Captain Chuck’s Wild Turkey Recipes

Cajun Deep-Fried Wild Turkey

• 1- 10 to 15-pound wild turkey
• 5- gallons peanut oil
• 2- tablespoons Cajun seasoning
• 1- stick butter
• 1- teaspoon garlic powder
• 1- teaspoon cayenne pepper

PREPARING THE TURKEY

Pour peanut oil into 10-gallon pot. Place pot on propane burner used for fish cooker and heat to 375 degrees. Dry turkey and tie two cotton strings around carcass for ease in lifting. Carefully submerge into hot oil and deep fry for 3 to 4 minutes per pound and until turkey floats to the top. Remove from oil and dust with Cajun seasoning. In a saucepan, melt butter with garlic and cayenne, brushing bird with mixture before serving.

Chicken Fried Wild Turkey

• 1-Turkey breast – deboned and cut into strips across the grain.
• 1- 16 oz. bottle Italian dressing
• 1/2 tsp. lemon pepper
• Dash of liquid smoke
• 2- eggs beaten
• 2- cups milk
• Salt as needed
• Pepper as needed
• 2- cups flour
• Peanut or vegetable oil as needed

PREPARING THE TURKEY

Marinate turkey strips in Italian dressing, lemon pepper, and Liquid Smoke for 8 hours or overnight. In small bowl, beat eggs into milk. In second bowl, mix salt pepper, and flour. Dip turkey strips in egg wash and then into batter. Deep fry in oil until golden brown. Drain on paper towels. Serve with gravy made with 2 Tbsp. flour combined in skillet with 2 Tbsp. melted butter, salt and pepper. Slowly add 1 cup milk, stirring constantly until thickened.

Creamy Wild Turkey Breast

• 5-6 lb. Turkey breast
• 1/4 cup unsalted butter
• 2- cups heavy cream
• 2- cups peeled & coarsely chopped tart apples
• 2- tsp salt
• 1/4 cup fresh lemon juice
• 1/2 t fresh ground black pepper
• 1/2 cup applejack
• 1- Tbsp. corn starch
• 1- Tbsp. cold water

PREPARING THE TURKEY BREAST

Preheat oven to 375 degrees. Sauté breast in 1/4 C butter until lightly browned on all sides. Remove and keep warm. Sauté apples in butter and juices in skillet. Scoop them out & place on bottom of heavy casserole. Place turkey breast on top. Pour off any fat in the skillet in which turkey and apples have been sautéed. Add applejack and swirl around over high heat for a minute or two, scraping the bottom of the skillet to de-glaze it. Pour it over the turkey breast. Cover the casserole and bake for 45 minutes. Add cream, lemon juice, salt and pepper and bake for another 30 minutes or until the breast is tender when pricked with a fork. Juices should be clear, *not* pink.

Put breast on serving platter to keep warm, and pour off liquid from casserole into a saucepan. Add water to the cornstarch and stir the paste into the liquid. Cook over moderate heat for 1-2 minutes until the thickness is that of gravy. Pour over the turkey breast. Serve with wild rice and a salad.

Deep-Fried Wild Turkey Pie

• One stick (1/2 cup) margarine
• 1/2 cup chopped green onions or chives
• 1/4 cup lemon juice
• 1- Tbsp. thyme and savory, mixed
• 1- cup broth
• 3- Tbsp. parsley

PREPARING THE TURKEY PIE

Cut turkey into pieces across the grain. Cook onions until tender in butter, add other ingredients. Bring to a full boil. Cover each piece of turkey with this mixture. Baste often on grill. Cook 45 to 55 minutes or until done.

Deep Dish Wild Turkey Pie

• 6- medium Potatoes, diced
• 3- cups Turkey, cooked and chopped
• 6- medium carrots, diced
• 1- 1/2 cups Flour
• 1- small onion, chopped
• 2- teaspoons baking powder
• 1/4 cup green pepper, chopped
• 1/2 teaspoon salt
• 2- Tablespoons butter
• 1/4 cup Butter
• 1- can cream of chicken soup
• 1/2 cup milk

PREPARING THE TURKEY PIE

In a saucepan, cover the potatoes and carrots with water, and cook until tender, about 15 to 20 minutes. Drain, reserving 1 cup of the liquid. In a skillet sauté the onion and green pepper in 2 tablespoons of butter until tender. Blend the soup and reserve liquid in a bowl. Then place the soup mixture, turkey and cooked vegetables in a 2-quart casserole, and bake at 425°F for 15 minutes. Biscuits: Combine the flour, baking powder and salt in a bowl, cut in the butter until crumbly, add the milk, and mix well. Knead lightly on a floured surface. Roll and cut with a 2″ biscuit cutter and arrange over turkey mixture. Brush biscuits with additional milk, and bake for 15 minutes longer.

