TacomaNWTF.org

Equipment

1 turkey cooker with a propane burner (also called a catfish cooker or crawfish boiler)
1 36- to 40-quart stockpot and basket
1 large turkey injector with needle
1 deep-fryer thermometer or candy thermometer
elbow-length oven mitts

Cinnamon-Chile Rub

1/2 cup cinnamon
1/2 cup pasilla or other red chile powder
1/2 cup brown sugar
1/2 cup kosher salt

Combine all ingredients and mix well.

Turkey

4 to 6 gallons peanut oil (depending on size of stockpot and turkey)
3 1/2 cups chicken stock (two 14.5-ounce cans)
1/2 cup Tabasco sauce
1 turkey, 12 to 15 pounds (inside removed)
2 cups cinnamon-chile rub (recipe above)

Place the peanut oil in the stockpot on the turkey cooker and preheat to 350 degrees. Meanwhile, in a bowl combine the chicken stock and Tabasco. Place the turkey in a shallow pan or bowl. Fill the syringe with stock mixture, inject all parts of the turkey (legs, breast, thighs), and then thoroughly coat the outside of the turkey with the cinnamon-chile rub. When the oil reaches 350 degrees, place the turkey in the basket and, wearing oven mitts, carefully lower it into the stockpot. Cook for 3½ minutes per pound (for example, a 12-pound turkey will be done in 42 minutes). Remove the turkey from the oil and drain well. Place it on your favorite platter and carve away.

Helpful Hints

1. To determine how much oil you need, put the uncooked turkey in the stockpot and cover with water. measure the water and use the same amount of oil. (The cooks at Reata use a 40-quart stockpot and 6 gallons of oil.)

2. Large containers of peanut oil are available at Sam's Club, Randall's, Wal-Mart, and Alberton's.

3. Turkey cookers with pots and propane burners can be bought at large supermarkets, sporting goods stores, restaurant suppliers, building-supply stores, and hardware stores, but availability is unpredictable, A spot-check found them at some Academy Sports and Outdoors stores, Alberton's food stores, and Builders Square, among others. Injectors are available at cookware stores, department stores, and some of the outlets mentioned above. If you don't have a cooker and stockpot and don't want to buy them, they can be rented at party supply stores.

<Top Of Page>

 Turkey Pita Sandwiches

1 Lb. Turkey Breast 1/2 Tsp. Parsley Flakes
2 Tbsp. Butter
Salt & Pepper to taste
1/4 Tsp. Onion Powder
1 Tbsp. Worcestershire Sauce
1/8 Tsp. Garlic Powder
1/4 Cup Apple Juice
1/4 Tsp. Celery Salt
6 Pieces Pita Bread
1/4 Tsp. Paprika
2 Cups Chopped Lettuce

Slice turkey breast into thin strips. In a skillet, sauté turkey in butter for 5 minutes. Add remaining ingredients and cook on low heat until tender and liquid has cooked out. Cut pita bread in half. Stuff with turkey, chopped lettuce or spinach, tomato and cheese

<Top Of Page>

White Turkey Chili

3 Cups Wild Turkey                        3 Cans White Northern Beans
2 Cans Chicken Broth                      1 Cup Water
1/4 Tsp. Onion Powder                    1 1/2 Cups Chopped Onion
1/8 Tsp. Garlic Powder                     1/4 Tsp. Celery Salt & Pepper to Taste
1/4 Tsp. Paprika                                1/2 Tsp. Parsley Flakes
1 Tbls. Ground Cumin                      1/8 Tsp. Ground Cloves
1/4 Tsp. Oregano                             1 Can White Corn
2 (4 oz) Chopped Green Chilies     1 Cup Shredded Monterey Jack Cheese

Sauté turkey in skillet with onions for 5 minutes. Add remaining ingredients, except cheese. Simmer one hour. Top each bowl with Monterey Jack cheese and serve with flour tortillas.

