Snapping turtle cooked properly is very good.
And yes, there really are several different kinds of meat in them.
My favorite method of cooking is best for the bigger, older turtles we commonly catch. I stew them.
Basically, once you get the meat free from the shell and innards, you skin it, chunk it up, simmer it in water with about a tablespoon of baking soda in it for about 15 minutes. Drain the turtle pieces, simmer in fresh water or even better chicken broth, with your favorite vegetables for 30 to 40 minutes or until tender. You can thicken the broth with cornstarch, or add cream instead.
If you want to take the time to clean the smaller ones, they are much more tender and are suitable for frying, I recommend soaking the pieces overnight in milk or soda water before frying.
You can also grill or roast pieces of smaller turtles after soaking.
Gale
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