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14 Wild Turkey Recipes

Cooking With SusieQ: 14 Turkey Recipes

This recipe was sent by James and Susan Brannan
Turkey Legs with Gravy over Egg Noodles
Boil turkey legs till the meat can be pulled off the bone.  Make the turkey gravy either from scratch or out of a can.  Mix in the turkey meat that was pulled off the bones, mix in the gravy and let simmer.  Cook a bag of egg noodles then pour turkey and gravy over noodles and serve.

This recipe was sent by John Maynard (COJO)
(Courtesy of NWTF)
1 (10-15 lb.) unstuffed wild turkey
5 gallons peanut oil
2 tbsp. Cajun seasoning
1 stick butter or margarine
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper (optional)

Pour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees. Have turkey completely thawed and dry turkey thoroughly. Tie two cotton strings around the carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top. Remove bird from oil, and immediately dust heavily with cajun seasoning. Melt butter or margarine, and add to it garlic powder and cayenne, if desired. Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving. Yield 12 to 16 servings.

This recipe was sent by Doug Moore (D4hunting)
Chicken Fried Turkey
One skinned, cleaned (without the innards) and de-boned turkey.
Seasoned Salt 1 1/2 teasp.
Black Pepper 1/8 teasp.
Flour 1 cup
Eggs l ea.
Milk 3/4 cup
And oh yea! Honey!

Cut up skinned and de-boned turkey into strips suitable for frying.
Batter: Combine flour, Seasoned salt, and pepper. 
Stir in mixture of egg and milk until well mixed.
Cooking: In large skillet, heat enough oil to cover the bottom to a level of approx. 1/2″. Heat oil to 375 F. Dip turkey pieces into batter (coating evenly). Put a few pieces at a time in hot oil, and fry until brown. Place on towel and allow to drain.  Now the best part! Serve lightly coated with honey!!!
Venison may also be substituted for wild turkey. 

These recipes were sent by COJO
1 (five pound) turkey breast deboned and cut into strips
1 (16-ounce) bottle Italian dressing
1/2 tsp. Lemon Pepper Dash or two of Liquid Smoke
2 eggs beaten
2 cups of milk
Salt as needed
Pepper as needed
2 cups flour
Peanut or vegatable oil as needed

Marinate turkey strips in Italian dressing, lemon pepper, and Liquid Smoke 8 hours or overnight. In small bowl, beat eggs into milk. In second bowl, mix salt, pepper, and flour. Dip turkey strips in egg wash, then into batter. Deep fry in oil until golden brown. Drain on paper towels. Serve with gravy made with 2 tablespoons flour combined in skillet with 2 tablespoons melted butter, salt and pepper. Slowly add 1 cup milk; stir until thickened. Yield: 8 to 10 servings

3 pounds ground wild turkey
2 cups chopped celery
6 medium onions chopped
2 cloves garlic
1/2 tsp. cayenne pepper
1 tsp. marjoram
1 tsp. cumin
3 tsp. salt
2 (16-ounce) cans diced tomatoes
1/2 cup chili powder
1 tablespoon paprika
4 cups tomato juice
2 (20-ounce) cans pinto beans undrained
In a large pot, brown turkey. Add celery, and next 10 ingredients in order listed, Simmer for 60 minutes. Add pinto beans, and simmer an additional 60 minutes. Yield 8 to 10 serving

2 (10 3/4-ounce cans of cream of mushroom soup
1/2 cup sour cream
1/2 cup diced green chilies
12 tortillas, flour or corn
1 cup Monterey Jack cheese
1 cup Cheddar cheese
1/2 cup chopped onion
2 cups cooked, cubed wild turkey
Nonstick cooking spray

Combine soup, sour cream, and chilies. Heat throughly. Warm tortillas in damp paper towl in microwave. Coat a 13x9x2-inch baking pan with nonstick cooking spray. Mix cheeses, onion, turkey, and 1 cup soup mixture. Put 2 tablespoons of cheese-turkey mixture in center of each tortilla. Roll tortillas and place in baking pan. Pour remaining soup mixture over top. Cover and bake at 350 degrees for 30 minutes. Uncover and top with sliced ripe oilves and additional cheese if desired. Yield: 4 to 5 servings

This recipe was sent by Roger Ammons aka OOBUCK
Simply fire up the old charcoal or gas grill in the back yard.
Cut 2 inch slabs of turkey breast and dip in your favorite BBQ sauce and grill till done.
Serve with your favorite fixins.
I guarantee you will love it.
HONEY BBQ SAUCE is my favorite.

This recipe was sent by Jerry M. of South Dakota
Wild Turkey Hors d’oeuvres
One de-boned wild turkey skinned and cleaned.
3 eggs
1/8 cup of milk (or less)
One 10 oz. of seasoned bread crumbs.
Mix eggs until well beaten. Add just enough milk to slightly thin the egg mix. Add dash of salt and pepper if desired. add peanut oil to a large skillet to cover bottom of pan to approx. 1/4 inch and heat to 375. Cut turkey into strips, dip in egg mix until well coated roll into seasoned bread crumbs, fry until browned drain and serve. Note: this is a quick and easy hors d’oeuvres after the hunt when everyone is sitting around telling lies and old war stories.

