Looking for Recipes

[MMHunter]

Alright killed my first bird last year, but had the meat spoil on me.
Killed this years bird a few day ago, and now I'm looking for suggestions on some Recipes to cook tomorrow night.
I'm definitely not an exquisite cook at all. Bird is just breasted out.

 

[catman529]

Cut the vein out of the middle of the breast. Since it will be cut into separate pieces, go ahead and cut it even more until you have several chicken sized strips. Take a meat mallet and pound it to about 1/2 to 3/4" thick. Put a little water and olive oil in a ziplock, add just a little salt, and black pepper or other herbs or spices if you like. Shake the mixture till it's somewhat emulsified and drop those strips of meat into the bag and mix well. Let it sit a little while to let the oil soak in, it keeps it from sticking to the grill.

Get the grill nice and hot for good grill marks. Put the turkey on the grill and season with salt, pepper, seasoned salt or whatever seasoning you like. Just cook like chicken until it's done.

You can cut into strips and serve with gravy over rice, etc. or you can make sandwiches or whatever the heck you want.

I cooked it this way at a friends house and it was the first time he had wild turkey, he said it was the best turkey he ever had. I used oil, water, salt and pepper for the marinade, and used Tony Chacheres creole seasoning when I grilled it.


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[catman529]

In before the Allegro suggestions

slice into small cutlets
tenderize with a mallet/meat tenderizer
pan fry (I prefer coconut oil, lard or a mixture of both)
salt, pepper + juice of lemon

Thank me later.

poser you like coconut oil? Don't get me wrong I like coconut but I hate even the smell of anything cooked in coconut oil.


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[catman529]

In before the Allegro suggestions

slice into small cutlets
tenderize with a mallet/meat tenderizer
pan fry (I prefer coconut oil, lard or a mixture of both)
salt, pepper + juice of lemon

Thank me later.

poser you like coconut oil? Don't get me wrong I like coconut but I hate even the smell of anything cooked in coconut oil.


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I do. I have even fried chicken in it. If its good Coconut oil, it really shouldn't have a flavor. I only cook with fats that are solid at room temperature (Butter, Lard, Suet, Coconut Oil, bacon grease etc).

hydrogenated soybean oil too?

I like extra virgin olive oil, just not too much of it


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[String Music]

I cut the breast ACROSS THE GRAIN in long, thin strips; season with spike, garlic powder, and cajun seasoning; and throw the strips on the grill. I cook at around 500 degrees for 7-8 minutes on each side.

I served my first turkey to people who never had wild turkey before and they loved it. Simple and effective.

 

[Gravey]

I cut the breast ACROSS THE GRAIN in long, thin strips; season with spike, garlic powder, and cajun seasoning; and throw the strips on the grill. I cook at around 500 degrees for 7-8 minutes on each side.

I served my first turkey to people who never had wild turkey before and they loved it. Simple and effective.

I do mine similar to this. Cut in strips and soak in buttermilk overnight. Roll in cajun fish batter and fry to a light golden brown. Gonna try to grill some soon.

 

[Adam Jackson]

In before the Allegro suggestions

slice into small cutlets
tenderize with a mallet/meat tenderizer
pan fry (I prefer coconut oil, lard or a mixture of both)
salt, pepper + juice of lemon

Thank me later.

Ditto to Coconut oil. I went a little further and actually dipped them in egg then battered them in a mixture of coconut and wheat flour with salt and pepper. Then i pan fried them. Wall la! Coconut Turkey Tenders. They were awesome.

 

[Setterman]

I have to say I'm shocked at how many turkey eaters go through exhaustive measures to marinate and hide what is some the best tasting meat by itself. The prep work and so on baffles me on many levels.

I take the breast off the bone, lay it onto the smoker come back in about an 1.5 hours to check temp and if it's done I pull it off and eat. There's nothing better in this world, and absolutely no reason for all of the elaborate concoctions people use to prepare the meat.

I was just reading a similar topic on the Georgia board and all I can do is shake my head in disbelief as I read through this stuff

 

[catman529]

I have to say I'm shocked at how many turkey eaters go through exhaustive measures to marinate and hide what is some the best tasting meat by itself. The prep work and so on baffles me on many levels.

I take the breast off the bone, lay it onto the smoker come back in about an 1.5 hours to check temp and if it's done I pull it off and eat. There's nothing better in this world, and absolutely no reason for all of the elaborate concoctions people use to prepare the meat.

I was just reading a similar topic on the Georgia board and all I can do is shake my head in disbelief as I read through this stuff

the way I cook it doesn't hide the taste of the meat at all. Actually I would think that smoking it would "hide" the taste a lot more than grilling with a few seasonings.


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[TNDeerGuy]

For the breast, I cut in chunks and marinate in items that will enhance the natural flavor—a little salt, pepper, and crush two or 3 cloves of garlic, olive oil and thyme mix everything together and let it sit overnight. Throw it on the grill on indirect heat and right before it is done I put a few drops of balsamic vinegar on a few of the chunks for a slightly different flavor.

As far as wings, legs and thighs, I throw them in a crockpot and mix some zesty Italian dressing, hickory bbq sauce, brown sugar, pineapple chunks and Jamaican Jerk seasoning together and pour it over the meat and let it slow cook all day so it renders down on the chewy tendons and tissues. Make some red beans and rice put some of the meat over it and you can thank me later!

 

[Setterman]

I have to say I'm shocked at how many turkey eaters go through exhaustive measures to marinate and hide what is some the best tasting meat by itself. The prep work and so on baffles me on many levels.

