Turkey Tour ‘26 | Pt. 1
SEASON 26 | EPISODE 01
Quick Summary
- What happened: The whole crew traveled from Colorado to sunny Florida for their annual Osceola turkey hunt with the Kempfers at Osceola Outfitters — and everyone tagged out.
- Why it mattered: More than just a hunt, this trip is an annual family reunion with lifelong friends — the kind of adventure that's about the people as much as the birds.
- What made it tough: Florida heat during long blind sits, dense fog holding birds out of range, and cattle-trampled blinds requiring frantic pre-dawn repairs.
- Best takeaway: Patience wins every time — adapt your setup, commit to the sit, and trust the call.
Episode Breakdown
In this action-packed episode of The Choice, the crew heads down to sunny Florida for their annual Osceola turkey hunt with the Kempfers at Osceola Outfitters. As always, the trip is about more than just the hunt — it's a massive, chaotic, but incredibly fun family reunion. After the mandatory ritual of double-checking and patterning their shotguns to ensure everything is still sighted in after travel, the friendly competition begins.
First Blood & Foggy Sits
The action kicks off on the first afternoon with RJ striking first. Despite a slow, sweaty start in the blind, two turkey heads suddenly appear and RJ secures the first Osceola of the trip, earning some major bragging rights over his competitive hunting partners. The celebration is only slightly dampened when Sage hilariously runs over their trail camera with the truck — though thankfully, the SD card survives the crunch. Later, Ralph faces off against the notoriously dense Florida fog. After the birds hang up far out of range during the morning, the team builds a makeshift blind and commits to a grueling five-to-six-hour afternoon sit before finally calling a strutting gobbler into range for Ralph's successful shot.
A Grand Slam & a Double
The most chaotic hunt of the trip belongs to Shaundi and Aubrey. Their morning starts with a surprise when they discover cattle have trampled their blind, forcing a frantic, pre-dawn repair. However, the scramble is worth it when a picture-perfect, foggy sunrise brings in a pair of gobblers. Shaundi takes the first shot, successfully dropping her first Osceola and officially completing her turkey hunting Grand Slam. Unbelievably, the second bird stands its ground, allowing the crew to score an epic double kill that leaves everyone celebrating in disbelief.
Vicki's Last-Minute Monster
As the trip winds down, Vicki finds herself as the only hunter left with an unfilled tag. After a frustratingly slow morning with zero action, guide Hoppy makes a strategic audible to abandon their setup and check a different pasture. The gamble pays off perfectly. After hiking through the brush and setting up a hasty hide, Hoppy calls in a massive boss tom. Vicki drops the bird, completing the team's tags with a gobbler sporting a huge beard and spurs.
The episode closes out in true hunting camp fashion: celebrating a successful week, reflecting on their love for the outdoors, and planning a well-deserved fried turkey breast dinner.
Location & Conditions
Florida
Flat, swampy, sandy ground
Variable — generally warm & sunny with some rain showers
Typically most active early morning and afternoon; however, some toms move alone or in small groups mid-day between 10AM–2PM.
Animal Descriptives
The Osceola turkey is one of four wild turkey subspecies in the United States and is found exclusively in Florida. Flat and swampy — exactly what you expect in Florida — is prime Osceola country. These birds thrive in palmetto scrub, cypress swamps, open pastures, and pine flatwoods. Compared to their Eastern cousins, Osceolas tend to be slightly smaller in body size, with darker, more iridescent plumage and shorter, thicker spurs. Boss toms sport full fans, thick beards, and are notoriously call-shy, making them one of the most challenging turkey subspecies to consistently close the deal on. Their limited range and difficulty make completing the turkey Grand Slam — all four North American subspecies — a major milestone for any turkey hunter.
Shot Placement & Tips
Turkey hunting is all about the 12GA shotgun — and for this hunt the crew ran the Browning 12GA Maxus II and Browning 12GA Synergy. For Osceolas, aim for the base of the neck where it meets the body, or the head and neck junction, to ensure a clean, ethical kill. Keep your shots inside 40 yards whenever possible and always pattern your shotgun before the season to know exactly where your pattern is tightest. Use quality 3" or 3.5" magnum turkey loads and a tight aftermarket choke for maximum downrange effectiveness. These birds are tough — don't rush the shot. Wait until the bird is broadside or facing you with his head up, and squeeze, don't jerk.
Field Notes & Takeaways
- Florida heat is no joke: Sitting for hours in the heat and humidity will catch up to you. Hydrate early, dress light, and prepare mentally for a long sit before you ever leave camp.
- Cover yourself completely: Always cover yourself to the best of your ability from the bird's point of view. Osceolas have incredible eyesight — any flash of skin or movement will bust you.
- Be patient. Always: Turkeys will show up when they want to, not when you want them to. The hunters who fill tags are the ones who stay in the blind longest.
Outfitter Information
Osceola Outfitters
Hoppy Kempfer
Don't forget to let them know The Choice crew sent you!
Hunt Information
Osceola Turkey
Turkey Season
Guided — Osceola Outfitters
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FAQ
Was this hunt DIY or guided?
This was a guided hunt with family friends — the Kempfers at Osceola Outfitters in Florida. Guide Hoppy Kempfer ran the show and put everyone on birds.
What weapon setup was used?
We ran the Browning Maxus II in 12GA and the Browning Cynergy in 12GA — both patterned and dialed in before heading into the field.
What was the toughest part of this hunt?
The Florida heat. Sitting for hours on end in the humidity waiting for a bird to appear will test your patience and your body. Come prepared and stay committed.
From the Field
"Patience is what kills turkeys..."
Ralph CianciaruloBring It Home: Smoked Wild Turkey Breast
Brine it, smoke it, slice it thin — this is how you do wild turkey right.
Ingredients
- Turkey
- 2 wild turkey breasts, skinless and boneless
- 1 stick unsalted butter, melted
- Duke's mayo (enough to coat breasts)
- Salt, pepper & garlic rub in equal parts (or your favorite BBQ rub)
- Brine
- 3/4 cup kosher salt
- 1/3 cup sugar
- 1 large garlic clove, smashed
- 1/4 lemon, sliced
- 1 apple, quartered
- 4 bay leaves
- 4 cups water (plus 8 cups cold water)
Recipe
- Combine brine ingredients with 4 cups water in a stockpot. Bring to a boil, then simmer until salt and sugar dissolve. Remove from heat and add 8 cups cold water. Cool to room temperature.
- Submerge the turkey breasts in the brine and refrigerate for 6 hours to 1 day. When ready, rinse thoroughly under cold running water.
- Pat the breasts dry, coat with mayo as a binder, then season generously with SPG rub or your favorite BBQ rub. Let rest while the smoker preheats.
- Preheat smoker to 275°F. Place breasts on the smoker.
- At 120°F internal temp (about 30 minutes in), baste with melted butter.
- Continue smoking until the internal temperature hits 160°F — roughly 45 minutes to 1 hour more.
- Rest for 15 minutes, then slice thin and serve.
Chef Tips
- The brine is non-negotiable — wild turkey is lean and will dry out without it.
- Mayo as a binder helps the rub stick and adds moisture during the smoke.
- Pull at 160°F, not 165°F — the carryover heat during rest will finish the job.
- Slice thin against the grain for the most tender bite.
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