was wonderin some good recipes for a wild turkey?

Practically any recipe for domestic turkey can be adapted to the wild variety, though care should be excercised not to use a method that will makeit's very lean meat too dry such as uncovered baking. Injection basting is a good start, use some melted real salted butter infused with the seasoning of your choice before cooking. Covered roasting, particularly if the bird has been injected with turkey or chicken stock, will yield a tender, flavorful bird. I like moist smoking them too, I use fruitwoods such as apple or orangewood. Another option is "drunken" turkey, you simply substitute white wine or lager beer for the butter in your injection solution. The popular cooking bag technique will also yield a tasty bird. Then there's turkey hash, turkey tetrazini, turkey casserole...

I deep fry mine and inject them with some butter ceriole(i think that is how it is spelled)i got it from menards.Real good stuff everybody that tryed it said it was the best they ever had.

Apricot Wild Turkey


One Wild Turkey cleaned and washed
1 onion cut up
Stuffing mix
Two apples
6 baby carrots
3 stalks of celery chopped
8 bacon Slices
1 apple chopped
Salt and pepper


Stuff bird with mix, apple, carrots, celery, and onion and stuffing mix. You may cook the birds slowly at 350 degrees F or quickly at 450 degrees F. Wild Turkey is much drier than supermarket turkey. Be sure to baste often with a mixture of butter and wine or butter and broth. The time required will depend on the size of the bird and the desired amount of doneness. Turkey will need 20 minute to the pound. at 350 degrees F.

While bird is cooking make a sauce of
one jar of apricot preserves with added canned or dried apricots
1 tbsp. brandy



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.

[/b]



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.


WILD TURKEY CHILI

3 pounds ground wild turkey Legs and thighs are best.
2 cups chopped celery
6 medium onions chopped
2 cloves garlic
1/2 tsp. cayenne pepper
1 tsp. marjoram
1 tsp. cumin
3 tsp. salt
2 (16-ounce) cans diced tomatoes
1/2 cup chili powder
1 tablespoon paprika
4 cups tomato juice
2 (20-ounce) cans pinto beans undrained


In a large pot, brown turkey. Add celery, and next 10 ingredients in order listed, Simmer for 60 minutes. Add pinto beans, and simmer an additional 60 minutes. Yield 8 to 10 servings

I like Wild Turkey over a glass of ice, sometimes with a splash of water.

ditto

I like it grilled. Here's a quick marinade that goes with a lot of game & fowl meat. It's not fancy, but it works.

-equal parts of soy sauce & worcesteshire sauce
-garlic powder 2-3 tsp.
-liquid crab boil (go easy with this, maybe up to 1 tsp)
-olive oil, depends on the amount but 1/4 cup will work in most cases
-rosemary, dried or fresh
-wine 1//2 cup, red or white-this is optional

The amounts are just guidelines, I usually just eyeball it, depending on the amount of meat and the size of the container.

When the meat is about half done, I'll baste it withleft over marinade and let it finish. Sometimes Ireserve some marinade in a separate container, before soaking the meat, for use a dipping saucelater.