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Wild Turkey Recipes by Ken


Bowhunter444
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Wild Turkey Breast in a Morel Mushroom Sauce

 

Ingredients:

1 half a wild turkey breast, skin and bone removed

2 cups milk

1 cup flour

1 tsp salt

1/2 tsp paprika

1/8 tsp pepper

8 tbsp butter

1 cup fresh morel mushrooms, chopped

2 tbsp fresh snipped chives

 

Directions:

Cut breast across the grain into 1/2" slices. Place the slices between wax paper and gently pound to 1/4". Put slices in a bowl and cover with milk. Let stand for 30 minutes at room temperature. Remove slices and reserve milk.

Combine the flour, paprika, salt and pepper in a large food storage bag. Stir 3 tbsp of flour mixture into reserved milk. place the turkey slices one at a time into the bag and shake to coat with flour mixture. Melt 4 tbsp butter in a large skillet over medium heat. Add half the turkey slices and cook till golden brown, turning once. Remove to a plate and keep warm in a 170F oven. Repeat with remaining turkey slices.

In a separate skillet, cook the mushrooms in the remaining butter, over medium heat, until tender. Stir in milk and chives and cook till thickened, stirring occasionally. Serve sauce over turkey slices.


Turkey Hash

 

Ingredients:

 

6 cups diced leftover cooked turkey meat

1/3 cup butter, divided

1 1/2 cups diced red onion

1/2 cup diced red pepper

1 cup diced cooked potatoes

1/2 cup mayonnaise

1 tbsp tomato puree

1 tsp paprika

1 tsp garlic salt

1/2 tsp fresh ground black pepper

 

Directions:

 

Heat 1 tbsp butter in a saute pan.Add the onions and red pepper and saute until tender, let cool. In a large bowl combine all the ingredients except the butter. In a heavy skillet, heat the remaining butter to a fast bubble, add the hash mixture. Pack it firmly into the skillet. Cover and put into a 375F oven for 20 minutes. Serve with poached eggs.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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Turkey breast with Salsa & Green Onions

 

Ingredients:

 

1/2 Turkey breast cut into bite size chunks

1 cup shredded Parmesan cheese

1 1/2 tbsp olive oil

2 cups salsa

1 cup dry red wine

1 cup sliced green onions

Nacho chips

 

Directions:

 

Roll each piece of turkey in the Parmesan cheese. Heat oil in a heavy skillet until hot. add the turkey pieces and cook till golden brown on all sides. Place the turkey pieces in a casserole pan and add the salsa and red wine. Bake, covered at 350F for 1 1/2 hours. Add the green onions and bake an additional 20 minutes. Test meat for doneness. Serve with nacho chips


Turkey Soup

 

Ingredients

2 quarts chicken broth

1 turkey carcass, all meat removed

1 onion, halved, plus 1 onion, diced

1 carrot, halved lengthwise, plus 1 carrot, cut into slices

1 whole stalk celery, plus 1 more stalk,chopped

2 bay leaves

3 cups dark turkey meat

2 garlic cloves, smashed

2 tablespoons olive oil

1 carrot, minced

1 stalk celery, minced

3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans)

1 tablespoon chopped fresh sage leaves

Directions

Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 1/2 hours. Finely dice the remaining onion, carrot and celery and reserve.

 

 

Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. (If preparing soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator, top with 1 or 2 ladles full of broth to keep meat moist.)

 

 

Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, covered with wet cheese cloth. Discard the solids. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.

 

 

In a large soup pot, heat garlic cloves in the olive oil. Allow to brown slightly and add carrots, celery, and onion. Sweat over medium-low heat, about 7 or 8 minutes.

 

 

Dice the leftover vegetables (here Brussels sprouts, sweet potatoes, and green beans). Add the chopped sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center, and gently push them down. Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes.

