blake
Life Member
Here's a couple of my favorites:
Chicken Fried Wild Turkey
1 turkey breast, boned 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 it is 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.
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.
Chicken Fried Wild Turkey
1 turkey breast, boned 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 it is 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.
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.
DLO
New Member
I copied this from another site, It was submitted from the wife of a New Zealand based Outfitter:
BASIC TECHNIQUE FOR BRINING A TURKEY:
Wash the bird, inside and out, in cool running water. Combine 2/3 to 1cup salt (or more, depending on recipe) with 1 gallon of water and stir until salt dissolves.
[Optionally, you may add 1/2 cup or so of sugar (white or brown) which will balance the saltiness, help with the browning, and aid the moisture-absorption of the brine, then bring the whole thing to a boil for 5 minutes to blend flavors - along with (as desired) cracked black pepper, a pinch of thyme, some cloves, allspice, bay leaves, peeled garlic cloves, crushed juniper berries - and/or other seasonings to your taste.]
Think about the stuffing to be used, if any, and other components of the meal when choosing seasonings to be added to the brine mixture.
The flavor the seasoning will impart to the turkey will be mild. If you make this flavored brine, heating it to combine flavors, be sure to allow it to cool before immersing the turkey.
Pour the brine over the turkey in a bucket or pot (plastic, stainless steel or enamel – not aluminum or other “reactive” metal) just large enough to hold both. If the turkey is completely covered with brine, discard any extra brine.
If it is not covered, make and add more brine as needed to immerse the bird, or top the bird with a heavy weight to keep it under the liquid. Cover the pot and refrigerate for 6 hours - or up to 24 hours, turning 2 or 3 times, making sure each time that the brine completely covers the turkey.
Remove the turkey from the brine, rinse, pat dry with paper towels, and roast as usual. Brining makes an exceptionally moist and juicy (but not watery) turkey.
Note: Some people just do not have enough room in the refrigerator to put the brining turkey in its pot. In that case, we have found that using an insulated cooler, placing the turkey and brine in a heavy plastic bag in the cooler, and surrounding the closed bag with blue ice or regular ice can work just fine.
IMPORTANT: Use a thermometer to be sure that the temperature of the brine never rises above 40 degrees – for safety’s sake!
Extra Step For Crispiest Skin: Remove the turkey from the brine, pat dry with paper towels, and return the turkey to the empty pot. Allow the turkey to stand, refrigerated, for 6 hours or overnight. This resting period has the added advantage of evening the degree of brininess throughout the meat (it will be less salty on the surface of the meat, more evenly brined throughout), and resting produces a slightly more tender result.
ULTIMATE BRINE FOR TURKEY
1 1/2 cups, Kosher salt**
**Note below regarding amount of salt
1 1/4 cups, brown sugar
10 whole cloves
3 tsp, black peppercorns
1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic)
the peel from one orange or one tangerine (colored part only - not white pith)
[optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage]
Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely.
Rinse turkey under cool running water, inside and out (remove giblets from body cavity). Pat turkey dry with paper towels, then immerse turkey in cooled brine.* Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid).
Cover the pot and refrigerate for 8-10 hours or up to 24 hours. Remove turkey, rinse, pat dry, and roast as usual. [See note under “basic technique” for extra step to get crispiest skin.]
*Be sure the container used for brining turkey is non-reactive: use enamel, glass or crockery or stainless steel - never cast iron or aluminum. The pot should be just large enough to contain the turkey (so the brine will be sufficient to cover the bird).
** NOTE REGARDING THE AMOUNT OF SALT IN BRINE:
A milder brine may be made, which may have a less flavorful result – but if salt is a concern (the entire turkey will absorb only 10-15% of the brine) the amount of salt may be reduced. For the desired chemical effect to take place, however, the proportions cannot be less than 2/3 to 1 cup of salt per gallon (4 quarts) of water.
BASIC TECHNIQUE FOR BRINING A TURKEY:
Wash the bird, inside and out, in cool running water. Combine 2/3 to 1cup salt (or more, depending on recipe) with 1 gallon of water and stir until salt dissolves.
[Optionally, you may add 1/2 cup or so of sugar (white or brown) which will balance the saltiness, help with the browning, and aid the moisture-absorption of the brine, then bring the whole thing to a boil for 5 minutes to blend flavors - along with (as desired) cracked black pepper, a pinch of thyme, some cloves, allspice, bay leaves, peeled garlic cloves, crushed juniper berries - and/or other seasonings to your taste.]