<Top Of Page>

Stuffed Midwestern Wild Turkey 

Springtime is a time of rebirth, a time of new beginnings. It is at this time of year that families celebrate many special occasions—Easter, Passover, christenings, weddings and Mother’s Day—just to name a few. And spring is a great time to show off your newly-bagged spring gobbler! A.M. Glombowski of Lake Forest, Ill., has a delicious recipe using a whole bird—Stuffed Midwestern Wild Turkey. This is an easy-to-prepare recipe that will look beautiful on your special table this spring, or any other time of the year. Enjoy! 

14 slices bacon, divided 
1 cup chopped onion 
¼ cup chopped celery 
½ cup water 
1 (8-ounce) package cornmeal stuffing mix 
1 chicken bouillon cube 
½ cup hot water 
1 cup dry red wine, divided 
1 (10- to 12-pound) wild turkey 

Fry eight slices bacon until crisp. Drain bacon, crumble and set aside. Sauté the chopped onion and celery in bacon drippings. 

When the vegetables are tender, add ½ cup water, and simmer for five minutes. Stir in stuffing mix and crumbled bacon. Dissolve bouillon cube in ½ cup hot water. Add ½ cup red wine to bouillon. Add the bouillon-wine mixture to the stuffing mixture, and stuff the turkey. Transfer the turkey to a roasting pan. Lay 4 slices of bacon across the breast, and wrap a slice of bacon around each leg. Cover pan with foil; then place lid on pan. Bake in a 300-degree oven for 4 ½ hours. Remove cover and foil. Pour remaining wine over the turkey. Baste every 10 minutes while cooking an additional 40 minutes. 

Yield: 12 to 15 servings

<Top Of Page>

Roasting Turkey in a Baking Bag

Roasting wild turkey in a baking bag helps seal in the delicious juices. Baking bags are available from your supermarket in the section with foil and other food wraps. Instructions for using the bags are included with the packaging. Follow the directions for the bag and place the turkey (with or without stuffing) in a roasting pan or baking dish.

In general, most bags call for adding flour to the bag and shaking it inside to protect the bag, then placing it in a roasting pan at least 2 inches deep. Place turkey, brushed with oil or butter and seasonings, inside the bag. If the turkey is skinless, add a small amount of water and close with a tie. Slits are cut in the top of the bag and it is baked for 1 1/2 to 3 hours depending on size (10 to 12 minutes per pound without stuffing). Most bag instructions recommend baking the turkey at 350 degrees F. For greater accuracy, place a meat thermometer in the turkey's thigh. The turkey tests done when the thermometer reaches 180 degrees F.

<Top Of Page>

Turkey Stock

If you want to make stock for soup, noodles or dressing, boil the legs, wings or other less meaty pieces with seasonings (such as salt, pepper, garlic or onion) for one to two hours. Remove pieces of turkey and strain broth.

<Top Of Page>

Grilled Turkey

For a light meat to serve with salads or in burritos, try marinating strips of turkey about 1/2- to 1-inch thick in prepared Italian salad dressing or Wine and Lime Marinade (recipe follows). Refrigerate for 1 to 6 hours, then grill until done.

Wine and Lime Marinade

1 lime, juiced 
1 teaspoon garlic powder 
1/2 cup white cooking wine 
1/2 teaspoon black pepper 

Tenderize meat on one side. Sprinkle with garlic and place in bag to marinate. Juice lime in bag and add wine, remaining garlic and pepper. Seal and refrigerate at least 1 hour.

<Top Of Page>

Turkey Fingers

Tenderize strips of turkey breast meat. Combine: 
1 cup dry bread-crumbs 
1/4 cup Parmesan cheese 
1 tablespoon fresh parsley (or 1 teaspoon thyme or oregano) 
1 teaspoon salt 
1/2 teaspoon pepper. 

Whisk one large egg. Coat the turkey with flour. Dip in egg, then roll in breadcrumbs. Pan fry in a small amount of butter or olive oil until lightly brown, 2 to 3 minutes on each side.

