Fried turkey breast is always a favorite, but there are other ways to cook your bird this spring
Whenever I talk wild turkey recipes with other hunters, the first one to come up is always fried. Turkey nuggets, turkey strips, the recipes may be slightly different, but it always seems to end up fried to a delicious, crunchy golden brown. And there ain't a thing wrong with that. Fried turkey breast is delicious.
But say you live with a big family of turkey hunters like I do, and everyone tags out for the season. Or maybe you hunt multiple states and have pretty good luck in all of them. You end up with a freezer full of wild turkey. And too much of anything, even something as great as fried wild turkey breast, gets old after a bit.
This year, try some of these other cooking methods. Sure, some of these are fried as well, but they all have a bit of a twist over the traditional method. Don't see something you like? Just click wild turkey on the ingredient list here at Timber2Table, where you'll find even more ideas.
Don't think for a minute that we only use the breast meat from our turkeys. We use every part we can, from feet to gobble. Stay tuned to next week's Timber2Table post for more recipes to use up every part of your bird.
Click through the following recipes to find one you want to try.
This dish is similar to an Asian stir-fry but is done in a large skillet and combines the wild turkey with broccoli and saut√©ed onions. Serve it up with noodles or rice for a full meal. Recipe link below:
It's always nice to serve wild turkey for a Thanksgiving meal, but the super lean meat doesn't always lend itself to traditional roasting methods. This year, we'll serve ours rolled around a mushroom stuffing and grilled on our Traeger. Recipe link below:
If you live in or visit New York state, then you've probably seen, and eaten, a spiedie. These grilled skewers of marinated meat are a local delicacy there, and you can find them just about anywhere. From fancy sit-down restaurants, to food trucks, to folks just setting up their grills at street fairs and festivals, New Yorkers love their spiedies. They even hold yearly festivals in and around the spiedie capital of Binghamton. Recipe link below:
If you read this blog on a regular basis, you know we cook our wild turkeys in a multitude of ways. But fried is still one of our favorites. Sure, you can go with traditional fried turkey nuggets, but fried wild turkey breast makes a great sandwich as well. Recipe link below:
Realtree's Phillip Culpepper knows turkeys, both from a hunting standpoint and an eating standpoint. So when he says this recipe for pickle-brined, ranch-fried wild turkey is one of his favorite ways to cook up a spring bird, I listen. Give it a try. It might become one of your favorites as well. Recipe link below:
Hot chicken and waffles seems to be on every menu across the country because people love that salty, sweet, spicy flavor combination. Here at the Timber2Table house, we make a version with spicy fried turkey strips served over fresh waffles and drizzled with honey or syrup.
You can get that same flavor combination at deer or turkey camp without the hassle of making homemade waffles by using deep-fried biscuit dough. Feel free to mix up your favorite homemade biscuit recipe for this, but even canned biscuits from the store work well. Recipe link below:
Even though it's far from an authentic Chinese dish, I enjoy the bourbon chicken at most Chinese restaurants. The combination of crispy fried chicken, sweet bourbon sauce, and the kick of heat from chili flakes is just good eats. Recipe link below:
Everyone loves a good grilled popper. Here at the Timber2Table kitchen, we've made just about every popper combination you can think up. Wild turkey breast stuffed with savory herbed cream cheese and a sweet dried apricot might be our favorite. Wrap the turkey with a slice of bacon, season well with Traeger Chicken Rub and glaze each one with Traeger's Apricot BBQ Sauce as it grills. The combination is savory, sweet, smoky, salty, and delicious. Recipe link below:
Bacon-wrapped wild game meat gets a bum rap from many wild game lovers these days. They sometimes claim the bacon is a crutch, that it overpowers the flavor of the wild game. Here's the thing: Bacon tastes pretty good. And it helps keep wild game from drying out on the grill. Bacon-wrapped popper-style game meat, be it duck, dove, venison, or wild turkey, is always a crowd favorite. Recipe link below:
Looking for a quick, easy, and delicious way to grill up your wild turkey? Try this version rubbed with a sweet and spicy paste that includes bacon, Uncle Josh's sorghum, and bourbon, two of my favorite things. Recipe link below: