USSA’s Top 10 Wild Turkey Recipes

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1. Smoked Wild Turkey

1 wild turkey (approximately 10-12 lbs)
4 garlic cloves, finely minced or crushed
2 tbsp seasoned salt
1/2 C. butter
2 (12 oz) cans cola (Coke works well)
1 apple
1 onion
1 tbsp garlic powder
1 tbsp salt
1 tbsp black pepper

Using hickory wood (or your favorite), preheat smoker to 225 to 250 degrees F according to manufacturer’s directions.  Remove neck and giblets from turkey. Rinse turkey inside and out with cold water, pat dry with paper towels. Rub the crushed garlic into the skin of the turkey. Sprinkle with seasoned salt. Place turkey in an aluminum roasting pan (the disposable kind).  Cut onion and apple into quarters. Fill cavity of turkey with butter, Coke, garlic powder, apple, onion, salt, and pepper. Don’t worry if some of the mixture leaks out when turkey is set back down. Cover roasting pan loosely with foil.  Smoke turkey for approximately ten hours, basting every hour or two with juices from the bottom of the roasting pan. Wild turkey is ready to eat when internal temperature reaches 180 degrees F in the thickest part of the thigh.

 

2. Bang Bang Turkey

1 turkey breast marinated in salt, sugar and vinegar for 10 minutes
1 cucumber, sliced into matchstick pieces
4 Tbsp soy sauce
2 tsp sugar
2 tsp red chili oil
½ tsp pepper
4 Tbsp peanut butter, creamed with sesame oil

Garnish:
White sesame seeds
2 Tbsp scallions

Slice cucumber into matchstick pieces and set aside. Cook turkey breast in an oven/frying pan/on the grill. Allow to cool completely. Use a rolling pin or other mallet to tenderize the turkey breast (this is where the “bang” comes in!). After meat is tenderized, use forks to shred the meat. Combine cucumber sticks with shredded turkey and arrange on a small serving plate. Combine soy sauce, sugar, chili oil, pepper and creamed peanut butter. Pour sauce over turkey, garnish with scallions and sesame seeds.

 

3. Wild Turkey Enchiladas

2 boiled and shredded wild turkey breasts

2 Tbsp butter

Small onion, diced

Garlic salt, salt & pepper to taste

1 small jar of mild green chiles (chopped)

3 cans of mild Chile Verde or green chile sauce

1- 4 cup bag of shredded Mexican cheese

1 bag of soft tortilla shells
Sour cream and tortilla chips for garnish

Boil turkey, cool and then shred. Melt butter in a sauce pan and sauté onions until tender. Stir in garlic salt and pepper then add shredded turkey. Add entire contents of green Chile jar and two cans of the green Chile sauce. Stir in two cups of the shredded cheese until melted. Grease an 8×10-inch glass baking dish with cooking spray. Place ¼ cup of turkey mixture in one tortilla shell, carefully rolling it up then placing it in the cooking dish. Repeat this process until the mixture is gone. Cover enchiladas with third can of green Chile sauce and top with remaining cheese. Cook in a 350°F oven for 30 minutes or until bubbling. Garnish with chips and sour cream.

 

4. Turkey-Bacon Ranch Pizza

1 pre-made packaged pizza crust
1 ¼ cup ranch dressing*
¼ cup grated parmesan cheese
1 tsp. Italian seasoning
1 ½ cup cooked, chunked wild turkey
1 cup Italian blend cheeses
½ cup cooked, crumbled bacon*
1  medium- sized ripe tomato, sliced

Preheat oven to 350 degrees.  Place pizza crust on pizza pan and evenly spread ranch dressing over crust.  Add parmesan cheese and Italian seasoning to pizza.  Spread the chunked turkey over the pizza and then cover in crumbled bacon.   Add sliced tomato on top of everything and then bake for 20-30

 

5. Buffalo Turkey Dip

2 cups cooked turkey breast, diced or shredded in very small pieces
8 ounces Ranch dressing
8 ounces cream cheese
8 ounces shredded cheddar
3 celery stalks, chopped fine
¼ cup onion, chopped fine
6 ounces hot or Buffalo sauce
Loaf of crusty bread or crackers
Soften the cream cheese then mix all ingredients well.  Let stand in refrigerator for an hour or more (can be made the night before), then bring up to room temperature to serve. Cut thin slices of a crusty bread, long and not very big around.  Serve the dip on bread rounds or crackers.

