wild turkey

4 Wild Turkey Recipes That Will Please the Pickiest Eaters

Here are four of the best wild turkey recipes to keep at hand.

Whether you're at camp with a freshly harvested turkey or you're in the kitchen at home cooking up a midweek dinner, these are definitely four wild turkey recipes to keep flagged in the cookbook.

From brined and smoked to deep fried, I've got you covered for when you're ready to prepare your latest bird.

Bon appetit!

Whiskey Glazed Wild Turkey Breast

This wild game recipe is honestly one of my all-time favorite wild turkey recipes to make. The combination of whiskey, orange and honey make for a terrific glaze and compliment the flavor of the turkey to perfection. Because this dish is started by browning the meat on the stovetop and finished in the oven, it ends up with an extremely crispy skin without drying out the meat on the inside.


  • 2 tablespoons butter
  • 1 turkey breast, skin on and brined
  • Salt and black pepper
  • 1 cup turkey stock
  • 4 tablespoons butter
  • 3 tablespoons honey
  • 6 tablespoons whiskey
  • 1 tablespoon grated orange rind
  • 2 tablespoons orange juice
  • ½ teaspoon cayenne

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Deep Fried Sriracha Turkey

How could I not add a deep fried turkey to this list? There's no doubt a fried bird is a crowd pleaser, regardless of whether it's the holidays or not! This recipe uses Sriracha to heat things up a level, both in the injection marinade as well as the gravy. By itself, Sriracha packs some serious heat but also carries a tremendous flavor. In this recipe, it's just enough to nicely flavor the entire bird without being too hot.


Sriracha Injection Marinade Ingredients

  • 2 cups chicken stock
  • 2 tbsp olive oil
  • 2 tbsp sriracha
  • 1 tbsp sugar
  • 2 tsp kosher salt
  • 1/2 tsp granulated garlic

Turkey Stock Ingredients

  • 1 tbsp olive oil
  • 2 turkey legs, or 2 pounds bone-in dark turkey meat
  • 1 large onion, large dice
  • 2 cups celery, cut into 1-2 inch pieces
  • ½ cup carrots, cut into 1-2 inch pieces
  • 6 cloves garlic, smashed
  • 7 cups water
  • Salt and pepper

Sriracha Gravy Ingredients

  • 5 cups turkey stock (you may need slightly more or less)
  • 3 tbsp non-hydrogenated margarine (I like Earth Balance)
  • ¼ cup flour
  • 1 ½ tbsp sriracha (or to taste)
  • 2 tsp salt
  • 1 ½ tsp sugar

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Orange-Clove Smoked Wild Turkey

It's tough to beat a smoked turkey, especially when it's been brined and smoked with as many herbs and spices as this recipe. Not only does this brine add so much flavor to the meat, it does an unbelievable job of keeping the bird from drying out on the smoker. It's without a doubt a very impressive way to prepare turkey for a dinner party.


2-pound wild turkey breast

1 cup water
¼ cup kosher salt
1 tablespoon brown sugar
3 large garlic cloves
3 coins ginger
5 large fresh sage leaves
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
½ tablespoon whole cloves
½ tablespoon anise seed
zest from ½ orange

For Smoking
6 red potatoes, quartered
3 large carrots, roughly chopped
1 red onion, quartered
½ cup water
5 large garlic cloves, smashed
handful fresh thyme sprigs
handful fresh rosemary sprigs
5 fresh sage leaves, roughly shredded
½ tablespoon whole cloves
½ tablespoon anise seed
zest from ½ orange

½ cup brown sugar
¼ cup water

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Wild Turkey Carnitas

Wild turkey legs and thighs have a bad reputation for being chewy and tough. With birds on the move all day long, they're bound to be. This recipe absolutely takes care of that problem and uses the meat to create a great lunch taco. Be sure to keep a couple limes and sour cream on hand for a finishing touch!


  • 2 turkey legs plus wings, or 2 turkey thighs
  • Kosher salt
  • 1 tablespoon juniper berries (optional)
  • 1 tablespoon black peppercorns, cracked
  • 1 tablespoon coriander seed, cracked
  • 1 tablespoon cumin seed
  • 1 tablespoon oregano, Mexican if possible
  • 1 small cinnamon stick
  • 2 cloves
  • 3 dried small chiles, such as a de arbol or Thai
  • 3 bay leaves
  • 5 tablespoons lard or olive oil
  • 1 tablespoon honey
  • Juice of 1/2 an orange

View the full recipe