Wild Turkey Breast Food
CRISP FRIED WILD TURKEY BREAST
An easy way to cook that wild turkey your mighty hunter brings home. From Texas Highways magazine posted in response to a recipe request. Cooking time is approximate.
Provided by Molly53
Categories Poultry
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a shallow bowl beat eggs, then add salt and pepper.
- Tear strips of turkey off breastbone.
- Dip turkey in eggs, then flour.
- Bring oil to 375 degrees in a Dutch oven or large stock pot, making allowance for the volume of the turkey, and fry turkey on medium-high until browned.
- Cover Dutch oven while frying to prevent splattering.
WILD TURKEY BREAST
My husband, FIL, and son go wild turkey hunting. I never have liked the taste of it until my FIL gave me this recipe. My girls thought it was pork loin.
Provided by CaramelPie
Categories Turkey Breasts
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 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 & 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 9"x5" loaf pan.
- Bake at 350 degrees for 1 1/2 hours.
Nutrition Facts : Calories 798.7, Fat 63.3, SaturatedFat 18.3, Cholesterol 163.3, Sodium 634.4, Carbohydrate 5.4, Sugar 3.7, Protein 41.6
GRILLED WILD TURKEY BREAST
"With only two ingredients, this is definitely the easiest recipe I have for cooking the wild turkey that my husband, Richard, brings home during spring hunting season," says Michelle Kaase of Tomball, Texas. "The grilled meat takes on a wonderful sweet smoky flavor."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 2
Steps:
- Place turkey in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate overnight, turning occasionally., Drain and discard marinade. Grill turkey, covered, over indirect medium heat for 45-55 minutes or until a thermometer reads 170°.
Nutrition Facts :
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SEVEN NEXT-LEVEL WILD-TURKEY RECIPES - FIELD & STREAM
From fieldandstream.com
- Greek Stuffed Gobbler Breast. An overnight brine called for in this recipe ensures that the meat stays moist throughout the cooking process, but it’s the feta and olives that give this stuffed turkey breast its bright flavor.
- Turk-Fil-A Sandwich. In my opinion, the Southern fast-food chain’s chicken sandwiches, basic as they may be, owe their popularity to one thing: the pickle-juice marinade.
- Turkey-Leg Gumbo. Whether you’re simmering the stock or stirring the roux, making a good gumbo is a slow-paced affair. Add the extra time it takes to break down the tough meat of a wild-turkey leg and this recipe may take you all day.
SMOKED WILD TURKEY BREAST - A LICENSE TO GRILL
From alicensetogrill.com
- Get a container that is large enough to hold the wild turkey breast and enough water to cover the turkey. Mix the salt, sugar, and hot water until dissolved. Add cold water or ice to cool the brine down.
- Place the turkey in the container and add the brining liquid. If you want to add additional aromatics like peppercorns, sliced onions, lemons, and bay leaves, do that as well.
- Top the container with the cold water. Make sure the turkey breast is completely submerged. Cover and refrigerate overnight.
SMOKED BONELESS TURKEY BREAST RECIPE - SMOKED WILD TURKEY ...
From honest-food.net
- Mix together the salt and sugar. Massage the mixture into the meat and, ideally, vacuum seal it. If not, put the salted turkey into a freezer bag. Set in the fridge for at least 3 days to cure.
- Remove the turkey breast from the bag and set it in the fridge, uncovered, for an hour or three to form the pellicle, a sheen that allows the turkey to take on smoke better. Turn the turkey over a few times while you do this. Don't skip this step!
- Smoke the turkey slowly at about 200ºF until it reaches an internal temperature of about 160ºF -- this takes about 4 hours with my smoker. Let the turkey smoke undisturbed for an hour, then paint it with honey every 45 minutes or so until it's done. When the turkey is ready, take it out of the smoker and set it on a rack. Paint it one more time with the honey and serve any way you like it: Warm for dinner, or cold for sandwiches.
POACHED TURKEY BREAST WITH GRAVY RECIPE | HANK SHAW
From honest-food.net
- If you are making the broth, preheat the oven to 425°F. Coat the turkey wings in the vegetable oil and salt well. Roast in a cast iron frying pan or other oven-proof pan until nicely browned, from 45 minutes to an hour. Put the roasted wings in a pot with all the other ingredients for the broth and bring to a simmer. Simmer gently until the meat wants to fall off the bones. This will take about 90 minutes with a domesticated turkey, longer for wild. You can pick off the meat and eat it later, or you can chop it up and put some in the gravy, too.
- Once you have the broth made, take the turkey breast out and salt it well. Let it sit on a cutting board for 30 minutes or so to come to room temperature.
- Bring the broth to a simmer and drop the turkey breast in. The turkey should be submerged by the broth. If it is not, add water or chicken stock. Once the turkey is in the broth, move the pot to your weakest burner and turn the heat to its lowest setting. Cover the pot and let it steep in the hot broth for at least 30 minutes, and up to 1 hour if you are using a full half breast. Remember to never let the water simmer! You are looking for a target temperature of 155°F to 165°F. So long as you are in that ballpark, you will not overcook the turkey.
