With spring turkey season on deck I figured I would use this opportunity to share my favorite wild turkey recipes.
How to cook those legs and thighs: I slow cook the legs and thighs in a slow cooker with some chicken broth and some seasonings and the real secret is low and slow. I start them in the morning and cook them on low and they are done by the time I get home from work. I don't want the meat to fall off the bone, but it's close to doing so. Remove them from the crock pot and let them cool on a plate. You can strain the liquid from the slow cooker and save for adding to the soup or use for another soup. Once the turkey is cool place them in the fridge over night and then pick them apart cold. It seems easier to separate the meat from all those pesky tendons after it is cold. I've also picked them after letting them cool on the counter. I then use this picked me in the recipe below. If you are one of those folks that swear the turkey legs are no good, then give this cooking method a try and I'm sure you will change your mind.
The first is Turkey, Mushroom and wild rice soup. I found this recipe on a states fish and game website many years ago when I was looking for a way to use the turkey legs and thighs which is the same time I came across the cooking method above. I can't remember which one either but some of you may have seen it.
Turkey, Mushroom and Wild Rice Soup
- 3-4 cups of cooked turkey, cubed or pulled -I use turkey legs and thighs cooking method above.
- 3 stalks celery, chopped
- 2 pkgs of mushrooms sliced - what ever kind you like
- 1 - 2 cups of cooked long grain wild rice
- 1/2 cup of white wine
- 2 cups of milk
- garlic - as much as you like but at least 2cloves - crushed/minced
- 1/2 cup chopped green onions
- 1/2 teaspoon of thyme
- 2 tablespoons parsley
- 1/4 cup of parmesan cheese, I use shredded
- 2 tablespoons butter
- 2 tablespoons cornstarch
- Water or stock (can use the stock from the crockpot here)
- Salt and Pepper to taste
Cook the rice as directed. In a large skillet, melt the butter and add the onion, celery, mushrooms and garlic and cook until tender. Add Turkey, wine and salt and pepper and cook for a few minutes while stirring. Add cornstarch to milk, mix and add to skillet. Cook until bubbly. add rice to pain and remaining seasonings and Parmesan cheese. Add water or turkey/chicken stock to make everything a little soupy. Simmer for another 20 minutes and serve. Add some biscuits or some crusty bread and you have a warm hearty meal.
The next favorite is what we call Turkey Poppers. There are many recipes out there that are the same, but with a different name and no matter what they are called, these are great tasting little treats that everyone enjoys and go a long way when introducing others to eating wild turkey.
Southwest Turkey Poppers
- One Turkey breast - boneless
- Thick sliced hickory smoked bacon- your favorite bacon will work
- jalapeno peppers - sliced
- Southwest salad dressing - substitute your favorite dressing or BBQ sauce.
- Toothpicks
Cut the turkey breast into strips just wider than your bacon - about two inches and marinate overnight in southwest dressing (substitute your favorite dressing or BBQ sauce). Prepare the jalapeno peppers by cutting in half and removing the seeds and slicing them into long pieces. Take a marinated strip of turkey and lay it flat. Place a slice of pepper on the center of the turkey strip and roll up. Place a strip of bacon around the rollup and secure with a tooth pick. Now you can cook these on the grill, my preferred method, or bake/broil in oven until turkey and bacon is cooked. Take care to not over cook.
If you have a favorite wild turkey recipe feel free to share it in the comments section.
