For the turkey hunters

[Magnum gurly]

ROASTED WILD TURKEY


A wild turkey would be treated the same as a domestic bird. Keep the stuffing simple and not too highly seasoned. After stuffing the turkey, rub well with butter, salt, and pepper. Place it on a rack in a roasting pan. Roast in a 325 degree F. oven and allow 22-25 minutes per pound of turkey. Baste turkey often with equal amounts of butter and white wine.

NOTE: If you normally cook your domestic turkey in foil or a brown-in bag, the same may be done with a wild turkey.

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TURKEY PIMENTO SOUP


1 cup wild turkey, cooked and finely chopped
3 cups turkey or chicken broth
6 tbsp. margarine
4 tsp. onion flakes
1/3 cup flour
1/2 cup milk
1/2 cup light cream
1 sm. jar pimento, chopped
Salt
Pepper

Melt margarine in sauce pan and add onion. Blend in flour and stir in liquids. Cook over low heat stirring constantly until thickened. Add turkey, pimento and seasonings.

 

[Magnum gurly]

Ground Turkey Meatball Recipe

Ingredients

1 pound ground turkey
1 egg
2 cloves of garlic finely chopped
2 tablespoons finely chopped parsley
1/3 cup onion finely chopped
½ cup plain breadcrumbs
1 8 ounce can of diced tomatoes (drain off some of excess juice)
1 4 ounce can of tomato sauce
1 teaspoon Italian seasoning
4 tablespoons grated parmesan cheese
Bread of choice or noodles (rolls or other hard buns are great for this recipe)



In a large bowl mix together turkey, egg, breadcrumbs, parsley, and garlic. Allow to rest in refrigerator for one hour. This helps the flavor distribute throughout the meat. Form meatballs just smaller than a ping pong ball. Using a nonstick pan, brown meatballs and remove from pan. Add onion and cook until they become translucent. Stir in the remaining ingredients and add back meatballs simmering for 20 minutes. Serve meatballs with sauce on bread or noodles. Sprinkle with parmesan cheese

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Ground Turkey Recipe - Chili

Ingredients

1 pound ground turkey
1 large onion chopped
1 cup tomato sauce
2 cans of drained diced tomatoes
1 cup water
5 teaspoons chili powder
2 teaspoons Worcestershire sauce
salt and pepper to taste
½ teaspoon garlic powder
¼ teaspoon allspice
¼ teaspoon red pepper



Brown turkey and onions. Add the remaining ingredients and stir. Simmer for 45 minutes or until chili has begun to thicken.

 

[John Y Cannuck]

Sounds great.
Now, to get the bird...

 

[Magnum gurly]

Got these online haven't tried them but willing to come over and cook them for anyone LOL

 

[Big Guy]

I don't roast a whole bird. You can't get the legs and thighs tender enough without drying the breast out! I cook the breast seperate. the legs and thighs are best ground and used that way. Here are a few of my favorites.

Wild Turkey and Venison Meat balls

2 Lbs. Ground turkey legs and thighs
2 Lbs. Ground venison
2 cups seasoned Italian breadcrumbs
2 cups grated Parmesan cheese
¾ cup fresh parsley chopped
½ cup onion chopped
½ cup green bell pepper chopped
3 cloves of garlic chopped
2 Tbs. Italian seasoning
2 Tbs. Salt
1 Tbs. Pepper
4 eggs
½ cup red wine
1 stick of butter or margarine
½ cup olive oil

Mix everything except the eggs, wine, butter, and olive oil. Beat eggs and wine together and add to meat mixture, blend well. Make into meatballs, I prefer big ones (4 oz.) but make what you like. Melt butter in olive oil and fry meat balls on all sides a few at a time. When done put on paper towel to drain. You can now freeze them or pour on your favorite sauce, simmer for about an hour, and eat them now! A great way to use up those tough turkey legs and thighs.

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.


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.

 

[swailmeister]

Thanks guys, just in time for thanksgiving. The wife is cooking a domestic bird, I'm cooking a wild one from the last hunt. I'm looking for a recipe that will get our family to ask for seconds of my bird. Nothing like ticking the wife off. Any more recipes??? I've got 2 more days till thanksgiving diner.

 

[mommabear]

Just a few tricks of mine... I rub nutmeg in the birds cavity. I also gently lift the skin from the breast and rub butter in. All in all , keep it simple do not over cook.