Springtime in Montana is such a wonderful welcomed time, especially after a long cold winter. Thereâs nothing like a spring in the west when there is warmth in the air, the birds are chirping, and everything- I mean everything, is green. The daylight is longer, the air warmer and itâs the transition between winter and summer which around here could be one month or one day. There is still lots of snow up high in the mountains, the creeks are running high and fast, and the toms are strutting and of course, gobbling. No better time to cook wild turkey!
The forests and fields are green and full of new sprouts of asparagus, spinach, fiddlehead ferns, ramps, mushrooms, and so much more. What compliments freshly harvested turkey meat more than the vegetables that are sprouting up right along with them? Pairing spring turkey along with spring bear and all the other fresh, sweet, tender shoots is what âFrom Field To Tableâ is all about. Imagine all the fantastic, colorful, flavorful, plate combinations that are possible by eating your own locally sourced foods.
One of the most basic common culinary rules regarding menu development is to purchase your produce locally in season. It only stands true, this is when the products are the easiest to obtain, most available, highest quality, and least expensive. For example, during spring, a menu choice might include sautéed turkey with morels, wild onions, and fresh spinach, tossed with pasta, and cream sauce. Whereas in the fall a menu choice could be roasted venison, glazed root vegetables, served with smashed potatoes, complimented with a fruit sauce. This is exactly what âFrom Field To Tableâ is all about.
Spring mushrooms compliment the flavor profile of wild turkey, they are the most available, highest quality, and least expensive at this time. I donât forage for many wild mushrooms but morels are very easily identifiable. Spring mushrooms are most available at farmerâs markets as are all other new-growth vegetables and herbs. Other mushrooms that are sometimes overlooked include Wine Cap, Turkey-Tail, Wood-Ear, Oyster, Shaggy Manes, and many more. There are many similar mushrooms that can get you very ill. Pair up with someone that has the foraging skills and knowledge of harvesting safe-to-eat mushrooms.
Preparing wild turkey can seem daunting to novice cooks. With its lean, gamey meat, many worry it will turn out dry and tasteless But with the right techniques, wild turkey can be turned into incredibly succulent, flavorful dishes the whole family will devour Follow these tips and you’ll be serving up moist, tender wild turkey in no time.
Start with Proper Field Dressing
The first step to tasty wild turkey begins when you’re still out in the field. Once the turkey is harvested, immediately field dress it by removing the entrails, feathers, feet and head. Allowing these to remain can lead to off-flavors in the meat. Be sure to thoroughly pluck all feathers since they become more difficult to remove once the skin dries. If possible, hang breasts in a cool area around 40°F for 1-2 days before cooking. This allows the wild flavor to concentrate. Legs can hang longer thanks to their higher fat content.
Brining is Crucial for Moisture
Because wild turkey breast meat contains little fat, brining is absolutely vital to keep it from drying out. Simply submerging the meat in a saltwater solution makes all the difference. Make a basic brine with 1 cup of kosher salt per gallon of water. For extra flavor, add citrus, onions, garlic, peppercorns or herbs Keep wild turkey breasts in the brine 8-12 hours, and legs/thighs up to 24 hours Rinse and pat the turkey completely dry before cooking. Don’t brine too long or the meat becomes overly salty.
Low and Slow Roasting
For whole turkey breasts or bone-in portions, roasting uncovered in a 325°F oven is a fantastic hands-off cooking method. Lay bacon strips or brush with oil across the breast to help maintain moisture. Roast until the thickest part of the breast reaches an internal temperature of 165°F, basting every 30 minutes. Let rest at least 10 minutes before carving to allow juices to reabsorb. The bone helps retain moisture and allows for more even cooking.
Grilling Boneless Breast
Grilling is great for cooking boneless turkey breast, adding delicious smoky notes. Use a two-zone fire with hotter and cooler sections. Cook over indirect medium heat with the lid closed until the internal temperature hits 165°F. Flip and rotate periodically and brush with an oil-based marinade. Move the turkey over direct heat just to sear the outside at the end. Rest 5 minutes before slicing.
Saute Thin Cutlets
Sautéing is ideal for quick-cooking turkey cutlets. First, butterfly the breast by slicing it horizontally through the center to open it like a book. Pound to 1⁄4-inch thickness using a meat mallet. Season the cutlets with salt, pepper and herbs. In a hot skillet, cook cutlets in olive oil over medium-high heat about 2-3 minutes per side until browned and 165°F. Serve these tasty cutlets topped with a pan sauce or lemon wedges.
Deep Fry Legs and Thighs
For amazingly moist, fall-off-the-bone turkey legs and thighs, deep frying can’t be beat. With a deep fryer, heat oil to 350°F. Lower legs/thighs into the hot oil gently. Fry 8-10 minutes until browned and the internal temperature is 165°F. Use tongs to flip halfway through. Only fry one or two pieces at a time – overcrowding lowers the oil temperature. Drain on paper towels before digging into these decadent deep fried treats.