<Top Of Page>

Wild Rice and Mushroom Soup

3-4 cups cooked turkey, cubed 
3 stalks celery, sliced 
1 pkg. mushrooms, sliced 
1 cup long grain and wild rice 
1/2 cup white wine 
2 cups milk 
1 clove garlic 
Salt and pepper to taste 
1/2 cup sliced green onion 
1/2 teaspoon thyme 
2 tablespoons parsley 
3 chicken bouillon cubes 
1/4 cup Parmesan cheese 
2 tablespoons butter 
2 tablespoons cornstarch 

Cook the rice as directed. In a skillet, melt the butter and add the garlic, onion, celery and mushrooms. When tender, add turkey, wine and seasonings. Mix cornstarch and part of milk and thicken. Cook until bubbly. Combine rice and turkey mixture in large pan. Add remaining ingredients and enough water to make slightly soupy. Simmer for 20 minutes.

<Top Of Page>

Roast Turkey and Dressing

If turkey is not young, parboil or pressure-cook it for 1-2 hours. Rub the turkey with butter and turn breast down in pan to roast in slow oven. Cook the neck, wings and giblets together for dressing broth.

Dressing

2 to 3 quarts soft bread crumbs 
1 to 2 teaspoons poultry seasoning 
1/2 to 1 cup celery, chopped 
1/2 to 1 cup onion, chopped 
1 teaspoon salt 
2 eggs 
Pepper to taste 
Broth or milk to moisten 

Combine all ingredients and place in turkey cavity. Pour some dressing around the turkey and roast until dressing is lightly brown. Baste turkey occasionally while baking. Modified from Cy Littlebee's Guide to Cooking Fish and Game

<Top Of Page>

Roast Wild Turkey in White Wine with Mushroom Pate Stuffing
Pate Stuffing (amounts are for 10-12 pound bird)

1/4 cup butter 
2 medium onions, chopped 
1 cup chopped mushrooms (about 1/4 pound) 
2 quarts fresh white bread crumbs 
1/4 teaspoon pepper 
1/4 cup chopped parsley 
1 teaspoon salt 
1 teaspoon dried thyme 
1 teaspoon dried marjoram 
1 pound chicken livers, finely chopped 

Ingredients for basting and later use:
1 tablespoon salt 
1 teaspoon pepper 
1/4 cup olive oil 
1 small onion, sliced 
1 clove garlic, halved 
2 whole cloves 
1 bay leaf 
1/4 teaspoon dried basil 
1 can (10 1/2 oz.) condensed chicken broth 
1/2 cup white wine 

Melt butter in skillet and sauté onion and mushrooms until onion is tender, about 5 minutes. Turn into large bowl. Add chicken liver, bread-crumbs, parsley, salt, thyme, marjoram and pepper. Toss until thoroughly combined.

Preheat oven to 400 degrees F. Wash and dry turkey inside and out. Mix salt and pepper. Sprinkle part of mixture inside turkey. Spoon stuffing into neck and body cavity. Use twine to close cavity, fasten wing tips to body and tie ends of legs together. Place turkey, breast up, in a deep roasting pan with a tight-fitting cover. Brush with oil and sprinkle the remaining salt and pepper. Roast uncovered for 30 minutes or until lightly browned.

Remove from oven. Reduce oven temperature to 350 degrees F. Insert meat thermometer in turkey thigh at thickest part. Add onion, garlic, cloves, bay leaf and basil to roasting pan. Pour chicken broth and wine over turkey. Cover pan tightly. Roast, basting every 30 minutes, for 2 1/2 hours, or until thermometer reaches 185 degrees F. Leg joints should move freely. Remove turkey from roasting pan and remove twine to serve.

Modified from Cy Littlebee's Guide to Cooking Fish and Game

<Top Of Page>

Barded Wild Turkey Hors de Oeuvres

1 pound wild turkey cuts 
Italian salad dressing 
Jalapeno pepper slices or water 
chestnuts 
Bacon slices, cut in half 

Cut turkey strips about 1 1/2 inches wide by 3 to 4 inches in length. Marinate in Italian salad dressing for 1 hour or more. Roll turkey strip around the pepper or chestnut. Wrap with bacon slice and secure with toothpick or bamboo skewer. Grill or broil until done.

