Let’s Eat Some Turkey

Massachusetts turkey season is winding down, with an end date of Saturday, May 22nd. To say it’s been eventful would be an understatement. Between my dad, brother, and I we have 4 birds. Something I have noticed when I talk to other hunters: we are all very eager to share our stories about how to harvest our game, but there is never nearly as much talk about how we prepare them for a tasty meal. 

I wanted more ways to prepare game turkey, especially since we have so many to eat this year. I usually exclusively whole roast the birds in a cooking bag or have them turned into pot pies. I didn’t want to just go read recipes online but I wanted to hear from people who cook their turkeys at home on a regular basis. I decided to put feelers out on social media and the results are awesome. Thank you to everyone who threw me their ideas and let me share them! I personally prepared one of my birds yesterday with Patrick’s recipe and I have the breast meat brining in buttermilk, ready to cook for dinner tonight! Can’t wait to see how it comes out! 

Check out all the different recipes for game turkey. If you happen to have one to add, throw it in the comments. Eat up and enjoy!

Patrick Mc Gorman – Scituate, MA 

Butterfly the turkey breast meat, and be sure to remove any skin

Throw the fillets into buttermilk and let soak for at least 3-4 hours – overnight is better

Before you start prepping the meat to cook, turn on the grill and get it good and hot. Throw a cast iron skillet on the grill and get it good and hot and brush with a small amount of oil. 

When you’re ready to bread the meat, combine panko breadcrumbs & parmesan cheese with any desired spices. 

Patrick noted he used: McCormick’s Maple Smokehouse, black pepper, garlic powder, and paprika 

Turn the grill down just a little, and cook on low heat, with the grill lid closed for 3-4 minutes per side until golden brown. 

Russell Lariviere – Norfolk, MA

“Turkey Shot Pie”

2 legs should make enough for two pies 

Crock pot the turkey legs for about a day until the meat is falling off the bone (an important step due to the toughness of the turkey leg meat).

4 pie crusts – two for each pie

Combine canned peas, corn, carrots, gravy, turkey meat, and potatoes (really any desired veggies for your pot pie)

Pour the mixture into the pie crust in the pan and then top with the second pie crust

Bake until pie is golden brown – recommended 357 degrees

You can also use your favorite pot pie recipe just add the turkey leg meat to it!

Sara Elkins – Surgoinsville, TN

1 Turkey breast 

1 Turkey leg

1 Cup chicken broth 

1 Packet of onion soup mix (you can also try this with Italian mix) 

1-3 Cups of water 

Set the crock pot on high for 2 hours and then low 5-8 hours IF FROZEN

**If the meat is not frozen, set the crockpot to low for 7-8 hours

Danielle Richards –  Rutland, MA 

Turkey cheese dip!

You shred the turkey which will help any toughness and who doesn’t like cheese? 

Bake some garlic bread to dip and viola – the perfect app

Cassie Vogelpohl – Braham, MN – I got it from another hunter on FB and too good not to share

Turkey breast cut in strips

Marinate in Italian dressing for at least a few hours *I prefer overnight 

Add cream cheese on each strip and wrap the turkey with cream cheese with bacon

Bake or grill and enjoy!

Ashley DeVore – Boyes, MT 

We used a homemade chicken Alfredo recipe and subbed with wild turkey. It was delicious!

Sliced breast meat into small pieces (probably around a quarter inch by 1 inch) 

Lightly brown them in a skillet

Remove, set aside, and then make the Alfredo sauce & pasta 

Add the turkey back in to warm up.

We have done that and then made it in pasta bake form with noodles or spaghetti squash and covered with mozzarella cheese/baked.

Paula Dubois –  Sattler, TX

Take the breast meat, and coat in mayo

Season with salt, pepper and garlic (Tony’s too if you want a little spice)

Make a foil boat to hold the juices and add a little chicken broth in the bottom (just about 1/4” or so)

Smoke on BBQ pit at 325 for about 2 1/2 hours (depending on size) until internal cook temp is 165. 

You can also bake in the oven at 325 but won’t have the smoke flavor. I like it smoked with oak wood.

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