I have more than just wild turkey recipes, check out more hunting recipes at the bottom of the page.
These recipes for wild turkey are really easy to prepare and your family will hooked after the first bite...
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This wild turkey recipe is delicious...
CAJUN DEEP FRIED WILD TURKEY
Pour the peanut oil into the fryer and heat to 375 degrees. Make sure that the turkey is thawed and dried completely before submerging in the hot oil.
Tie two strings completely around the bird so you can lift it out easier. Turn off the flame before you lower the turkey in the hot oil and when done, turn the burner back on.
Fry the turkey for approximately 3-1/2 to 4-1/2 minutes per pound. The turkey will float to the top when it is done, but I like to know how long it should take.
Meanwhile, you will need the following ingredients:
2 TBS cajun seasoning
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1 stick butter, melted
When the turkey is done, remove the bird from the oil and immediately dust with the Cajun seasoning.
Add the garlic and cayenne powder to the melted butter and brush on the turkey. Allow to sit for at least 20 minutes before carving.
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.
GRILLED SPICE RUBBED WILD TURKEY WITH MANGO SALSA
12 pound turkey
3 green onions
5 TBS canola oil, divided
5 fresh mangoes, peeled and chopped
1 jalapeno pepper, seeded and chopped
3 TBS chopped onion 3 TBS fresh lime juice
3 TBS fresh cilantro, chopped
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 wild turkey recipe is a delicious and easy to prepare.
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 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 (optional)
1 cup shiitake mushrooms, sliced (optional)
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.
DEEP FRIED WILD TURKEY FINGERS
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 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. You may even add cayenne pepper to the flour mixture.
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.