Think about the stuffing to be used, if any, and other components of the meal when choosing seasonings to be added to the brine mixture.
The flavor the seasoning will impart to the turkey will be mild. If you make this flavored brine, heating it to combine flavors, be sure to allow it to cool before immersing the turkey.
Pour the brine over the turkey in a bucket or pot (plastic, stainless steel or enamel – not aluminum or other “reactive” metal) just large enough to hold both. If the turkey is completely covered with brine, discard any extra brine.
If it is not covered, make and add more brine as needed to immerse the bird, or top the bird with a heavy weight to keep it under the liquid. Cover the pot and refrigerate for 6 hours - or up to 24 hours, turning 2 or 3 times, making sure each time that the brine completely covers the turkey.
Remove the turkey from the brine, rinse, pat dry with paper towels, and roast as usual. Brining makes an exceptionally moist and juicy (but not watery) turkey.
Note: Some people just do not have enough room in the refrigerator to put the brining turkey in its pot. In that case, we have found that using an insulated cooler, placing the turkey and brine in a heavy plastic bag in the cooler, and surrounding the closed bag with blue ice or regular ice can work just fine.
IMPORTANT: Use a thermometer to be sure that the temperature of the brine never rises above 40 degrees – for safety’s sake!
Extra Step For Crispiest Skin: Remove the turkey from the brine, pat dry with paper towels, and return the turkey to the empty pot. Allow the turkey to stand, refrigerated, for 6 hours or overnight. This resting period has the added advantage of evening the degree of brininess throughout the meat (it will be less salty on the surface of the meat, more evenly brined throughout), and resting produces a slightly more tender result.
ULTIMATE BRINE FOR TURKEY
1 1/2 cups, Kosher salt**
**Note below regarding amount of salt
1 1/4 cups, brown sugar
10 whole cloves
3 tsp, black peppercorns
1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic)
the peel from one orange or one tangerine (colored part only - not white pith)
[optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage]
Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely.
Rinse turkey under cool running water, inside and out (remove giblets from body cavity). Pat turkey dry with paper towels, then immerse turkey in cooled brine.* Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid).
Cover the pot and refrigerate for 8-10 hours or up to 24 hours. Remove turkey, rinse, pat dry, and roast as usual. [See note under “basic technique” for extra step to get crispiest skin.]
*Be sure the container used for brining turkey is non-reactive: use enamel, glass or crockery or stainless steel - never cast iron or aluminum. The pot should be just large enough to contain the turkey (so the brine will be sufficient to cover the bird).
** NOTE REGARDING THE AMOUNT OF SALT IN BRINE:
A milder brine may be made, which may have a less flavorful result – but if salt is a concern (the entire turkey will absorb only 10-15% of the brine) the amount of salt may be reduced. For the desired chemical effect to take place, however, the proportions cannot be less than 2/3 to 1 cup of salt per gallon (4 quarts) of water.
blake
Life Member
CAJUN DEEP-FRIED WILD TURKEY
1 (10-15 lb.) unstuffed wild turkey
5 gallons peanut oil
2 tbsp. Cajun seasoning
1 stick butter or margarine
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper (optional)
Pour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees. Have turkey completely thawed and dry turkey thoroughly. Tie two cotton strings around the carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top. Remove bird from oil, and immediately dust heavily with cajun seasoning. Melt butter or margarine, and add to it garlic powder and cayenne, if desired. Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving. Yield 12 to 16 servings.
Smoked Wild Turkey
Clean and trim turkey and stuff inside with celery stalks and quartered onions.
Mix:
1/2 c. Olive Oil
1-2 Tblsp. Rosemary
1-2 Tblsp Thyme Leaves
3-4 Cloves Garlic Minced
Rub turkey inside and out with mixture.
2 Large Vidalia Onion cut in quarters.
1 pound Thick Sliced Smoked Bacon
Separate onions into single layers and cover entire turkey with single layers of onion and secure with toothpicks. Place bacon over entire turkey hooking it over the toothpicks. Place turkey in smoker, using charcoal and whatever chunks of wood you prefer and smoke for at least 6-8 hours.
