I have more than just wild turkey recipes, check out these links below:
Before I give you my favorite recipes, I want to briefly explain to you the basics on prepping a wild turkey.
After you or your significant other bags the turkey, it needs to be washed well after drawing and skinning the bird. Do you want to roast it, deep fry or grill it?
HOW TO EASILY PLUCK A WILD TURKEY
For those of you that wish to try some of my wild turkey recipes and if you want to pluck your turkey I have some simple steps for doing so.
To loosen the feathers - heat a large pan of water until it is very hot and dunk the turkey in the water many times (I do it 15 times or so). If they are still hard to pull, repeat this process again. Pluck the bird just down to the legs and wings - because you will be removing them in the next step.
A lot of hunters just keep skinless, boneless breast meat too.
Using a game shears; you now can remove the head, wings and feet. Grab the entrails and pull them out. Place the turkey in a kitchen sink filled with very cold water to cool down the meat.
TURKEY MARINADE RECIPES
Sometimes I like to use Italian Dressing to marinate turkey, chicken, and steak, so here is a homemade dry mix you can make ahead and add oil and vinegar when ready to use. Great way to save money.
1-1/2 tsp 1 tsp homemade garlic powder
1 TBS onion powder
2 TBS oregano
1 TBS dried parsley
1 tsp dried basil
1 TBS white sugar
1 TBS kosher salt
1 tsp freshly ground black pepper
1/2 tsp dried celery leaves or flakes
Mix ingredients together and store in a tightly closed container in a cool and dry place.
To make dressing:
1/4 cup vinegar
1/2 cup canola oil
2 TBS water
2 TBS Italian Dressing Mix (above)
Shake well and chill the night before you use it.
2 cups Homemade Italian Dressing (see above recipe)
1/2 cup cayenne pepper
1/2 cup freshly ground black pepper
2 TBS garlic powder
1 TBS onion powder
Whisk the above ingredients together. Place this marinade under the turkey skin, in the cavity and all over the entire bird. Inject the marinade into the turkey breast and legs.
Place the turkey in a NON SCENTED garbage bag and marinate the
turkey in the refrigerator overnight. When you are ready to make one
of my wild turkey recipes, remove from the bag and you are ready to go.
I make this wild turkey recipe in the winter; usually during the
holidays, and I'll tell you why. I use leftover dressing for dumplings
in this soup. It's delicious and so comforting.
I serve it with warm buttered homemade bread, and a crisp garden salad with my homemade salad dressing.
HOMEMADE WILD TURKEY SOUP RECIPE
wild turkey breast or leg quarters
3 celery ribs, sliced
3 carrots, peeled and thinly sliced
3/4 tsp garlic powder
3/4 tsp onion powder
1/4 cup fresh onion, grated (use cheese grater)
1 TBS dried parsley
1 TBS Better Than Bouillon Turkey or Chicken Base
5 to 6 cups leftover stuffing
Combine chicken, celery, carrots, garlic powder, onion powder, grated onion, parsley, Better Than Bouillon turkey base, salt and pepper in a dutch oven; fill almost to the top with water. Bring to a boil; reduce heat, cover and simmer for 1-1/2 to 2 hours or until turkey is done and can easily be removed from the bone.
Remove turkey breast or leg quarters only and let stand until cool enough to handle. Pick the meat off the bone and place back into the stock pot.
Mix the stuffing with 4 egg whites and roll into small balls. Fry them in a skillet with 2 tablespoons of butter - until browned on all sides.
Drop the dumplings into the soup to heat through a few minutes before serving. Best served with crusty bread and butter.
You may add noodles if you wish.
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