<Top Of Page>

Barbecued Wild Turkey

Cut turkey in serving size pieces; sprinkle with garlic salt and salt.

Barbecue Sauce

1/2 cup brown sugar 
1 tablespoon dry mustard 
2 teaspoons salt 
1/4 teaspoon pepper 
1/4 teaspoon ginger 
1/2 teaspoon cinnamon 
8 ounces tomato sauce 
3/4 cup balsamic vinegar 
1/4 teaspoon hot pepper sauce 
2 tablespoons grated onion 
1 1/2 cloves garlic, crushed 
Mix dry ingredients in medium saucepan. Add the remaining ingredients and simmer 15-30 minutes or until slightly thickened.

Cover each piece of turkey with sauce. Baste often on grill, cooking 4 to 5 minutes or until done.

<Top Of Page>

.Turkey pot pie

For the turkey stock, place turkey meat (legs, thighs, breast, whatever) in a 8qt. stock pot or the biggest pot you have, add one onion cut into large hunks, about three carrots broke into several pieces, and about three stalks of celery broken in half cover with water and simmer until the turkey is done or starts falling off the bone. You may have to add more water.

I would buy the premade pie crust Pillsbury makes one that is available in the refrigerated section of the Grocery store. Set them out before you start the next step.

1/3 cup butter 1/3 cup onion
1/3 cup flour 1/2 tsp. salt
1/4 tsp. pepper 1 1/2 cup turkey broth
2/3 cup milk 3 cups turkey
2 cups frozen veggies/ thawed
( I use Birdseye mixed vegetables)

in a medium sauce pan melt butter. Cook onion in butter till soft about 2 to 3 minutes. Add flour, salt, and pepper. Mix well. Slowly stir in broth and milk. Stir constantly till bubbly and thickened. About 5 to 10 minuets. Add turkey and Veggies. Remove from heat. Place one crust in the bottom of your own pie plate. I recommend a 9 in. deep dish. Spoon mixture into crust. top with the other crust. cut little slits in the top of the crust and bake at 425 degrees for 30 to 40 minuets.

<Top Of Page>

Marinated Wild Turkey Rolls

1 (5 lb.) wild turkey breast, deboned
12 ounces commercial Italian dressing
12 strips thickly sliced bacon toothpicks

Cut breast meat along the grain into long, thin 1/4-inch-thick strips. Submerge strips in dressing, cover and marinate in the refrigerator for three to six hours. Drain. Place a strip of bacon onto each sliced turkey breast strip, cut the bacon/turkey strip 4 inches long, roll into a pinwheel, and secure with a toothpick. Place in a large non-stick skillet and cook over very low heat for about an hour. (You may also try baking them at 350 degrees for approximately 20 minutes.) The turkey roll is done before bacon browns.

Yield: 6 servings

<Top Of Page>

Cajun Mardi Gras Wild Turkey Breast

1 pound bacon, diced into 1/4-inch pieces
Cajun poultry seasoning, as needed
4 tablespoons butter or margarine, divided
1 1/2 cups chopped onion
1 (2-pound) boneless turkey breast, cut into 1-inch chunks
4 tablespoons vegetable oil, divided
1 tablespoon Worcestershire sauce

In a large, heavy skillet, add bacon and sprinkle it with Cajun seasoning. Fry until crisp. Drain, discard grease and set aside. In the same skillet, add 1 tablespoon of butter, and sauté the chopped onion until tender. Remove onion, and set aside. In a large bowl, combine turkey, 2 tablespoons of oil, Worcestershire sauce and more Cajun seasoning. In the same skillet, heat remaining butter and oil until sizzling. Add turkey, bacon and onion. Sauté until turkey is brown and tender. Serve entree over rice.

Yield: 4 to 6 servings

<Top Of Page>

Marinated Turkey Stir-fry

This recipe for Marinated Turkey Stir Fry will bring the tastes of the orient to your kitchen.

