Springtime in Montana is such a wonderful welcomed time, especially after a long cold winter. Thereâs nothing like a spring in the west when there is warmth in the air, the birds are chirping, and everything- I mean everything, is green. The daylight is longer, the air warmer and itâs the transition between winter and summer which around here could be one month or one day. There is still lots of snow up high in the mountains, the creeks are running high and fast, and the toms are strutting and of course, gobbling. No better time to cook wild turkey!
The forests and fields are green and full of new sprouts of asparagus, spinach, fiddlehead ferns, ramps, mushrooms, and so much more. What compliments freshly harvested turkey meat more than the vegetables that are sprouting up right along with them? Pairing spring turkey along with spring bear and all the other fresh, sweet, tender shoots is what âFrom Field To Tableâ is all about. Imagine all the fantastic, colorful, flavorful, plate combinations that are possible by eating your own locally sourced foods.
One of the most basic common culinary rules regarding menu development is to purchase your produce locally in season. It only stands true, this is when the products are the easiest to obtain, most available, highest quality, and least expensive. For example, during spring, a menu choice might include sautéed turkey with morels, wild onions, and fresh spinach, tossed with pasta, and cream sauce. Whereas in the fall a menu choice could be roasted venison, glazed root vegetables, served with smashed potatoes, complimented with a fruit sauce. This is exactly what âFrom Field To Tableâ is all about.
Spring mushrooms compliment the flavor profile of wild turkey, they are the most available, highest quality, and least expensive at this time. I donât forage for many wild mushrooms but morels are very easily identifiable. Spring mushrooms are most available at farmerâs markets as are all other new-growth vegetables and herbs. Other mushrooms that are sometimes overlooked include Wine Cap, Turkey-Tail, Wood-Ear, Oyster, Shaggy Manes, and many more. There are many similar mushrooms that can get you very ill. Pair up with someone that has the foraging skills and knowledge of harvesting safe-to-eat mushrooms.
Wild turkey meat is an amazing ingredient that is often overlooked. Compared to regular farmed turkey, wild turkey has a richer, deeper flavor and is packed with more protein and nutrients.
If you’re lucky enough to get your hands on some wild turkey after a successful hunt, you may be wondering what to do with it. With its bold, gamey flavor, wild turkey requires some special handling in the kitchen. The good news is, it’s extremely versatile!
Here are 14 delicious ways to make the most of your wild turkey haul
1. Roast It Whole
Roasting a whole wild turkey is a great way to prepare the bird for a special meal. Start by removing the giblets and rinsing the turkey inside and out under cold water Pat it dry with paper towels. Rub the skin all over with butter or olive oil and season generously inside and out with salt, pepper, sage, thyme, and other herbs and spices
Stuff the cavity with aromatics like onion, celery, carrots, and apple. Tie the legs together and tuck the wing tips under. Place breast side up on a rack in a roasting pan. Baste frequently with pan juices as it roasts for 2-3 hours at 325°F until the internal temperature reaches 165°F. Let rest 15 minutes before carving.
2. Make Bone Broth
Simmer the turkey carcass, bones, neck, and giblets in water with vegetables like onion, garlic, carrot and celery to extract all the nutrients. Add herbs and spices for extra flavor. Let it simmer on low heat for 12-24 hours, then strain out the solids.
You’ll be left with a nutrient-dense bone broth perfect for soups, stews, gravies, and sauces. It freezes well too.
3. Smoke the Breast
Wild turkey breast is excellent when smoked low and slow. Brine the breast for added moisture. Apply a dry rub containing brown sugar, chili powder, garlic powder, onion powder, cayenne, salt, and pepper.
Smoke at 225°F for 2-3 hours with hickory, cherry, or apple wood until it reaches an internal temperature of 165°F. Let rest before slicing to serve.
4. Make Jerky
Slice wild turkey breast into long, thin strips. Marinate overnight in a mixture of soy sauce, brown sugar, garlic powder, onion powder, Worcestershire sauce, and red pepper flakes.
Pat dry and arrange in a single layer on dehydrator trays. Dehydrate at 155°F for 6-8 hours until dried but still pliable.
