One of favorite types of game to cook right now is wild turkey. In this article I will share how to cook wild turkey three ways. I estimate over 90% of the meat my household eats in a year is from game I have harvested. Since I can only take a couple of turkeys each year, I like to capitalize on how I use them while working within my weekly menu planning. Last week I added it to my week’s menu, and we had wild turkey three ways.
The nice part about wild turkey is that the breasts tend to be larger than a chicken, so you can stretch them a long way.
One morning before work I took out a frozen whole breast and popped it in my crock pot on low and covered it in season-all, if you have a preferred meat tenderizer use that, I left it in there until I got home, approximately 10 hours. I do not use any spices with too much flavor because of the types of recipes I am sharing, plus you may want to add different spices such as garlic, sage, or poultry seasoning. Remember, no matter what you season it with, the goal is to use it three ways.
So that night I took it out and shredded it, which should make a few cups of shredded meat. Remove about one½ – 2 cups of meat and put the remainder in a big baggie and place in the fridge. For the first night I made wild turkey and dumplings (recipe to follow). I must admit this is NOT my recipe, I found it online and have tweaked it to my tastes, which is the great part about this one, you can make it the way you want. This recipe feeds two of us for three nights.
After we had finished that meal, or if you do not want it to be boring make the next meal the following night and save the turkey and dumplings for another night. The second way we had wild turkey was teriyaki style with broccoli over rice. This is another time saver, think easy mid-week meal! Cook four servings of rice and set aside. Get a bag of frozen broccoli, thaw it partially in the microwave. While you do this bring about ½-3/4 of an inch of water to boil in a saucepan, add your broccoli, cover with a lid, and steam until thawed and tender, usually not more than 1-2 minutes, drain this and put back in the saucepan. I like garlic in this recipe, so I sprinkled about ½ a teaspoon of powdered garlic right on top of the broccoli when I put it in the saucepan. In a frying pan I add about one cup of the shredded wild turkey and about ½-3/4 cup of teriyaki sauce. I add 2-3 tablespoons of brown sugar because I like it sweeter. You could add any sauce you like here depending on your tastes. Bring this up to a boil in the frying pan and stir to coat the turkey, then add it into the saucepan with the drained broccoli and stir until everything has a coating of the sauce. Plate up your rice, I made four servings, but I divide it three ways, so I have one portion of leftovers to take for lunch the next day. Split the turkey and broccoli three ways over the rice and drizzle with teriyaki sauce in the pan.
So, the last way is as wild turkey salad sandwiches, served with cottage cheese, chips, or fries, your choice!
This recipe is made to your personal taste but the following is my recipe. I take the remaining shredded turkey put it in a bowl, add ground pepper to it and chopped dill pickle. I use about 3-4 of the mini ones. I add about ½ a teaspoon of prepared mustard and enough mayonnaise to make it wet. Serve it on rolls, on lettuce, or top a nice chef salad with it!
So, there you have it, wild turkey three ways. Depending on your household size you can get three or more meals out of it. We ate it for 5 nights! Like I said, I like to plan my week’s menu and try to use meats I can incorporate into more than one meal, wild turkey certainly fits the bill! The options are endless, but this was last week’s menu in my house. I hope you try these recipes or make up some of your own! No matter what you do, bon appetite!
Turkey and dumplings recipe:
2-3 cups shredded Turkey, cooked
Eight cups water
4T Better Than Bouillon Chicken
4 T salted butter
1-2 cups your choice veggies, steamed or frozen
1/2 cup flour
One cup milk
1 t Italian seasonings
1/2 t salt
1/2 t garlic
In a large pot combine water and bullion to make broth, heat until dissolved, set aside. In another large pot combine your vegetables and four tablespoons of butter, cook until warmed through or thawed, stirring often. Next, add your flour and combine, then add the chicken broth and bring to a boil. Add your turkey, seasonings, and milk and simmer.
Now, mix your dumplings:
In a bowl combine two cups of Bisquick with half a teaspoon salt, quarter of a teaspoon garlic powder, and one teaspoon Italian seasoning. To this add one cup of milk and four tablespoons of melted butter and combine until just mixed. Drop by the spoonful into your simmering pot. Cover and cook for 15 minutes, turn the dumplings, and cook two more minutes.
You can find more Wild Game recipes in our previous article, “We find ourselves asking Now What?”