Cut two pounds of turkey breasts into 1⁄2-inch strips. Marinate overnight in a mixture of:

11⁄2 cups of wine or 7Up  
1⁄4 cup of oil
1⁄4 cup of soy sauce (low in sodium)
1 tablespoon of horseradish
1 teaspoon of garlic powder

Other ingredients:
1⁄3 cup of oil
Stir-fry vegetable mix
1 teaspoon of minced garlic
1 10-ounce can of chicken broth
Black pepper (to taste)
1⁄2 cup to 1 cup of slivered almonds or peanuts
1⁄4  cup of white wine or 7 Up
3 tablespoons of soy sauce
3 tablespoons of cornstarch

Preheat oven with 1⁄3 cup of oil. Remove your turkey from the marinade and cook it in hot oil until the meat changes color. Add stir-fry mix (or make your own with two cups of broccoli spears, one eight-ounce can of water chestnuts, sliced, 12 ounces of frozen pea pods and a diced bell pepper) and almonds.

 Cover and simmer until vegetables are tender. Then add remaining ingredients. Cook for four minutes, stirring constantly. Serve with rice. 

- Luann Waters

<Top Of Page>

Turkey Jerky

Dwane George created his wild turkey jerky recipe through a period of trial and error that stemmed from originally trying to fine-tune a friend’s recipe. It has been 15 years since George perfected his recipe, a delicious treat that can be arrived at through two methods: the original one, baking it in the oven for eight hours, or the second way, using a dehydrator to cure the meat.

The second method takes a lot less time because a dehydrator is designed specifically for drying meats and fruits. George’s Wild Turkey Jerky makes approximately 12 strips of jerky according to the size pieces in which the meat is cut. Simply follow the recipe below, place in the oven or dehydrator and the jerky is ready when the strips become stiff, yet still bend easily under pressure.

George said this recipe is suitable for most any kind of meat, whether it be turkey, deer, goose or duck. It makes an excellent snack while hunting or fishing, as well as an excellent gift for all of your sporting friends. George once processed an entire deer this way and gave it to all of his hunting and fishing buddies.

George’s Wild Turkey Jerky

1 pound boneless turkey
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke

Cut turkey into even sized strips. Mix salt and remaining ingredients in a medium-sized bowl. Combine turkey with marinade. Cover and refrigerate for six to 12 hours. Cover oven rack with foil. Place turkey on foil. Bake at 160 degrees for four hours. Turn, and bake another four hours. (Note: When using a dehydrator, follow the same method of preparation and place in unit to cure, checking every hour until the meat becomes stiff, yet will still bend easily. A dehydrator will reduce cooking time by almost half.) Yield: 4 servings.

<Top Of Page>

Honey Bar-B-Q Wild Turkey Breast

1 Wild turkey breast
1 16oz. bottle Alegro Game Tame Marinade
1 16 oz. bottle Bullseye Original BBQ Sauce
2 TBS Brown Sugar
2 TBS Lemon Juice
1/4 cup honey
Peanut Oil
Self-rising flour
Black pepper

Cut turkey breast into strips about 2" wide x 3" long x 1/2" thick.

Marinate turkey strips in Alegro game tame for a couple of hours, covered in refridgerator.

After marinating the strips
Put about 6 to 8 pieces at the time in a paper bag or tupperware dish. Pour enough flour with about 1 tsp black pepper in bag or tupperware dish to cover the strips. Fold bag or cover dish and shake well. This will evenly coat the meat. Place the strips in hot oil. A deep fryer works well as there is no turning. When pieces are brown remove from oil. When all the strips are cooked, take tongs and dip them in Honey BBQ sauce mixture. Mixture will have the above mentioned measurements of BBQ sauce, lemon juice, brown sugar and honey. After dipping strips in sauce, place in one layer in a greased glass baking dish. This usually takes 2 baking dishes. Bake in oven at 325 degrees for 25 minutes.

Serve.

<Top Of Page>