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Barbecued
Wild Turkey
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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
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| 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. |
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Cajun
Deep-Fried Turkey
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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
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| 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. |
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Chicken
Fried Wild Turkey
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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
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| 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.
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Creamy
Turkey Breast
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5-6
lb.turkey breast
1/4 C unsalted butter
2 cups heavy cream
2 cups peeled & coarsely chopped tart apples
2 tsp salt
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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. |
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Deep
Dish Turkey Pie
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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
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¼ cup
Green Pepper, chopped
½ teaspoon salt
2 Tablespoons Butter
¼ cup Butter
1 can Cream of Chicken soup
½ cup Milk
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| 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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