Here is a selection of some of my favorite wild turkey recipes that I’ve created of the years. You’ll find recipes for smoked, fried, baked, stewed or ground birds.
This Lowcountry turkey leg soup is one of my favorite hearty, bowl-form meals. I created this coastal southeastern dish shortly after enjoying a bowl of delicious Geechee-style brown oyster stew. I wanted to cook a dish over the holiday that paid homage to what I imagine folks were eating on the coast of America centuries […]
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This Smoked Wild Turkey Breast Recipe is absolutely one of my favorite meals I eat all year. If there’s one dish that will always stand the test of time, it’s a perfectly smoked turkey breast. With the use of today’s instant-read thermometers, you can pull the turkey out at the exact temperature that will ensure
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Smoked Wild Turkey Legs are a delicious treat if they are prepared properly. The problem that most people run into when trying to cook them, is that they simply throw them in the smoker and think that they will end up with the same juicy fork-tender turkey legs that they grab from a Carni at
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If you’re looking for a bbq sauce for your smoked wild turkey, pork, or chicken, then look no further than this easy Alabama White Sauce recipe. I’m not a very big fan of thick, sweet, gooey tomato-based sauces on my smoked or grilled wild birds. While sweet sauces have their place, I prefer something that
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This Mexican Wild Turkey Tinga recipe is one of my favorite preparations using the dark meat from wild turkeys. Not only is this a top dish for wild birds, but one of my Mexican dishes in general. It’s a one-pot deal that’s smoky, spicy, sweet (if you add sugar) and versatile. Tinga is a great
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This Wild Turkey Thigh Coconut Curry is the perfect hearty dish for when temperatures and the turkey hunting start heating up. It’s a little bit sweet, a little spicy with just a hint of tropical notes from the coconut milk. This recipe utilizes the thighs, which in my opinion are highly underutilized (and rumor has
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This fried wild turkey nuggets recipe is hands down my favorite way to prepare breast meat. A Japanese-influenced dish (aka Karaage) that uses a flavorful brine that produces some of the tastiest wild game I’ve ever eaten. Instead of using an all-purpose flour mixture as the breading, the turkey is coated in cornstarch, potato starch,
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