So you’ve been out in the field for hours upon hours. Your shotgun is clean and ready to go. your calls are spot on and your decoys are perfect. In walks a huge Tom. you lower you shotgun, take aim and fire. Bird Down!! But now what do you do with it?
After you’ve taken a wild turkey, the most important thing to do is make the decision if you are going to get the turkey mounted of not. If so, do not field dress the bird. You will also need to decide how you plan on cooking the bird. If you are going to smoke, roast or deep frying the turkey, opt for plucking the bird instead of skinning it so the skin stays on. If you’re going to pan fry or grill it, skinning is fine.
After your bird is cleaned and ready to be eaten, here are 5 good recipes from Keith Sutton to experiment with and see what you like best!
1. Wild Turkey Parmigiano
- 2 egg whites
- 1 tablespoon water
- 1/2 cup Italian-seasoned dry bread crumbs
- 2 tablespoons freshly grated Parmesan cheese
- 1 pound boneless turkey breast fillets
- 1 cup Italian-flavored tomato sauce
- 1 cup shredded Mozzarella cheese
Preheat oven to 400 degrees. In a shallow bowl, beat egg whites with water. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip turkey pieces into egg mixture, then dredge in bread crumb mixture. Arrange the meat on a greased 10-inch x 15-inch baking pan. Bake 4 to 5 minutes. Pour tomato sauce evenly over the turkey and top with Mozzarella cheese. Bake 4 to 5 minutes more, or until turkey is cooked through, sauce is heated and cheese is melted.
2. Turkey Fried Rice
- 6 teaspoons vegetable oil, divided
- 2 eggs
- 1 small bell pepper, chopped
- 1 cup diced turkey breast
- 1 small onion, chopped
- Soy sauce, as needed
- 2 carrots, sliced
- 2 cups cooked rice
- 1 cup broccoli florets
Heat wok. Add 2 teaspoons oil. Add pepper, onion, carrots and broccoli florets. Cook until crisp, yet tender. Remove, and set aside. Add 2 more teaspoons oil to wok. Add eggs, scramble, remove; set aside. Add remaining oil. Add turkey breast, and stir-fry until cooked, about 10 minutes. Add soy sauce to taste. Return vegetables and eggs to wok. Add rice and additional soy sauce, as desired. Mix thoroughly and serve hot.
3. 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
- Lawrey’s Seasoning Salt
- Adolph’s Meat Tenderizer
Slice the breast meat lengthwise to create fillets that are about 1/2 inch thick. Make a marinade by combining the soy sauce, brown sugar, lemon juice, honey and garlic in mixing bowl. Sprinkle the fillets with the seasoning salt and meat tenderizer, then transfer the meat to a zip-seal plastic freezer bag. Pour the marinade into the bag with the turkey and seal. Turn to coat all the pieces of meat, and refrigerate for 24 hours. Remove the fillets from the marinade, drain and grill over a medium-hot fire for approximately 10 minutes per side or until done to taste.
4. 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
- 1/4 teaspoon black pepper
- 1 tablespoon Dijon mustard
Mix together bread crumbs, sage, parsley, melted butter and half the salt. Season the turkey breasts with the remaining salt and the pepper, then brush them with the mustard and pat on the breading mix. Bake at 375 degrees for approximately 45 minutes or until done to taste.
5. Turkey Breast And Gravy
- 1 large (14″x20″) oven bag
- 1 tablespoon flour
- 2 packages (7/8 ounce each) turkey gravy mix
- 3/4 cup water
- 4 to 8 pound wild turkey breast
- Salt, black pepper
- 2 medium onions, quartered
Preheat oven to 350 degrees. Shake flour in the oven bag; place in 13x9x2-inch baking pan. Add gravy mix and water to the bag, and squeeze the bag to blend. Season turkey breast with salt and pepper, and place in the bag. Place onions in the bag around the turkey.
Close the oven bag with a twist tie; cut six 1/2-inch slits in top. Bake 1-1/4 to 2 hours, or until a meat thermometer inserted in the breast reads 170 degrees. For easy slicing, allow the turkey to stand in the oven bag 10 minutes. Stir gravy before serving.
We hope these recipes will inspire you to get out there and do some Turkey Hunting this year! If you need to get your Shotgun cleaned or you need a new Shotgun, stop by Marksmen Firearms today and let our expert Gunsmith and Salesmen help you make the perfect decision!