5. Grind into Sausage
Combine ground wild turkey with sausage seasonings like sage, thyme, marjoram, cayenne, garlic, salt, and pepper. For juicier sausage, add some pork fat.
Form into patties or stuff into casings if making links. Cook before eating. Use as breakfast sausage, in pasta sauce, on pizza, or however you’d use traditional sausage.
6. Braise the Legs
Braise legs or other dark meat pieces in broth with aromatic veggies until very tender. The moisture helps counteract the lean, firm texture. Shred the meat and toss with your favorite barbecue sauce for sandwiches.
7. Make Turkey Chili
Ground wild turkey is fantastic in chili. Cook with onions, tomatoes, beans, chili powder, cumin, and other spices. Top with cheddar, avocado, sour cream, and tortilla chips. Freeze extras.
8. Stuff Bell Peppers
Mix ground turkey with cooked rice, onion, garlic, herbs, and cheese. Stuff into halved and seeded bell peppers. Drizzle with marinara and sprinkle with more cheese. Bake until peppers are tender and filling is hot.
9. Turkey Meatballs
For a leaner, lighter meatball, use ground wild turkey in place of beef or pork. Bind with egg, breadcrumbs, and parmesan. Shape into balls and bake or pan fry until cooked through. Toss with your favorite pasta and marinara sauce.
10. Pot Pie Filling
Chop or shred wild turkey meat and simmer in gravy or creamy sauce with carrots, peas, onions, and celery. Spoon into a pie shell and top with flaky pastry. Bake until the crust is golden brown.
11. Brunswick Stew
Add bite-size pieces of wild turkey to a tomato-based stew with lima beans, corn, okra, and other vegetables. Season with barbecue sauce and Cajun spices. Simmer until thick and rich.
12. Fried Turkey Cutlets
Slice wild turkey breasts into thin cutlets. Bread with flour, egg, and panko. Pan fry in olive oil until golden brown and cooked through. Serve with mashed potatoes, gravy, and vegetables.
13. Turkey Tetrazzini
Sauté mushrooms, onions, and spaghetti in butter. Add diced turkey, chicken broth, cream, parmesan, and seasonings. Toss together and bake topped with more cheese.
14. Stir Fry with Veggies
Cut wild turkey into bite-size pieces. Stir fry in sesame oil with sliced veggies like broccoli, carrots, bell peppers, mushrooms, etc. Toss with soy sauce, sesame seeds, and green onions. Serve over rice.
As you can see, wild turkey is an extremely versatile meat. With its rich, savory flavor, you can use it in everything from hearty roasts to weeknight chili. Follow these tips and recipes to make the most of your wild game.
Some key things to keep in mind when cooking wild turkey:
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Brine it first to retain moisture, as the meat is lean.
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Avoid overcooking to prevent dryness. Use a meat thermometer.
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Baste and glaze frequently when roasting. Turkey broth works great for this.
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Mix with fattier meats like pork or duck if finding it too dry on its own.
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Chop, shred, or grind the meat to alter the texture if needed.
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Boost flavor with bold spices, herbs, sauces, and rubs.
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Pair with strongly flavored ingredients like smoked meat, chili peppers, tangy citrus, etc.
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Try wet cooking methods like braising, stewing, and slow cooking in moist heat.
With the right techniques, wild turkey can be just as delicious as chicken, beef, pork or other meats. Get creative with marinades, rubs and international flavors. The possibilities are nearly endless for amazing wild turkey dishes!
Wild vs. Domestic Turkey
When you cook wild turkey, it is more flavorful than domestic turkey because the wild bird is more active, and actually fly, which means the muscles are worked more resulting in higher oxygen content and leaner, darker meat. The more the muscle works the more flavor there is, for example, the leg and drum of a domestic turkey has more flavor than the breast. It is darker because of the oxygen content and works harder. A duck is all dark meat because it is a bird of flight. The domestic cousins of wild turkey have been cross-bred to provide a higher yield, have enlarged breasts, are pumped with brines, etc. The bone structure of wild and domestic turkeys are almost identical, but the size of the muscles, moisture content, and color of the meats are much different. Due to the fact that wild turkey breast is lean, it very easily becomes dry if overcooked.
Best Wild Turkey Breast recipe in the World
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