Roast Wild Turkey

• 1- wild turkey (10 to 15 pounds)
• 2- large apples, quartered
• 6 to 8 medium red potatoes, quartered
• 2- pound baby carrots
• 2- medium onions, sliced
• 2- cups water
• 1-1/2 teaspoons seasoned salt
• 1- teaspoon salt
• 1- teaspoon pepper
• 1/2 cup maple syrup
• 1/4 cup French salad dressing
• 1/4 cup barbecue sauce
• 2- tablespoons ketchup
• 2- tablespoons steak sauce

PREPARING THE TURKEY

Place turkey on a rack in a roasting pan; place apples in turkey cavity. Place potatoes, carrots and onions around turkey. Pour water over vegetables. Combine seasoned salt, salt and pepper; rub over turkey. Combine remaining ingredients; spoon over the turkey.
Cover and bake at 325° for 3-1/2 hours or until a meat thermometer reads 180° baste if desired. Turkey may be uncovered for the last 30 minutes for additional browning if desired. Serves 10-12

Wild Turkey Salad

• 2- cups diced cooked wild turkey
• 1- cup pineapple chunks, well drained
• 1- cup diced celery
• 1/2 cup sliced green onions
• 1/4 cup dry roasted peanuts
• 1- cup seedless green grapes
• 2/3 cup mayonnaise
• 2- tablespoons chutney
• 1- tablespoon lime juice
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• Lettuce leaves, optional

PREPARING THE SALAD

In a bowl, toss first six ingredients. In a small bowl, combine all remaining ingredients except lettuce. Pour over turkey mixture and mix gently. Chill. Serve on a bed of lettuce if desired.
Serves 4

Wild Turkey Jalapeno Burgers

• 2- jalapeno peppers, seeded and finely chopped
• 2- tablespoons minced fresh cilantro
• 2- tablespoons light beer or water
• 2- dashes hot pepper sauce
• 2- garlic cloves, minced
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1- pound extra-lean ground turkey
• 3- slices pepper Jack cheese, cut in half
• 6- dinner rolls, split
• 6- tablespoons salsa
• 6- tablespoons fat-free sour cream
• 6- tablespoons shredded lettuce

PREPARING THE TURKEY BURGERS

In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into six patties. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until a meat thermometer reads 165° and juices run clear. Top with cheese; cover and grill 1-2 minutes longer or until cheese is melted. Serve on rolls with salsa, sour cream and lettuce. Serves 6.

Wild Turkey Almond Stir-Fry

• 1- tablespoon cornstarch
• 1- cup reduced-sodium chicken broth
• 1/4 cup water
• 2- tablespoons reduced-sodium soy sauce
• 1- teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1- pound turkey breast tenderloin, cubed
• 4- teaspoons canola oil, divided
• 1- cup chopped celery
• 1/2 cup shredded carrot
• 1/2 cup chopped onion
• 1/2 cup sliced fresh mushrooms
• 1/2 cup sliced green onion
• 1- garlic clove, minced
• 1- can (8 ounces) sliced water chestnuts, drained
• 1/2 cup slivered almonds, toasted
• Hot cooked rice, optional

PREPARING THE STIR-FRY

In a small bowl, combine the first seven ingredients until smooth; set aside. In a nonstick skillet, stir-fry turkey in 2 teaspoons hot oil until no longer pink. Remove and keep warm.

In the same skillet, stir-fry the celery, carrot, onion, mushrooms and green onions in remaining oil until crisp-tender, about 5-6 minutes. Add garlic; cook 1 minute longer. Add water chestnuts and turkey; heat through. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Sprinkle with almonds. Serve with hot cooked rice if desired. Serves 4

Au Gratin Wild Turkey Skillet

• 2-1/2 cups water
• 1- package (4.9 ounces) au gratin potatoes
• 1/2 cup chopped onion
• 1/2 cup 2% milk
• 2- tablespoons butter
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon dried rosemary, crushed
• 2- cups cubed cooked turkey
• 2- cups frozen peas, thawed

PREPARING THE AU GRATIN TURKEY

In a large skillet, combine the water, potatoes with contents of sauce mix, onion, milk, butter, poultry seasoning and rosemary. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Gently stir in turkey and peas; heat through.
Serves 4

Barbecued Wild Turkey

• One stick (1/2 cup) margarine
• 1/2 cup chopped green onions or chive
• 1/4 cup lemon juice
• 1- Tbsp. thyme and savory, mixed
• 1- cup broth
• 3- Tbsp. parsley

PREPARING THE TURKEY

Cut turkey into pieces across the grain. Cook onions until tender in butter, add other ingredients. Bring to a full boil. Cover each piece of turkey with this mixture. Baste often on grill. Cook 45 to 55 minutes or until done.