Smoked Wild Turkey
1 (12-pound) turkey
1/4 cup vegetable oil
1/4 cup dry red wine
1/3 cup fresh lemon juice
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 teaspoon marjoram
1 clove garlic, minced
Salt to taste
Pepper to taste
Rinse turkey in cold water. Mix oil and next 8 ingredients, Rub turkey inside and out with oil-wine mixture. Pour remaining mixture into a water pan, and fill with water. Smoke turkey for 8 to 12 hours, keeping pan filled with water.
Yield: 12 to 14 servings
Brine Wild Turkey
1 1/4 cups kosher salt
1 gallon of water
1 wild turkey, cleaned
2 Granny Smith apples
1 large onion
3 celery stalks
Fresh ground pepper to taste
Dissolve the salt in the water in a container large enough to hold the turkey. Lower the turkey into the water. Refrigerate for eight to 12 hours.
Preheat the oven to 400 degrees. Remove the turkey from the brine and discard the brine. Rinse the turkey and pat dry. Cut the apples and onion into slices and the celery into three-inch pieces. Place these in the cavity of the turkey and around it. Season the turkey with pepper. Arrange in a large roasting pan.
Roast, breast side up for 30 minutes. Lower the heat to 325 degrees and turkey the turkey breast side down and bake for 1 1/2 hours. Turn again and bake until cooked through, about 25 minutes per pound. Let stand until slightly cooled before carving.
Use apples, cut into wedges, to brace the turkey when it is roasting breast side down.
Yield: 10 servings
Marinated Turkey Strips
1 wild turkey breast
1/4 cup honey
1/2 cup Wild Turkey bourbon
2 Tablespoons spicy deli mustard
1 Tablespoon Worcestershire sauce
1 cup all-purpose flour
1 teaspoon Hungarian sweet paprika
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon kosher salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Canola oil for frying
1/2 cup grated Parmesan cheese
1 Tablespoon minced parsley
Remove the skin from the wild turkey breast and discard. Slice the meat crosswise into strips about 1/2 inch wide and 1 inch thick. Wash the meat and pat dry.
Place the honey in a medium micro-safe bowl and heat on High for 1 minute. Whisk in the bourbon, mustard, and Worcestershire sauce until smooth. Pour this marinade into a large freezer ziptop bag. Add the turkey breast strips, squeeze out the air, and seal. Toss to completely coat the meat and refrigerate for 4 hours.
Whisk together flour, paprika, cayenne pepper, salt, thyme, basil, onion powder, and garlic powder. Place mixture into a new dry ziptop freezer bag.
Remove turkey breast strips from the marinade and shake off excess liquid. Place the strips into the bag with the seasoned flour. Seal and toss to coat strips.
Heat 1/2 inch of oil in a heavy skillet. Fry turkey strips until golden. Do this in batches in order not to crowd the pan. Drain on paper towels. Sprinkle with Parmesan cheese and minced parsley and serve hot.
Wild turkey strips may be served as an appetizer or entree.
Yield: 4 servings
Spicy Roast Turkey Wings
6 turkey wings
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon allspice
Water and salt, as needed
Place turkey wings in a large saucepan. Add enough water to cover. Add salt. Cover with lid. Cook over moderate heat until tender, for about 40 minutes. Cool slightly. Reserve broth. Remove wings, and rub well with cinnamon and remaining ingredients. Place wings in roasting pan. Roast at 350 degrees, basting frequently with broth and pan drippings for 30 minutes or until golden brown.
Yield: 6 servings.
Lemon Herb Turkey Barbecue
1 stick butter or margarine
1/2 chopped green onions or chives
1 cup of broth
1/4 cup lemon juice
1 tbs. thyme and savory – mixed
3 tbs. parsley
Cook onions until tender in butter; add other ingredients. Bring to a full boil. Cut turkey in pieces, and cover each piece of turkey with this mixture. Baste often on grill. Cook 45 to 55 minutes or until done. If rotisserie is used, it takes about one and one half hours until done.
Deep Fried Wild Turkey
1 wild turkey – whole and dressed
2 1/2 gal. peanut oil
1 c italian salad dressing
1/2 c lemon juice – fresh
3 tbs. onion juice
3 tbs. garlic juice
2 Tbs. Worcestershire sauce
1 tbs. liquid smoke
1 1/3 oz cayenne
1/4 c salt
Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days.
Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325F (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking.
Wild Turkey in Mushroom Gravy
2-3 lb wild turkey breast (skin removed)
salt and pepper
1/4 cup chicken broth
10 3/4 oz can condenced cream of mushroom soup
4 oz can sliced mushrooms (drained)
Place wild turkey breast (cut in 4-6 pieces) in crock-pot. Season with salt and pepper. Mix broth and soup, pour over wild turkey. Add mushrooms. Cover and cook on low 7-9 hours. (high 3-4 hours). Recipe may be doubled for a 5qt crockpot.
