Separate names with a comma.
Discussion in 'Food Preparation, Camp Cooking and Recipes' started by spanky116, Apr 25, 2021.
Grilled. Could not believe how good it was last year for our first wild turkey.
I take boneless half of breast lay it in crock pot with dry rub barbecue sauce and water cook it for five or six hours falls apart like pulled pork I usually make soup out of the legs
I couldn’t agree more but let’s be honest here, how many wild turkey breasts do you eat a year? I never get enough to get tired of breaded and fried but if you do, salute!
Usually at least 3, sometimes 4 birds. My two, and Daddy's 1 or 2. Gonna be less than that this year though, lol.
I hunt TN too so I usually get at least 2-3 myself, though I’m not too proud to admit I got skunked last season..
Pentails sundried tomato mushroom wild turkey is hard to beat and its fancy.
I like to debone the thighs (save thighs for spinach/mushroom stuffed thighs). Take both thigh bones throw them in the bottom of instant pot , 3 cups of chicken broth or water, trivet in pot ,One lobe of breast on trivet, salt & pepper. Lid on high pressure for 20 minutes, natural release 10 minutes. Remove breast to carving board. Trivet & bones removed from pot. Instant pot on sauté and add half stick of butter . Once boiling mix in corn starch and water slurry. 3 tablespoons each. Once it thickens, turn off and remove pot . To stop cooking
Slice turkey breast and serve with red skin mash , corn bread stuffing and gravy on everything
Crushed up some “everything bagel” Ritz crackers as breading on some diced up breast with Dan O’s seasoning this weekend, turned out Dan good
If you are substituting wild turkey for domestic turkey in any recipe that involves cooking the breast whole, or nearly so, I suggest you consider taking the time to remove all the silver meat tendons in the wild turkey in any recipe. I also remove tendons prior to cutting up to fry wild turkey strips or nuggets.
. I use a really sharp thin knife and just slide it down the tendons on each side , as I find them in the breast. One obvious one is on/in the small tender that is next to the breast bone. Others run through the main part of the breast and all can be removed with some time and a thin really sharp knife....I just get cut in next to, and parallel to the targeted tendon and slide the knife bade tight to one side of the tendon till you get to the end of ti. Then do the same thing on the other side of the tendon. You will end up with a far more tender edible wild turkey breast ( or pieces thereof) by removing all tendons. iMO
Alright..so i tried this..and it is absolutely worth it. 2nd best way ive tried it next to deep frying.
Well...uh.. yeah, it's got BACON in da recipe lol
I like it many different ways. My favorite is to slice the breast cross grain, roll in Kentucky Colonel seasoned flour, deep fry and have dipping sauces. I swing by Zaxbys and pick up some of their sauce packets (quarter apiece), last week I had both the regular sauce and their spicy variety. A good quality ranch will work too.
The legs and thighs, crockpot and make turkey salad. I like it paired with croissants and (Miracle Whip, white grapes, & celery).
This year I fried the heart, liver, and gizzard too. I have been doing that with the Sandhill Cranes, so why let the turkeys go to waste. I will be eating them from now on.
Lol. True..hard to screw anything up with bacon.
I don’t understand that at all. Can I come over and you show me? Of course whenever you get a bird. I’ll bring the cornstarch!
Dang it, good call. I haven't kept them since I quit cleaning the whole bird.