It’s the night before spring turkey season opens. The sun is just setting, and you’re sitting on the ridge of a field. You hit your owl call with a “who, who, whoooo.” You wait and listen. There it is—the gobbler you were hoping to hear! You hit the call again, hoping to pinpoint his location, and you glass the trees along a creek. There he is, roosted in a big oak tree. Now you’ve got him roosted for the night, and hopefully you’ll have a game plan for the morning. Here are a few things I like to do before…
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