Wild Turkey Recipes

String Music

String Music

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I know this isn't the cooking section, but I figured there would be more responses in here. So, what's your favorite way to prepare your bounty?
 
These are the two ways I typically cook it.

1) Marinate in 75% Zesty Italian & 25% Worcestershire for 6-8 hours, or overnight if need be, wrap in bacon with toothpick, and grill at 250-275 degrees for 45 minutes or so.

2) Cut into 1.5" squares, batter in flour, salt, pepper and a little Cavender's seasoning, fry them up and chow down.

Both ways are killer, even my city slicker office mates eat the sh*t out of them. :)
 
Soak mine in 7up for a few hours and then do mostly what Andy does


Joshua 24:15
"But as for me and my household, we will serve the Lord."


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Andy S.":195rvjl7 said:
These are the two ways I typically cook it.

1) Marinate in 75% Zesty Italian & 25% Worcestershire for 6-8 hours, or overnight if need be, wrap in bacon with toothpick, and grill at 250-275 degrees for 45 minutes or so.

2) Cut into 1.5" squares, batter in flour, salt, pepper and a little Cavender's seasoning, fry them up and chow down.

Both ways are killer, even my city slicker office mates eat the sh*t out of them. :)
Click to expand...


Similar except I use Dale's marinade. I will put cubed meat in the marinade at lunch, and then grill with mushrooms and onions as turkey kabobs. When not done that way, we will fry turkey nuggets and then use bbq or honey mustard dipping sauce.

We love them both ways, and we are usually out of meat just a few weeks after the season.
 
Breast can be pounded, then seasoned or marinated, and grilled...can also deep fry of course. No need for fancy recipe here unless you want to.

Legs, put them whole (including thigh) in a pot of water with cut up onion, carrot, celery stick, salt and pepper. Boil for at least 2+ hours or until the meat comes off the bone easily. Pull all the meat off and be sure to separate the tendons/spindle. Put the pulled meat into a big skillet with some butter and add your favorite BBQ sauce, heat and stir until it's hot. Makes really good sandwiches.


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Kind of the same as y'all. I cube and marinate in a mixture of Italian, soy, and honey. I then wrap in bacon and put them on kabobs with sweet peppers, onions, mushrooms, pineapple, or whatever you might want to add. While I'm grilling I bast with a little more Italian and honey mix. Good stuff!
42eda60eb95f0859e1d3ad03e20f03f3.jpg



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Fillet the breast halves off of the bone and wrap each half in Saran Wrap. Lay each wrapped half in a plate and inject with Creole Butter marinade thru the Saran Wrap. Refrigerate them overnite. Unwrap them and cut into 1-2 inch strips, sprinkle with Tony Cacheres seasoning and wrap each strip with bacon pinned with a toothpick. Grill over hot coals until the bacon browns. :super:
 
I only cook mine one way, and it will make you slap your mother it's so good.

I take the meat off the bone, set it into my smoker with no marinade, no rubs, nothing. Cook it at 250 degrees for about 2 hours, pull it off, wrap in aluminum foil and slice cold.

I use Apple for my wood.

I've never been a fan of marinades, injections, rubs, spices etc. the flavor of properly cooked wild turkey to me is so good that all that extra stuff just covers up really fine flavors.
 
Setterman":3t0gje7w said:
I only cook mine one way, and it will make you slap your mother it's so good.

I take the meat off the bone, set it into my smoker with no marinade, no rubs, nothing. Cook it at 250 degrees for about 2 hours, pull it off, wrap in aluminum foil and slice cold.

I use Apple for my wood.

I've never been a fan of marinades, injections, rubs, spices etc. the flavor of properly cooked wild turkey to me is so good that all that extra stuff just covers up really fine flavors.
Click to expand...
no salt? I agree turkey tastes good on its own


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catman529":7uesr0ay said:
Setterman":7uesr0ay said:
I only cook mine one way, and it will make you slap your mother it's so good.

I take the meat off the bone, set it into my smoker with no marinade, no rubs, nothing. Cook it at 250 degrees for about 2 hours, pull it off, wrap in aluminum foil and slice cold.

I use Apple for my wood.

I've never been a fan of marinades, injections, rubs, spices etc. the flavor of properly cooked wild turkey to me is so good that all that extra stuff just covers up really fine flavors.
Click to expand...
no salt? I agree turkey tastes good on its own


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Click to expand...
No salt, nothing but natures love :poke:
 
Setterman":1y9ywerq said:
catman529":1y9ywerq said:
Setterman":1y9ywerq said:
I only cook mine one way, and it will make you slap your mother it's so good.

I take the meat off the bone, set it into my smoker with no marinade, no rubs, nothing. Cook it at 250 degrees for about 2 hours, pull it off, wrap in aluminum foil and slice cold.

I use Apple for my wood.

I've never been a fan of marinades, injections, rubs, spices etc. the flavor of properly cooked wild turkey to me is so good that all that extra stuff just covers up really fine flavors.
Click to expand...
no salt? I agree turkey tastes good on its own


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Click to expand...
No salt, nothing but natures love :poke:
Click to expand...
it sounds good except for the no salt part. I gotta have a little salt in there


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With the exception of Setterman, I cant believe all the "traditionalist" marinade their turkey. Why go through all the trouble to leave the decoys, ground blinds and fans at home to wash away a absolutely delicious wild cut of meat?

Settermans method is by far my favorite butI prefer hickory chips myself.


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AT Hiker":3ovzuzo2 said:
With the exception of Setterman, I cant believe all the "traditionalist" marinade their turkey. Why go through all the trouble to leave the decoys, ground blinds and fans at home to wash away a absolutely delicious wild cut of meat?

Settermans method is by far my favorite butI prefer hickory chips myself.


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Click to expand...

Hickory is good too, I just prefer the fruit woods. And I agree.

One of the worst turkeys I've ever eaten was soaked in Dales, second would be one that somebody injected with some goo.

The only other way to eat them is simply pan fry small chunks with a little olive oil and butter. That's pretty good, but not even close to the way I smoke them
 
Setterman":nh63jea2 said:
AT Hiker":nh63jea2 said:
With the exception of Setterman, I cant believe all the "traditionalist" marinade their turkey. Why go through all the trouble to leave the decoys, ground blinds and fans at home to wash away a absolutely delicious wild cut of meat?

Settermans method is by far my favorite butI prefer hickory chips myself.


Sent from my iPhone using Tapatalk
Click to expand...

Hickory is good too, I just prefer the fruit woods. And I agree.

One of the worst turkeys I've ever eaten was soaked in Dales, second would be one that somebody injected with some goo.

The only other way to eat them is simply pan fry small chunks with a little olive oil and butter. That's pretty good, but not even close to the way I smoke them
Click to expand...
I like a basic marinade with a little water, oil, salt pepper onion garlic powder type of deal. It doesn't take away from the flavor and then it's real good when grilled.

Like these grilled wild HEN strips. :D

567d3a0956368ed9c8589fde280266c9.jpg



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Fruit woods are good, Im more of a hickory man partly due to the ease of acquiring the wood. Friend of mine gave me some apple last fall, I might try it out in some turkey birds this spring.


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