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.
Wild turkey is a tasty and nutritious meat that offers a delicious alternative to traditional poultry. However, cooking wild turkey can be intimidating for those unfamiliar with its unique qualities. Not to worry – with the right techniques and recipes, you can turn your harvested turkey into remarkable meals. This article will provide 23 mouthwatering ideas for making the most of your wild turkey haul.
Overview of Cooking Wild Turkey
Wild turkeys have a milder flavor and are leaner than domestic turkeys. Their lower fat content means wild turkey meat can dry out if overcooked. Proper preparation is key. Here are some useful tips:
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Brining is highly recommended to keep the meat juicy and tender A saltwater brine infuses flavor and moisture Apple, orange juice, herbs and spices are great brine additions.
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Dry thoroughly after brining, and let air dry in the refrigerator for optimal crispy skin.
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Roast grill or smoke the turkey to retain moisture. Avoid high heat. Use a meat thermometer and stop cooking at 155°F for juicy pink meat.
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Braise legs, thighs and wings slowly in liquid for tender, fall-off-the-bone meat
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Ground turkey is very versatile. Use in pasta sauces, burgers, meatballs and more.
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Enjoy both white and dark meat. The legs and thighs are most flavorful.
23 Satisfying Recipes for Your Wild Turkey
From comforting casseroles to game day wings, here are 23 mouthwatering ways to savor wild turkey:
1. Rosemary Roasted Turkey Breast
Brined turkey breast roasted with fresh rosemary and garlic. Simple yet impressive.
2. Smoked Turkey Legs
Smoked turkey legs are incredibly juicy and flavorful. Use your favorite wood chips and rub.
3. Wild Turkey Pot Pie
Comfort food at its best. Turkey, veggies and gravy baked under a flakey crust.
4. Turkey Bacon Wraps
Ground turkey mixed with cream cheese, chives and bacon. Rolled up and baked.
5. Turkey Meatballs
Flavorful turkey meatballs in tomato sauce. Serve over pasta or zucchini noodles.
6. Turkey Chili
Hearty three bean turkey chili. Top with avocado, cheese and cilantro.
7. Turkey Tetrazzini
Turkey and mushrooms in a creamy sherry Parmesan sauce over spaghetti.
8. Turkey Enchiladas
Shredded turkey, peppers, onions and cheese rolled in tortillas and baked with enchilada sauce.
9. BBQ Turkey Slider
Shredded turkey drenched in your favorite barbecue sauce, piled high on mini buns.
10. Turkey Cobb Salad
Chopped turkey, bacon, egg, avocado and blue cheese on crisp greens.
11. Turkey Empanadas
Flaky pastries stuffed with spiced ground turkey and veggies.
12. Wild Turkey Casserole
Creamy turkey casserole with broccoli, mushrooms, cheese and stuffing cubes.
13. Turkey Pepper Steak
Seared turkey cutlets and bell peppers in a garlic ginger sauce. Serve over rice.
14. Turkey Cranberry Panini
Roasted turkey, Havarti, spinach and cranberry chutney grilled between bread.
15. Turkey Lettuce Wraps
Asian turkey lettuce wraps with hoisin, cabbage and peanuts.
16. Turkey Veggie Soup
Hearty and healthy turkey soup loaded with vegetables.
17. Turkey Fried Rice
Turky, peas, carrots and eggs cooked in sesame oil and soy sauce.
18. Turkey Quesadilla
Shredded turkey, black beans and cheese stuffed in a crisp tortilla.
19. Turkey Burger
Juicy turkey burgers with your favorite toppings and condiments.
20. Turkey Breakfast Sausage
DIY maple breakfast sausage patties with sage and other spices.
21. Turkey Piccata
Turkey scaloppini sautéed in a bright lemon caper sauce.
22. Wild Turkey Wings
Crispy baked turkey wings coated in your favorite sauce or dry rub.
23. Turkey Stir Fry
Turkey strips cooked with snap peas, mushrooms and teriyaki sauce.
With the right recipes, you can enjoy your wild turkey bounty in endless delicious ways. Which recipe will you try first? Get cooking and savor the flavors of your wild turkey harvest!
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 can you do with wild turkey?
You can stuff, grill, sauté or broil it in a more manageable state that will be cooked evenly from top to bottom. Slice it thinly and quickly stir-fry with some fresh vegetables and Asian flavors.
Should you soak wild turkey meat?
Place either the whole turkey or the breast meat in cold water that is lightly salted for about 8 hours or overnight. If you are just using the breast meat, soak it in the water in the refrigerator. If using the whole bird, a clean cooler with ice water works well.
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.
What to do with a wild turkey after you shoot it?
For most hunters, breaking the bird down and getting it in a fridge or on ice will be more practical. I stress “on” ice, not “in” ice. Just like any meat, submerging it in a slurry of ice water will discolor and wash out the flesh.