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Discussion Starter · #1 ·
Was given a wild turkey and I've never cooked one, open for any suggestions. I do have a smoker so that option is open if its the best, don't have a brine recipe for them.
 

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It's all good but I simply like parting it down and putting some EVOO on it, sprinkling some Slap Yo Mama and grill.
 

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don't know if its still a whole bird, but a wild turkey has almost no fat compared to a Butterball...no matter how you cook it you may want to consider injecting it with your favorite marinade, repeatedly....the easiest way would be to deep fry the bird, just make sure it isnt frozen when you do it (unless you want to burn your house down)

you could also do the beer can or dr pepper can on the grill....either way it doesnt take long and will need to be basted often
 

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Discussion Starter · #5 ·
don't know if its still a whole bird, but a wild turkey has almost no fat compared to a Butterball...no matter how you cook it you may want to consider injecting it with your favorite marinade, repeatedly....the easiest way would be to deep fry the bird, just make sure it isnt frozen when you do it (unless you want to burn your house down)

you could also do the beer can or dr pepper can on the grill....either way it doesnt take long and will need to be basted often
Its still the whole bird, I'm not opposed to cutting it up. Done the beer can thing many times with chickens, I think its to big to fit on the grill. I do have a fryer that I was going to use on a butterball, just never got to it.
 

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I like the fryer and smoker for wild turkeys, over cutting it up.

If you smoke it, I agree with the post above to inject it mulitple times with your favorite marinade. But, you can do the soda can or beer can in the smoker, and I would recommend it. There are multiple brine recipes online. I try to combine my brine recipe to my marinade recipe. My Easter bird was smoked, and came out as moist if not more than a store bought Butterball. Key points, marinade, marinade, and more marinade, and then watch the temp. Let the temp in the bird slowly rise as it smokes. Once the internal temp gets to 185... pull that bird and enjoy.
 

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Don't bother with the whole bird. Not enough meat outside the breast to even mess with. Cut off the breasts and depending on the size of the bird you may be able to get multiple meals out of one. You can cook a whole breast on the grill but it's tough to get it to cook through without drying it out so I like to just cut it into "steaks" about 3/4 inch thick. Mix whatever spices you like on poultry with olive oil in a ziplock, put in the turkey. Squish the meat around until it's covered in oil and spices. Put on grill cook each side 3-4 minutes, make sure it's done but not overcooked.
Simple but about as good as anything I've tried.
Some people recommend marinating in yellow mustard overnight to remove what little gameyness there is. I don't mess with this step anymore though because I haven't noticed a huge difference.
 

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mmmmmmm wild turkey deep fried injected with tons of garlic!!!!!!! mouth watering!!!!

now i'm getting real anxious for my turkey season which technically starts today but I have to work so won't be able to get out until Saturday morning. that and I really want to make my own turkey wingbone call!!
 

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Good and Easy Grilling recipe

Cut breast into 1 inch strips
combine:melted stick of butter, add 3 Tablespoons of lemon juice and salt and pepper to taste

Baste mixture onto strips while grilling... about 5 minutes per side
 

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Makes a wonderful turkey pot pie!
 

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I ground up last years turkeys and made a country sausage with it!! Great on the grill or in hot dishes!!

LL
 

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well it is racing season so i like me a good mint julep

4 sprigs of mint, 1 tsp of sugar and 2 tsp of water muddled in a glass, fill glass with shaved ice and then pour 2.5 oz of wild turkey followed by more ice and a sprig of mint to garnish

best wild turkey recipe i know
 

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anyone who has tried to cook a wild turkey knows the problem is, they dry out. to prevent this i smoke it in a smoker that has a liquid bowl located above the coal. fill the bowl with a least three cans of beer and the remainder with water. also put a small amount of beer in the cavity. will make you love your mother-in-law.
good cooking
GG
 

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well it is racing season so i like me a good mint julep

4 sprigs of mint, 1 tsp of sugar and 2 tsp of water muddled in a glass, fill glass with shaved ice and then pour 2.5 oz of wild turkey followed by more ice and a sprig of mint to garnish

best wild turkey recipe i know
Just make sure it's 101...80 proof stuff is for ladies mixing it with Coke.

As for the real wild turkey, I say marinade and fry that thing!
 

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I'm with Achiro...cut it up! I cook the breast in a large crock pot with plenty of liquids. Creme of mushroom, creme of celery, and/or creme of chicken soup...mixed with water works fine for me. Yes, I filet the meat off the breast bone. Then I make a huge kettle of turkey noodle (egg) soup with plenty of Italian type seasonings. I also bone out the thighs and throw that in the crock pot as well it. Oh my, that's some good eatn'.
 

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I've cooked wild turkey breast in the oven using a Reynolds oven bag and it came out incredibly moist. I was actually shocked how tender and flavorful it was. It was even good the next day, and anyone who's had so-so turkey for thanksgiving knows just how dry it can get in the fridge overnight. I don't remember the exact recipe, but the oven bags were definitely the key for me. I'll do that again in a heartbeat assuming the early spring here in WI hasn't messed up my turkey hunt for next weekend.
 

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I usually fry a Wild Turkey every spring. I inject it with a whole bottle of Cajon butter marinade and rub the outside with Creole Seasoning. I have never had a dry bird. The legs are even pretty good. I have breasted a couple of birds and grilled them. I also inject the breast when grlling.
 

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"Mike's spicey turkey" breasts cut up into pieces, covered in kickin chickin ,cajun, garlic salt, and lemon pepper spices. George foreman grill 3 minutes each side. or outside on grill but very easy to over cook, same recipe but with barbeque sauce added
 
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