gobblinfool
Well-Known Member
OK.....lets hear how you do it
Wild Turkey Recipes
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Boll Weevil
Well-Known Member
Most folk I know unfortunately, will only fool with the breast. Thighs and legs boiled, strip the meat off the spindles, salt, pepper, flour, fry, and a little hot sauce for good measure. You'll never leave'em for yotes and buzzards again.
catman529
Well-Known Member
Breast cut into chicken sized strips and pound them, put in ziplock with just a little water and oil, salt and pepper. Shake it up and let them marinate or just slap them on the grill fresh. Salt and pepper, Tony C's or any all purpose seasoning is good for grilled turkey.
Legs n thighs put them whole into a pot of water with onion, carrot, celery, salt and pepper. Bring to boil and simmer at least 3 hours or until meat comes off the bone easy. Separate meat from spindle and bones and throw in a big skillet or pot with some butter and heat it up, stir in your favorite BBQ sauce and make pulled turkey BBQ sandwiches. Too many people throw out the legs, when they taste very good but only need extra cooking to make them tender.
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Legs n thighs put them whole into a pot of water with onion, carrot, celery, salt and pepper. Bring to boil and simmer at least 3 hours or until meat comes off the bone easy. Separate meat from spindle and bones and throw in a big skillet or pot with some butter and heat it up, stir in your favorite BBQ sauce and make pulled turkey BBQ sandwiches. Too many people throw out the legs, when they taste very good but only need extra cooking to make them tender.
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SKFOOTER
Well-Known Member
After filleting the breast halves off of the bone and rinsing them, wrap each half in saran wrap and place on a large plate. Inject each breast half thru the saran wrap with Creole Butter marinade and refrigerate overnite. Unwrap each breast half and cut them horizontally. Then slice into 2 inch strips and sprinkle with Tony Cachere's seasoning. Wrap with bacon and grill until the bacon browns.
Setterman
Well-Known Member
Carve breats off Bone set on smoker with a little olive oil and salt pepper and that's it. There's no better way to eat it imo and people go through a ton of effort to cover up great tasting meat with marinades etc
ADR
Well-Known Member
Setterman":1ocoygao said:
Sounds delicious! What temp do you keep your smoker? Wood preference? How long or what internal temp are you trying to reach? Sorry for so many questions I'm going to try this tonight and want to do it right.
TN Whitetail Freak
Well-Known Member
i had 4 drums left off a turkey and im not one to waste so i thought hey these look like chicken drums so i decided to start a turkey and dumplings. boiled the turkey legs and made homemade dumplings. it was my first attempt and man it was great. I wont ever discard any legs off a turkey just for the sole reason i look forward to making another batch.
Setterman
Well-Known Member
ADR":1nhz3ie8 said:
225 for about 2 hours, over apple chunks not soaked in water. It's to die for
ADR
Well-Known Member
Setterman":1z1h0uw3 said:
Thanks. I know what's for supper tonight!
TN Whitetail Freak
Well-Known Member
i agree smoked turkey breast are best way. I vacuum sealed my birds from last year and smoked them on thanskgiving....four breast will feed a bunch of folks lol aint nothing more prettier a slab of turkey breast on the smoker
Poleaxe
Well-Known Member
I throw a breast in a crocpot with cream of mushroom soup. Gonna try SKFOOTER recipe and try and smoke one too. Always like trying new things.
catman529
Well-Known Member
that's why I prefer just salt and pepper or a basic all purpose seasoning. Tastes too good on its own. Not that marinade ruins it, it's great that way too if you like the marinade. But for the smoker I just use salt and pepper, for the grill a little Tony C's and olive oil.Setterman":34d70vcg said:
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PcDeer
Well-Known Member
This is what I do as well. Sometimes ill sprinkle on a little garlic powder or cayenne. Last time I did this I smoked it on some aged white oak and apple, I liked the mild/sweet flavor.Setterman":1w1ollyu said:
I've quartered both my birds out this year.
I was thinking of smoking the a breast and two thighs.
Has anyone smoked the thighs? does it work?
I was thinking of smoking the a breast and two thighs.
Has anyone smoked the thighs? does it work?
MidTennFisher
Well-Known Member
Who here has tried oven roasting them? I plucked mine whole and want to oven roast it Thanksgiving style. We're going to brine it 24 hours and probably do the roast breast side down to keep it from drying out. If anyone has some tips for doing this from experience it would be greatly appreciated, thanks!
I like to take the breast and soak it in Caribbean jerk sauce for about 3 days. Take it out and put it on a skewer with jalepeno, tomato and whatever else you can find.
Legs I put them in the crock pot all day with carrots, stock, celery etc. makes a heck of a soup.
Legs I put them in the crock pot all day with carrots, stock, celery etc. makes a heck of a soup.
whiskey
Well-Known Member
Cleaned of silver skin, sliced across the grain, and grilled with a little spicy Bbq sauce. Oh baby!
Through in some Conecuh Sausage and some chicken wings to optimize the coals.
"So he cocked both his pistols, spit in the dirt, and walked out in to the street."
Poser":3o2n39lc said:
Dang it I skinned them. I guess the crock pot it is, or a pot of boiling water. I like carnitas, so i may try that recipe you posted about,