Let us show you how to cook a wild turkey, step by step. Wild turkey is more flavorful than domestic turkey but you need to know how to cook them!
We absolutely love wild turkey. They taste nothing like a domestic turkey. They really have a much better flavor than their domestic cousins. The huge BUT… here is that you need to know how to cook it, since it has less fat than domestic turkeys.
Domestic turkeys usually have water or a salt brine injected into the meat. This dilutes the turkey flavor severely.
As an avid hunter and outdoorsman, one of my favorite parts of turkey season is bringing home a fresh wild turkey and cooking it up for an amazing meal. Wild turkey has a unique delicious flavor compared to store-bought birds. However cooking wild turkey requires some special considerations to end up with tender, juicy meat. In this article, I’ll share my tips for successfully preparing wild turkey breasts, legs, thighs and more.
Differences Between Wild and Domestic Turkey
Wild turkeys lead very active lives flying, walking, and evading predators. This makes their muscles lean with less fat. Their meat has a rich, bold flavor compared to domestic turkeys that have been bred and fed for plump breasts and tenderness. Since wild turkey breast meat is extra lean, it can easily dry out if overcooked. Darker cuts like legs and thighs have more fat so they can handle longer cooking times. Consider the differences as you select recipes and techniques.
Field Processing for Better Flavor
Proper field dressing and processing helps ensure your wild turkey tastes its best. As soon as the turkey is harvested, remove the entrails, feathers, feet, and head. Letting the carcass sit with organs inside can lead to off flavors. Pluck all feathers – it gets harder once the skin dries. Hang breasts to air dry 1-2 days at 40°F before cooking for more concentrated turkey flavor. Legs can hang longer since they have more connective tissue.
Brining Makes it Juicy
Brining is a must for lean wild turkey breasts. Soaking in a saltwater solution keeps them incredibly moist. Make a basic brine with 1 cup salt per gallon of water, or get creative with citrus, herbs and spices. Submerge turkey breasts 8-12 hours, legs and thighs up to 24. Pat dry before cooking. Don’t brine too long or the meat gets salty.
Delicious Roasting and Grilling
For whole turkey breasts or bone-in portions, roasting is a tasty cooking method Preheat the oven to 350°F Cover the breast with bacon strips or brush with oil or melted butter. Roast until the internal temperature hits 165°F, basting every 30 minutes. Rest 10 minutes before slicing. The bone helps retain moisture.
Grilling over medium heat also works great for boneless turkey breast, giving it a smoky flavor. Cook to an internal temperature of 165°F, turning occasionally and basting with a sauce. My favorite is a zesty combination of olive oil, garlic, lemon, parsley and pepper
Make Tender Cutlets and Schnitzel
Butterfly turkey breasts by slicing horizontally through the center. Pound them to a 1/4 inch thickness using a meat mallet between sheets of plastic wrap. This makes quick-cooking cutlets for frying, sautéing or grilling.
For easy turkey schnitzel, dredge the pounded cutlets in flour, dip in egg, then coat with breadcrumbs. Pan fry in olive oil over medium heat until browned and cooked through, about 3 minutes per side. Top with lemon wedges and parsley.
Braise Thighs for Rich Flavor
Turkey thighs shine with slow, moist cooking methods like braising. In a Dutch oven, brown thighs on all sides in olive oil. Add broth, wine or beer to cover halfway along with aromatics like onion, garlic, carrots and celery. Simmer 1-2 hours until very tender. The meat easily pulls off the bone. Use the braising liquid as a flavorful sauce.
Deep Fry Drumsticks for Juicy Meat
The key to deliciously juicy turkey drumsticks is deep frying. With a deep fryer, heat oil to 350°F. Fry drumsticks for 8-10 minutes until the meat registers 165°F and the skin gets crispy. For safety, don’t overfill the fryer basket. Drain drumsticks on a paper towel lined pan. I love dipping fried drumsticks in sweet and tangy barbeque sauce.
