Wild turkey is absolutely delicious to eat when handled and prepared properly. The rich, bold flavor of wild turkey can be preferable to bland domestic turkey for many hunters and cooks. However, the two types of turkey require different techniques to end up moist and tender on the dinner table.
Below is a complete guide to cooking wild turkey and maximizing its naturally delicious flavor.
How Wild Turkey Taste Differs from Domestic
Wild turkeys grow up roaming free and eating a natural diet of nuts, seeds berries, and insects. This makes the meat leaner darker, and more flavorful than pen-raised domestic turkeys.
The breast meat of wild turkeys is darker and contains less fat than domestic turkey. The thighs and legs are even darker with more intense turkey flavor. The texture is also slightly firmer than domestic turkey.
Overall the taste is not drastically different, but wild turkey is considered more “gamier” and robust. It simply has a deeper, meatier flavor.
Best Cooking Methods for Wild Turkey
Because wild turkey breasts are smaller and leaner, they can dry out quickly if overcooked. Here are some tips for keeping wild turkey tender and juicy:
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Cook the breast to an internal temperature of 160°F, below the 165°F for domestic turkey. The legs can go to 165°F.
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Baste the turkey as it cooks with butter, chicken or turkey broth, or other flavorful liquids.
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Wrap the breast in bacon to add moisture and flavor.
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Opt for moist cooking methods like braising, stewing, or slow cooking the legs and thighs.
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For roasting, brine the turkey first to help it retain moisture.
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For grilling, go low and slow over indirect heat rather than a hot sear.
How to Brine Wild Turkey
Brining is highly recommended to keep wild turkey from drying out, especially when roasting. Here is a simple brine recipe:
Wild Turkey Brine
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- Aromatics like peppercorns, bay leaves, garlic, orange slices
Combine the water, salt, sugar, and aromatics in a large pot and heat until the salt and sugar dissolve. Cool the brine completely then submerge the turkey, keeping it cold for 8-12 hours. Rinse and pat dry before cooking.
Best Ways to Cook Wild Turkey Legs and Thighs
The legs and thighs of wild turkeys have the richest flavor but can be tough if not prepared properly. Methods like braising, stewing, or slow cooking are best to fully tenderize the dark meat.
Try cooking legs and thighs:
- In a braise with wine, broth, and vegetables
- In a hearty turkey chili or stew
- In the slow cooker with salsa, green chiles, and spices
- In an oven-baked pot pie with vegetables and a biscuit crust
- Smoked low and slow until completely tender
Delicious Methods for Cooking Wild Turkey Breast
The milder white breast meat should be cooked more gently to prevent drying out. Here are excellent preparation methods:
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Roast seasoned breasts stuffed with herb butter at 350°F to an internal temperature of 160°F
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Grill over indirect heat, basting with barbecue sauce
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Pan sear and finish cooking in broth, gravy, or sauce
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Marinate and cook in a grill pan or cast iron skillet
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Cook sliced turkey cutlets in a skillet like chicken stir fry
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Bake in casseroles like enchiladas, lasagna, or tetrazzini
How to Make the Most of Leftover Wild Turkey
Use every last bit of your wild turkey! Leftovers make excellent sandwiches, soups, salads, and other creative dishes.
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Slice breast for wraps, subs, and sandwiches
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Dice or shred meat for chili, tacos, casseroles, empanadas
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Add meat to pasta salads, grain bowls, omelets, and more
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Use bones and carcass to make turkey broth or soup stock
With endless possibilities, you don’t have to get bored with wild turkey leftovers.
Serving Suggestions and Sauces for Wild Turkey
Wild turkey pairs well with many classic Thanksgiving-style dishes like mashed potatoes, stuffing, and roasted vegetables. Additionally, consider these flavor combinations:
- Cranberry or fruit chutney
- Gravy or pan sauces
- Stone ground mustard
- Herb pesto or chimichurri
- Mole sauce
- Barbecue sauce or teriyaki
The slightly bold flavor of wild turkey stands up well to sauces and glazes. Brush on a sauce near the end of cooking to nicely lacquer the exterior.
Answering Common Questions about Wild Turkey
Is wild turkey healthier than domestic turkey?
Yes, wild turkey is lower in fat and calories than domestic turkey. It contains high quality lean protein.
How much wild turkey should I cook per person?
Plan on cooking 1-1.5 lbs of wild turkey meat per person, depending on their appetite.
Can you freeze wild turkey?
Absolutely. Freeze it for up to one year. Portion it into usable sizes first.
Can you roast a whole wild turkey?
It is possible but tricky. Smaller wild turkeys cook faster so monitor temperature carefully.
Is there a wild turkey shortage?
Wild turkey populations are healthy overall nationwide, though numbers fluctuate regionally year to year.
Time to Cook Some Wild Turkey!
Now that you know how to bring out the best in wild turkey, it’s time to get cooking!
Look for opportunities to harvest your own turkey, or purchase farm-raised or hunted birds from specialty meat markets.
With the right prep and cooking methods, wild turkey can be moist, tender, and full of rich flavor your family will devour.
Learn the basics of wild turkey meat, the typical flavor profile, and techniques for cooking it to perfection
“Shoe leather” is how I once heard a client refer to the culinary merits of wild turkey. I was attending graduate school and had only shot my first turkey the previous fall. This client invited me to his property for a “guaranteed” late-season bird in eastern Washington but warned me, “My wife knows how to cook, and she couldn’t get me to eat more than one bite.”
The biggest misconception with wild turkey is that you can cook it like their obese, domestic counterparts found in grocery stores. You simply cannot. While some of the details can vary depending on species, region, and diet, what follows is a general profile of wild turkey meat.
(based on a serving of 100g or 3.5oz)
109 calories 25g protein 1.1g fat
Wild turkeys have white breast meat with darker meat found in the thighs and legs, similar to domestic turkeys. The meat is incredibly lean throughout—unlike domestic turkeys—and breasts can easily dry out if overcooked. On the other hand, the legs, wings, and thighs require several hours of cooking at low temperatures in order to tenderize.
If cooked correctly, wild turkey breast meat tastes like a firmer version of domestic turkey breast, though some would suggest that it tends to taste more like the dark meat of a domestic turkey. The legs and thighs can take on very subtle flavor notes that approach beef, depending on the cooking method (e.g., a long braise in stock followed by a smoke).
A typical wild turkey yields 8–12 pounds or more, including bone-in meat, depending on the size of the bird and assuming that all parts are kept (legs, thighs, wings, breasts, and giblets).