Wild Turkey Tacos

Wild Turkey Barley Soup

Grilled Marinated Turkey Breasts  

• 2/3 cup soy sauce
• Boneless breast meat from one wild turkey
• 1cup brown sugar
• 1/4 cup lemon juice
• 1/3 cup honey
• 1 teaspoon minced garlic
• Lawrey’s Seasoning Salt
• Adolph’s Meat Tenderizer  

Slice the breast meat lengthwise to create fillets that are about 1/2 inch thick. Make a marinade by combining the soy sauce, brown sugar, lemon juice, honey and garlic in mixing bowl. Sprinkle the fillets with the seasoning salt and meat tenderizer, then transfer the meat to a zip-seal plastic freezer bag. Pour the marinade into the bag with the turkey and seal. Turn to coat all the pieces of meat, and refrigerate for 24 hours. Remove the fillets from the marinade, drain and grill over a medium-hot fire for approximately 10 minutes per side or until done to taste.  

Lemon-Herb Turkey Breast

• 2 pounds boneless wild turkey breast
• 1/4 cup lemon juice
• 1 teaspoon rosemary
• 1 teaspoon oregano
• 2 tablespoons Dijon mustard
• 1/2 cup dry white wine
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic

Mix all ingredients but the turkey. Pour the mixture over the turkey breast in a Crock-Pot and cook on low 6 to 8 hours, basting the turkey occasionally with the sauce.

Dijon-Breaded Turkey Breast

• 1/2 cup dry bread crumbs
• 1 1/2 teaspoons sage
• 1/4 cup minced fresh parsley
• 3 tablespoons melted butter
• 3/4 teaspoon salt
• Boneless breast meat from one wild turkey
• 1/4 teaspoon black pepper
• 1 tablespoon Dijon mustard  

Mix together bread crumbs, sage, parsley, melted butter and half the salt. Season the turkey breasts with the remaining salt and the pepper, then brush them with the mustard and pat on the breading mix. Bake at 375 degrees for approximately 45 minutes or until done to taste.1

Wild Turkey Parmigiano

• 2 egg whites
• 1 tablespoon water
• 1/2 cup Italian-seasoned dry bread crumbs
• 2 tablespoons freshly grated Parmesan cheese
• 1 pound boneless turkey breast fillets
• 1 cup Italian-flavored tomato sauce
• 1 cup shredded Mozzarella cheese  

Preheat oven to 400 degrees. In a shallow bowl, beat egg whites with water. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip turkey pieces into egg mixture, then dredge in bread crumb mixture. Arrange the meat on a greased 10-inch x 15-inch baking pan. Bake 4 to 5 minutes. Pour tomato sauce evenly over the turkey and top with Mozzarella cheese. Bake 4 to 5 minutes more, or until turkey is cooked through, sauce is heated and cheese is melted.  

 

Swiss Turkey Breast Over Rice

• 2 large boneless turkey breasts, cut into three portions each
• Nonstick cooking spray
• 6 slices Swiss cheese •1 (10-3/4 oz.) can cream of mushroom soup
• 1/4 cup milk •1 (8-oz.) bag herb-seasoned stuffing mix
• 1/2 stick butter or margarine, melted  

Arrange turkey breasts in a lightly-greased, 3-quart baking dish. Top with cheese. Combine soup and milk in bowl. Spoon over cheese. Sprinkle with stuffing mix. Drizzle butter on top. Cover, and bake at 350 for 1 hour. Serve over wild rice.  

• 1 large (14″x20″) oven bag
• 1 tablespoon flour
• 2 packages (7/8 ounce each) turkey gravy mix
• 3/4 cup water
• 4 to 8 pound wild turkey breast
• Salt, black pepper
• 2 medium onions, quartered  

Preheat oven to 350 degrees. Shake flour in the oven bag; place in 13x9x2-inch baking pan. Add gravy mix and water to the bag, and squeeze the bag to blend. Season turkey breast with salt and pepper, and place in the bag. Place onions in the bag around the turkey.

Close the oven bag with a twist tie; cut six 1/2-inch slits in top. Bake 1-1/4 to 2 hours, or until a meat thermometer inserted in the breast reads 170 degrees. For easy slicing, allow the turkey to stand in the oven bag 10 minutes. Stir gravy before serving.  

Butterflied Wild Turkey with Lime and Oregano

• 1 wild turkey, plucked
• 4 limes, cut into halves
• 4 teaspoons oregano leaves
• Salt, pepper  

With poultry shears or a knife, split turkey lengthwise along one side of backbone. Pull turkey open; place, skin side up, on a flat surface, and press firmly, cracking breastbone slightly, until bird lies reasonably flat. Rinse and pat dry. (At this point, you may cover and refrigerate until next day.) Before cooking, rub juice from 1 or 2 lime halves over turkey; sprinkle with oregano, then lightly sprinkle with salt and pepper.  

Barbecue turkey by indirect heat, placing turkey, skin side up, on grill directly above drip pan. Cover barbecue and adjust dampers as necessary to maintain an even heat. Cook turkey until a meat thermometer inserted in the breast registers 170 degrees, about 1-1/2 to 2 hours. Every 30 minutes, squeeze 1 or 2 lime halves and rub over turkey.

Turkey Fried Rice

• 6 teaspoons vegetable oil, divided
• 2 eggs
• 1 small bell pepper, chopped
• 1 cup diced turkey breast
• 1 small onion, chopped
• Soy sauce, as needed
• 2 carrots, sliced
• 2 cups cooked rice any type (white, brown, wild)
• 1 cup broccoli florets

Heat wok. Add 2 teaspoons oil. Add pepper, onion, carrots and broccoli florets. Cook until crisp, yet tender. Remove, and set aside. Add 2 more teaspoons oil to wok. Add eggs, scramble, remove; set aside. Add remaining oil. Add turkey breast, and stir-fry until cooked, about 10 minutes. Add soy sauce to taste. Return vegetables and eggs to wok. Add rice and additional soy sauce, as desired. Mix thoroughly and serve hot.