WILD TURKEY RECIPESThis is page 2 (Click here for Page 1) of my savory and delicious wild turkey recipes. They are simple to prepare; you'll be in and out of the kitchen in no time.
PREPPING TURKEY and TURKEY MARINADES
This wild turkey recipe is delicious! My Fish Recipes and Wild Game/Game Bird Recipes are featured on the Outdoor Channel. Check it out now!
This is a delicious and moist wild turkey recipe. HONEY BRINE WILD TURKEY RECIPE 1 gallon hot water 1 pound kosher salt 2 quarts vegetable broth 1 pound honey 1 (7-pound) bag of ice 1 (15 to 20-pound) turkey, with giblets removed Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid. Brine overnight, up to 12 hours. Remove the turkey from the brine and dry thoroughly. CHICKEN FRIED WILD TURKEY RECIPE with GRAVY 5 lb turkey breast, boned and cut into strips homemade Italian dressing (enough to cover the turkey strips) 1 tsp garlic powder 1/2 tsp liquid smoke Marinade the turkey strips for several hours or preferably overnight in the above three ingredients. 2 cups milk 2 eggs 2 cups flour kosher salt and freshly ground black pepper to taste canola oil for frying In a small bowl, beat the eggs first and then add the milk; mixing well. In another bowl add the flour, salt and pepper. Dip the turkey strips into the egg mixture and then dust with the flour and seasonings. Deep fry until golden brown and the juices run clear. Drain. For quick gravy: Melt 2 TBS butter and add salt and pepper. Slowly add 2 TBS flour and cook for a minute or two. Slowly add 1 cup of milk and stir continually until mixture thickens. Dig in! SPICE RUBBED WILD TURKEY WITH MANGO SALSA 12 pound turkey 3 green onions 5 TBS canola oil, divided Mango Salsa: 5 fresh mangoes, peeled and chopped 1 jalapeno pepper, seeded and chopped 3 TBS fresh lime juice 3 TBS fresh cilantro, chopped Spice Rub: 1-1/2 TBS ancho chile powder 1 TBS ground coriander 1-1/2 tsp brown sugar, packed 1-1/2 tsp ground ginger 2 tsp homemade garlic powder 2 tsp homemade onion powder 1 tsp ground cinnamon 1 tsp ground allspice 1/4 tsp ground cloves 1 tsp kosher salt 1 tsp freshly ground black pepper PREHEAT the grill to high. Brush green onions with 1 tablespoon of the oil and season with salt and pepper. Grill for two minutes on each side and thinly slice into a bowl. Add the mangoes, jalapenos, lime juice and 3 tablespoons of the canola oil. Mix and cover; set aside. Prepare the grill for cooking the turkey; adding a drip pan, and placing coals for indirect heat. In a bowl, mix the spice rub ingredients together. Wash the turkey and pat dry; turn the wings back to hold the neck skin in place. Un-tuck the legs and loosen the skin by GENTLY putting your hand (or knife) under the skin of the bird. Gently place the spice rub under the turkey skin, and return the legs to a tucked position. Brush the entire turkey with the remaining canola oil. Place the turkey, breast side up, on the grill and over the drip pan. Cover and grill to a internal thigh temperature of 180 degrees and the breast at 170 degrees which takes approximately 2-1/4 to 2-3/4 hours. When the turkey is done, bring in and let sit for at least 20 minutes before carving. Serve with the mango salsa. It is one of my favorite wild turkey recipes. This is a delicious wild turkey recipe. WILD TURKEY BREAST IN WINE SAUCE 3 lb turkey breast, cut into strips 4 TBS flour 1 tsp onion powder 1/2 tsp freshly ground black pepper 2 tsp paprika 1 tsp sage 2 TBS canola oil 1/2 cup dry white wine 8 oz fresh mushrooms, cleaned and sliced 1 bunch fresh chives, chopped In a skillet, heat canola oil to medium high heat to brown the turkey strips. In a resealable bag, add the flour, onion powder, pepper, paprika and sage together; shake to mix. Add the turkey strips and shake to coat evenly. Brown the turkey strips and lower the heat while adding the wine, mushrooms and chives. Cover and simmer for approximately 45 minutes. WILD TURKEY RECIPE FOR BREAST FILLETS IN MUSHROOM SAUCE 1/2 lb turkey breast fillets 1/2 cup onion, chopped 1 cup button mushrooms, sliced 1 cup crimini mushrooms, sliced 1 cup shiitake mushrooms, sliced 1-3/4 cups homemade chicken broth 2 TBS cornstarch 1 TBS fresh parsley, chopped 1 tsp white sugar 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 1/8 tsp dried thyme 2 TBS canola oil Lightly coat the clean grill grates with canola oil and you will need to prepare the grill for medium direct heat. Meanwhile, in a skillet over medium high heat, add the remaining canola oil with the mushrooms and onions; sauteing for 5 minutes - or until the liquid from the mushrooms has evaporated. Combine the broth and cornstarch, mixing well until the cornstarch has dissolved. Now add the broth, parsley, sugar, salt, pepper and thyme to the broth mixture and bring to a rolling boil. Stir constantly until thickened. Remove from heat and cover to keep warm. Lightly brush breast fillets with canola oil and place on the prepared grill. Grill 5-7 minutes, turning twice. Turn over and repeat on the other side and grill until the meat is no longer pink. Serve with the warm mushroom sauce.
