How to Cook Wild Turkey Breast from Mary

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How to Cook Wild Turkey Breast from Mary

Here's what we did with a wild turkey breast. Can't get much leaner than that. I guess for your goose, I don't think I'd roast it whole. Maybe a braised treatment, still keeping it rare, browning a bit at the end after rubbing with butter and sprinkling on some flour.

Anyway, here's how we did turkey breast: floured, then dipped in beaten egg, then grated parmesan cheese, and/or shredded veggies, like onion/carrot/celery, shredded extremely thin.

This is what we did with a wild turkey breast: maybe both the veggies and the parmesan cheese. Roasted carefully, until the juices were just the palest of pink, when the breast was pierced with a skewer used for stuffing.

Boneless breast, wrapped in bacon, grilled until rare.

Sounds delicious however you cook it.

Mary
(11/26/03)

Turkey - Southwest Style

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Turkey - Southwest Style

If I could 'weigh in' on Turkeys (pun intended), we've got a terrific recipe that we've been using for a bunch of years that spins that bird in a whole new direction - if you like southwestern flavors.

Take 1 or 2 fresh jalapeno peppers, slice longways into slivers.

Grab a vegetable peeler (the long thin kind), and use it to poke deep holes in the meat of the bird - all over (a big knitting needle would substitute). Poke a jalapeno sliver into each hole. The fresh pepper is rigid enough even as slivers to (usually) not break as you stick it in the hole. I usually put nearly a dozen slivers in each side of the breast, another half dozen on each side across the thighs and legs, and don't bother with the wings since they usually get pretty crispy as we cook the bird on the grill.

Stuff the bird with fresh tamales (unwrapped from the husks, and sliced into pieces). A dozen tamales will probably be more than plenty. Secure all of the cavities.

Before it goes on the grill/in oven, mix about a tablespoon or so of some mild chili powder with about 1/3 cup olive oil and rub it all over the bird. Be careful with this, it gets as slippery as a wet baby!

Cook until done. The bird has a lovely red-brown color because of the chili. Make gravy from the drippings (the chili flavor usually comes through nicely if the drippings aren't too burnt. The fresh jalapenos tend to lose their heat during cooking, but the pepper flavors sink into the meat.

This has been our bird preparation of choice for a bunch of years. And tamale stuffing with chili gravy is almost the best part of all!

The original recipe came out of a Chicago newspaper.
Enjoy!

Deb
paca_mama
(11/18/01)

Turkey Stuffing Loaf and Homemade Cranberry Sauce

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Turkey Stuffing Loaf and Homemade Cranberry Sauce

I know what you're thinking -- this sounds like some weird Betty Crocker meal. But it is really, really good. Great to have when it isn't really near Thanksgiving, but you need a little boost. Or, as I've done tonight, make it as a Thanksgiving dress rehearsal.

2-1/2 lbs ground turkey (use the 7% lean stuff)
one onion, finely minced or grated
1 egg
1 cup bread crumbs
1/4 cup parsley, fresh and minced
salt (about 1 tsp) and pepper
1/2 cup half and half or milk
1-1/2 tsp Bell's seasoning (poultry seasoning)

Stuffing
1/2 bag of stuffing -- whatever brand you usually use (or use your own bread cubes, toasted, just add some additional Bell's seasoning to it to flavor and some more salt)
1/2 stick of butter
another onion, diced
about 1/2 cup chopped celery
boiling water to moisten the bread cubes
salt/pepper to taste.

Mix meatloaf ingredients in a large bowl. Sauté onion and celery in butter for about 5 minutes. Add stuffing cubes, stir for a minute. Add boiling water to moisten, don't make it too soggy, but not too dry either. Remove from heat, season with salt and pepper.

In a large loaf pan (I actually use a 2.5 liter oblong casserole dish for this) which has been oiled with olive oil, put 1/2 the meatloaf. Put stuffing on top, in an even layer. Top with the remaining meatloaf (its a little tricky to get it into one flat layer, but you'll manage). Brush with olive oil, and scatter some slivered garlic on top.

Bake at 375° F for one hour.

Serve with homemade cranberry sauce:
a bag of cranberries
a cup of sugar
a cup of OJ
a tsp or two of grated fresh ginger
zest of an orange
1/2 cup pecans

Cook cranberries, ginger and zest in sugar and OJ until cranberries have popped. Add pecans after the stuff cools.

Carolyn
(11/12/01)

Turkey Breast, Onion, and Cranberry Gravy Crockpot Meal

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This recipe first appeared as:

Turkey Breast with Cranberry Gravy

One Turkey breast, bone in
One package fresh cranberries
One or two onions, coarsely chopped
1/3 cup brown sugar
Salt and pepper

Fling turkey breast into slowcooker. Pour over cranberries, onions, sugar, and generously salt and pepper. Cook all day on low. The simplicity of this recipe belies the deliciousness of this dish.

Carolyn
(11/4/01) 

 This recipe also appeared later on:

Carolyn's Turkey, Cranberry and Onion Crockpot Meal

Get a turkey breast (pref. with bone on, it will hold together better -- size is unimportant, but it should fit in your crockpot, obviously).

1 pkg Knorr's onion soup mix and 1 can of whole berry cranberry sauce.

Fling the turkey into the crockpot, pour soup mix over and around, pour cranberry sauce around it. Put it on low, all day, at least 10 hours.

Do not add water, though you can cut up an onion if you like.

Carolyn
(11/14/02)

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