As you get ready for spring turkey season, it’s a great idea to start thinking about how you’ll cook the bird once you get it home.
Have ever killed and cooked a wild turkey? Then you know you can’t just stick it in a roasting pan the way you would a domesticated bird. If you’re ready to try something besides simply frying it, here are some great wild turkey recipes, just in time for your spring harvest.
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Black Walnut-Crusted Turkey
- 1 pound wild turkey breast cutlets
- 1/2 cup oil and vinegar salad dressing
- 1/3 cup finely chopped black walnuts
- 1/2 cup fresh bread crumbs
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon margarine
- 2 tablespoons olive oil
- Pound the cutlets with a meat mallet to a uniform thickness. Combine with the salad dressing in a plastic zip-top bag. Refrigerate for six to eight hours.
- Process the walnuts and bread crumbs in a food processor until finely chopped. Add chives and pulse to blend.
- Heat margarine and olive oil in a large skillet over medium-high heat. Drain cutlets and coat with the walnut mixture, pressing the mixture into the cutlets so it will adhere. Place the turkey in the skillet and lower the heat to medium. Cook until golden brown outside and no longer pink inside, about four to six minutes per side. Serve immediately.
Recipe courtesy of Just a Pinch
Roasted Wild Turkey
- 1 wild turkey (10 to 15 pounds)
- 2 large apples, quartered
- 6 to 8 medium red potatoes, quartered
- 2 pounds baby carrots
- 2 medium onions, sliced
- 2 cups water
- 1 1/2 teaspoons seasoned salt
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup maple syrup
- 1/4 cup French salad dressing
- 1/4 cup barbecue sauce
- 2 tablespoons ketchup
- 2 tablespoons steak sauce
- 1 tablespoon lemon juice
- Place turkey on a rack in a roasting pan.
- Place apples in turkey cavity.
- Place potatoes, carrots and onions around turkey.
- Pour water over vegetables.
- Combine seasoned salt, salt and pepper; rub over turkey.
- Combine remaining ingredients; spoon over the turkey.
- Cover and bake at 325°F for 3-1/2 hours or until a meat thermometer reads 180°F. Baste if desired. Uncover the turkey for the last 30 minutes, for additional browning if desired.
Recipe courtesy of Taste of Home
Wild Turkey Breast
- 1 wild turkey breast half
- 8 ounces zesty Italian salad dressing
- 8 ounces white wine
- 1 small oven cooking bag
- creole seasoning
- lemon pepper seasoning
- 1/2 cup butter
- 2/3 cup olive oil
- Pour liquids into a 1 gallon size zip-top bag.
- Add the turkey breast and marinate overnight, turning at least once.
- Drain off the marinade and discard.
- Sprinkle turkey breast with the seasonings.
- Place in oven roasting bag.
- Melt the butter in the olive oil and add to the turkey breast.
- Place the roasting bag and turkey breast in a 9×5 loaf pan.
- Bake at 350°F for 1 1/2 hours.
Recipe courtesy of Eagle Creek Conservation Club
Smoked Wild Turkey
- 1 wild turkey (approximately 10 to 12 lbs)
- 4 garlic cloves, finely minced or crushed
- 2 tablespoons seasoned salt
- 1/2 cup butter
- 2 (12 oz) cans cola
- 1 apple
- 1 onion
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- Using hickory wood, or your favorite, preheat smoker to 225 to 250°F, according to manufacturer’s directions.
- Remove neck and giblets from turkey.
- Rinse turkey inside and out with cold water, pat dry with paper towels.
- Rub the crushed garlic into the skin of the turkey. Sprinkle with seasoned salt.
- Place turkey in a disposable, aluminum roasting pan.
- Cut onion and apple into quarters.
- Fill cavity of turkey with butter, cola, garlic powder, apple, onion, salt, and pepper. Don’t worry if some of the mixture leaks out when turkey is set back down.
- Cover roasting pan loosely with foil.
- Smoke turkey for approximately 10 hours, basting every hour or two with juices from the bottom of the roasting pan.
- Turkey is ready to eat when internal temperature reaches 180°F in the thickest part of the thigh.
Recipe courtesy of Divine Dinner Party
- 1 10-pound turkey, unfrozen, washed and dried with paper towels
- 1/2 a recipe of herbs and garlic butter, in a log and sliced into 1/8 inch medallions
- 1/2 a recipe of the Wild and Basmati Rice Turkey Stuffing with Cranberries, Apples, Herbs and Bacon
- 1 1/2 pounds of bacon, sliced
- 1/2 onion, chopped
- 1 carrot, chopped
- 3 celery stalks, chopped
- Preheat the oven to 325°F.
- Put an oven bag on a roasting pan. Place the onions, carrots and celery on the bottom of the bag.
- Put the butter medallions between the turkey skin and meat, and then in the cavity.
- Stuff the cavity with the rice mixture.
- Secure the turkey.
- Wrap the turkey with the bacon slices and carefully place it in the bag.
- Tie the bag and roast the turkey, inside the bag, for 4 1/2 hours.
- Open the bag and carefully drain the juices into a container.
- Cut the bag and place the roasting pan back in the oven.
- Broil on high for 4 minutes.
- Wait at least half hour to place the turkey on the serving plate.
- Reserve half a cup of the drippings for the gravy.
Recipe courtesy of The Pleasures of the Palate
Good luck this season! Your oven will be waiting.