Thighs and legs get ground and used to make burgers, lasagna, chili etc.
CAJUN STYLE WILD TURKEY MEATLOAF
1 1/2 pounds ground wild turkey
1 large onion, chopped
1/2 cup fresh bread crumbs
1/2 cup chopped fresh parsley
3 large garlic cloves, chopped
1 tablespoon plus 2 teaspoons Creole seasoning
1 egg (beaten to blend)
2 teaspoons ground cumin
1 teaspoon dried thyme, crumbled
Creole mustard or other spicy mustard
Preheat oven to 350°F. Combine first 9 ingredients in large bowl. Season with salt and pepper. Place turkey mixture in 9x5-inch nonstick loaf pan. Cover and bake 20 minutes. Spread top with mustard. Bake uncovered another 35 minutes. Let stand 10 minutes. Remove from pan and cut into slices.
Put leftovers on onion rolls with lettuce and tomato for a great sandwich
Turkey Lasagna
2 Tbs. Oil
1 large onion, chopped
1 cup mushrooms, sliced
1 stalk celery, chopped
½ green pepper, chopped
2 large carrots, shredded
1 15 oz. Can spinach, drained
1 can mushroom soup
12 oz. Can evaporated milk
1 tsp. basil
1 tsp. oregano
1 tsp. allspice
2 cups shredded cheddar cheese
2 cups shredded Monterey jack cheese
1 cup grated Parmesan cheese
2 cups cottage cheese
Lasagna noodles, cooked
1 lb. Ground turkey (legs and thighs work best)
Preheat oven to 325 F. brown turkey, onion, mushrooms, celery and pepper in 2 Tbs. Oil until golden brown. Add the soup, milk, and spices. Remove from heat. Cover the bottom of a 9x13 baking dish with sauce/meat mixture. Layer noodles, sauce, carrots, cheese, sauce, spinach, and cheese until all is used up. Bake at 325 for 1-1 ½ hrs.
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.
breasts
Chicken Fried Turkey
One skinned, cleaned (without the innards) and de-boned turkey.
Seasoned Salt 1 1/2 tsp.
Black Pepper 1/8 tsp.
Flour 1 cup
Eggs l ea.
Milk 3/4 cup
And oh yea! Honey!
Cut up skinned and de-boned turkey into strips suitable for frying.
Batter: Combine flour, Seasoned salt, and pepper.
Stir in mixture of egg and milk until well mixed.
Cooking: In large skillet, heat enough oil to cover the bottom to a level of approx. 1/2". Heat oil to 375 F. Dip turkey pieces into batter (coating evenly). Put a few pieces at a time in hot oil, and fry until brown. Place on towel and allow to drain. Now the best part! Serve lightly coated with honey!!!
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.
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.
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 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 AND BISCUIT CASSEROLE
4 eggs
2 cups milk
2 cups biscuit mix
¼ teaspoon sage
2 packages of chicken gravy mix
5 cups chopped wild turkey
½ cup celery, chopped
½ cup onion, chopped
1-1/4 cup shredded cheddar cheese
Preheat oven to 350 degrees F. Beat eggs, milk, biscuit mix, sage and gravy mix in a large bowl. Add turkey, celery, onion and cheese. Pour into a baking dish. Bake 1 hour until lightly browned and knife inserted in center comes out clean. Serves 6.
