HollidayHunter

Anybody got a recipe for Wild Turkey besides just smoking it? I was thinking about cutting it into strips,marinading it and wrapping it with bacon and grilling like I do with backstrap. Anybody ever tried this or got another suggestion? Thanks in advance. Jimmy

Big Guy01

Turkey Cordon Bleu
2 turkey breasts
4 slices boiled ham
4 slices Swiss cheese
1 stick butter
½ cup flour
4 oz. Cream cheese
8 oz. Cheese whiz
¾ cup sour cream
½ cup milk
Cut breasts into two pieces and pound flat with a meat hammer. Lay a slice of ham then a slice of Swiss cheese on each piece of breast. Roll each piece into a log and secure with toothpicks. Dip rolls in milk then into the flour. Melt butter in a skillet and brown for about 10 minutes. Remove rolls to a glass baking dish and place in a preheated oven at 300 F for 35 minutes. While the rolls are baking in a pot melt cheese whiz and cream cheese on medium heat. When all the cheese is melted add the sour cream and stir occasionally. When the rolls are done remove toothpicks and pour the cheese mixture on top.


Turkey Delight
1 whole turkey breast, skinned, de-boned and cut into 8 chunks
8 slices of partially cooked bacon
2 – 3 oz. Packages of smoked chipped beef
2 cans cream of mushroom soup
1 pint sour cream
Cook bacon slices until about ½ done, remove from pan and set aside. Fry the turkey pieces in the bacon fat until it is about ½ cooked. Remove and wrap each piece with a bacon slice. Line a glass-baking dish with the chipped beef. Place bacon wrapped breast pieces on top. Mix the mushroom soup and sour cream and pour over the turkey. Bake uncovered @ 250 F for about 3 hrs. Serve with rice or noodles.


Turkey fingers
Turkey Breast
Cooking oil
Salt
Pepper
Milk
1 cup Flour
Marinate turkey breast in milk for several hours or overnight. Mix flour with salt and pepper set aside. Heat oil in a frying pan. Cut breast into fingers and roll in the flour, salt and pepper. Fry until golden brown.
Simple but very tasty.


Honey Apricot Turkey
1 turkey breast cut into serving size pieces (4”x4”x1”)
1 tsp. cumin
1 tsp. ground ginger
1-tsp. fresh ground coriander
Pinch of each, cinnamon, salt and pepper
1 Tbs. butter
1 Tbs. Olive oil
2 onions slice thin
2 garlic cloves chopped
½ cup chicken stock
1/3 cup honey
2 lemons sliced
4 canned apricots quartered
1 Tbs. Corn starch
Combine cumin, ginger, cinnamon, salt, pepper, and turmeric. Add turkey pieces to coat. Melt butter in oil in a large skillet over medium heat. Cook turkey pieces until golden and not pink inside. Drain most of oil off. Add the onions, garlic ½ of the chicken stock and the honey. Stir to mix and coat the turkey. Place lemon slices on top of turkey and bring to a boil. Reduce heat to a simmer and cover cook for 25-30 minutes. Remove the turkey and lemon from the pan. Discard the lemon; keep warm on a serving platter. Add the cornstarch to the reserved broth and mix. Put the cornstarch mixture into the skillet and heat until thickened. Add the remaining lemon and apricots. Heat through then pour on top of the turkey. Serve over rice


Turkey Breast with Vermouth
1 turkey breast, cut into serving pieces and pounded flat
½ Lb. Mushrooms, sliced
1 shallot, minced
1/3 cup dry white vermouth
1 cup whipping cream
¼ cup margarine
Salt
Pepper
Flour
Spinkle breast pieces with salt and pepper then dredge in flour. Melt margarine in a frying pan over medium heat. Fry turkey pieces until golden brown and no longer pink inside. Remove to a serving platter and keep warm. Drain fat from pan; add shallots, mushrooms and vermouth. Bring to a boil while stirring to get all the brown bits into the liquid. Reduce to about ¼ cup. Add cream and bring to a boil until slightly thickened. Salt and pepper to taste. Pour over the turkey and serve immediately.


Thai Onion Turkey Noodles
8 oz. boneless turkey breast cut into ½ inch strips
2 Tbs. Soy sauce
3-Tbs. oil divided
2 medium Spanish onions cut into ¼ inch wedges
¾ cup red bell pepper cut into ¼ inch strips
¾ cup green bell pepper cut into ¼ inch strips
2-tsp. fresh grated gingerroot
1 clove of garlic, minced
½ tsp. hot red pepper flakes
1 cup chicken broth
1 Tbs. Corn starch
¼ cup water
8 oz. Medium wide egg noodles cooked and drained
1 Tbs. Sesame oil
Marinate the turkey strips in 1 Tbs. Soy sauce for a few minutes. Add 1 Tbs. Oil to wok and heat. Add turkey and cooked till almost done. Remove turkey and set aside. Add remaining oil to wok. Add onions and green peppers cook 2 minutes. Add gingerroot, garlic and red pepper cook for 2-3 minutes or until tender crisp. Stir in broth and remaining soy sauce and heat to boiling. Mix water and cornstarch and add to wok. Cook and stir until thickened. Add the turkey, noodles and sesame oil, toss while cooking until it is heated through. Serve.

HollidayHunter

Big Guy,
Those all sound great! Thanks for sharing!

Big Guy01

A few more!

