How To Cook Wild Turkey and Make It Edible--------All of it!!

Happyridge Creations By Happyridge Creations, 26th Apr 2012 | Follow this author | RSS Feed | Short URL http://nut.bz/pzsqxwpf/
Posted in Wikinut>Guides>Recipes>Cooking Tips

Oh, the joys of having hubby bring home that wild turkey for you to cook....well, now you can cook all of it and be able to eat it too.

Wild Turkey Season

RIGHT NOW, as I type, it is wild turkey season here in Missouri.

Now, I have lived in Missouri nearly all my life with the exception of 2 years in the country of Japan and 10 years in Indiana.

I never one time seen a turkey in Indiana. My flat land loving relatives that live in the "Hoosier State", tell me they have plenty of them.

My dad wasn't a hunter.......but my husband, our sons and grandsons, which count up to be 11 hunters (only 1 too young to hunt, but says he is going when he is 6. He is 5 now) ARE avid hunters.

How To Cook Wild Turkey Breast

ALL OF US love fried wild turkey breast, especially if it's cooked RIGHT.

I didn't get a picture of how you cut it up.... against the grain, because I was the only one in the house here when I started to cook it. I guarantee you that the house fills up when it's time to eat!!!!!!!

Right off the get go, you need to know that I don't measure anything.

WHAT TO DO

First decide what you are going to FRY it in. (Don't ruin it by cooking it any other way!)

You can pan fry it, but I don't, I deep fry it and use a old black dutch oven. (SEE PICTURE)...and yes, I reused the oil I used the last time, I just cleaned it up a little. If you are well-to-do, then use new oil every time.

Pour cooking oil in it until it's nearly half full.

Turn the burner on HIGH.

Cut the breast up against the grain about 1/2 inch thick.

Salt it (oh boy, here I put the whole works in a bowl and pour salt on top and mix it with my hands...after you have cooked this meat as much as I have you can pour your salt like that too!!!)

Roll it in flour (here I dump the flour in the bowl with the cut up, salted meat, put the lid on and shake until it's all covered with flour.)

When you've cooked for "Cox's Army" for so long, you try to take the fastest route. I don't know where that expression came from, but they must have eaten a lot!

You can pepper it if you want to, but I don't.....and..........

(DO NOT PUT 50-11 spices on it and try to get it to taste like another kind of meat, you want it to taste like wild turkey breast. Don't ruin the taste of it!!!

(I know people that take venison and soak it in this and that and put spices on it and then say, "This tastes just like beef!". If you want beef, just go to the store and buy beef, don't ruin the taste of the venison!!!!!)

TEST THE OIL

Ok, now you "test" the oil by putting a little flour in it. If it fizzes a little, it's ready.

Put the meat in the hot oil, but not too many pieces, it needs to be able to move around when you stir it.

NOW THIS IS WHITE MEAT, it doesn't take very long at all to cook. It takes chicken breast and wings about 12 minutes to cook, this will take about 3 minutes. It's only 1/2" thick.

.....if you cook it too long, it will be just like that Thanksgiving turkey in the oven, cooked until the dark meat is done and the white meat is like whit leather, and you have to drink water while you choke it down!!! (By the way, I like to fry the "store bought" turkey breast too.)

DO NOT LEAVE THE KITCHEN....DO NOT GET ON THE PHONE, ANY PHONE, CORDLESS OR NOT...DON'T DO ANY THING ELSE BUT COOK THE MEAT!!

It needs to be stirred a couple of times to keep the meat from sticking to the bottom.

When it's done, it is barely brown (see picture)

How To Cook Wild Turkey Legs and Thighs

I'm telling you right now, if you try to fry these, you might as well try to eat the soles of your shoes!!!!

I cook them in a crock pot.

Place the meat in the crock pot with plenty of water, but not more that and inch and a half from the top. You can add salt and pepper if you want to. I just put salt in it. (I like my white gravy with lots of pepper!)

Set the temperature on Low. (Crock Pots only reach 140 degrees, but you don't want it to reach that too fast.)

Cook the meat for 24 hours or so. Remove the meat from the crock pot after it cools a bit. Remove the bones (it will be so tender, it will fall off the bones)

put it through a food processor. (It takes too long to stand there and cut it up in bits.)

From here you can make:
meat salad. (99% of the time, this is what I do.)
add pickle relish, dill or sweet, chopped onion and salad dressing

make barbecued meat sandwiches with your favorite bbq sauce.

I am sure there are many other ways to use this meat in a recipe.

Tags

Cooking, Dark Meat, White Meat, Wild Turkey

Meet the author

author avatar Happyridge Creations
I am a mother to 5, grandmother to 11 and great-grandmother to 3. Homemaking, crocheting, home schooling, Ebay, Church, children are a few of my interests

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Comments

author avatar Val Mills
27th Apr 2012 (#)

Such fun to read and it reminded me of when my hubbie and son used to go turkey shooting here in NZ. One night, as the turkeys hung upside down to bleed, I swear our cat sat under the birds all night, waiting for them to fall!

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author avatar Happyridge Creations
27th Apr 2012 (#)

Ha! HA! Smart cat. It knew what was good!

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author avatar Hickory Cottage
27th Apr 2012 (#)

What about the greens, wild green onions, and taters?

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author avatar Happyridge Creations
27th Apr 2012 (#)

Well, daughter, this is about cooking wild turkey, not all the wonderful side dishes, including those fried tatters with onions in them, the biscuit doughnuts fired in butter flavored shortening and a glaze of icing put on them, or the cat-head biscuits made from scratch!

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author avatar Hickory Cottage
27th Apr 2012 (#)

Down the hatch! (and around the middle)

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author avatar Happyridge Creations
27th Apr 2012 (#)

That is definitely for sure. What about when we used to fry EVERYTHING is LARD????

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author avatar Md Rezaul Karim
27th Apr 2012 (#)

Nice recipe and well stated. Thank you for sharing.

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author avatar Tranquilpen
29th Apr 2012 (#)

I made a complete meal of your great writing style, the comments were amazing side dishes as well. Thank you.

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