Barbecued Wild Turkey
• One stick (1/2 cup) margarine
• 1/2 cup chopped green onions or chives
• 1/4 cup lemon juice
• 1 Tbsp. thyme and savory, mixed
• 1 cup broth
• 3 Tbsp. parsley
Cut turkey into pieces across the grain. Cook onions until
tender in butter, add other ingredients. Bring to a full
boil. Cover each
piece of turkey with this mixture. Baste often on grill. Cook
45 to 55 minutes or until done.
This recipe from www.wildturkeyzone.com
Cajun Deep-Fried Turkey
• 1 10 to 15-pound wild turkey
• 5 gallons peanut oil
• 2 tablespoons Cajun seasoning
• 1 stick butter
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
Pour peanut oil into 10-gallon pot. Place pot on propane burner
used for fish cooker and heat to 375 degrees. Dry turkey and
tie two cotton strings around carcass for ease in lifting.
Carefully
submerge into hot oil and deep fry for 3 to 4 minutes per pound
and until turkey floats to the top. Remove from oil and dust
with Cajun seasoning. In a saucepan, melt butter with garlic
and cayenne,
brushing bird with mixture before serving.
This recipe from www.wildturkeyzone.com
Turkey Stuffing with Corn Bread and Oysters
Serves quite a few
For a 12 to 15 pound bird
Corn Bread
• 1 cup yellow corn meal
• 1 cup flour
• ¼ cup sugar
• 1 tablespoon baking powder
• 1 tablespoon salt
• 1/3 cup oil
• 1 egg
• 1 cup milk
Corn Bread Stuffing
• 1 cup chopped onion
• 1 cup chopped celery
•
½ cup unsalted butter
• 6 cups diced corn bread
• 1-1/2 cups shucked yearling oysters (or 1 10-ounce jar oysters)
• 1 bay leaf, crushed
•
½ tablespoon ground white pepper
•
½ tablespoon ground nutmeg
• 1 tablespoon dried thyme
• 1 tablespoon dried ground sage
• 1 tablespoon dried basil
• 1 tablespoon paprika
• 1 tablespoon dried summer savory
•
½ cup chopped fresh parsley
• 1 tablespoon salt
•
¼ cup Wild Turkey or other bourbon
• 1 egg, beaten
Make the corn bread according to instructions on the corn meal
package: Combine dry ingredients in a bowl and mix well.
Combine oil, egg and milk together.
Mix well. Stir into dry ingredients until just blended. Pour into a well
buttered 8 inch square pan
Bake in a 400°F oven for 25 minutes.
In a heavy skillet, saute the onion and celery in the butter
until tender, about 5 minutes. In a large bowl, combine
the diced corn bread, oysters
and their liquid, seasonings, bourbon and egg. Gently toss with the onion,
celery
and butter to mix all the ingredients.
Stuff the bird loosely with the corn bread mixture. Extra stuffing
may be cooked in a covered well buttered casserole for
1 hour at 350°F.
Thanks to: Pacific Northwest, The Beautiful Cookbook / Kathy Casey and
Lane Morgan
www.exoticmeats.com
Turkey Pimento Soup
• 1 cup wild turkey, cooked and finely chopped
• 3 cups turkey or chicken broth
• 6 tbsp. margarine
• 4 tsp. onion flakes
• 1/3 cup flour
• 1/2 cup milk
• 1/2 cup light cream
• 1 sm. jar pimento, chopped
• Salt
• Pepper
Melt margarine in sauce pan and add onion. Blend in flour and
stir in liquids. Cook over low heat stirring constantly
until thickened.
Add turkey, pimento and seasonings.
This recipe from www.ces.ncsu.edu
Chicken Fried Wild Turkey
• 1 turkey breast, deboned and cut into strips across the grain.
• 1 16 oz. bottle Italian dressing
• 1/2 tsp. Lemon Pepper
• Dash of Liquid Smoke
• 2 eggs beaten
• 2 cups milk
• Salt as needed
• Pepper as needed
• 2 cups flour
• Peanut or vegetable oil as needed
Marinate turkey strips in Italian dressing, lemon pepper, and
Liquid Smoke for 8 hours or overnight. In small bowl, beat
eggs into milk.
In second bowl, mix salt pepper, and flour. Dip turkey strips
in egg wash and then into batter. Deep fry in oil until
golden brown.
Drain on paper towels. Serve with gravy made with 2 Tbsp. flour
combined in skillet with 2 Tbsp. melted butter, salt and pepper.
Slowly add 1 cup milk, stirring constantly until thickened.
This recipe from www.wildturkeyzone.com
Creamy Turkey Breast
• 5-6 lb.turkey breast
• 1/4 C unsalted butter
• 2 cups heavy cream
•
2 cups peeled & coarsely chopped tart apples
• 2 tsp salt
• 1/4 Cup fresh lemon juice
• 1/2 t fresh ground black pepper
• 1/2 Cup applejack
• 1 Tbsp. corn starch
• 1 Tbsp. cold water
Preheat oven to 375 degrees. Sauté breast in 1/4 C butter
until lightly browned on all sides.
Remove and keep warm. Sauté apples
in butter and juices in skillet. Scoop them out & place on
bottom of heavy casserole.
Place turkey breast on top. Pour
off any fat in the skillet in which turkey and apples have been
sautéed.
Add applejack and swirl around over high heat for a minute or
two, scraping the bottom of the skillet to de-glaze it. Pour
it over
the turkey breast.
Cover the casserole and bake for 45
minutes. Add cream, lemon juice, salt and pepper and bake for
another
30 minutes or until the breast is tender when pricked
with a fork.