Turkey Honey-Citrus Kabobs
1 turkey breast cut into 11/2-inch cubes
¼ cup liquid honey
¼ cup Orange juice
2 Tbs. Lemon juice
½ tsp. Orange rind
½ tsp. Lemon rind
½ tsp. Ginger
1 medium red pepper
1lb. Fresh mushrooms, stems removed
Combine honey, juices, and rinds. bring to a boil and let cool. Pour into plastic bag and add turkey pieces Marinate at least 2 hrs or overnight in the fridge. Cut peppers into 1-inch chunks. Alternately thread peppers meat and mushroom caps onto bamboo skewers. Grill over medium heat for about 10 minutes or until turkey is cooked.


Turkey and Sausage Paella
½ lb. Italian sausage
1 turkey breast cut into 1-inch cubes
1 onion chopped
1 green pepper chopped
2 cloves garlic chopped
1 cup long grained rice
1 can stewed tomatoes 14 oz
1 cup chicken broth
½ tsp. turmeric
Pinch of cayenne pepper
2 green onions chopped
Salt and pepper to taste
1 Tbs. Oil
In a large skillet on medium heat add oil and sausage; cook until sausage is no longer pink. Remove sausage and reserve. Add turkey pieces and cook until no longer pink. Add onions, garlic. Cut sausage into coins and add to turkey and mix. Add all other ingredients stir to mix. Bring to a boil, reduce heat to a simmer and cover. Cook for approx. 40 minutes or until rice it tender.


Grilled Lemon Mustard Turkey
1 turkey breast cut into serving pieces
2 green onions chopped
2 Tbs. Dijon mustard
1 Tbs. Olive oil
2 Tbs. grated lemon rind
1 Tbs. Lemon juice
1 tsp. Worcestershire sauce
Salt and pepper to taste
Combine all ingredients except the turkey and Wisk together. Add turkey pieces and marinate 2-8 hrs in the fridge.
Grill over medium high heat until golden and no longer pink inside.


Turkey con Queso
¼ cup butter
1 onion, chopped
2 cloves garlic, chopped
¼ cup flour
3 cups hot milk
3 cups shredded cheddar cheese, divided
¼ cup parsley
¼ cup cilantro
2 Tbs. tomato paste
1 tsp. chili powder
½ tsp. oregano
1 can (4 oz.) green chili peppers, drained and chopped
3 green onions, chopped
2 cups cooked rice
2 cups cooked turkey
1 cup coarsely crushed corn chips
Salt and pepper to taste
In a large saucepan melt butter and cook onion and garlic for 3 minutes until softened over medium heat. Add the flour and cook another 5 minutes, slowly stir in the milk and cook until thickened. Remove from heat and add 2 cups of cheese, stir until melted. Add the parsley, cilantro, tomato paste, chili powder, oregano, chili peppers, green onions and salt and pepper to taste. Pour ½ of this mixture into a greased baking pan, top with rice and then turkey meat. Cover with remaining sauce. Cover and bake at 400 F. for 30 minutes, reduce heat to 375 and bake another 10 minutes. Uncover and sprinkle on the crushed chips and cheese. Bake another 15 minutes or until golden brown and bubbly. Serve.



Turkey casserole
3 cups cooked turkey diced
1 can chicken & rice soup
1-cup onion chopped
1-cup celery chopped
2 hard boiled eggs
1 cup mayonnaise
½ cup pecans chopped
½ tsp. salt
¼ tsp. pepper
Juice of ½ lemon
1 Tbs. White wine
½ Tbs. Worcestershire sauce
2 cups potato chips crushed
Mix everything except eggs and chips in a bowl. Chop boiled eggs and gently mix into meat mixture. Place in a greased casserole dish and top with crushed chips. Bake in a preheated 375-degree oven for 30 minutes.


Coriander-Orange Turkey
Turkey breast cut into pieces and pounded flat (1/4 inch)
2tsp. Coriander, fresh ground
Pinch of cinnamon
Salt and pepper to taste
2 Tbs. butter or margarine
1 onion chopped
1 clove of garlic chopped
1 tsp. grated orange rind
½ cup orange juice
½ cup white wine or chicken stock
1 orange sliced for garnish

Place breast pieces between plastic wrap and pound flat. Blend salt pepper, coriander and cinnamon then rub into turkey pieces. In a large skillet melt butter over medium heat. Cook turkey on both sides until no longer pink, remove and keep warm. Reduce heat and add onion and garlic cook for about 4 minutes or until softened. Add orange rind, juice and wine. Bring to a hard boil scraping all the browned bits in the pan. Reduce until syrupy return the turkey to the pan and heat through. Serve over cooked white and wild rice. Garnish with orange slices.

daleh

That Sounds Good I will try one of them if i am lucky this year maybe all of em
Here is something good and easy
Turkey Breast Meat
2 cans Crean of Mushroom Soup
1 can chicken broth
1 Package Mushrooms Sliced
Slice up some celery
cut up some potatoes
cut up some carrots
Cook in Crock Pot for 8 hrs
EAtit Up
Best with BEER and Friends

NEBHNTR

HOLY COW THOSE ALL SOUND GOOD!!!!! I THINK I'M GOING TO GET ONE OF THE TURKEYS OUT OF THE FREEZER.

I TOOK A TURKEY BREAST AN RAN IT THROUGH THE SLICER, THEN BREADED IT IN SHORE LUNCH, THEN FRIED. THEY TURNED OUT JUST LIKE CHICKEN STRIPS.