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Wild Turkey Recipes
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Wild Turkey Recipes
Barbecued Wild Turkey
Cajun Deep-Fried Turkey
Chicken Fried Wild Turkey
Creamy Turkey Breast
Deep Dish Turkey Pie


If you have a recipe you'd like to contribute to the list, send an email

Barbecued Wild Turkey

One stick (1/2 cup) margarine
1/2 cup chopped green onions or chives
1/4 cup lemon juice
1 Tbsp. thyme and savory, mixed
1 cup broth
3 Tbsp. parsley

Cut turkey into pieces across the grain. Cook onions until tender in butter, add other ingredients. Bring to a full boil. Cover each piece of turkey with this mixture. Baste often on grill. Cook 45 to 55 minutes or until done.
Cajun Deep-Fried Turkey
1 10 to 15-pound wild turkey
5 gallons peanut oil
2 tablespoons Cajun seasoning
1 stick butter
1 teaspoon garlic powder
1 teaspoon cayenne pepper

Pour peanut oil into 10-gallon pot. Place pot on propane burner used for fish cooker and heat to 375 degrees. Dry turkey and tie two cotton strings around carcass for ease in lifting. Carefully submerge into hot oil and deep fry for 3 to 4 minutes per pound and until turkey floats to the top. Remove from oil and dust with Cajun seasoning. In a saucepan, melt butter with garlic and cayenne, brushing bird with mixture before serving.
Chicken Fried Wild Turkey

1 turkey breast, deboned and cut into strips across the grain.
1 16 oz. bottle Italian dressing
1/2 tsp. Lemon Pepper
Dash of Liquid Smoke
2 eggs beaten
2 cups milk
Salt as needed
Pepper as needed
2 cups flour
Peanut or vegetable oil as needed

Marinate turkey strips in Italian dressing, lemon pepper, and Liquid Smoke for 8 hours or overnight. In small bowl, beat eggs into milk. In second bowl, mix salt pepper, and flour. Dip turkey strips in egg wash and then into batter. Deep fry in oil until golden brown. Drain on paper towels. Serve with gravy made with 2 Tbsp. flour combined in skillet with 2 Tbsp. melted butter, salt and pepper. Slowly add 1 cup milk, stirring constantly until thickened.

Creamy Turkey Breast
5-6 lb.turkey breast
1/4 C unsalted butter
2 cups heavy cream
2 cups peeled & coarsely chopped tart apples
2 tsp salt

1/4 Cup fresh lemon juice
1/2 t fresh ground black pepper
1/2 Cup applejack
1 Tbsp. corn starch
1 Tbsp. cold water
Preheat oven to 375 degrees. Sauté breast in 1/4 C butter until lightly browned on all sides. Remove and keep warm. Sauté apples in butter and juices in skillet. Scoop them out & place on bottom of heavy casserole. Place turkey breast on top. Pour off any fat in the skillet in which turkey and apples have been sautéed. Add applejack and swirl around over high heat for a minute or two, scraping the bottom of the skillet to de-glaze it. Pour it over the turkey breast. Cover the casserole and bake for 45 minutes. Add cream, lemon juice, salt and pepper and bake for another 30 minutes or until the breast is tender when pricked with a fork. Juices should be clear, *not* pink. Put breast on serving platter to keep warm, and pour off liquid from casserole into a saucepan. Add water to the cornstarch and stir the paste into the liquid. Cook over moderate heat for 1-2 minutes until the thickness is that of gravy. Pour over the turkey breast. Serve with wild rice and a salad.

Deep Dish Turkey Pie
6 medium Potatoes, diced
3 cups Turkey, cooked and chopped
6 medium Carrots, diced
1 ½ cups Flour
1 small Onion, chopped
2 teaspoons Baking Powder
¼ cup Green Pepper, chopped
½ teaspoon salt
2 Tablespoons Butter
¼ cup Butter
1 can Cream of Chicken soup
½ cup Milk
In a saucepan, cover the potatoes and carrots with water, and cook until tender, about 15 to 20 minutes. Drain, reserving 1 cup of the liquid. In a skillet sauté the onion and green pepper in 2 tablespoons of butter until tender. Blend the soup and reserve liquid in a bowl. Then place the soup mixture, turkey and cooked vegetables in a 2-quart casserole, and bake at 425°F for 15 minutes. Biscuits: Combine the flour, baking powder and salt in a bowl, cut in the butter until crumbly, add the milk, and mix well. Knead lightly on a floured surface. Roll and cut with a 2" biscuit cutter and arrange over turkey mixture. Brush biscuits with additional milk, and bake for 15 minutes longer.

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