Wild Turkey Fettuccini
Jennifer Danella

Field to Table Recipe: Wild Turkey Fettuccini with Basil Pesto

Fettuccini is one of our favorite meals by far, especially when it's made with wild turkey meat instead of the typical chicken. This is one of those recipes that's actually really easy, and you can pull off a meal worthy of an Italian restaurant without too much effort or time. What makes it extra special is it's a chance to consume some of that organic, free range wild game meat that you harvested yourself. Whether you share it with friends and family, or save it all for yourself, there may not be many leftovers after serving this up!

Wild Turkey Fettuccini Ingredients:

  • 8 oz. Fettuccini noodles
  • 1 Wild Turkey breast
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt, plus more for serving
  • 1/2 teaspoon pepper, plus more for serving
  • 1 Stick of Butter
  • 1 cup heavy cream
  • 3/4 cup Parmesan (plus more for serving)
  • 2 teaspoon basil pesto (store bought or homemade)
  • 2 tablespoon Italian Parsley, for garnish

Wild Turkey Fettuccini Cooking Instructions:

1. Clean and cut the wild turkey breast into bite sized pieces. Pat dry using a paper towel.

2. Heat 1 tablespoon of olive oil in a large skillet over medium/high heat, then add turkey pieces.

Please enable Javascript to view this content

3. While cooking your turkey, bring a large pot of salted water to a boil and cook the fettuccini according to the package directions.

4. Sauté the turkey until it's cooked through, about 8 minutes. Season it with Italian seasoning and salt and pepper.

5. In the same pan, stir in the butter and heavy cream. Cook until the butter is melted and the heavy cream is bubbly, stirring often.

6. Add in Parmesan cheese and basil pesto, then salt and pepper to taste. Simmer until the sauce is thickened. Taste the sauce and add in any additional salt and pepper if desired.

7. Remove from heat and stir in cooked fettuccini. Garnish with parsley.