Braise Turkey Pieces for Rich Flavor
Braising is magic for turkey thighs, drumsticks and wings. In a Dutch oven, brown seasoned turkey pieces on all sides in olive oil. Add broth, wine or beer to come halfway up the turkey along with aromatics like onions, carrots and garlic. Cover and simmer gently until very tender when pierced with a fork – 1-2 hours for thighs, 4-6 for drumsticks. The braising liquid becomes a luscious sauce.
Ground Turkey’s Versatility
Ground turkey might just become your new go-to! Use a food processor to grind up cooked thighs, legs or other turkey pieces. Cook just like ground beef. Ground turkey is fantastic in tacos, burgers, meatballs, chili, pasta sauce, and so much more. Play with spice blends like cumin, garlic and chipotle powder. Let the delicious wild turkey flavor shine through.
Make Delicious Broth from the Carcass
Don’t discard the turkey carcass after removing all the meat! Simmer it in water with vegetables like onion, celery, carrots and garlic to create an incredible turkey broth bursting with nutrients. Pull any leftover bits of turkey from the carcass to add to soups. Freeze turkey broth in batches to savor that wild turkey goodness all season long.
Follow these tips when preparing your next wild turkey, and you’ll enjoy tender, juicy meat with unbeatable flavor. Don’t be intimidated by cooking wild turkey – with the right techniques, it can be transformed into all sorts of mouthwatering family meals. Which preparation method will you try first?
Wild vs. Domestic Turkey
When you cook wild turkey, it is more flavorful than domestic turkey because the wild bird is more active, and actually fly, which means the muscles are worked more resulting in higher oxygen content and leaner, darker meat. The more the muscle works the more flavor there is, for example, the leg and drum of a domestic turkey has more flavor than the breast. It is darker because of the oxygen content and works harder. A duck is all dark meat because it is a bird of flight. The domestic cousins of wild turkey have been cross-bred to provide a higher yield, have enlarged breasts, are pumped with brines, etc. The bone structure of wild and domestic turkeys are almost identical, but the size of the muscles, moisture content, and color of the meats are much different. Due to the fact that wild turkey breast is lean, it very easily becomes dry if overcooked.
How to Pluck and Clean a Turkey with Steven Rinella – MeatEater
FAQ
What is the best way to prepare a wild turkey?
The breast is tender, thus this requires dry cooking methods which include stir fry, sauté, pan fry, deep fry, broil, grill, and roast. Turkey breast is also an excellent choice for moist cooking methods such as boiling (simmer) and poaching.
Are wild turkeys good eating?
Wild turkeys are definitely edible. Many people think they’re tastier than the commercial, domestic varieties. They tend to be a bit tougher than the “Butterball” types.
How do you make wild turkey not taste gamey?
The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.
Do you have to soak wild turkey in salt water?
Is it important? For me, the answer is a resounding yes to both, particularly when it comes to cooking breast meat with dry heat like grilling, roasting, or frying. About the only time I don’t brine wild turkey meat is when I plan to use a high-moisture cooking method like soups, stews, or braising.
How do you cook a wild turkey?
Use thighs or drumsticks attached to bones, simmered in stock until tender, then removed from the bone and ground or chopped finely. Cook just like ground beef but with wild turkey’s unique taste. Use in chili, tacos, meatballs, burgers, meatloaf, casseroles, pasta sauce – anything goes! turkey – cleaned, dressed and plucked.
Can one have turkey and carrots?
Eating turkey and carrots is part of healthy habits. The turkey has meat like chicken and is another healthy poultry option. Carrots are rich in carotenoids, it is a source of vitamin A, fiber, potassium and vitamin B3.
How do you make a wild turkey taste better?
Proper field dressing and processing helps ensure your wild turkey tastes its best. As soon as the turkey is harvested, remove the entrails, feathers, feet, and head. Letting the carcass sit with organs inside can lead to off flavors. Pluck all feathers – it gets harder once the skin dries.
How to cook a wild turkey breast in the oven?
The best way to prepare a wild turkey breast for roasting in the oven is to first brine the meat to enhance its flavor and juiciness. You can use a simple brine solution of water, salt, and sugar, along with any desired herbs and spices, and let the turkey breast soak in the brine for several hours or overnight before roasting.
How do you season a wild turkey breast?
You can season wild turkey breast with a variety of herbs and spices such as thyme, rosemary, sage, garlic, onion powder, paprika, and black pepper. Consider using a mixture of olive oil or melted butter to coat the breast before seasoning to enhance the flavor and help the skin crisp up during roasting. How do you eat a wild turkey breast?
Are wild turkeys dark meat?
On that note, don’t fret that you might be short on dark meat. Unlike store birds, wild turkeys, aside from the breasts, are almost all dark meat. Save the breasts for those white meat eaters and everyone else can enjoy the rest of the bird. There is one part of a wild turkey that does match up with its store-bought brother, though – the thighs.