 

6. Lemon Wild Turkey

1 pound skinless, boneless wild turkey breasts, cut in 1-inch strips
1 Tbsp olive oil
2/3 cup dried orzo
1- 14 ounce can chicken broth
½ of a lemon, cut into wedges or chunks
1 Tbsp lemon juice
1 tsp dried Greek seasoning
½ cup drained, pitted kalamata olives (optional)
Hot chicken broth (optional)
Fresh snipped oregano (optional)
Preheat oven to 400°F. 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, ¼ tsp salt, and ¼ tsp freshly ground black pepper. Cover; bake for 35 minutes or until chicken is tender and no longer pink. (170°F).Serve in shallow bowls with additional broth, if desired. Top with snipped oregano. Makes 4 servings.

 

7. Wild Turkey Stir-Fry

1 1/2 tablespoons cornstarch

1/4 cup orange juice
1 (1-pound) boneless, skinless turkey breast, cut into strips
3/4 cup chicken broth
1 1/2 tablespoons soy sauce
2 1/2 tablespoons vegetable oil
1 clove garlic, minced
1 1/2 teaspoons ground ginger
1 cup chopped broccoli
1 1/2 cup snow peas or green beans
1 medium red bell pepper, cut into thin strips
3/4 cup sliced green onion
1 medium carrot, cut into thin strips
2 cups cooked white or wild rice

In a shallow glass bowl, combine orange juice and cornstarch. Add turkey, and stir to combine. Cover, and chill for 2 hours. Drain turkey, and discard juice mixture. Combine chicken broth and soy sauce. Set aside. In a wok or large skillet on medium heat, add oil, garlic and ginger. Stir-fry for 30 seconds. Add broccoli, turkey and next 4 ingredients, and stir-fry until crisp-tender, about 5 minutes. Stir in broth mixture. Simmer about 1 minute. Serve over rice.

 

8. Herbed Turkey Roast

5 lb Whole turkey breast, boned
1/4 cup Parsley, chopped
2 tbsp Fresh thyme, minced
Salt
Pepper
2 oz Fontina cheese, sliced
2 oz Prosciutto
4 Sprigs of parsley or thyme
2/3 cup Chicken broth
1/3 cup Dry white wine
2 tbsp Cornstarch
2 tbsp Cold water

Rinse turkey, pat dry, and place, skin down, on a board. Sprinkle meat side with chopped parsley and thyme, season with salt and pepper. Cover with cheese and prosciutto, overlapping slices. Starting with a long edge, roll up turkey firmly, jelly roll style. Overlap 3-4 sprigs down length of roll; tie roll securely with string at 2″ intervals. (At this point, you may cover and refrigerate until next day. )

Place turkey, thyme side up, in slow cooker. Pour in broth and wine. cover and cook until meat in thickest part is very tender when pierced (9-10 hours).

Carefully lift turkey to a warm platter and keep warm. Skim and discard fat from cooking liquid; blend in cornstarch (blended with water). Increase cooker to HIGH; cover and cook, stirring 2 or 3 times, until sauce is thickened.

Remove and discard strings and thyme sprigs from turkey; slice meat 1/4″ thick. Garnish with additional thyme sprigs, if desired. Serve with sauce.

 

9. Deep Fried Wild Turkey

1 Wild turkey, whole, dressed
2 1/2 gallons Peanut oil
1 cup Italian salad dressing
1/2 cup Lemon juice, fresh
3 tbsp Onion juice
3 tbsp Garlic juice
2 tbsp Worcestershire sauce
1 tbsp Liquid smoke
1 1/3 oz Cayenne
1/4 cup Salt

Mix all ingredients except turkey to make a marinade – no do not mix in the peanut oil!!. 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 day. Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325 degrees (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.

 

10. Wild Turkey White Chili

• ½ cup minced onion
• 1-½ tablespoons minced garlic
• 4 teaspoons ground cumin • 1-½ pound uncooked wild turkey breast, cut into cubes (or leftover pre-cooked meat)
• 4 cups chicken stock or canned low-salt broth
• 2 tablespoons chopped seeded jalapeño chilies
• 1 teaspoon dried marjoram
• 1 teaspoon dried savory
• 1 16-ounce can Great Northern beans, rinsed, drained
• 1 16-ounce can navy beans
• 2 medium-sized potatoes, pealed and diced
• Several dashes of hot pepper sauce (such as Tabasco)
• Chopped green onions
• Grated cheddar cheese
• Sour cream

Heat vegetable oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender. Add cumin and stir about 30 seconds. Add turkey breast. Sauté until about 4 to 5 minutes, or until no longer pink. Add chicken stock, jalapeños, marjoram and savory to turkey mixture. Add beans and potatoes to chili. Simmer covered until chili is thick, about 45 minutes. Season with hot pepper sauce, salt and pepper. Add green onions, cheese and sour cream separately as desired