Make Hearty Turkey Soup
Don’t throw away the turkey carcass after removing all the meat! Simmer it along with aromatic veggies to make a nutrient-rich turkey broth. Pull any leftover bits of meat to add. Then build a hearty soup with carrots, celery, onions, noodles or rice. A spoonful of vinegar helps draw calcium from the bones into the broth for an extra boost. Freeze turkey broth in batches to enjoy this wild flavor all year.
Prepare Delicious Ground Turkey
Ground turkey is extremely versatile. Use thighs or drumsticks attached to bones, simmered in stock until tender, then removed from the bone and ground or chopped finely. Cook just like ground beef but with wild turkey’s unique taste. Use in chili, tacos, meatballs, burgers, meatloaf, casseroles, pasta sauce – anything goes!
What you need for brined turkey
- turkey – cleaned, dressed and plucked. It needs to be cooked with the skin on so you have to pluck it. (unless you use a roasting bag, but the skin will help retain moisture in the meat.)
- water – plain tap water will work, if you like the flavor of your water. If not, use bottled water.
- kosher salt – I prefer coarser granules like Diamond brand or even Morton’s, which are larger still.
- sugar – you can use white sugar, brown sugar or turbinado sugar
- fresh lemons – halved
- fresh oranges – we like juice oranges, halved
- onion – just quarter the onion.
- black pepper – freshly cracked or whole peppercorns will work
- herbs – use dried herbs like thyme, rosemary, bay leaf and /or sage.
How to brine it
You can cut your turkey into pieces, if you’d like but we do recommend plucking and leaving the skin on. Remove the legs from the carcass at the joint. Separate the breasts from the carcass by running a sharp knife very close to the breast bone and following the bone down, so that you don’t remove a lot of the meat. Lastly, separate the thigh from the joint and cut the cartilage with your knife. (Be sure to keep the carcass to make homemade turkey stock.)
- Add salt, sugar and water to a large saucepan. Heat until the salt and sugar dissolve in the water.
- At this point add the citrus, onion, pepper and any herbs that you’d like to add.
- Allow the brine to come to room temperature. Then refrigerate.
- Place turkey in a cooler, a large bucket or pan or anything else that it fits in. If you keep the turkey whole, you will need a large container that the turkey will fit in. If you cut your turkey into separate pieces, you can pick a smaller container. (Whole turkeys generally require 3-4 times the recipe written below)
- Pour brine over turkey. If brine does not cover the turkey, you must turn the bird every 12-24 hours. Turkey can be brined for 24-72 hours for best flavor.
Fried Wild Turkey! How we Cook Wild Turkey in the South! Fry everything!
FAQ
What is the best way to prepare a wild turkey?
Should you soak wild turkey?
Are wild turkeys good to eat?
How do you make wild turkey not taste gamey?
How do you cook a wild turkey?
If you like barbecue, then you really need to try this wild turkey recipe. First, cut the turkey into pieces across the grain. Then cook the onions in a pot until tender in margarine and all the other ingredients to mixture. Bring pot to full boil.
Can one have turkey and carrots?
Eating turkey and carrots is part of healthy habits. The turkey has meat like chicken and is another healthy poultry option. Carrots are rich in carotenoids, it is a source of vitamin A, fiber, potassium and vitamin B3.
What to eat with a wild turkey?
Serve with root vegetables and a slice of apple pie. Brined and Smoked Turkey This may be our favorite preparation for wild turkey. It’s light and sweet but at the same time it’s got a deep but subtle smoky flavor. Brining helps keep the meat moist while the bird smokes. You can use just a single breast, a half turkey, or a whole bird.
How do you cook wild turkey thighs?
Barbecued Turkey Thighs Wild turkey thighs are a substantial piece of meat and they taste fantastic grilled and glazed in barbecue sauce. Brine the bone-in thighs overnight. Grill over low indirect heat until the internal juices run clear. Move to direct heat.