Wild Turkey Recipes - Kentucky Department of Fish and Wildlife ...

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4. BREADED CREOLE TURKEY NUGGETS Monte Grubb, Bowling Green, KY Soak turkey strips/nuggets in milk and egg mixture Roll in House-Autry Chicken Breader. Sprinkle with Tony Chachere’s Original Creole Seasoning, salt and black pepper. Deep fry in peanut oil until done. Don’t overcook. Makes 'em taste good! 5. TURKEY IN A DASH Paul Preece, Louisa, KY In a crock pot, place turkey sliced into in 2 inch strips, add Mrs. Dash Original Blend Seasoning (or other blend if preferred), potato chunks, a dash of pepper and salt, cook on high for about 4 hours. [Editors’ Note: Depending on your crock pot’s high temperature on the “high” setting and the moisture level of the turkey, you may want to add a cup of water to the recipe before cooking to help keep the meat moist as it cooks.] 6. SMOKED BLACKBERRY TURKEY Wayne Tucker, Greensburg, KY Ingredients: 1 whole Wild Turkey plucked and prepared like a whole store-bought chicken, 1 gallon "Dale's" all purpose marinade, 1/2 cup olive oil, 2 sticks of butter, 1/2 cup milk, 1 cup of corn starch, 2 peeled white sweet onions, 5 whole peeled carrots, 5 large peeled Idaho potatoes, Salt, Pepper, Sage, other desired spices. Other Items Needed: Large charcoal BBQ grill or smoker, aluminum foil (heavy duty), big handfuls of apple wood (green or seasoned). Preparation: If your apple wood is green, it's ready to go. If it's seasoned, soak it overnight in a bucket of water. Completely submerge the bird in the marinade for 12 hours. Set up the grill or smoker so that the bird may be cooked over indirect heat. (Coals piled together on one side with enough room so the bird may be placed on the other side) Remove the bird from the marinade and brush olive oil over entire bird until fully coated. Combine spices and rub over entire bird. Rub 1 stick of butter over the outside of the bird and 1 stick of butter around the inside cavity of the bird. Stuff inside cavity of bird with onions, carrots, and potatoes. Combine 1 bottle blackberry wine with 1/2 cup milk in a large bowl. Stir in corn starch until mixture is thick and gooey. Set aside for later. Ready the grill/smoker for cooking. Cooking: Place bird on its back on grill or smoker about 12 inches away from direct heat. Add the green apple wood or seasoned soaked apple wood directly to the top of the coal pile. Brush blackberry wine/milk mixture over the top of the bird until completely covered. (If mixed properly, this should be thick enough to stay where you put it. If it's too runny and dripping off, stir in more corn starch.) Allow to cook/smoke for 1 hour, then turn bird gently to breast-down position. (Try not to disturb the wine/mix coating any more than necessary.) Brush wine mixture over the back of the bird until completely covered. Allow to cook/smoke for one hour. Wrap the bird completely in multiple layers of heavy duty aluminum foil, adding in remaining wine mixture and making sure it doesn't
leak out. Place on direct heat. (Directly above the coals) Allow to cook for 2-3 hours depending on amount of coals/heat, turning every hour. Serving: Unwrap aluminum foil and place bird on large serving platter, disturbing crust as little as possible. Remove onions, carrots and potatoes and place around bird. Carve and enjoy! 7. CREOLE-FRIED TURKEY CHUNKS Charles Hamilton, Richmond, KY Cut turkey breasts into chunks. Mix 1 cup of Bass Pro Shops Chicken Fry Mix, 1 Tbsp Lowery's seasoning salt, 1 tsp Garlic Powder, 1 tsp Tony Chachere's Famous Creole Cuisine Seasoning in a zip lock bag. Heat skillet with 1 inch of peanut oil. Dip turkey chunks in a milk & egg wash, then put in seasoning bag 4 pieces at a time and shake. Cook coated chunks in oil until golden brown. 8. MOLASSES FRIED TURKEY John Hellyer, Waddy, KY Slice breast into nuggets, mix 2 eggs with equal amount of molasses, soak for a few minutes then roll in Italian bread crumbs and fry until real brown, salt and pepper to taste. 9. SMOKED GARLIC & BACON TURKEY Shawn Canada Inject entire turkey (or breast) with garlic marinade and rub it down with seasoning mix of choice. Spread bacon strips over the top and smoke for several hours (‘til at least 165F inside) with apple wood. 10. TENDER TURKEY NUGGETS Joey Ballard Cut turkey breast into nuggets. Dredge in flour seasoned with several dashes of black pepper and salt. Brown in skillet on low heat with a lid—the secret to tenderness. Dip in your favorite sauce (my favorite is Texas Pete's Buffalo Wing Sauce). 11. KENTUCKY KERNELS Lynda Wireman, Clay City, KY Ingredients: Turkey breast, water or milk, Kentucky Colonel Seasoned Flour, Preferred cooking oil (peanut oil works great).
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Page 5 and 6: 17. GRILLED TURKEY STRIPS Mike Phil
Page 7: 25. GARLIC BUTTER TURKEY Marie Husn

Wild Turkey Recipes - Kentucky Department of Fish and Wildlife ...

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