Anyone got a recipe for wild Turkey? (Not the beverage, the bird...)

[Pork Chop]

I have the opportunity to get some wild Turkey for Thanksgiving. I want to find out if anyone has a recipe for it that won't leave everyone in the house wretching from the taste. :grin:

Thanks in advance! :hatsoff:

 

[Rebel]

Podk Chop, i was fortunate enough to take my first wild turkey this spring with my Navy Arms double barrel. My wife stuffed it with cornbread stuffing, just like a store bought turkey, and roasted it in the oven. It was quite good. Wasn't tough and didn't taste a lot different than a store bought. Even my wife and granddaughter liked it.

 

[Slowpoke]

PC,
You need to use a brine if you plan on cooking the bird whole. Go to[url] www.foodtv.com[/url] and look up turkey brine, it will give you instructions. Wild turkey drys out faster than their domestic cousins, and the brine will help keep it moist and enhance the flavor.
If you're going to breast it out you can marinate it in Italian dressing and put it on the grill.

SP

 

[Bountyhunter]

I do one of two methods. Either one leaves only a tray of bones after everyone has passed. These are both~~No Leftover recipes.

Method 1 is to smoke the bird. I use a Brinkman smoker for the small stuff like turkey and game roasts. I have used Hickory, Oak, and Mesquite for smoking although if you have fruit wood it will do well also. Since I have Mesquite in my back yard, it gets used most often. I smoke it rather hot, making sure it is done with a thermometer. (170-180 degrees) It'll take 2-3 hours. Take it out of the smoker, put it on a platter and set it on the table, and git outta the road. Just leave it where it is, cause when the meal is over, people keep walking by getting some for finger food. Pretty soon, there aint nothin but bones left. Save the wing bones for turkey calls.

Method 2 is to boil the sucker in oil. Deep fry the turkey in a regular turkey deepfryer. They are about $29 at the discount stores. Propane burner and a deep pot. NOW PAY ATTENTION. Get your turkey thawed all the way out. NO ICE. Take a towel and make sure that it is dry, inside and out. Dont be goin and soakin it before deep frying it. Hang it by the legs and let it dry a bit if you need. If that bird has any water on the outside or inside, it is going to puke 350 degree oil all over you when you put it in the fryer. I do inject the breast with butter/garlic/white wine before frying, but it is inside the meat, not on the outside where it will create a burning oil geyser. You put that bird on the rack that is provided and then you set it down in the 350 degree peanut oil. This is best done with two people using a broom handle through the rack hook so that you are standing well to the side. Make sure youare wearing pants, boots jacket and gloves in case the oil splashes. When you let that bird down in that hot oil, it will sizzle pretty good and maybe splash up through the neck hole. Just let it down slow and easy. Watch your thermometer and do not let the temperature go under 330 degrees. (You may have to turn the fire up a bit until the turkey comes up to heat.) If you do, the turkey will be greasy, 345-350 is the secret to good tender meat that is not greasy. Keep it hot, about 2-1/2 minutes per pound then take the turkey out. It will be done all the way thru. A 15 pound turkey will cook in 35 minutes or so. Dont over cook it. This is a quick process. It will be done. Just be careful of the hot oil. Again, pull it out, put it on a platter, you can hold it in foil if you are ahead of the crowd. Once your crowd feeds on some of that, it will turn into a pagan feast, and there will be nothing left but bones. Just leave it set on the table in plain sight and they will finger food it away in short time.

God, I hate left overs. This is the best way not to have them. Remember to save those wing bones. One turkey will make you 2 turkey calls.

 

[Bob J]

Want a simple, easy, non-PC way to cook a delicious bird? Turkey bag. Preheat oven to 350, 2 1/2 hours it should be done and golden brown. They'll love it :winking:

 

[Riley/MN]

Okay, I have not used this recipe, but I had the 700 club on the other day and I heard 'em talkin 'bout this and I had to go watch. I bet this would be great with a wild bird. I hope you do not mind the cross-post, moderators.

Gordon and Katharyn's
Holiday Favorites

Gordon Robertson and his wife Katharyn are wonderful cooks. Recently they joined Terry Meeuwsen on the set of The 700 Club to share some favorite family recipes.

Below you’ll find the same holiday recipes that Pat raves about and Gordon’s family has come to enjoy as a Thanksgiving tradition each year.

