How do you prepare your wild turkey?

[Jwalsh]

Usually I just pluck and gut my bird and drop it in the turkey fryer and make some mashed potatoes and salad to go with it. But I tried breasting my last bird and it made its way to the BBQ. I did bacon wrapped medallions and bacon wrapped kabobs with pineapple, orange and yellow peppers and mushrooms. Both brushed with light olive oil and herb mix. Slow cooked so the bacon did not overcook before the meat did. It turned out amazing! All this from one breast, and I still have another breast to prepare for the weekend. Any other recipes out there?

 

[cutty]

Wild turkey breasts with Garlic
If you don’t want tons of garlic, use less garlic. If you really want to mellow out the garlic, coat the cloves with olive oil, place them in a pan in a 325 degree oven for about 20 – 30 minutes. When the cloves turn golden brown, take them out and allow to cool. The flavor will be sweet and nutty. If you leave them in the over too long and they turn dark brown, they will taste bitter and bad. I serve this with a steamy pile of mashed potatoes. - 4 servings -
2 to 3 wild turkey breasts, skin removed
salt and pepper
4 tablespoons butter
4 tablespoons olive oil
1 cup dry white wine
1 tablespoon freshly squeezed lemon juice
20 whole garlic cloves, skin removed
1/4 cup fresh basil leaves, chopped
1/4 cup freshly grated Parmesan cheese
1 cup fresh tomato, seeded and diced
Instructions Season turkey breasts with salt and pepper. Heat half of the oil and half of the butter in a large skillet over medium-high heat. Add turkey breasts and cook until lightly browned on one side. Flip over and cook for 3 minutes more. Add 1/2 cup of the wine and lemon juice and stir to remove any bits stuck to the pan. Remove turkey breasts when just cooked and internal temperature reaches 150 degrees. Cover and keep warm. Add garlic, remaining 1/2 cup of wine and remaining 2 tablespoons of olive oil. Cook until garlic cloves soften, about 8 – 10 minutes. Whisk in remaining butter, basil and cheese. Continue whisking until butter is melted. Remove pan from heat. Season sauce with salt and pepper.
To serve, slice turkey breasts and arrange on plates. Spoon sauce over turkey and top with diced tomato.

 

[Gunner_1]

Man that sounds good i just grind the breast and make turkey burgers

 

[Jwalsh]

Wild turkey breasts with Garlic
If you don’t want tons of garlic, use less garlic. If you really want to mellow out the garlic, coat the cloves with olive oil, place them in a pan in a 325 degree oven for about 20 – 30 minutes. When the cloves turn golden brown, take them out and allow to cool. The flavor will be sweet and nutty. If you leave them in the over too long and they turn dark brown, they will taste bitter and bad. I serve this with a steamy pile of mashed potatoes. - 4 servings -
2 to 3 wild turkey breasts, skin removed
salt and pepper
4 tablespoons butter
4 tablespoons olive oil
1 cup dry white wine
1 tablespoon freshly squeezed lemon juice
20 whole garlic cloves, skin removed
1/4 cup fresh basil leaves, chopped
1/4 cup freshly grated Parmesan cheese
1 cup fresh tomato, seeded and diced
Instructions Season turkey breasts with salt and pepper. Heat half of the oil and half of the butter in a large skillet over medium-high heat. Add turkey breasts and cook until lightly browned on one side. Flip over and cook for 3 minutes more. Add 1/2 cup of the wine and lemon juice and stir to remove any bits stuck to the pan. Remove turkey breasts when just cooked and internal temperature reaches 150 degrees. Cover and keep warm. Add garlic, remaining 1/2 cup of wine and remaining 2 tablespoons of olive oil. Cook until garlic cloves soften, about 8 – 10 minutes. Whisk in remaining butter, basil and cheese. Continue whisking until butter is melted. Remove pan from heat. Season sauce with salt and pepper.
To serve, slice turkey breasts and arrange on plates. Spoon sauce over turkey and top with diced tomato.

Wow that sounds amazing, thanks for sharing!

 

[trky chsr]

Good ideas, I'm going to try the kabobs for sure. I breast mine out as well and they usually go into a "chicken" stew of some king but last week I ground one up and made meatloaf out it, delicious!

 

[paddle maker]

Marinade it in brown sugar red wine and salt and pepper over night then stuf full of apples and onions wrap in bacon or sliced ham and smoke in apple wood smoke. Basting every half hour or so with the marinade.

 

[Gunner_1]

that sounds amazing paddle maker

 

[Jwalsh]

that does sounds good PM, I may try that with my other bird that's still in the freezer.

 

[paddle maker]

It works good for duck breasts and geese as well I usually serve it with baked apples filled with rasins and maple syrup, and butternut squash just halved and filled with butter black pepper and a little home made syrup. Cook all of it on the smoker just put squash and apples on A little later as they don't take as long to cook