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Wild Turkey Recipes
Page 4

Wild Turkey Recipes
White Turkey Chili
Yum Yum Wild Turkey
Wild Turkey Coq Au Vin
Turkey and Peppers

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


White Turkey Chili
3 Cups Wild Turkey Chopped
3 Cans White Northern Beans
2 Cans Chicken Broth
1 Cup Water
1 1/2 Cups Chopped Onion
1/4 Tsp. Onion Powder
1/8 Tsp. Garlic Powder
1/4 Tsp. Celery Salt
Salt & Pepper to Taste
1/4 Tsp. Paprika
1/2 Tsp. Parsley Flakes
1 Tbsp.. Ground Cumin
1/8 Tsp. Ground Cloves
1/4 Tsp. Oregano
1 Can White Corn
2 (4 oz) Chopped Green Chilies
1 Cup Shredded Monterey Jack Cheese
Sauté turkey in skillet with onions for 5 minutes. Add remaining ingredients, except cheese. Simmer one hour. Top each bowl with Monterey Jack cheese and serve with flour tortillas.

Yum Yum Wild Turkey
1 15-pound wild turkey
Bacon fat
Salt and pepper
1 cup chopped onion
2 cups chopped celery
1-1/2 cups white wine
1 muslin cloth (about 16 inches square)
Wash and dry turkey. Brush with bacon fat. Salt and pepper. Mix onion, celery and one cup of white wine. Stuff bird with this mixture. Place turkey in shallow pan. Dip cloth in bacon fat and cover turkey with it. Roast in 300 degree oven 3 hours, basting often with drippings in pan and the remaining wine. If turkey varies in size from recipe, allow at least 20 to 25 minutes per pound roasting time. Before serving, discard onion and celery stuffing. Serves 8 to 10.
Wild Turkey Coq Au Vin (cooked with wine)
2 tablespoons extra virgin olive oil
1 teaspoon fresh ground black pepper
2-3 lemons, or oranges quartered
2-3 medium onions quartered
1 tablespoon minced garlic
2 cloves of garlic
1 bottle Chardonnay
2 sprigs Thyme

Thoroughly rinse the bird and pat dry with paper towels. Cover the outside of the bird with the olive oil, rub with hands to make sure all areas of the bird are covered. Add the black pepper and minced garlic to the outside of the bird. Insert the lemons, (or oranges), onions, 2 cloves of garlic, and thyme sprigs into the cavity. Using butcher's twine, truss the legs together closing the cavity to help hold in the ingredients within. Pour a little of the Chardonnay into the cavity and place the bird in a deep roasting pan. Drizzle a little more of the Chardonnay over the bird, there should be a little standing in the bottom of the pan. Cover with aluminum foil.

Preheat oven to 350 degrees. Place roasting pan in oven. Baste several times during cooking with the pan juices and more Chardonnay. Using a meat thermometer, cook until internal temperature reaches around 150 degrees, at which point remove the foil in order to brown the outside of the bird. Cook until internal temperature reaches 160 degrees, (Traditional cooking times for domestic birds do not apply. Wild Turkeys will cook more quickly.), at which point remove from the oven and allow to rest. The internal temperature will continue to rise for a while, after which the bird will be thoroughly cooked. Serve with long grain wild rice, giblet gravy, (if desired), and another bottle of Chardonnay. Makes a great Mother's Day feast if you can get one by then! This will work on skinned birds as well as plucked.

Leftovers Tip: Any carcass scraps and/or leftovers can be used to make a delicious "Turkey Noodle Soup". Make a stock by boiling scraps and leftovers along with some sliced carrots, and celery, add some egg noodles and viola! This is a great way to use every piece of your hard - earned wild turkey. Bon Appetit!

Turkey and Peppers
2 turkey thighs (2 pounds), skin and bones removed
Nonstick cooking spray
1 cup plus 1 tablespoon cold water
2 tablespoons fresh chopped parsley
2 tablespoons low-sodium soy sauce
teaspoon dried thyme
teaspoon dried rosemary

1 medium green bell pepper, cut into -inch strips
1 medium red bell pepper, cut into -inch strips
1 cup chopped scallion
1 teaspoon cornstarch

Cut turkey into strips. Coat a large nonstick skillet with cooking spray. Add turkey and cook over medium heat about 8 minutes, stirring occasionally. Stir in cup of the water, parsley, soy sauce, thyme, and rosemary. Bring to a boil, reduce heat, cover, and simmer about 35 minutes or until turkey is tender. Stir in green and red pepper and scallion. Cover and simmer 5 minutes. Blend together cornstarch and remaining tablespoon of water. Stir into turkey mixture, and heat to boiling. Cook, stirring constantly, for 2 minutes.

Yield: Serves 6.




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