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FEATURED RECIPE:
STUFFED ELK CABBAGE ROLLS
Ingredients
12 large cabbage leaves
1 lb ground elk
1 lb sweet Italian sausage
1 small can tomato paste, divided
1 tsp Better Than Bouillon beef base
1/2 cup water
1/2 cup warm cooked rice mixed with 1 TBS butter
1 egg
1 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp dried sweet basil (Sam's Club has it)
1 tsp homemade garlic powder
1 tsp homemade onion powder
1 TBS paprika
2 TBS onion, grated
2 TBS celery, diced
1/4 cup carrots, shredded
Sauce
2 cups tomatoes, crushed
remaining half of tomato paste
1 cup water
1 tsp Better Than Bouillon beef base
1-1/2 TBS brown sugar
cayenne pepper, to taste (optional)
remaining cabbage leaves to cover rolls
Directions
PREHEAT oven to 325 degrees. Spray a roasting pan or large baking dish (9x13) with vegetable spray; set aside.
Cut 12 large leaves off of cabbage head, and place in boiling water, let stand until leaves are limp; approximately 3 minutes.
Measure out 1/2 cup of hot cabbage water and add the Better Than Bouillon beef base. Mix well until dissolved.
Meanwhile, add the above mixture with the the elk, sausage, 1/2 of the tomato paste, rice, egg, seasonings and vegetables together in a large bowl, mixing to combine.
Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat; placing seam side down in prepared pan. (I roll any leftover filling into meatballs and cook them with the cabbage rolls.)
Mix the sauce ingredients together in a saucepan and heat through so the sugar and beef base is dissolved. Pour over the rolls and meatballs. Cover with the remaining cabbage leaves (so the rolls do not dry out).
Bake for 1 hour 45 minutes. Discard the top cabbage leaves, and stand back - they will knock you down to get to these cabbage rolls
More Wild Game and Game Bird Recipes
They work great for other meat like elk, moose and beef.
NOTE: You can use any fresh fish fillets for this recipe like walleye, crappie, perch, bluegill, cod, etc.
FRESH FISH TACOS
crappie (or blue gill) fillets
2 TBS canola oil for frying
2 TBS butter, for frying
1/2 tsp homemade chili powder
1 TBS honey
kosher salt and freshly ground black pepper
1 fresh lime
soft taco shells
cabbage slaw, recipe below
In a skillet over medium-high heat, heat the canola oil and butter for frying.
Meanwhile, dust the clean fillets with chili powder, kosher salt and then drizzle the lime juice and honey over them. Fry for 2-3 minutes, flip over and fry another 2-3 minutes. The crappie is done when it is opaque and flakes easily.
Heat the taco shells in a pan until it bubbles; flip and repeat.
TOPPINGS:
Chopped Cilantro
Homemade Salsa
Chunky Guacamole or Avocado
Red Onion Slices
Tomato Slices
Homemade Mayonnaise
Mango Salsa
kosher salt and freshly ground black pepper
CABBAGE SLAW
5 cups green, red or mixed cabbage, finely chopped
1/2 cup homemade sour cream
1/2 cup homemade yogurt
2 TBS fresh lemon or lime juice
1/2 tsp cumin powder
1/2 tsp dill weed
kosher salt to taste
freshly ground black pepper to taste
3 green onions, sliced thinly
1 jalapeno, seeded and finely chopped
Combine sour cream, yogurt, lime juice, cumin powder, dill weed, scallions, jalapeno, salt and pepper. Mix well. Reserve 1/2 of the mixture to top the tacos. Mix the other half with the cabbage.