How do you cook Wild turkey?

What's your favorite way to cook Wild Turkey? Want to try something different.

Fry the breasts.

Precious little nuggets of the purest gold. They are a delicacy round here.

Smoke the breast.

Got to go with fried! Hard to beat with a stick

Yep, fried breast is the best. Dressing made with the dark meat is pretty good as well.

1 wild turkey breast half
8 ounces zesty Italian salad dressing
8 ounces white wine
1 small reynolds oven cooking bag
creole seasoning
lemon pepper seasoning
1⁄2 cup butter
2⁄3 cup olive oil

Mix the dressing and wine.
Pour into a 1 gallon size zip-lock 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 & turkey breast in a 9x5 loaf pan.

Bake at 350 degrees for 1 1/2 hours.

For something simple and not fried. Hard to keep wild turkey moist!!

Dark meats good for turkey salad too made just like chicken salad but better.

I tried this the other day and it was really good. Turkey fajitas.

Put 1 breast in crockpot with a pack of fajita seaoning and 2 or 3 bell peppers cut up , about cup and a half or 2 of water. cook on low about 5 hours. open lid and shred breast with 2 forks, stir and let set on warm setting for about a hour. Put on tortilla with cheese and whatever else you like

Fried turkey breast is hard to beat.

Fried nuggets or wrapped in bacon on the grill

I like fried, but i grill a lot as well. Smoke some too. Now that i think of it, i drink some every now and then.

Yes sir

After cleaning the breast, cut into small steaks. Take a meat tenderizing hammer and beat them until flat. Coat with flour or ground oats. Salt, pepper, paprika, rosemary. Fry in a thin layer of olive olive. Makes great chick-fila- sandwiches, or eat with mash taters and gravy.

I'll be trying Maggie's baked version and the turkey fajitas. Thanks.

I cook the legs and thighs in a crock pot all day (8 hours on high) with 2 chicken buillon cubes, a diced onion, salt and pepper. I then pull all the meat off the bone to make a stew or gumbo.

Eek...just saw where there was a booboo in that recipe...sorry. that would be 1/2 c. butter and 2/3 c. olive oil... corrected now.

Credit where it's due on this. I cooked this just as described and my wife says it's easily her favorite turkey recipe. I liked it too but I'll do it a bit different next time. The recipe as described is incredibly easy for those that like crockpot cooking. Next time I'll leave the onions and peppers out of the crockpot because they get a bit too soft. I'll cook the turkey in the crockpot but I'll sauté fresh veggies to go with it so they're not as soft. Thanks again. This was a great idea.

Turkey poppers. Slice of turkey breast, slice of jalapeño, wrapped in bacon and grilled. You can use cream cheese, but I prefer without.

I grill mine and its juicy as hell. I brine it overnight and then mix up my own cajun butter sauce with melted butter,creole seasoning,garlic,onion powder, and lemon juice and baste it while grilling. Sometimes i will inject the homemade baste into the breast. I always have some pecan wood on with everything i grill.

A couple of ways we like it:

1. Fried Strips or Nuggets - soak in buttermilk or pickle juice (try the pickle juice - its good!) for a day or so, dredge in seasoned flour, and drop in some hot grease.

2) Strips pounded thin with a meat mallet and pan fried like cube steak or spread cream cheese and jalapeno on them, roll them up, wrap in bacon, and grill.

3) Legs and thighs - boil in seasoned water, pull meat from bone and run through food processor, mix in mayo, celery, etc. for turkey salad.

Blum, are you slicing or cutting the breast prior to grilling or grilling it whole? If you're grilling it whole, how do you keep the skinny end from cooking more than the fat end? Every piece I've tried, the skinny end was dried out by the time the thick end reached 160 in the center.

Yelp, sorry it took so long to get back to you on this, i forgot about this thread. First, i brine mine overnight. This adds moisture and seasoning. Then i either inject it or let it soak for a few hours in my creole sauce. I put it on whole and leave the small end off the coals. I never check mine for temp, just tap it with my fingers until i know its done and its never been dry. Juices run out when you cut it.

This was pretty good!

Has anyone ever tried smoking the dark meat?

I cannot imagine it'd come close to anything resembling good. Most meats that are smoked have high fat contents and the slow cooking helps melt those fats away and leaves the meat moist and tender. A turkey leg and thigh is just about pure muscle with little or no fat. If you smoke a wild turkey leg, I bet you'll need the jaw muscles of an alligator to chew it.

Fried is my favorite but momma does make a mean wild turkey pot pie every now and again.