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.
Preparing a freshly harvested wild turkey for an amazing meal is one of the most satisfying parts of a successful spring hunt While store-bought domestic turkey is convenient, nothing beats dining on wild game you harvested yourself. However, cooking a wild turkey requires some special considerations compared to throwing a Butterball in the oven Follow these tips and techniques for turning your treasured gobbler into a mouthwatering culinary treat.
Get Started with Proper Field Care
The work begins immediately after bagging your tom. Bleed, gut, and pluck the turkey in the field if possible. This quickly cools the carcass and removes dirt and bacteria. If you can’t field dress it, do so as soon as you get home. Remove all feathers, being careful not to tear the skin. Rinse well and pat dry.
Refrigerate unwrapped overnight to allow enzymes to tenderize the meat. Wild turkey can be aged for several days like venison, but I find 24 hours ideal for flavor and tenderness.
Brining is Key
Before cooking, brine your turkey in a saltwater solution This adds moisture and seasons the lean meat Make a brine using 1 cup salt per gallon of water. For flavor, add aromatics like chopped onions, garlic, citrus, or bay leaves. Fully submerge the bird and brine 8-12 hours. Rinse and pat dry before cooking.
Prep the Turkey for Roasting
For whole turkey, remove the neck and giblets. Tuck the wing tips under the shoulders. Liberally rub the skin with softened butter or oil and season all over with salt, pepper and herbs.
Stuff aromatic veggies, fruits or herbs in the cavity. Truss the legs together with cooking twine to hold shape. Refrigerate until ready to roast.
Choosing Cooking Methods
Wild turkey is lean with little fat, so moist cooking methods are ideal. Roasting works great, just keep basting. Other good options include smoking, grilling, frying, braising and stewing.
Roast at 325°F, basting every 30 minutes. Cook to 165°F internal temperature. Grill over medium indirect heat, also to 165°F. Deep fry whole turkey at 350°F for 3-4 minutes per pound. Braise legs and thighs until fall-off-the-bone tender.
Handling White and Dark Meat
The breast meat is mild and delicate. Take care not to overcook or it will dry out. The legs and thighs have more fat and connective tissue so are more forgiving. Cook them low and slow or braise until tender.
Let roasted, grilled or fried turkey rest 20 minutes before carving. Reserve any juices to add back into the sliced meat for added moisture and flavor.
Creative Seasonings and Sauces
Think beyond basic poultry seasoning. Complement wild turkey with earthy flavors like mushrooms, leeks, sage, thyme or fennel. Bright citrus balances the rich dark meat.
Make pan sauces from the roasted turkey drippings. Quickly sauté aromatics like shallots or garlic in the pan, then deglaze with wine, broth or juice. Finish with a pat of butter or cream.
Getting Giblets Right
Don’t discard the neck, heart, gizzard and liver from your turkey. Simmer in stock until tender, chop and mix with seasonings to make delicious dirty rice. Or use them in gravy along with pan drippings for amazing flavor.
Grinding Leftovers
Shred or dice leftover turkey to make chilis, soups, casseroles, sandwiches, salads and more. Grind bones and carcass into meal for adding to stuffings. Freeze leftovers for quick future meals.
Grind trimmed meat with some fat into ground turkey for making burger patties, meatballs, or sausage. Mix in herbs, spices, or cheeses for extra flavor.
Enjoy Your Harvest
With proper handling and cooking, your prized wild turkey will become the centerpiece of a triumphant hunt celebration. Use these tips to transform your gobbler from the field into a feast for friends and family.
What you need if you choose not to brine
Use these additional ingredients to roast your brined bird too.
- 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.)
- kosher salt – I prefer coarser granules like Diamond brand or even Morton’s, which are larger still.
- fresh lemons – halved or fresh oranges -halved
- onion – just quarter the onion.
- celery – 1 stalk
- carrot – 1 large
- orange or lemon – we like juice oranges. Poke holes in the skin of the orange with a skewer or fork.
- herbs – fresh herbs like parsley, rosemary, sage or thyme are great to flavor the bird.
- black pepper – freshly cracked is best
- butter or olive oil
How to cook a wild turkey (brined) in the oven
- Rinse inside and outside of turkey with cold water. Dry bird both inside and out with paper towels. Preheat oven to medium heat. 325°F /165°C. Allow bird to air dry for about 30 minutes.
- Rub skin and cavity with oil or melted butter. Lightly rub salt (use very little salt) and pepper onto skin and in the cavity.
- Poke holes in lemon or orange with a metal skewer or long tined fork. Place in cavity.
- Add rough chopped onion, carrot and celery to cavity. Then add sprigs of herbs.
- Place turkey in a roasting pan with a rack. or if you don’t have a rack, place sliced onion pieces on the bottom of the pan to hold the turkey straight.
- Roast turkey in the oven, basting every hour or so with butter, oil, or the pan juices, once they have formed. If the breast skin looks like it is getting too brown, tent the top with foil.
- Cook bird until internal temperature of the thighs measures 160°F / 70°C.
Tent the bird with aluminum foil. Let turkey rest about 30 minutes. In the first 10 minutes the temperature will rise to 165°F / 75°C.
***Cook whole wild turkey (unstuffed) about 15 minutes per pound.
How to Pluck and Clean a Turkey with Steven Rinella – MeatEater
FAQ
Should you soak wild turkey before cooking?
Are wild turkeys good to eat?
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.
Should you moist a wild turkey?
Every chef gets middling results sometimes, especially while cooking something as tricky as wild turkey. If all of your methods fail and you still end up with overly dry and difficult-to-chew meat, you can revitalize some of the juices – and some of the flavor, for that matter – by moistening it.
What is wild turkey?
Wild turkey, a game bird known for its rich flavor and firm texture, presents unique challenges and opportunities in the kitchen. Unlike its domesticated counterpart, wild turkey tends to be leaner and tougher, demanding specific cooking techniques to achieve the desired tenderness.