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  • Wild turkey recipes

  • 1 (10- to 15-pound) wild turkey, cleaned
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  • 1 (10- to 15-pound) wild turkey, cleaned
    1/2 cup (1 stick) butter or margarine
    1/2 cup chopped green onions or chives
    1/4 cup lemon juice
    1 cup broth
    1 tablespoon dried thyme and savory mixture
    3 tablespoons fresh chopped parsley
    Cut the turkey into pieces across the grain and set aside in a large roasting pan. Melt the butter or margarine in a medium pot and add the green onions or chives; cook until tender. Add the other ingredients, except turkey, to pot and bring to a full boil.
    Baste each piece of turkey to cover with this mixture. Grill for 45 to 55 minutes, basting often, until done.
    Makes 6 to 10 servings.
    5 gallons peanut oil
    1 (10- to 15-pound) wild turkey, cleaned
    2 tablespoons Cajun seasoning
    1 stick butter
    1 teaspoon garlic powder
    1 teaspoon cayenne pepper
    Pour the peanut oil into 10-gallon pot. Place pot on a portable propane burner and heat oil to 375 F.
    Dry the turkey and tie 2 cotton strings around carcass for ease in lifting. Carefully submerge in hot oil and deep-fry for 3 to 4 minutes per pound until turkey floats to top. Remove from oil and dust with the Cajun seasoning. In a saucepan, melt the butter with the garlic and cayenne. Brush bird with this mixture before serving.
    Makes 6 to 10 servings.
    1 wild turkey breast, deboned and cut into strips across the grain.
    1 (16-ounce) bottle Italian dressing
    1/2 teaspoon lemon-pepper seasoning
    Dash of liquid smoke
    2 eggs
    3 cups milk, divided
    2 cups, plus 2 tablespoons flour, divided
    Salt, to taste
    Pepper, to taste
    Peanut or vegetable oil, as needed
    2 tablespoons butter
    Marinate the turkey strips in the Italian dressing, lemon-pepper and liquid smoke for 8 hours or overnight.
    In a small bowl, beat the eggs with 2 cups of the milk. In a second bowl, combine the 2 cups flour with the salt and pepper to taste. Dip turkey strips in egg wash and then into seasoned flour.
    Heat an inch of oil in a large skillet over medium-high heat. Deep-fry turkey strips in oil until golden-brown. Drain on paper towels while making gravy.
    In a second, clean skillet, melt the butter over medium heat and combine with the 2 tablespoons flour. Season with salt and pepper to taste. When flour-butter mixture is golden and bubbly, slowly add remaining 1 cup milk, stirring continuously until thickened.
    Serve turkey strips with gravy.
    1 (5- to 6-pound) wild turkey breast
    1/4 cup unsalted butter
    2 cups peeled and coarsely chopped tart apples
    1/2 cup Applejack liquor
    2 cups heavy cream
    1/4 cup fresh lemon juice
    2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1 tablespoon corn starch
    Preheat oven to 375 F. Saute the turkey breast in the butter until lightly browned on all sides. Remove and keep warm. Saute the apples in butter and juices remaining in skillet. When slightly softened, transfer them to a heavy casserole and place turkey breast on top.
    Pour off any fat in skillet, add the Applejack and swirl around over high heat for a minute or two, scraping bottom of skillet to deglaze it. Pour sauce over turkey breast. Cover casserole and bake in preheated oven for 45 minutes.
    Add the cream, lemon juice, salt and pepper to casserole and bake for another 30 minutes or until breast is tender when pricked with a fork. Juices should be clear, not pink. Slice breast, transfer to a serving platter and keep warm.
    Pour liquid from casserole into a saucepan. In a cup, combine the cornstarch and 1 tablespoon cold water; stir into liquid in pan. Cook over moderate heat for 1 to 2 minutes until thickened. Pour gravy over turkey breast and serve with wild rice and a salad.
    Makes 4 servings.
    6 medium potatoes, diced
    6 medium carrots, diced
    2 tablespoons oil
    1 small onion, peeled and chopped
    1/4 cup green bell pepper, chopped
    1 can Cream of Chicken soup
    3 cups cooked and chopped turkey
    11/2 cups flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 cup butter
    1/2 cup milk, plus more for brushing biscuits
    In a saucepan, cover the potatoes and carrots with water and cook until tender, about 15 to 20 minutes. Drain and reserve 1 cup cooking liquid.
    In a skillet, saute the onion and green pepper in the oil until tender. Combine the canned soup with reserved cooking liquid in a 2-quart casserole, add the turkey and cooked vegetables and bake at 425 F for 15 minutes.
    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 out dough, cut out rounds with a 2-inch biscuit cutter and arrange dough over turkey mixture. Brush biscuits with additional milk and bake for 15 minutes longer.
    Makes 6 servings.
    — All recipes from www.wildturkeyzone.com
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