This recipe was sent by Jim Jones
Recipe for Wild Turkey
Marinade turkey breast 24 hours in 24oz. zesty Italian
8oz. mojo criollo (Cuban Marinade Sauce)
2oz. Dale’s Steak Seasoning
Smoke over mesquite wood, basting meat while cooking. Cook for about 1 hour.

This recipe was sent by Gil Stacy
No Brainer Smoked Turkey
Use a Brinkman style waterpan cooker.  Mine is the two shelf model. 

Brine turkey overnight in refrigerator.  Use half cup of Kosher salt per quart. (Brining is optional)  Remove from solution, dry with paper towels and rub turkey with olive oil In coffee grinder, grind fresh 2 tablespoons of peppercorns and coat turkey with the pepper 

Place 10 lb. bag of charcoal (don’t use self-lighting kind) in fire pan. Dowse charcoal with fluid and light. When flames die out, add hickory and mesquite chunks on top of charcoal. ( Do not wait until the coals are fully red.  You want to start cooking before all of the coals are glowing and covered; just make sure the edges of the coals are lit and the flames have died.  This keeps the bird from getting too hot.) Fill water pan to top with water. 

Place turkey on grill.  I usually use the top grill unless I have more than one bird.  Cover with lid and resist all temptation to look inside.  Never open the lid, side door or add water or more chips.  It’s not necessary after cooking begins. 

I usually start the bird when I get home from work and let cook all night.  I usually take it off in the morning before work and refrigerate, usually 10-12 hours in the smoker.  The temperature by then is not cooking the bird. 

I’ve never figured out what to do with the legs.  Sometimes I breast out the bird, leaving the ribs and wings (large bone only)intact. I don’t bother cooking a bird any other way as this is the most painless, fool proof way I know.  I’ve yet to overcook a bird with this technique (except the legs they’re usually goners no matter how I cook a bird.)  Gil Stacy of Savannah, Georgia

This recipe was sent by Linda Metz
Smoked Wild Turkey
Clean and trim turkey and stuff inside with celery stalks and quartered onions.
1/2 c. Olive Oil
1-2 Tblsp. Rosemary
1-2 Tblsp Thyme Leaves
3-4 Cloves Garlic Minced
Rub turkey inside and out with mixture.

2 Large Vidalia Onion cut in quarters.
1 pound Thick Sliced Smoked Bacon
Separate onions into single layers and cover entire turkey with single layers of onion and secure with toothpicks.  Place bacon over entire turkey hooking it over the toothpicks.  Place turkey in smoker, using charcoal and whatever chunks of wood you prefer…we like hickory…and smoke for at least 6-8 hours. Enjoy!

Recipe submitted by “Bugs” of Jackson, TN
Wild Turkey Breakfast Nuggets
Wild Turkey Breast
 Small Bowl of Buttermilk
 Baggie of flour
 Salt (to taste)
 Black Pepper (to taste)

 Best if prepared outdoors in the turkey camp. :-)

Cut breast into strips about 1 inch thick and 1 inch wide.
Dip the strips in the buttermilk and drop them into the baggie containing the flour, salt and black pepper mixture. 
Shake to coat the pieces with the flour mix.

Heat oil and butter, ( 1/2 oil and 1/2 butter mix) in a well “seasoned” cast iron skillet.  Slowly fry the strips in the oil until golden brown.
Remove and place on paper towels.

Serve with Saw Mill Gravy, Cat Head Biscuits, Eggs, Sorghum Molasses, fresh sliced tomatoes and a big cup of coffee around the campfire just before “gobblin time”.

This recipe was sent in by Thomas Owens
Potter County Turkey
 Par boil turkey:
 1. put turkey in roaster pan and fill half way to breast with water.
 2. sprinkle seasoned salt and pepper to cover breast.
 3. boil until breast meat pulls away from bone.
 4. remove bird, cool, strip meat. melt butter in pan, place turkey strips in pan and brown.
 5. ENJOY!!!

This recipe was sent in by Kevin Stern

Smoked Turkey
Smoked turkey out of the oven or off of the grill
For the juiciest, best tasting turkey ever. 

In a clean, plastic 5 gallon bucket Combine and mix: 
1 cup of Tender Quick
1 cup of Table Salt
10 1/2 TBLS of liquid smoke
2 gallons of water
Submerge cleaned turkey in solution and cover bucket for 24 hours.  Remove turkey and pat dry.  Place bird in roasting pan in the oven at 350 degrees or put on a hot grill that can be covered, I use a Weber, until bird is done. (When a leg will almost pull off with little effort, 
the bird is done).  ENJOY!

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