Easter Gobbler Recipes

[thp]

Anyone have good recipes for a skinned wild turkey?

I think I'm going to score it with bacon strips stuff it with this recipe and put in one of those roasting bags.  

How do you cook your wild turkey?

Anyone have a good stuffing that would be good in balancing out the slight gaminess of the turkey?  Though when it comes to being gamey the wild turkey is about the best tasting game out there, especially these midwest cornfed beasts!

[thp]

recipe for the stuffing i'm thinking about using... just googled it.  looks good.  but i'd be open to other ideas.

 
Apple Pecan Dressing Recipe
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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Cook this apple pecan dressing in a baking dish or in the bird.
INGREDIENTS:
1 cup chicken broth
1/2 cup chopped celery
1/3 cup chopped onion
4 tablespoons butter
1/2 teaspoon salt
4 cups dry wheat bread cubes, about 8 slices
2 medium apples, peeled, cored, and finely chopped
1/2 cup chopped pecans
1 teaspoon ground sage
1/4 teaspoon ground cinnamon
1/8 teaspoon pepper
PREPARATION:
In a small saucepan, combine chicken broth, celery, onion, butter, and salt.
Bring to a boil; reduce heat, cover, and simmer until vegetables are tender,
about 5 to 7 minutes.
In a large mixing bowl, combine bread cubes, chopped apples, chopped pecans,
sage, cinnamon, and pepper.

[BigRonHuntAlot]

I usually cut it into cubes and shake some Lawry's seasoning salt on it and fry it in butter. Melts in your mouth.

[Steve O]

I take the breasts and soak them in a Mesquite 5-minute marinade for an hour or two.  I have a rack for the rotisserie on my bbq.  I put down a layer of bacon, then the breasts, then another layer of bacon.  When the bacon is done, the breasts are done and they are GOOD.

[Al Dente]

If you are planning on roasting the bird whole, I would brine it first.  the brine will keep the bird moist.  Being a wild bird, they don't have the luxury of intramuscular fat.  That is why a lot of guys, myself included, take the breasts off and cook separately.  Then crock-pot the legs/thighs.  You can brine if you like.

2 Gallons of water
1 cup salt
1 cup sugar
Stir until all is dissolved.
place bird and brine in a container where the bird is submerged in the brine.
Let sit 8-12 hours.
Take out and dry the bird off.
Mix softened butter with garlic, herbs, and pepper.
rub this under the skin.
Cover the entire top of the bird with bacon.
Roast until 160.

Hope this helps.

[thp]

Thanks Al Dente (great name btw),

I soaked it in a brine that is about the same as what you described, except I substituted lemon juice for the sugar.  Spent a lot of time last night rinsing and washing the bird.  Then I put it in the brine and let it soak overnight.  In the morning I stuffed the bird with the above stuffing recipe, wrapped the bird with bacon.  I roasted it in an oven bag.  Came out delicious.  Even my non-game eating wife ate a healthy portion of the bird!

[Al Dente]

Great to hear!!!!!

[Ray Hammond]

I slice the breasts into pieces about 1/8 inch thick, and pan sautee with butter or margarine, just about 1 to 1 1/2 minutes per side, just to get them done through.

Serve right away, hot.

The balance of the bird gets chopped and put into a pot containing chicken stock, juliened carrots, chopped onion, and chopped celery thats been cooking long enough to soften the carrots slightly. Add spices like salt, pepper, and bay leaf to taste, and other veggies that you may like in it as well.

Just before its finished I add either tiny paste noodles broken up into 2 inch lengths or sometimes basmati rice to finish it off nicely.

[BigRonHuntAlot]

Also you can cut the breasts into cubes about an inch and put in a reynolds wrap oven bag with some KC Masterpiece Carribean Jerk marinade and cook for 15 minutes on 400 degrees. Had some for Christmas and it was GOOD.  

[mullet]

Well,heres one I really like.I cut the breast in about3" strips.I then cut a Jalapeno in quarters and discard the seeds and pulp.I lay down a strip of honey cured bacon,then the turkey,and the jalapeno.I roll them up and stick a toothpick in it to hold it together.put it on the grill after sprinkling with Everglades seasoning till the bacon is done.Mnnn good.Eddie

[mullet]

You got me going now.My other favorite one I also use for dove.Cut the turkey into cubes and line the bottom of a baking dish with meat.Then lay a layer of bacon on top.Follow this with a 1/2" layer of sour cream.Then top it with a can of mushroom soup.sprinkle some dried onion soup on top and bake in the oven at 300 dgrs. for about a half hour.Serve with biscuits.Aww I'm getting hungry.
 p.s.These have been used with Osceolas,but will work for eastern's

[mqqse]

We did this a few weeks ago on a bowhunt....


Cut breast into cubes and put into ziplock bag with buttermilk for three days in the fridge.

Remove from bag and put into another bag with Andy's Red breading mix and shake.  (we tried the Blue also, but liked the Red better)

Deep fry as normal.

Empty bottle of Crystal's hot sause with stick of butter into pan and melt butter into hot sauce.  

We put the fried pieces into hot sauce and served like Buffalo wings, but you can just dip them if you don't wanna get your fingers messy.

[sunny hill archer]

BBQ the dark meat. Boil in vinegar and water(1/2 and 1/2)until the meat falls off the bone.add your favorite sauce(a whole other thread)Serve hot or cold btwn 2 pieces of light bread. It'll make you slap yo mama!