Southwest Shrimp, Turkey and Rice Soup
4 cups chicken broth
2 cups water
½ cup onion, sliced or diced
½ cup celery, diced finely
1 cup instant long grain rice
1 tbsp. cooking oil
several cloves of garlic, minced
½ tsp. crushed red pepper
¾ pound shrimp, peeled and de-veined
¾ pound of turkey, cooked, in bite sized pieces
jalapeno pepper, sliced
green onions, sliced
cilantro, chopped
lime wedges
In a large saucepan, combine broth and water and bring to a boil. Add onion and celery and cook for 2 minutes; add rice, bring back to a boil then cover, remove from heat and set aside.
Heat oil in a skillet. Add garlic, red pepper, jalapeno (optional), shrimp and turkey; sauté just until shrimp are done (they will turn red); about 3 minutes. Stir the shrimp/turkey mixture into the rice/broth mixture.
Divide the soup evenly among 4 to 6 bowls. Top each bowl with a little chopped cilantro and green onion and serve with a wedge of lime.
Turkey in Potato Basket
4 1/2 cups frozen shredded hash brown potatoes, thawed
6 tablespoon butter or margarine, melted
1 1/2 teaspoon salt
1/4 teaspoon pepper
Filling:
1/2 cup chopped onion
1/4 cup butter or margarine
1/4 cup flour
2 teaspoons chicken bouillon granules
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
2 cups milk
3 cups cubed turkey
1 cup cheddar cheese
1 cup frozen peas thawed
In a bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10 oz custards cups;
In a saucepan, sauté onion in butter. Add flour, bouillon, Worcestershire sauce and basil. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken, cheese and peas. Spoon into prepared crusts. Bake, uncovered, at 375 for 30-35 minutes or until crust is golden.
1 (10-15 lb.) unstuffed wild turkey
5 gallons peanut oil
2 tbsp. Cajun seasoning
1 stick butter or margarine
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper (optional)
Pour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees. Have turkey completely thawed and dry turkey thoroughly. Tie two cotton strings around the carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top. Remove bird from oil, and immediately dust heavily with cajun seasoning. Melt butter or margarine, and add to it garlic powder and cayenne, if desired. Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving. Yield 12 to 16 servings.
Smoked Wild Turkey
Clean and trim turkey and stuff inside with celery stalks and quartered onions.
Mix:
1/2 c. Olive Oil
1-2 Tblsp. Rosemary
1-2 Tblsp Thyme Leaves
3-4 Cloves Garlic Minced
Rub turkey inside and out with mixture.
2 Large Vidalia Onion cut in quarters.
1 pound Thick Sliced Smoked Bacon
Separate onions into single layers and cover entire turkey with single layers of onion and secure with toothpicks. Place bacon over entire turkey hooking it over the toothpicks. Place turkey in smoker, using charcoal and whatever chunks of wood you prefer and smoke for at least 6-8 hours.
Southwest Shrimp, Turkey and Rice Soup
4 cups chicken broth
2 cups water
½ cup onion, sliced or diced
½ cup celery, diced finely
1 cup instant long grain rice
1 tbsp. cooking oil
several cloves of garlic, minced
½ tsp. crushed red pepper
¾ pound shrimp, peeled and de-veined
¾ pound of turkey, cooked, in bite sized pieces
jalapeno pepper, sliced
green onions, sliced
cilantro, chopped
lime wedges
In a large saucepan, combine broth and water and bring to a boil. Add onion and celery and cook for 2 minutes; add rice, bring back to a boil then cover, remove from heat and set aside.
Heat oil in a skillet. Add garlic, red pepper, jalapeno (optional), shrimp and turkey; sauté just until shrimp are done (they will turn red); about 3 minutes. Stir the shrimp/turkey mixture into the rice/broth mixture.
Divide the soup evenly among 4 to 6 bowls. Top each bowl with a little chopped cilantro and green onion and serve with a wedge of lime.
Turkey in Potato Basket
4 1/2 cups frozen shredded hash brown potatoes, thawed
6 tablespoon butter or margarine, melted
1 1/2 teaspoon salt
1/4 teaspoon pepper
Filling:
1/2 cup chopped onion
1/4 cup butter or margarine
1/4 cup flour
2 teaspoons chicken bouillon granules
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
2 cups milk
3 cups cubed turkey
1 cup cheddar cheese
1 cup frozen peas thawed
In a bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10 oz custards cups;
In a saucepan, sauté onion in butter. Add flour, bouillon, Worcestershire sauce and basil. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken, cheese and peas. Spoon into prepared crusts. Bake, uncovered, at 375 for 30-35 minutes or until crust is golden.