Lemon Wild Turkey
1 pound skinless, boneless wild turkey breasts, cut in 1 inch strips
1 tablespoon olive oil
2/3 cup dried orzo
1 14-ounce can chicken broth
1/2 of a lemon, cut into wedges or chunks
1 tablespoon lemon juice
1 teaspoon dried Greek seasoning
1/2 cup drained, pitted kalamata olives (optional)
Hot chicken broth (optional)
Fresh snipped oregano (optional)
Preheat oven to 400 degrees. In a 4-quart Dutch oven brown wild turkey in hot oil over medium-high heat for 5 minutes, turning once. Stir in orzo, the can of broth, lemon wedges, lemon juice, add olives if desired. Greek seasoning, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cover; bake for 35 minutes or until chicken is tender and no longer pink. (170 degree F). Serve in shallow bowls with additional broth, if desired. Top with snipped oregano. Makes 4 servings.
Wild Turkey Dijon
2 pounds boneless turkey breast
salt and pepper to taste
2 tablespoons butter
2 cloves garlic, minced
1/4 cup green onions, finely sliced
sliced mushrooms, morels preferred
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons dry sherry
1 cup cream
Slice the turkey breast into serving size pieces and pound gently with a meat mallet (or the edge of a plate). Season with salt and pepper. Melt the butter in a large skillet and saute the turkey, turning once, until done. Remove to a warm platter. Add garlic, green onion, mushrooms to the pan and saute until onion is tender (add more butter if necessary). Stir in mustard, lemon juice, sherry, and cream and stir over simmer until slightly thickened. Add turkey to sauce until heated through. Serve with rice or noodles. About 4 servings.
Roasted Wild Turkey Recipe
1 wild turkey (10 to 15 pounds)
2 large apples, quartered
6 to 8 medium red potatoes, quartered
2 pound baby carrots
2 medium onions, sliced
2 cups water
1-1/2 teaspoons seasoned salt
1 teaspoon salt
1 teaspoon pepper
1/2 cup maple syrup
1/4 cup French salad dressing
1/4 cup barbecue sauce
2 tablespoons ketchup
2 tablespoons steak sauce
1 tablespoon lemon juice
Place turkey on a rack in a roasting pan; place apples in turkey cavity. Place potatoes, carrots and onions around turkey. Pour water over vegetables. Combine seasoned salt, salt and pepper, rub over turkey. Combine remaining ingredients, spoon over the turkey.
Cover and bake at 325 for 3-1/2 hours or until a meat thermometer reads 180 baste if desired. Turkey may be uncovered for the last 30 minutes for additional browning if desired.
Yield: 10-12 servings.
Red Pepper Wild Turkey
2 Thinly Sliced Wild Turkey Breasts
Soft Herb and Garlic Cheese Spread
1 jar Roasted Red Peppers
1 cup Seasoned Bread Crumbs
Paprika to taste
Coat oven safe baking dish with cooking spray. Place turkey breasts onto wax paper. Pour bred crumbs onto second sheet of waxed paper. Spray turkey on one side with cooking spray. Coat other side of turkey with cheese spread. Place slice of roasted red peppers on top of cheese. Dip sprayed side of turkey into crumbs, coating completely. Roll turkey, place seem side down, in baking dish. Bake, covered at 350 for 30 minutes. Uncover, and bake for another 10 minutes, until brown and tender. Spoon pan drippings over turkey; sprinkle with paprika and serve immediately.
Braised Wild Turkey
1 wild turkey
1 lb. salt pork, sliced
1 qt. consomme
1 onion, sliced
1 carrot, sliced
2-3 sprigs parsley
1 lg. stalk celery, chopped
1 bay leaf
Pinch of thyme
Wash, drain, and pat turkey dry. Season cavity with salt and pepper; stuff with half the salt pork slices, cover turkey with the rest. It may be necessary to secure the salt pork strips with toothpicks. Brown at 400 degrees for about 1 hour. Combine consomme, onion, carrot, parsley, celery, bay leaf, and thyme. Remove salt pork and discard. Add consomme to turkey and cover tightly. Bake at 300 degrees for 2-3 hours or until tender. Baste frequently with consomme mixture.
Wild Turkey Deluxe
2 green peppers, cut into thin strips
1/4 pimento, diced
1/2 tsp. onion salt
2 (7 oz.) bottles 7-Up
6 c. diced cooked turkey
1/2 c. butter
6 tbsp. flour
2 tbsp. Worcestershire sauce
Salt to taste
1 c. light cream
Cook green peppers in butter over low heat until softened. Blend in flour thoroughly then add pimento, Worcestershire sauce, onion salt, and salt. Stir in 7-Up and cream and continue to cook over low heat, stirring constantly until mixture thickens. Add turkey and continue to cook until thoroughly heated, stirring constantly. Serve over rice or noodles, if desired.