 

 

Let simmer for 5 more minutes and serve.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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WILD TURKEY BREAST & PECANS

 

Ingredients:

1/4 cup all-purpose flour

3/4tsp curry powder

1/4 tsp seasoned salt

4 uncooked wild turkey breast slices(about 1/2 inch thick)

2tbsp butter(divided)

2tsps olive oil(divided)

3/4 cup thinly sliced carrots

1/2 cup thinly sliced celery

1 cup pecan halves

1/4 cup golden raisins

1/2 cup dry white wine.

 

DIRECTIONS:

 

1. In a plastic food storage bag combine flour curry powder and seasoned salt. Add the turkey breasts and shake to coat. In a 12" skillet heat 1tbsp butter and 1tbsp oil over medium heat. Add the coated breasts and cook for 3-5 minutes or until meat is golden brown turning once.transfer breast to a warm plate set aside

 

2. In the same skillet heat remaining 1tbsp butter and oil over medium heat. Add carrots, celery pecans, and raisins. Cook for 5-8 minutes or until vegetables are tender-crisp and pecans are toasted, stirring occasionally.

 

3. Arrange slices over vegetable mixture. Pour wine around breast slices. Cook for 5-8 minutes, or until vegetable are tender and liquid in pan thickens slightly. Serve with cooked brown and wild rice and a nice white wine

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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WILD TURKEY WITH SUN DRIED TOMATOES AND PINE NUTS

 

Ingredients:

1 lb wild turkey breast meat, cubed

2 tbsp olive oil

1/2 cup sliced fresh mushrooms

1/2 cup onions, diced

1/2 cup celery, minced

1/4 cup sun dried tomatoes in olive oil, minced

1 clove garlic, minced

1/2 cup dry white wine

1 tbsp brown sugar

1/4 cup pine nuts

salt and pepper to taste

 

Directions:

In a large skillet heat olive oil, when hot add the turkey and cook for 2-3 minutes. Add the mushrooms, onions, celery, tomatoes, and garlic to the skillet. Cook until vegetables are tender, add the wine, brown sugar, and pine nuts. Reduce heat and simmer until liquids are reduced and turkey is fully cooked. Salt and pepper to taste serve over rice or pasta.


WILD TURKEY BREAST IN WINE SAUCE

 

Ingredients:

2-3 lbs wild turkey breast, cut into strips

4 tbsps flour

1/2 tsp salt

1/2 tsp pepper

2 tsps paprika

1 tsp sage

2 tbsps vegetable oil

1/2 cup dry white wine

8 oz fresh mushrooms, sliced

1 bunch chives, chopped

 

Directions:

Combine the flour, salt, pepper, paprika, and sage in a plastic sandwich bag. Add the breast strips and shake bag to coat. In a 10" skillet heat oil, Add the turkey strips and brown on all sides. Add the wine mushrooms and chives. Cover skillet and simmer until tender, about 45-50 minutes. Serve with rice

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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DEEP FRIED TURKEY FINGERS

 

Ingredients:

1 wild turkey breast, cut into 1/2" strips

2 eggs

1/4 cup milk

1 tsp lemon pepper

1 cup corn meal

 

Directions:

Beat together milk and eggs. Mix lemon pepper and corn meal into a large Ziploc bag. Dip the turkey strips into the egg, milk mixture, drop into the corn meal and shake well to coat. Deep fry until golden brown. Serve with favorite dipping sauce.


STUFFED WILD TURKEY

 

Ingredients:

1 Wild turkey, Cleaned and plucked

2 stalks celery, rough chopped

2 cups water

1 1/2 cups celery, finely chopped

1/2 cup onion, finely chopped

1/2 cup butter

16 cups dried and cubed bread

1 tbsp parsley

1/4 tsp salt

1/4 tsp pepper

3/4 tsp sage

1 tsp thyme

1/4 tsp savory

1/8 tsp allspice

1 tsp paprika

3 slices bacon

1/2 cup dry white wine

2 tbsps flour

3 tbsps water

 

Directions:

1. Remove the neck and clean the giblets. Place the neck, giblets and rough chopped celery in a medium sauce pan with the 2 cups water. Simmer for 1 hour, remove giblets to cool, reserve liquid for basting. Discard neck and celery. When giblets are cool grate them on a course cheese grater.

