Northwest Turkey Hunters are pouring over their scouting journals and maps to fine tune their search for gobblers as the season is finally upon us. Those of us that remain home will be waiting with bated breath for them to return with dinner and in preparation for this momentous occasion, I have been on the search for Wild Turkey recipes.
The recipe we choose at home determines how we are going to clean the bird or how the bird is cleaned determines which recipe we are going to choose. To those unfamiliar with preparing your dinner straight out of the woods, that statement may sound a bit confusing.
Roasting, smoking whole or deep frying pretty much requires that the skin stay on the bird. Frying or grilling will work for a bird that has it’s skin removed during the cleaning process.
For this post today, I am including two different recipes for roasting and one tasty recipe for frying up succulent turkey breast strips. I will add a two new recipes in tomorrow’s post.
Roasted Wild Turkey ~ From Taste of Home
- 1 10 to 15 pound Wild Turkey
- 2 large apples, quartered
- 6 to 8 medium red potatoes, quartered
- 2 pounds baby carrots
- 2 medium onions, sliced
- 2 cups water
- 1-1/2 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup maple syrup
- 1/4 cup French salad dressing
- 1/4 cup barbecue sauce
- 2 tablespoons ketchup
- 2 tablespoons steak sauce
- 1 tablespoon lemon juice
- Place turkey on a rack in a roasting pan. Place apples inside the turkey cavity. Circle the exterior of the turkey with potatoes, carrots and onions and pour water over the vegetables. Combine the seasoned salt, salt and pepper and rub over bird. Combine remaining ingredients and spoon over turkey.
- Cover and bake at 325 degrees for 3 -1/2 hours or until your meat thermometer reads 180 degrees, baste of desired. You may uncover it the last 30 minutes for additional browning.
Another method for Roasting is to create a brine solution ~
- 1 gallon water
- 1 ¼ cups kosher salt
- 1 cup black pepper
- 5 gallon bucket
- 2 apples cut into pieces
- 1 large onion, chopped
- 3 celery stalks, chopped
- Roasting pan or dish
- Meat thermometer
- Mix water, salt and black pepper in a bucket and submerge the entire turkey in the brine mixture. Place in the refrigerator for 8 – 12 hours.
- Preheat oven or grill to 400 degrees Farenheit
- Remove your turkey from the brine, rinse with cold water and pat dry with paper towels. Stuff the cavity with apples, onions and celery and set in a large roasting pan or dish.
- Roast breast side up for 30 minutes, reduce the heat to 325 degrees and flip the turkey so that it is breast side down. Cook for an additional 1 ½ hours or until internal temp is 180 degrees.
- Remove your bird and allow it to sit for 15 minutes before carving your masterpiece.
Note: Wild turkey meat is leaner than domestic turkey and can become dry if cooked too long…watch that internal temp carefully.
Wild Turkey, Wild Turkey
- 1 Wild Turkey breast
- 1/4 cup honey
- 1/2 cup Wild Turkey bourbon
- 2 tablespoons spicy deli mustard
- 1 tablespoon Worcestershire sauce
- 1 cup all-purpose flour
- 1 teaspoon Hungarian sweet paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Canola oil for frying
- 1/2 cup grated parmesan cheese
- 1 tablespoon minced parsley
- Remove the skin from the turkey breast and discard. Slice the meat crosswise into strips about ½ inch wide and 1 inch thick. Wash the meat and pat dry.
- Place the honey in a medium microwave safe bowl and heat at high for 1 minute. Whisk in the bourbon, mustard and Worcestershire sauce until smooth. Pour this marinade into a large freezer zippy bag. Add breast strips, squeeze the air out and seal. Toss to completely coat the meat and refrigerate for 4 hours.
- Sift together flour, paprika, cayenne pepper, salt, thyme, basil, onion powder and garlic powder. Place mixture into a new zippy bag.
- Remove turkey breast strips from the marinade and shake off excess liquid. Place the strips into the bag with the seasoned flour ~ seal and toss to coat strips.
- Heat ½ inch of oil in a heavy skillet. Fry turkey strips until golden Do this in batches in order not to crowd the pan. Drain on paper towels. Sprinkle with Parmesan cheese and minced parsley.