WHISKEY GLAZED WILD TURKEY BREAST - GEORGIAPELLEGRINI.COM
From georgiapellegrini.com
- In an ovenproof skillet or Dutch oven, heat two tablespoons of butter over medium-high until it begins to bubble. Sprinkle the skin of the turkey breast with salt and pepper. Place the breast skin-side down into the butter, sprinkle the underside with salt and pepper, and let the skin brown for about 5 minutes. Turn it over and add the stock. Cover with foil or a lid and transfer to the oven.
- In a separate skillet, melt the 4 tablespoons of butter over medium heat. Whisk in the honey until well incorporated. Add the whiskey along with the orange juice, orange rind and cayenne and whisk together. Set on low heat and let the mixture reduce by half. Turn off the heat and set aside.
ROASTED WILD TURKEY BREAST WITH CREAM GRAVY RECIPE | MYRECIPES
From myrecipes.com
- Sprinkle seasonings over turkey. Brush entire turkey breast with oil; place on a rack in a roasting pan
- Insert meat thermometer in breast (do not touch bone). Bake at 325° for 2 1/2 hours or until thermometer registers 185°; baste with pan drippings.
- Transfer turkey to a serving platter, reserving 1/2 cup pan drippings for Cream Gravy; let stand 15 minutes before carving. Serve with Cream Gravy. Garnish with watercress and mushrooms.
STUFFED TURKEY BREAST | MEATEATER COOK
From themeateater.com
- Add the garlic and cook for 1 minute more. Add the mushrooms and cook until browned, about 6 minutes.
SOUS VIDE WILD TURKEY BREAST - SAVOR THE BEST
From savorthebest.com
- Season the wild turkey breast generously with salt and pepper. Chop the herbs up very finely then mix them with the olive oil and garlic powder and rub on the turkey breast.
- Place the turkey breast in a large sealable plastic bag. Squeeze the air out of the bag then seal the bag.
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From 1source.basspro.com
- Grilled Marinated Turkey Breasts. Boneless breast meat from one wild turkey. 2/3 cup soy sauce. 1cup brown sugar. 1/4 cup lemon juice. 1/3 cup honey. 1 teaspoon minced garlic.
- Lemon-Herb Turkey Breast. 2 pounds boneless wild turkey breast. 1/4 cup lemon juice. 1 teaspoon rosemary. 1 teaspoon oregano. 2 tablespoons Dijon mustard. 1/2 cup dry white wine.
- Dijon-Breaded Turkey Breast. 1/2 cup dry bread crumbs. 1 1/2 teaspoons sage. 1/4 cup minced fresh parsley. 3 tablespoons melted butter. 3/4 teaspoon salt. Boneless breast meat from one wild turkey.
RECIPE: ROASTED WILD TURKEY BREAST — JAKE'S TAILS, TALES ...
5.) Distribute seasonings over turkey breast pieces, seasoning both the front and back of the turkey breasts. 6.) When oil in pan has begun to smoke lightly, add turkey breasts. Cook for 1-2 minutes, or until the turkey has browned. 7.) Flip turkey breasts and immediately place pan into oven. Allow to bake for 8-15 minutes, or until turkey has ...
From jakestails.com
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WILD TURKEY BREAST - MEMBER RECIPES | IN-DEPTH OUTDOORS
A whole breast can feed four hungry people. If you have a deep fryer, cutting them into bite size pieces and breading them is dynamite. I’ve had brined turkey breast, cut into pieces as you mentioned, and rolled in cornmeal before frying in peanut oil that was absolutely incredible. X3! The best wild turkey I have ever had was cubed & fried ...
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Shop now the best variety in turkey at Wild Fork Foods. All deliver to your house on the same day at a low price and free shipping!
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Directions: Put your harvested wild turkey breast in the crockpot. Whisk onion soup mix and chicken stock in a bowl and pour over turkey breast. Stir garlic powder, onion powder, parsley, seasoned salt, basil, and oregano in a bowl and sprinkle generously over turkey breast. Cook on low for about 8 hours or until turkey is very tender (internal ...
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Wild Turkey Breast Recipe - Food.com new www.food.com. Add the turkey breast and marinate overnight, turning at least once. Drain off the marinade & 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 9"x5" loaf pan. Bake at 350 …
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The following recipe is adapted from the blog Wild Turkey Recipes to be healthier and still very moist and flavorful: Ingredients 1 half wild turkey breast 8 ounces bottled Italian salad dressing* 8 ounces white wine* Creole seasoning or poultry seasoning, to taste lemon pepper, to taste salt, to taste 2 Tbsp. butter, melted 2 Tbsp. olive oil 1 small oven roasting bag …
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1. Preheat oven to 350 degrees. 2. Place mushrooms, cheese, artichokes, parsley, garlic, salt, and pepper in a food processor and pulse until blended. 3. Butterfly turkey breast and pound turkey breast to ¼ inch thick. You should end up with about a 10x6 rectangle. 4. Place artichoke mixture on center of pounded turkey leaving an inch border ...
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From dwr.virginia.gov
From dwr.virginia.gov
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