Yields 12 servings.
Baked Wild Turkey Californian
2 sm. turkeys, quartered
4 tbsp. honey
1/2 cube butter
1 c. white dinner wine 1 tsp. parsley flakes
1/2 c. chopped onion
1 c. chicken stock
Quarter turkey. Brush with honey. Shake on salt and pepper. Place in shallow baking dish. Bake at 450 degrees for 30 minutes, basting often with butter. Mix onion, chicken stock, wine, and parsley flakes. Pour over turkey. Reduce heat to 250 degrees. Cover. Continue baking turkey until done, approximately 1 hour.
Barbecued Wild Turkey
2 sticks butter
1 bottle catsup
2 tbsp. sugar
1 onion, grated
4 tsp. salt
3 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
2 cans beer
1 (#2) can tomato paste
1/2 c. vinegar
6 tsp. paprika
1 clove garlic, mashed
2 tsp. chili powder
2 tsp. black pepper
Juice of 1 lemon (and include some of the rind)
Wash and dry the cleaned, whole turkey. Season inside and out with salt and pepper. Loosen outside skin with handle of long spoon and squirt the barbecue mixture inside of skin. Rub outside of turkey with butter and place in roaster with a rack. Cover with barbecue sauce, using beer. Cover or wrap in foil and bake. Baste from time to time during the roasting period. Cook at about 300 degrees for several hours.
Apple Roasted Wild Turkey
1 wild turkey wiped dry with paper towels
liberally seasoned with Salt to taste
Freshly ground black pepper to taste
1/2 c. butter
2 medium red onions minced
8 garlic cloves smashed
6 tart apples, such as Granny Smith cored, and cut into wedges
1 c. unfiltered apple juice
1 c. dry white wine
1 c. chicken broth
3 Tbsp. flour
In a large skillet, saute/fry onions and garlic in half of the butter till onions are translucent/soft. Pour contents of skillet into a large roasting pan. Fold in apples.
Set turkey, breast-side down in pan, using apples and onions to prop up bird so which it does not fall over. Add in apple juice, wine and chicken broth. Cover well with foil and roast in a 325 degree oven for approximately 10 min per pound.
When the meat thermometer reaches about 135 degrees, flip the bird over and remove the foil. Remove the bird from the oven when the meat thermometer reads 165 to 180 degrees. Set the bird on a carving platter. Strain the liquid from the roasting pan through a strainer into a large bowl.
Heat remaining butter in a medium saucepan and whisk in flour to make a roux. Cook for 4 to 5 min while stirring. Gradually whisk in about 3 to 3 1/2 c. of the strained liquid (you may need to add in additional chicken broth) till gravy is of desired consistency. Season with salt and pepper. Slice turkey and serve with gravy on the side.
Comments: Overcooking a wild turkey will result in a dry and tasteless bird. A farm-raised domestic turkey derives more than thirty percent of its calories from fat. The wild bird has only 1 percent total fat. The best way to avoid overcooking any turkey – wild or possibly domestic – is to use a meat thermometer and roast it with the breast down. Most game cookbooks recommend removing wild turkey from the oven when the thermometer reaches 180 degrees or possibly more.
Citrus Glazed Wild Turkey Breasts Recipe
2 wild turkey breast halves rib cage removed skin intact
2 c. diced smoky bacon cooked til done but not crispy
1 Tbsp. freshly ground black pepper
6 garlic cloves chopped
1/2 c. orange marmalade
1/2 c. dry white wine
2 oranges peeled, seeded and segments minced or possibly mashed
2 lemons peeled, seeded, and segments minced or possibly mashed
2 limes peeled, seeded, and segments minced or possibly mashed
1/2 c. granulated sugar
1 Tbsp. cornstarch mixed with
1 Tbsp. cool water
1 pch salt
Combine bacon and pepper and work between the skin and the breast meat with your fingers.
Combine garlic with remaining ingredients and bring to a boil in a medium saucepan. Reduce heat to medium and simmer till thickened. Allow to cold.
Baste turkey breasts with cooled glaze and place in a shallow baking pan or possibly dish in preheated 375 degree oven for 12 to 15 min, depending on the thickness of the breasts.
When glaze is golden, breasts are close to done (internal temperature of 145 degrees). Baste again before serving. Slice meat across the grain and drizzle any leftover sauce over meat.
This recipe yields 4 to 6 servings.
