NWTF Cookbook

Get to know Will Primos

When Will graduated from college in 1974, he went to work in the family restaurant business in Jackson, Miss. Soon after, he met a woman who would change his life — a lady in her late 50s named Eleanor Roessier. She owned the camp where he hunted, and where she sold her handmade mouth calls. Thinking he could do it better, Will began making and selling his own calls in 1976. And the Primos brand was born. Now, Primos makes calls for every category of game species in North America, as well as hunting clothing and accessories. He brings the hunt to viewers through “The TRUTH” video series and “Primos’ TRUTH About Hunting” television show.

Will PrimosWill Primos may have started his career in the restaurant business, but his name has become synonymous with quality game calls and the TRUTH.

A gobbler named Louis

In the late 1970s and early 1980s, I named a lot of the turkeys I chased. The turkey usually deserved the name it got. Plus, it was easier to identify a place in the woods by referencing the turkey’s name. Kind of like telling your buddy, “You know, the bottom where ‘so and so’ hangs out around midday.”

There was a turkey I named Louis, because he lived behind Old Man Louis’ place. He was a bad bird and had a horse for a friend that served as his lookout. The two hung out together most of the day on the 3-acre fenced clearing behind Old Man Louis’ house. You couldn’t approach Louis in the daylight without that horse giving you away.

I decided to get to Louis before he flew down one morning. His routine was to fly down real early and gobble nonstop at the rooster in Old Man Louis’ yard, which made him easy to pinpoint. That morning, I got within 30 yards of his roost tree, a small pine no respectable gobbler would consider, and I waited for Louis to come down.

I never said a word to Louis that morning. I knew better. When his feet hit the ground, well, I was proud to have opened the door for some younger gobblers to begin practicing their trade that day.
I went to the landowner’s home up the road from Old Man Louis and shared my trophy with the lady of the house, which is where the story really starts. She was excited for my success and went to town for groceries where she saw my mother. The lady told my mother I had killed Louis, and my mother about had a heart attack thinking I had killed Old Man Louis. The story quickly got straightened out, much to my mother’s relief.

Louis was a tough old bird, but I enjoyed every bite. I never had a good recipe for tough old birds until years later when my wife, Mary, came across this recipe for white chicken chili. I’m sure Louis would have tasted much better had we used it. — Will Primos

Head ‘Em Off at the Pass White Chili

My wife, Mary, came across this recipe for chicken chili from a Paul Newman recipe contest. We’ve adapted it to our taste, using leftover meat from a whole roasted wild turkey.


In a 2-quart pot, sauté onions in olive oil until translucent. Add chopped turkey, then add broth. Add cannellini beans, celery, oregano and salsa. Simmer 10 minutes, stirring gently. Just before serving stir in ¾ cup shredded cheese. Top with remaining shredded cheese and more salsa. Makes five 1-cup servings.

"Cooking Across Turkey Country" bookCooking Across Turkey Country

For more backstories and recipes like this one, order the NWTF’s newest cookbook, “Cooking Across Turkey Country.” It also includes more than 200 recipes featuring a variety of wild game dishes, as well as breakfast, sides and desserts from NWTF volunteers and friends. Buy it for $24.95 at www.OutdoorDealHound.com.