I take the breast off the bone, lay it onto the smoker come back in about an 1.5 hours to check temp and if it's done I pull it off and eat. There's nothing better in this world, and absolutely no reason for all of the elaborate concoctions people use to prepare the meat.

I was just reading a similar topic on the Georgia board and all I can do is shake my head in disbelief as I read through this stuff

the way I cook it doesn't hide the taste of the meat at all. Actually I would think that smoking it would "hide" the taste a lot more than grilling with a few seasonings.


Sent from the talk of tap

Maybe if you used an entire tree, with just a couple of chunks of wood the smoke flavor is minimal. Seasonings are designed
to occupy your tastes buds so they don't notice the meat as much

 

[catman529]

I have to say I'm shocked at how many turkey eaters go through exhaustive measures to marinate and hide what is some the best tasting meat by itself. The prep work and so on baffles me on many levels.

I take the breast off the bone, lay it onto the smoker come back in about an 1.5 hours to check temp and if it's done I pull it off and eat. There's nothing better in this world, and absolutely no reason for all of the elaborate concoctions people use to prepare the meat.

I was just reading a similar topic on the Georgia board and all I can do is shake my head in disbelief as I read through this stuff

the way I cook it doesn't hide the taste of the meat at all. Actually I would think that smoking it would "hide" the taste a lot more than grilling with a few seasonings.


Sent from the talk of tap

Maybe if you used an entire tree, with just a couple of chunks of wood the smoke flavor is minimal. Seasonings are designed
to occupy your tastes buds so they don't notice the meat as much

I kind of disagree, the spices compliment the flavor not mask it. Unless you go overboard of course. Even wrapping deer meat in bacon and stuffing with cream cheese and jalapeño, I can still taste the deer steak flavor and that's part of what makes it so good. Same with turkey, it has a good flavor on its own but can be a little bland especially for most people who are used to everything having seasoning. I love salt, it's gotta have just a little salt on it.

I just rubbed up a whole turkey with only salt and fresh ground pepper under the skin, that's the only seasoning it gets and will soak in the salt until Monday when I will smoke it for several hours. Last year I used a whole brine recipe and then rubbed the meat with all kind of spices, so I will say you have influenced my thinking to the point that I only used salt and pepper. Heck even morels go well with a little salt and pepper.


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[Recoil]

Dang...I already knew I wasn't hunting turkeys the right way from reading this forum. Now I just learned that I'm not cooking them the right way either! But somehow I seem to enjoy it anyway.

 

[callemquacktn]

I usually fry mine up but the other night we tried a new recipe a friend of mine found online.

Take a pack of bacon and weave it into a mat. Take a half of a turkey breast and lay it on the bacon. Wrap the bacon mat around it and hold in place with tooth picks. Set all this into a pan and cover with barbecue sauce. Cook in the oven at 350 degrees for 1 1/2 hrs or until the middle reaches 170 degrees.
If heaven ever had a flavor it would taste like this! Lol

 

[Setterman]

Dang...I already knew I wasn't hunting turkeys the right way from reading this forum. Now I just learned that I'm not cooking them the right way either! But somehow I seem to enjoy it anyway.

Try not letting your skirt blow up everytime someone doesn't agree with you.

Eat them however makes you happy, if there's one guarantee it's that myself and no one else cares if you roll them in cat turds before cooking the meat.

My point which you missed with your tears, was that you don't have to baste, brind, dip, marinate, inject, rub, lube, etc a turkey for it to be fine piece of meat. For my taste buds all the crap people tend to put on turkeys is repulsive, and really any meat for that matter. I don't marinate etc any meat I cook, and it all tastes fine. I also don't drink cocktails with fruity flavors either.

 

[catman529]

Dang...I already knew I wasn't hunting turkeys the right way from reading this forum. Now I just learned that I'm not cooking them the right way either! But somehow I seem to enjoy it anyway.

Try not letting your skirt blow up everytime someone doesn't agree with you.

Eat them however makes you happy, if there's one guarantee it's that myself and no one else cares if you roll them in cat turds before cooking the meat.

My point which you missed with your tears, was that you don't have to baste, brind, dip, marinate, inject, rub, lube, etc a turkey for it to be fine piece of meat. For my taste buds all the crap people tend to put on turkeys is repulsive, and really any meat for that matter. I don't marinate etc any meat I cook, and it all tastes fine. I also don't drink cocktails with fruity flavors either.

admit it Setterman you eat your allegro steak with A1 sauce and drink Straw-ber-Ritas to wash it down


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[Setterman]

I'm generally against intentionally disguising, masking and burying the flavor of game meat. That being said, brines, marinades and seasonings are all tools that, used properly, can enhance and augment meat flavors. I can always appreciate simple straight forward approaches. My favorite BBQ place in West TN rubs the meat with salt, smokes it and adds sauce -no trickery. I am much more interested in straight forward recipes that than recipes that call for burying the meat in piles of bacon, cream of mushroom soup or Italian dressing. At the same time, I really enjoy using game meat for ethnic and and authentic traditional food. Be it German, Mexican, Indian, Cajun or American other comfort foods. I have no desire to eat game meat the same exact way every time. Once you understand how to work with game meat, its really interesting to take traditional recipes, be it complex or simple, substituting game meat.

Brines and marinades are great tools, but, IMO, they should be done using whole food ingredients -made from scratch with no processed foods with the ultimate purpose of making a contribution to a interesting/flavorful/desirable outcome, not a means of disguise.

Nothing wrong with your approach.

 

[FARMTOFIELD]

For me it's simple, grill it or batter and pan fry