Spanish Turkey Recipe
2 cups of lemon juice
2-16 oz or 1-32 oz chicken broth
1/2 bottle Goya Lavinia brand white cooking wine
Juice & olives from 12 oz jar Goya pitless Spanish olives
2 cups no cholesteral butter
14 oz frozen Goya sofrito
1/2 of 4.5oz jar of minced premium white garlic
2 envelopes of Goya sazon w/color
2 tps Fresh ground black pepper
4 tps Badia or Goya Adobo
2 tsp salt free Mrs dash seasoning blend extra spicey
1/2 12 oz jar of sliced olives[use olives you took juice from]
Clean and wash the turkey put into baking pan. Pour lemon juice over Turkey, then puncture 1 inch holes all over turkey. Pour all liquid ingredients over Turkey this includes: Olive juice, Chicken broth, melted cooled butter, Cooking wine and defrosted cooled sofrito. Stuff minced garlic and olives in all 1 inch puntures. Rub dry rub all over Turkey. Dry rub consist of Sazon, ground fresh pepper, Mrs dash seasoning blend,adobo, cover pan with cover or foil. Refrigerate over night.Bake next morning at 375 for 5-6 hrs, baste every hour and uncover for last baking hour and stuff with your stuffing choice only last 45 minutes of baking. Stuffing can soak up liquids if left too long! Before serving pour turkey drippings all over turkey.
Cherry and Balsamic Glazed Turkey Breast
1 thawed turkey breast on the bone (about 6 pounds)
Salt and pepper
1 tablespoon olive oil
1/4 cup chopped onion
1 clove garlic, minced
1 cup Cherry preserves
1/4 cup balsamic vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 350F. Place turkey breast baking dish and rub with salt and pepper. Prepare glaze by heating olive oil in a small saucepan and sauteing the onion and garlic until tender, 6-8 minutes. Add preserves and vinegar and continue cooking over medium heat until thickened, about 8-10 minutes. Brush glaze on turkey and place in preheated oven. Brush with additional glaze every 30 minutes, cooking turkey 2-2 1/2 hours or until internal temperature of the thickest portion registers 170F. Remove from heat and let rest 10 minutes before slicing and serving.
Spicy Thanksgiving Turkey
1 (12 pound) whole turkey
1/2 cup butter
3 tablespoons garlic
3 tablespoons of chili powder
3 tablespoons of paprika, separated
2 large onions, cut into large rough pieces
3 whole shallots, cut in half
6 stalks of celery, rinsed
6 large carrots, rinsed
Salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Clean out the turkey’s cavity. Remove the innards and disregard (I usually cook mine and feed them to a pet).
Mix butter, garlic powder, chili powder, and 2 tablespoons paprika. Separate the butter mixture into four equal parts.
Place your six stalks of celery (I recommend using the large outer pieces) and carrots in the bottom of a roasting pan. Place turkey in a roasting pan on top of the celery and carrots.
Stuff the turkey with the cut onions and shallots.
Separate the skin over the breast to make little pockets. Put one part of the butter mix under the skin over each breast. Use the rest of the reserved butter to spread over the whole outside of the turkey.
Season the top of the turkey with salt and pepper. Use the remaining paprika to sprinkle over the top of the turkey.
Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
Buttermilk Marinated Wild Turkey
1 wild turkey, 13 to 15 pounds
Kosher salt and freshly ground pepper to taste
2 quarts buttermilk
1 cup chopped onion
1 cup chopped celery
2 teaspoons paprika
2 slices white bread, torn into small pieces
1 cup sherry
1 tablespoon unsalted butter, melted
1/4 cup all-purpose flour
2 cups whole milk
Kosher salt and freshly ground pepper to taste
1. To make the turkey, wash and dry it and sprinkle with salt and pepper inside and out. Place in a large, deep roasting pan, pour the buttermilk over the top and marinate overnight in the refrigerator, turning several times.
2. Preheat the oven to 350 degrees. Remove the turkey from the marinade. Drain and discard the marinade. Put the turkey in a shallow roasting pan.
3. In a small bowl, combine the onion, celery, paprika, bread and 1/2 cup of sherry. Stuff the turkey with this mixture. Dip a clean cloth into the melted butter and rub the entire exterior of the turkey with it.
4. Place the turkey in the oven and roast, basting with pan drippings and the remaining 1/2 cup of sherry every 15 to 20 minutes, until the juices run clear when the thigh is deeply pierced; it should cook about 20 minutes per pound. Remove the turkey and discard the stuffing. (It is not meant to be eaten.) Let the turkey sit.
5. To make the gravy, pour out all but about a 1/4 cup of the drippings from the turkey pan. Over a burner set on low, add the flour to the pan and stir, making a smooth paste. Pour in 1/4 cup of milk and cook, stirring constantly, until the mixture begins to bubble.
6. Remove from the heat and very gradually stir in the remaining milk. Return to the heat and cook, stirring constantly, until the mixture thickens. Season with salt and pepper. Carve the turkey and serve immediately with the gravy.
YIELD About 15 servings