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Page 3

Wild Turkey Recipes
Thanksgiving Baked Wild Turkey
Turkey & Wild Rice Casserole
Turkey Crunch
Turkey Enchiladas
Turkey Pita Sandwiches

See Also - Wild Game Recipe Books for sale in the Bookstore

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


Thanksgiving Baked Wild Turkey
1 (12 lb.) wild turkey
Seasoned salt
Garlic salt
Black Pepper

4 stalks celery, cut into thirds
4 carrots, cut into thirds
3 medium onions, thickly sliced
4 bacon strips
Liquid margarine

Wash and clean turkey with cold water. Sprinkle turkey inside and out with seasoned salt and next 3 ingredients. Place turkey in cooking bag. Add celery, carrot and onion to bag resting around turkey. Place bacon strips across turkey. Squeeze margarine (or rub stick margarine) over entire turkey. Close bag and bake at 325 degrees for 2 to 3 hours, or until meat thermometer inserted through a slit in the bag into the thickest part of the inner thigh, not touching bone, reads 180 degrees. The cooking time will go up for larger birds.

Turkey and Wild Rice Casserole

4 cups diced, cooked turkey
2 cups wild rice
5 cups chicken broth
2 cans chicken broth
4 Tbsp. chopped onion
1/2 tsp. chopped garlic
Salt & Pepper to taste

4 Tbsp. Parmesan cheese (grated)
1 lb. sliced mushrooms
1 pint heavy cream
1 tsp butter
2 cups chopped celery
1 can sliced water chestnuts
Preheat oven to 350 degrees. Combine wild rice, brown rice and 5 cups chicken broth and cook the rice until done. In mixing bowl, toss rice, wild turkey, and mushrooms. Add cream, butter, celery, water chestnuts, 2 cans chicken broth, onion, garlic, salt and pepper. Pour into baking dish and sprinkle with parmesan cheese. Bake for 1 hour.
Turkey Crunch
3 cups diced, cooked turkey
¼ cup Green Pepper, chopped
4 ounces Mushrooms
½ teaspoon poultry seasoning
2 cans Cream of Mushroom soup

½ cup Celery, chopped
¼ cup Onion, chopped
1 cup Milk
2-ounce jar sliced Pimento, drained
3 ounces Chow Mein Noodles
Combine turkey, mushrooms, celery, onion, green pepper, pimento and poultry seasoning into 2 quart casserole greased with butter. Blend together mushroom soup and milk and pour over the turkey mixture. Sprinkle chow-mein noodles over top. Bake in 325°F oven for 30 minutes.

Turkey Enchiladas
2 cans - Cream of Mushroom Soup
1/2 cup sour cream
1/2 cup diced green chilies
12 tortillas - flour or corn
1 cup Monterrey Jack cheese
1 cup Cheddar Cheese
1/2 cup chopped onion
2 cups cooked, cubed wild turkey
Non-stick cooking spray
Combine soup, sour cream, and chilies. Heat thoroughly. Warm tortillas in damp paper towel in microwave. Coat a 13x9x2 inch baking pan with non-stick cooking spray. Mix cheeses, onion, turkey, and 1 cup soup mixture. Put 2 tablespoons of cheese-turkey mixture in center of each tortilla. Roll tortillas and place in baking pan. Pour remaining soup mixture over top. Cover and bake at 350 degrees for 30 minutes. Uncover and top with sliced ripe olives and additional cheese if desired. Yields 4 to 5 servings.

Turkey Pita Sandwiches
1 Lb. Turkey Breast
1/2 Tsp. Parsley Flakes
2 Tbsp. Butter
Salt & Pepper to Taste
1/4 Tsp. Onion Powder
1 Tbsp. Worcestershire Sauce
1/8 Tsp. Garlic Powder
1/4 Cup Apple Juice
1/4 Tsp. Celery Salt
6 Pieces Pita Bread
1/4 Tsp. Paprika
2 Cups Chopped Lettuce
Slice turkey breast into thin strips. In a skillet, sauté turkey in butter for 5 minutes. Add remaining ingredients and cook on low heat until tender and liquid has cooked out. Cut pita bread in half. Stuff with turkey, chopped lettuce or spinach, tomato and cheese.

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