Turkey Recipes - Some Great Ones Here

[kreeves]

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[align=center]Barbecued Wild Turkey [/align]
[align=left]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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[align=center]Cajun Deep-Fried Turkey [/align]
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


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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[align=center]Chicken Fried Wild Turkey [/align]

1 turkey breast, de-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 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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[align=center]Turkey Breast[/align]
5-6 lb. turkey breast
1/4 C unsalted butter
2 cups heavy cream
2 cups peeled & coarsely chopped tart apples
2 tsp salt


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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[align=center]Deep Dish Turkey Pie[/align]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

¼ cup Green Pepper, chopped
½ teaspoon salt
2 Tablespoons Butter
¼ cup Butter
1 can Cream of Chicken soup
½ cup Milk


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. [align=center][/align][hr][align=center]Fried Breast of Wild Turkey[/align]

1 wild turkey breast (boned)
1 small barnyard egg
1 cup light cream
Lemon pepper
Salt
1 Tbs. white wine
Peanut oil
Seasoned black iron skillet


Cut turkey across the grain as one would for chicken fingers. Place the fingers into light cream and egg mixture with white wine. Combine flour, lemon pepper & salt in a brown bag. Use the flour mixture to coat the fingers. Fry in hot oil until golden brown.

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[align=center]Grilled Turkey Breast[/align]

Slice Breast Into ½ to ¾ -inch Thick Turkey Breast Steaks
Marinade:
1 cup virgin olive oil
? cup dry white wine and the juice of one lemon
? freshly chopped tarragon
Salt and freshly ground black pepper to taste



Whisk together the marinade ingredients and soak the breast steaks for three to four hours under refrigeration. Grill the steaks for 15 to 20 minutes, turning occasionally, and basting with the marinade.

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[align=center]Honey Bar-B-Q Wild Turkey Breast[/align]

1 Wild turkey breast
1 16oz. bottle Allegro Game Tame Marinade
1 16 oz. bottle Bulls eye Original BBQ Sauce
2 TBS Brown Sugar
2 TBS Lemon Juice
1/4 cup honey
Peanut Oil
Self-rising flour
Black pepper


Cut turkey breast into strips about 2" wide x 3" long x 1/2" thick. Marinate turkey strips in Allegro game tame for a couple of hours, covered in refrigerator. After marinating the strips, put about 6 to 8 pieces at a time in a paper bag or Tupperware dish. Pour enough flour with about 1 tsp black pepper in bag or Tupperware dish to cover the strips. Fold bag or cover dish and shake well. This will evenly coat the meat. Place the strips in hot oil. A deep fryer works well as there is no turning. When pieces are brown remove from oil. When all the strips are cooked, take tongs and dip them in Honey BBQ sauce mixture. Mixture will have the above mentioned measurements of BBQ sauce, lemon juice, brown sugar and honey. After dipping strips in sauce, place in one layer in a greased glass baking dish. This usually takes 2 baking dishes. Bake in oven at 325 degrees for 25 minutes.

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[align=center]Rosemary Turkey Salad[/align]

1/4 cup low calorie mayonnaise
1/4 cup chopped, fresh parsley
1 Tbsp. fresh Rosemary leaves
1/8 teaspoon White Pepper
1 1/2 cups cooked turkey


1 large Granny Smith Apple OR Red Bartlett Pear, cored & shredded

2 large Lettuce Leaves
1 cup Alfalfa Sprouts

Combine all except the last two ingredients. Toss gently. Cover and chill until ready to serve. Serve on lettuce leaves surrounded by alfalfa sprouts.[align=center]
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[/align][align=center]Thanksgiving Baked Wild Turkey[/align]

1 (12 lb.) wild turkey
Seasoned salt
Garlic salt
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.


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[align=center]Turkey and Wild Rice Casserole[/align]

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.

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[align=center]Crunchy Turkey[/align]

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 Mien 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-mien noodles over top. Bake in 325°F oven for 30 minutes.

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[align=center]Turkey Enchiladas[/align]

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.


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[align=center]Turkey Pita Sandwiches[/align]

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. [align=center][/align][align=center][/align][align=center]If you have any questions, comments or more recipes on this or any otherECOarticle please email me at kreeves@eaglecreekoutfitters.com.[/align][align=center][/align]

Keith Reeves
Eagle Creek Outfitters
www.eaglecreekoutfitters.com

[Arrowmaster]

All sound good. Ya should of posted in the camp cooking forum...

[r33h]

I am hungry.... I wil have to try some of those out...thanks!

[nick_bleuer76]

That sounds good, Im in study hall right now, about to go to lunch we are having chicken tacos(they are NASTY at school), your recipes sound so good right now.