If you are looking for a delicious addition to your holiday table, be sure to try one of the Robertson’s recipes. From Gordon’s Best Turkey Brine, to Very Fancy Pecan Pie, these dishes are destined to be become an absolute tradition at your feast as well.

From all of us here at CBN and The 700 Club, God bless you! Have a wonderful Thanksgiving, and may your hearts be filled with joy and praise.

Gordon's Best Turkey Brine

Ingredients:
1 (10-12 pound) whole fresh turkey, giblets and neck removed and reserved for stock
2 apples, quartered and cored
1 onion, peeled and quartered
2 rosemary sprigs
3 sprigs sage
Olive oil, for drizzling
1 cup cubed carrots
1 cup cubed celery
1 cup cubed onions

Turkey Brine:
2 gallons water
1 tablespoon ground ginger
4 tablespoons cracked black peppercorns
12 bay leaves
1 cup kosher salt
24 ounces honey or 1 cup of brown sugar
24 ounces maple syrup
2 oranges, quartered
2 lemons, quartered

To make the brining solution, in a large stockpot, bring the water, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey (or brown sugar) and maple syrup until well blended. Turn off heat and allow to cool to room temperature. Transfer the brine to a non-reactive container (such as a clean bucket or a clean, heavy-duty, plastic garbage bag placed inside a cooler.) Add the oranges and lemons.
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator or in a cooler with ice.
YOU MUST KEEP THE TURKEY TO A TEMPERATURE BELOW 50 DEGREES F TO PREVENT BACTERIA FROM GROWING.

Preheat oven to 325 degrees F.
In a heavy roasting pan, place the carrots, celery and onions. Use a thick, heavy duty roasting pan ”“ enameled cast iron or heavy stainless steel ”“ not a thin, throw-away pan ”“ these leave hot spots that burn portions and leave other portions uncooked.
Remove turkey from brine and drain ”“ a brined turkey will release water while cooking so drain as much water as possible before you place in oven. You need to check on the turkey as it cooks to make sure that water is not accumulating in the roasting pan.
Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.

Place the turkey over the vegetables, breast-side up, in the roasting pan. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together to keep the cavity closed. Drizzle the top of the turkey with olive oil and rub it into the skin ”“ this will create a golden brown color and help crisp the skin. Tent with foil. Roast the turkey for 2 ½ hours at 325 degrees F. The turkey is done when the juices run clear at the joint of the thigh or when a meat thermometer reads at least 165 degrees F in the breast.

While the turkey is cooking, place neck and giblets in 4 cups of water ”“ bring water to a boil and then reduce to simmer, stirring occasionally for about 1 hour. This will make the turkey stock for the gravy.

Once cooked, transfer turkey to a platter, tent with foil and allow to rest for at least 15 minutes for the juices to settle.

While the turkey is resting, prepare the gravy.

Gravy:
Turkey stock made from boiling the neck and giblets in four cups of water
1 sprig thyme
2 sprigs parsley
2 tablespoons butter
2 tablespoons flour
pepper ”“ you do not need to salt the gravy because of the brine

While the turkey is cooking, place neck and giblets in 4 cups of water ”“ bring water to a boil and then reduce to simmer, stirring occasionally for about 1 hour. Once the turkey is removed from the oven and the pan, remove the vegetables from the pan being careful to leave as much liquid as possible in the pan. Pour the remaining liquid in a separator to separate the fat from the liquid or try and skim as much fat as possible off the juice in the pan with a spoon. Reserve the pan drippings.

Set the pan on 2 burners set on medium heat. Deglaze roasting pan with a small amount of turkey stock, scraping the bottom of the pan to loosen any brown bits. Reduce and then add butter and then the flour when the butter has melted ”“ cook until the flour turns golden brown and thickens. Gradually add the pan drippings and then the turkey stock, whisking it in to the flower mixture until it thins into a gravy that coats the back of a spoon. You may not need all of the turkey stock depending on the thickness of the gravy. Add the thyme and parsley and bring to a boil. Strain into a saucepan to remove lumps and keep the gravy at a simmer. Add pepper to taste and continue to cook until gravy has thickened ”“ if the gravy thickens too much, just thin with remaining turkey stock.

Place the gravy in a sauceboat and the turkey on the serving platter and you are ready to eat a great tasting Turkey!