2. In a large skillet, saute the celery and onions in 1/2 cup butter, until translucent. Add the bread cubes, parsley, salt, pepper, 1/4 tsp sage, thyme, savory, allspice and 1/2 tsp paprika; sprinkle the grated giblets over the top and stir to blend. Place the stuffing loosely into the birds cavity.

3. Place the stuffed bird breast side up on a rack in a open roasting pan, and liberally sprinkle with salt, pepper and the remaining sage and paprika. Put the bacon slices over the breast and legs. Insert a meat thermometer into the thigh and cover the bird with tin foil, making a tent over the breast.

4. Roast until the meat thermometer reads 170-185F or 20-25 minutes per pound. Baste frequently with the reserved liquid and wine.

5 . Remove the turkey from the oven and remove stuffing. Let the bird rest for 15-20 minutes before carving.

6. Blend the flour and 2 tbsps water and add it slowly to the pan juices, cooking over medium heat until gravy thickens. Serve with traditional family holiday fixings.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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BRONZED CAJUN CREAM TURKEY BREAST

 

Ingredients:

1 turkey breast, skinless, boned, halved

3 tbsps Cajun spices

2 tbsp olive oil

2 cups vanilla ice cream

2 tbsps currant jelly

1 tbsp cornstarch

1 tsp salt

5 drops hot sauce

2 tbsps horseradish

 

Directions:

 

Rub the breasts with the Cajun spices on both sides. Sprinkle with olive oil and place into a plastic bag for at least 1 hour. To make sauce, melt the ice cream in a heavy saucepan over low heat. Combine the currant jelly, cornstarch, salt, and hot sauce to make a smooth paste. Add to the ice cream and turn heat to medium. Stirring slowly, cook the sauce until thick and just comes to a bubble. Remove from heat and add the horseradish. In a heavy skillet or on the grill, cook the turkey breast to a bronzed brown on both sides and breasts are fully cooked. Serve sauce over sliced breast.


BOURBON WILD TURKEY

 

Ingredients:

1 wild turkey breast, skinned and sliced 1/2" thick

1/2 tsp salt

1/4 tsp white pepper

1 cup flour

1/2 cup butter

3/4 cup bourbon

1 medium onion, sliced thinly

 

Directions:

 

Season turkey slices with salt and white pepper. Dredge in flour and shake off excess. Fry slices in a 12" skillet in butter. Add the bourbon and onions, cook until turkey is golden brown on both sides, then reduce heat to low. Cover and cook for 25-30 minutes or until turkey is done through. Serve over wild rice.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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WILD TURKEY LOUIS

 

Ingredients:

1 lb wild turkey breast, cubed

2 tbsps butter

1/4 cup green onions, sliced

1/4 tsp salt

1/4 tsp pepper

3 tbsps flour

1 cup chicken stock

1/2 cup sherry

1/4 cup green stuffed olives, sliced

1 cup fresh mushrooms, sliced

1/2 tsp tarragon

 

Directions:

Heat the butter in a large skillet over medium heat. Quickly brown the turkey cubes on all sides. Place the turkey in a 1 qt casserole. Add the onions, salt, pepper, and flour to reserved dripping in skillet. Cook and stir for about 1 minute. Remove skillet from heat and slowly add the stock and sherry. Stir until smooth. Return to heat and cook, stirring constantly, until mixture thickens. Add the olives, mushrooms and tarragon, mixing thoroughly. Pour the mixture over the turkey. Cover and bake for 20-25 minutes at 350F until tender.


