minutes. Serve after resting.

1. If you do not have a smoker, you can use your grill to smoke the turkey legs. Heat your grill to 225 degrees F. Place wet wood chips in a foil pouch and poke holes in the foil. The chips and turkey should be placed over indirect heat.

2. This brine may need to be doubled depending on the size of the turkey legs. If two turkey legs fit fully submerged in the brine, then there is no need to double the brine. If you need more space, be sure to double the ingredients to guarantee the proper salt to water ratio. The salt to water ratio in this brine is ¼ cup of kosher salt to 1 quart of water.

3. The legs will continue to cook during the rest. You can remove the legs from the smoker between 155 and 160 degrees F, but make sure they reach 165 F during the rest and prior to eating.

The Wildlife Division invites Connecticut residents to participate in the annual Wild Turkey Brood Survey from June 1 to August 31, 2021. During this time, volunteers record all of the hens and poults (young turkeys) observed during their normal travel. Observations of male (tom) turkeys are not requested for this survey. Survey results allow biologists to determine turkey productivity and reproductive success by estimating the average number of turkey poults per hen statewide. This year, surveys can be submitted online by following the link below. You can also participate by using our traditional form HERE. Your help is greatly appreciated! Photo courtesy of Michele Nevue Titus.

There are many ways to prepare for your next hunt; practicing with your hunting implement, making sure your tree stand and harness are in good working order; or that you have scouted the right area for your target species. One aspect of preparation not to be overlooked is your physical fitness. Whether you are planning a backcountry hunting trip this fall or simply putting up your tree stand locally, it is important to be physically ready for your outdoor pursuits. Maintaining a good level of fitness does not mean you need to be a marathoner or squatting the most weight at the gym, but able to deal with the many situations that can arise while hunting. Things like climbing a tree stand and performing self-rescue in your harness requires core strength and good flexibility in the hips and shoulders. Packing equipment or game out of the field across rough terrain requires cardiovascular fitness and muscular endurance. Even simple things like stabilizing your gun or bow in the moments before firing are improved through better fitness.

Building up your cardiovascular fitness, muscular endurance, and flexibility are goals you can work towards this season as you prepare for your fall hunt. Start small, like with a daily stretching routine, and slowly build up from there. Add in some general strength and core training, choosing functional movements like lunges over isolated single joint exercises like knee extensions. Running is great for some, but if it is not your thing, go for a hike instead, or add a little weight to your backpack and take a walk. Being self-sufficient is a common goal for sportsmen and women and being fit and healthy is one of the best ways to reduce risk factors that could lead to an acute health crisis in the field. If you are just starting out with a new exercise routine, you should talk with your doctor about your health goals and see what recommendations they have for you personally.

Both red and white oaks produce acorns, which are highly sought after by many species of wildlife. Acorns are a major protein source for deer, bears, turkeys, squirrels, ducks, and countless species. However, not every tree produces a bumper crop of acorns every year. Healthy red oaks have the capacity to produce acorns every year, with large crops being produced every two to five years. White oaks can also produce acorns annually but may go longer intervals between large crops, four to 10 years typically. Because these tree species are widely distributed across the state and growing conditions vary significantly from one site to another, many areas may not have much for acorns one year but may have a bumper crop the next and vice versa. Select the link below to obtain some great scouting tips that will certainly help increase your scouting skills for this coming fall season!

Growing up in central Massachusetts, I was surrounded by nature. Our property abutted a large state forest so wildlife was a common feature of the land, and my childhood was filled with all kinds of outdoor adventure. Neither of my parents were sportspeople though, staying far away from early morning fishing or even the thought of taking a rifle into the woods to hunt. However, as I grew into my teens, I met many neighbors and friends who revered the woods through hunting and fishing. It became clear that they were deeply connected to nature in an intimate and powerful way that resonated with my own appreciation for the land and my food.

When I was 16, I began my own journey as a sportsman. I relied on the guidance of my hunter education instructor Dave and my neighbor Howie to learn all I could. Soon, I was hooked. There were pitfalls and struggles, like missing a deer with my bow as my shoulder dislocated or going two years chasing turkeys to no success. The memories along the way and the successes at the end made it all worth it. I’ll never forget the thundering gobble of the first turkey I took or the following thanksgiving meal where we shared and celebrated the harvest among friends. The early morning boat rides to a duck blind, the setting sun from a deer stand, and the common comradery that comes from spending time on the land is unmatched.

When done under the guidance of fair chase and sportsmanship, hunting is a surreal experience that has brought me closer to the natural world than I ever could have imagined. It has challenged me to learn and understand the natural world more than any other activity I have taken up, from hiking to fishing to bird watching. The respect and admiration I have for the game animals I pursue stays with me each day, whether or not I am in the field or on the water.

Today, I hunt to sustain this connection. There is a sense of pride that comes from supremely owning what you eat, especially in the current days of factory farming and a growing disconnect from where our produce comes from.

The hunter education instructors at my old gun clubs (Leominster Sportsmen's Associations and Nimrod League of Holden) were the backbone of support I got when I started out. Their volunteer efforts have led to hundreds of hours in the field, countless memories, and a drive to bring more people into the outdoors. Every hour spent in the classroom by these volunteers earns Pittman-Robertson funding for their state’s wildlife programs and widens people’s knowledge of nature, even if they choose never to hunt. It’s an invaluable service I am now honored to be part of as a Conservation Education and Firearms Safety Instructor for Connecticut.

To anyone considering picking up a fishing rod or a bow, do it.

Go forth and be brave: take a chance, find your own nature, act like you belong there because everyone belongs in the outdoors.