A successful wild turkey hunt doesn’t end in the field, but at the table. Cooking up your wild turkey to enjoy with family and friends is the final and ultimate reward.  Here are four easy wild turkey recipes to follow after your next hunt. 

Thai Wild Turkey (See Video Here)

INGREDIENTS (SERVES 4-6)
1 thinly sliced wild turkey breast
2 tbsp. salt
1 tbsp. ground ginger
6-8 minced garlic cloves
1 can coconut cream
1 can sweet corn
8-16 oz. canned bamboo shoots
1/2 pint heavy whipping cream
Dried fenugreek
Smoked paprika
Cahews
Basmati rice

INSTRUCTIONS

1. Manicure the meat. Remove tendons and any tissue of undesirable texture.
2. Slice the meat into thin strips.
3. Mince the garlic. Be sure to smash the cloves before peeling to make it easier. Also, remove the center pits to eliminate bitter taste.
4. Mix the meat, salt, ginger and garlic in a bowl.
5. Fire up a lightly oiled skillet on medium/high heat. Use an oil with a high flash point, such as peanut oil.
6. Brown the meat on both sides. Don’t crowd the skillet or the meat will steam instead of brown.
7. Add to skillet the coconut, heavy whipping cream, sweet corn, and bamboo shoots.
8. Simmer on low heat, uncovered, for 1 hour. The goal is to reduce the liquids into more of a thicker, creamy sauce.
9. Prepare basmati rice in a separate pot.
10. Plate the finished dish over rice. Top with cashews, smoked paprika, and fenugreek for extra crunch and color.

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Apple Wild Turkey Breakfast Sausage (See Video Here)

INGREDIENTS (SERVES 8-12)

2 pounds cubed wild turkey breast
1 pound cubed pork trim/fat
1 diced large apple
1 diced medium white onion
1 tbsp. smoked Kosher salt
1 tbsp. fresh minced sage
1 tbsp. garlic powder
1 tsp. fennel seeds
1 tsp. ancho chili powder
1 tsp. red pepper flakes

INSTRUCTIONS

1. Cube turkey and pork.
2. Mix dry seasonings.
3. Mince fresh sage and add to dry seasoning blend.
4. Dice onion and apple. Brown in lightly oiled skillet. Remove from heat and set aside to cool.
5. Assemble meat grinder. Put metal grinder components into freezer at least 1 hour before grinding; this makes for less mess and easier grinding.
6. Grind cubed turkey and pork together.
7. Add onion, apple, and seasoning blend to ground pork and turkey. Mix thoroughly by hand.
8. Run seasoned meat through grinder again. Catch finished sausage in a Ziploc bag.
9. Cool sausage in fridge overnight.
10. Form sausage into patties and cook in lightly oiled skillet over medium heat.

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Peanut Butter and Jellyhead Sliders (See Video Here)

INGREDIENTS (SERVES 4-6)

1 wild turkey breast
Pepper jelly
Peanut butter
Pepper jack cheese
Small Hawaiian buns
Pineapple juice
1 tbsp. minced garlic
1 tbsp. minced rosemary
1/2 tbsp. ground coriander
1/2 tbsp. salt
1/2 tbsp. ground black pepper

INSTRUCTIONS

1. Mince garlic and rosemary.
2. Manicure turkey meat to achieve smooth texture. Remove tendons and any other undesirable parts.
3. Cut turkey meat into small steaks (approx. 4-6 inches wide)
4. Pound out steaks with a meat tenderizer until 1/2-inch thick.
5. Combine garlic, rosemary, salt, pepper, coriander, and turkey meat in pineapple juice bath.
6. Mix thoroughly with hands and set aside to marinate for 2-4 hours.
7. Remove turkey meat from marinade and cook over hot charcoal grill for approx. 1 minute per side.

Melt pepper jack cheese onto sliders at end of grilling cycle.

Plate sliders on Hawaiian buns. Top with peanut butter and pepper jelly.

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Kick’n Gobbler Corn Dogs (See Video Here)

PART 1: Hot Dogs

INGREDIENTS (SERVES 6-8)

3 pounds boneless wild turkey leg meat
2 pounds pork trim/fat
Hot dog casings
1 tbsp. salt
1 tbsp. garlic powder
1 tbsp. mustard seeds
1/2 tbsp. ground black pepper
1/2 tbsp. paprika
1/4 tbsp. nutmeg
Skewers

INSTRUCTIONS

1. Cube turkey and pork.
2. Mix dry seasonings.
3. Assemble meat grinder.
4. Grind cubed turkey and pork together.
5. Add dry seasoning blend to ground turkey and pork. Mix thoroughly by hand.
6. Feed hot dog casing onto stuffer attachment of grinder. Tie a knot on the end of the casing.
7. Stuff hot dog casing with seasoned meat, twisting into hot dogs as you go.
8. Pre-cook hot dogs as you move onto the next step of making corn dog batter.

PART 2: Corn Dog Batter

INGREDIENTS (SERVES 6-8)

1 cup corn meal
1/2 cup all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1 egg
1-1/2 to 2 cups milk
1/2 cup diced sweet corn
Peanut oil
Corn starch

INSTRUCTIONS

1. Soak skewers in water for 20+ minutes until saturated.
2. Dice sweet corn.
3. Combine corn meal, flour, baking powder, diced sweet corn, and salt. Mix thoroughly.
4. Whisk egg until liquid and add to batter mix.
5. Add milk.
6. Mix batter until smooth.
7. Pour batter into tall cup.
8. Insert skewers into pre-cooked hot dogs.
9. Coat skewered hot dogs in corn starch.
10. Dip hot dogs in batter and deep fry in peanut oil until golden brown.
11. Serve with homemade onion rings.

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Thanks to Josh Dahlke from The Hunger and The National Wild Turkey Federation for providing these mouth-watering recipes.