TURKEY CABBAGE ROLLS

 

Ingredients:

1 lb ground turkey

8 large cabbage leaves

2 tbsps oil

1 cup fresh cabbage, chopped

1/2 cup onion, minced

1/2 cup carrots, minced

1/2 cup celery, minced

1 tsp salt

1 tsp dill

2 eggs

1/2 tsp Tabasco sauce

1/2 cup fresh bread crumbs

1/3 cup butter

1/3 cup flour

2 cups chicken stock

2 tbsps lemon juice

2 tsps lemon zest

1/4 cup parsley, chopped

 

Directions:

 

Cook cabbage leaves for 6 minutes in boiling water. Drain and pat leaves dry and set aside. Heat oil in a skillet; add the onion, cabbage, carrots, celery, salt and 1/2 tsp dill. Cook until tender. Beat the eggs and Tabasco together in a medium bowl: mix in turkey, bread crumbs and cooked vegetables. Divide the mixture into 8 equal parts and place one part on to each cabbage leaf. Fold the cabbage leaves up to make small bundles and secure closed with toothpicks. Put the rolls into a 10x8" baking dish. To prepare the sauce melt the butter in a small sauce pan, blend in the flour and gradually add the chicken stock. Cook over low heat, stirring constantly until thickened. Add the lemon juice and zest and remaining dill. Pour sauce over cabbage rolls. Cover and bake at 375F for 40 minutes. To serve remove toothpicks and garnish with parsley.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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ROASTED TURKEY WITH CORN AND SAUSAGE STUFFING

 

Ingredients:

1 lb bulk pork sausage

2 cups chopped onions

16 slices day old bread, cut into 1/2" cubes

1 15oz can cream corn

1 tbsp fresh parsley, chopped

1 1/2 tsp poultry seasoning

1 tsp salt

1/2 tsp pepper

1 whole dressed wild turkey 10-12 lbs, skin on

 

 

Directions:

Heat oven to 350F. In a 12" skillet, combine the sausage and onions. Cook over medium heat for 6-8 minutes, or until meat is no longer pink. Drain, reserving 1/4 cup drippings. In a large mixing bowl, combine the sausage and onions, reserved drippings, bread cubes, corn, parsley, poultry seasoning, salt, and pepper. Season inside and outside the turkey with salt and pepper. Lightly stuff the bird by spooning stuffing into cavity. Secure legs with string, and tuck wing tips under back. Place turkey breast side up on a roasting pan. Bake for 2 1/2- 3 hours, or until legs move freely and juices run clear.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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TURKEY TRACKS

 

Ingredients:

(Pastry)

1 8oz package cream cheese softened

1 cup butter, softened

2 cups flour

 

(filling)

3 1/2 cups cooked wild turkey, 1/4" cubes

1/3 cup shredded Velveeta cheese

1/3 cup celery, thinly sliced

1/3 cup Mayonaisse

2 tbsps green onions, sliced

2 tbsps sour cream

1/4 tsp salt and pepper

 

Directions:

 

Cut the butter and cream cheese into the flour to form a soft dough. Cover with plastic wrap and refrigerate for 1 hour. Shape the dough into 1" balls and press into the bottom and up the sides of 1 3/4" muffin cups. Bake at 400F for 8-10 minutes or until golden brown. Combine all the filling ingredients and mix well. Spoon the filling into the cooked pastry cups and put back in oven for 3-5 minutes or until cheese melts.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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Wild Turkey Chili Soup

 

Ingredients;

 

4 cups diced wild turkey meat

1/4 cup olive oil

1 cup chopped red peppers

1 clove garlic, minced

1/2 cup chopped onions

2 tbs flour

1/2 tsp cumin

3 cups beef stock

3 cups dice tomatoes and juice

1/4 cup dry red wine

2 cups red kidney beans

i cup butter beans

1/2 cup chopped green onions

2 tbs chili powder

1 tsp salt

1 tsp black pepper

 

Directions:

 

Heat half the oil in a heavy soup pot over med-high heat and add turkey, cook till well browned.Remove meat and set aside. Add remaining oil to pot, then the red peppers onions and garlic and saute till tender. Combine the flour and cumin and add the vegetables, cook for 1 minute stirring constantly. Return the turkey meat and add the beef stock, diced tomatoes and wine to the pot.simmer on low for 45 minutes, Add the beans and green onions, simmer for 15 minutes. Add the chili powder, salt and pepper, stir to combine. Serve with avocado cubes, shredded pepper jack cheese and sour cream for garnish.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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