Juices should be clear, *not* pink.
Put breast on serving
platter to keep warm, and pour off liquid from casserole into
a saucepan.
Add water to the cornstarch and stir
the paste into the liquid. Cook over moderate heat for 1-2 minutes
until the
thickness
is
that of gravy. Pour over the turkey breast. Serve
with wild rice and a salad.
This recipe from www.wildturkeyzone.com
Deep Dish Turkey Pie
• 6 medium Potatoes,
diced
•
3 cups Turkey, cooked and chopped
•
6 medium Carrots, diced
•
1 ½ cups Flour
•
1 small Onion, chopped
•
2 teaspoons Baking Powder
•
¼ cup Green Pepper, chopped
•
½ teaspoon salt
•
2 Tablespoons Butter
•
¼ cup Butter
•
1 can Cream of Chicken soup
•
½ cup Milk
In a saucepan, cover the potatoes and carrots with water, and
cook until tender, about 15 to 20 minutes. Drain, reserving
1 cup of the liquid. In a skillet
sauté the onion and green pepper in 2 tablespoons of butter until tender.
Blend the soup and reserve liquid in a bowl. Then place the soup mixture, turkey
and cooked vegetables in a 2-quart casserole, and bake at 425°F for 15
minutes. Biscuits: Combine the flour, baking powder and salt in a bowl, cut
in the butter until crumbly, add the milk, and mix well. Knead lightly on a
floured surface. Roll and cut with a 2" biscuit cutter and arrange over
turkey mixture. Brush biscuits with additional milk, and bake for 15 minutes
longer.
This recipe from www.wildturkeyzone.com
Wild Turkey Chili
• 3 pounds ground wild turkey
• 2 cups chopped celery
• 6 medium onions chopped
• 2 cloves garlic
• 1/2 tsp. cayenne pepper
• 1 tsp. marjoram
• 1 tsp. cumin
• 3 tsp. salt
• 2 (16-ounce) cans diced tomatoes
• 1/2 cup chili powder
• 1 tablespoon paprika
• 4 cups tomato juice
• 2 (20-ounce) cans pinto beans undrained
In a large pot, brown turkey. Add celery, and next 10 ingredients
in order listed, Simmer for 60 minutes. Add pinto beans, and
simmer an additional 60 minutes. Yield 8 to 10 servings
This recipe from www.bowhunting.net
Turkey Enchiladas
• 2 (10 3/4-ounce cans of cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup diced green chilies
• 12 tortillas, flour or corn
• 1 cup Monterey Jack cheese
• 1 cup Cheddar cheese
• 1/2 cup chopped onion
• 2 cups cooked, cubed wild turkey
• Nonstick cooking spray
Combine soup, sour cream, and chilies. Heat throughly. Warm
tortillas in damp paper towl in microwave. Coat a 13x9x2-inch
baking pan
with nonstick cooking spray. Mix cheeses, onion, turkey, and
1 cup soup mixture. Put 2 tablespoons of cheese-turkey
mixture in
center of each tortilla. Roll tortillas and place in baking
pan. Pour remaining soup mixture over top. Cover and bake
at 350 degrees
for 30 minutes. Uncover and top with sliced ripe oilves and
additional cheese if desired. Yield: 4 to 5 servings
This recipe from www.bowhunting.net
Wild Turkey Hors d'oeuvres
This recipe was sent by Jerry M. of South Dakota
• One de-boned wild turkey skinned and cleaned.
• 3 eggs
• 1/8 cup of milk (or less)
• One 10 oz. of seasoned bread crumbs.
Mix eggs until well beaten. Add just enough milk to slightly
thin the egg mix. Add dash of salt and pepper if desired.
add peanut oil to a large skillet
to cover bottom of pan to approx. 1/4 inch and heat to 375. Cut turkey into
strips,
dip in egg mix until well coated roll into seasoned bread crumbs, fry until
browned drain and serve. Note: this is a quick and easy hors d'oeuvres
after the hunt when everyone is sitting around telling
lies and old war stories.
This recipe
rom www.bowhunting.net
Smoked Wild Turkey
This recipe was sent by Linda Metz
Clean and trim turkey and stuff inside with celery stalks and
quartered onions.
Mix:
• 1/2 c. Olive Oil
• 1-2 Tblsp. Rosemary
• 1-2 Tblsp Thyme Leaves
• 3-4 Cloves Garlic Minced
• Rub turkey inside and out with mixture.
• 2 Large Vidalia Onion cut in quarters.
• 1 pound Thick Sliced Smoked Bacon
Separate onions into single layers and cover entire turkey
with single layers of onion and secure with toothpicks. Place
bacon
over entire turkey hooking
it over the toothpicks. Place turkey in smoker, using charcoal and whatever
chunks of wood you prefer...we like hickory...and smoke for at least
6-8 hours. Enjoy!
This recipe from www.bowhunting.net
Wild Turkey in Cranberries & Chardonnay
over Rice
Recipe came from NWTF members Jason and Cheryl Chmielewski of Port
St. Lucie, Fla
This dish is elegant and sweet, bringing out the full flavor
of the turkey without overpowering it.
• 1 turkey breast
• 1 can whole jellied cranberries
• 2 cups orange juice
• 1 bag frozen Pearl Onions
• 1 cup honey
• 1 cup olive oil or vegetable oil
• 1 cup white wine
•
salt & pepper
Place the turkey breast in a crock pot. In a bowl, combine
all other ingredients and mix well. Pour mixture over turkey
and
cook on low heat for six hours. Serve with wild rice and
vegetables.
(Pork roast, chicken or domestic turkey can be substituted.)
This recipe from www.bowhunting.net
