Turkey recipes?

[roosterdown]

I've tried thin-stripping turkey meat & made stir-fry. Was good. I've ground it. Going to try slow-cooking some barbacoa - have hopes for that.

Generally I've found that using it like chicken is not a good idea, and I've had some poor results...

So curious what other folks do to turn turkey meat into a tasty treat?

 

[Tegr0429]

Look up rinellas turkey schnitzel recipe, It’s fantastic. Or also his breakfast sausage is pretty good and you can utilize the thighs.

 

[Poser]

Barbacoa with legs is the best recipe I've found.
I also cook the carcass down for stock and use the stock to make gumbo.

 

[Irish Miner]

My brother really likes to cook turkey in a crock pot with onion, veggies, cream of chicken and cream of celery soup in the mix. Serve it over white or wild rice.

A couple weeks ago I used this recipe and it really turned out good. Replace the store bought bird with your wild bird of course.

 

[MannyMedeiros21]

PULLED BBQ TURKEY LEGS AND THIGHS
Ingredients:
* 2 wild turkey leg/thigh quarters
* 1/2 cup + 1 tablespoon of your favorite sweet and spicy BBQ rub
* 1/2 cup of your favorite barbecue sauce
* 1/2 cup chicken or turkey stock
* 1/2 cup apple cider
* 1/4 cup apple cider vinegar
* 1 yellow onion, thinly sliced

Directions:
* Unless your slow cooker is large enough to hold them as one piece, separate the legs from the thighs by cutting through the joint.
* Heavily coat all sides of the legs and thighs with 1/4 cup of the BBQ rub.
* Place the meat on the smoker at 225–250 degrees for 2 hours.
* Move the turkey meat to a slow cooker and add the remaining ingredients, including the reserved tablespoon of the BBQ rub.
* Cook on high 3–4 hours or on low 6–8 hours until the turkey meat begins to fall from the bones.
* Gently remove the turkey legs and thighs from the pot and allow them to cool. Shred the meat from the bones, removing any bones, tendons, and connective tissue.
* Return the meat to the slow cooker and stir into the liquid left from the cook.
* Serve shredded wild turkey on buns for killer BBQ sandwiches.


For the breasts, the kids just love turkey nuggets. Soak in buttermilk and a slash of hot sauce. Then into some seasoned flour, then into the hot oil


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[fishdart]

Honestly, wild turkey breast/thighs have been one of the game meats that benefit most, for me, from being cooked sous vide. Seasoning can be anything you'd normally use for poultry, but the technique is what makes it easy to get tender results.

 

[WoodDuck]

Honestly, wild turkey breast/thighs have been one of the game meats that benefit most, for me, from being cooked sous vide. Seasoning can be anything you'd normally use for poultry, but the technique is what makes it easy to get tender results.

What time and temp for the sous vide?

 

[LongWayAround]

Breasts are meant to be nuggets.

Slow cook the legs until they shred.

 

[Hschweers]

As stated above, breasts are nuggets. Brine beforehand, bread em and fry em.

I like to get barker green chile powder from my NM family. Make a green chile sauce, cut it with broth (just for more liquid) and crock pot the legs and thighs with some onions and potatoes all submerged in the chile sauce. Shred the meat once it’s cooked. We like to use the meat/onion/potatoes stuffed into an arepa with some melted cheese, avocado, etc. usually save a little of the green chile sauce before I cut it to use as a flavorful, spicier sauce on the finished product

 

[huntcookwrite]

Do yourself a favor and get Jesse Griffiths “The Turkey Book.” Not only does it cover every which way to cook a wild turkey, it’s fantastically written and has terrific photography. Expensive, but worth it.

The Turkey Book — The Wild Books

Now Shipping The Turkey Book is a hunting chef’s ode to a single turkey season spent traveling the country, pursuing America’s most famous native bird with a group of passionate hunters who love to cook turkeys and experienced chefs who love to hunt them. Rousing turkey hunting stories from fo

www.thewildbooks.com

Here’s my favorite way to do legs from the book.

 

[flatelk]

Brine it a day before, take it out and let it dry, stuff with aromatic vegetables a couple citrus fruits herbs. Underneath the skin rubber mixture of soften butter, seasoning and herbs. On top of the skin as funny as it sounds reviews and mixture of mayonnaise seasoning and herbs. Cover it loosely with foil just don't let it touch the skin. about 45 minutes minutes before it's done take off the foil let it brown continuously baste it. What is done take it out and let it rest for lease 20 minutes then carve.

 

[Macintosh]

Definitely any slow cooking recipe for legs. Dont overlook a turkey soup of some sort. We make posole with the legs that I really like.
Turkey breast on the smoker is good too, goes great in a salad.

 

[ahawk116]

I cut the breast into thin strips, brine them in pickle juice like Chick-fil-A does with ranch seasoning and hot sauce for about 24 hours, bread and deep fry, they are delicious.

The legs I throw in the pressure cooker with some broth, GSP then I pull the meat and make a turkey salad.

Greek yogurt, lemon juice, dill, more garlic salt pepper, and then whatever combo of fruit and nuts I am feeling (cubed apple, grapes, pecans etc.)

 

[fishdart]

What time and temp for the sous vide?

145F and 4 hours min, although I generally let it go while I'm at work all day. When it's done, I pat it dry (save liquid for gravy) cool it a bit in the reefer, then sear in cast iron or hit it with the torch for color/crust.

 

[dr.mooseknuckles]

Hank Shaw's Turkey Nugget recipe as well as his Leg/Thigh Carnitas recipe

 

[Tod osier]

145F and 4 hours min, although I generally let it go while I'm at work all day. When it's done, I pat it dry (save liquid for gravy) cool it a bit in the reefer, then sear in cast iron or hit it with the torch for color/crust.

This is a good ballpark. I do 140 and 4-6 hours then sear quick.

I trim to square up and remove sinew and tie the breasts into a cylinder(ish) to get a uniform piece before vacuum, I really like that. Trim becomes nuggets, so the best of both worlds. Put a pat of butter for some fat and mouth feel, some herbs, and garlic, lemon zest and a clove of garlic.

 

[dtrkyman]

Most folks over cook wild turkey breast, 160 plus and it's toast!

Salt/sugar marinade, thin batter of choice air fried is good for breast.

I pressure cook, legs, wings thighs and make soup and turkey salad. Save the stock in Ball jars for cooking, wife adds it to meat sauces, Bolognese she makes is amazing, sorry I am not the cook so no real specific recipes.

I can concur that Rinellas Schnitzel recipe is good!

Been meaning to pick up Griffiths book.

 

[roosterdown]

Some excellent suggestions folks - many thanks! Excited to try lots of new things…

 

[Derekc6713]

Hank Shaws cookbook “pheasant quail cottontail” has a lot of great Turkey recipes in it. I highly recommend that one and all his other cookbooks.

 

[MT-nuffgun]

Look up rinellas turkey schnitzel recipe, It’s fantastic. Or also his breakfast sausage is pretty good and you can utilize the thighs.

What this guy said, it’s become a family favorite for us. The only addition I’ve made to this recipe is I soak the stripped breast meat in pickle juice for a few hours beforehand