Re: Wild turkey recipe?
[Re: Calvin]
#6219195
04/16/18 02:25 PM
04/16/18 02:25 PM
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Joined: Dec 2012
Posts: 6,525 Wi.
Diggerman
trapper
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trapper
Joined: Dec 2012
Posts: 6,525
Wi.
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toss the meat into a big skillet with all your favorite veggies and potatoes. Once done, toss out the turkey and eat the veggies and potatoes.
They aint no butterball. I quit hunting the dumb things because I hated eating the buzzards. One morning I hunted too late, killed a bird, didn't have time to drive home and clean, so I stopped at my Amish neighbor and offered up the bird. He shook his head and said, "we tried to eat them but they are poor table fare". So anyway, the only way we have made them edible is to bake them, cut into strips, put in pan with Italian dressing and water, cook slow on low heat so the dry meat can soak up the moisture.
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Re: Wild turkey recipe?
[Re: Patrice]
#6219202
04/16/18 02:40 PM
04/16/18 02:40 PM
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Joined: Dec 2006
Posts: 20,072 SEPA
Lugnut
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trapper
Joined: Dec 2006
Posts: 20,072
SEPA
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I've made Patrice's Wild Turkey Kabobs, they were a big hit at a family gathering!
Eh...wot?
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Re: Wild turkey recipe?
[Re: Patrice]
#6219229
04/16/18 03:33 PM
04/16/18 03:33 PM
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Joined: Sep 2013
Posts: 4,846 Nevada
nvwrangler
OP
trapper
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OP
trapper
Joined: Sep 2013
Posts: 4,846
Nevada
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I have the best results using breast meat for any poultry recipe and keeping the dark meat separate. The white meat will be as tender and juicy as a grocery store Butterball as long as it is not overcooked by even a minute. Virtually no fat = no room for error! Just be watchful and it should be wonderful roasted, fried, baked, grilled or smoked. Because of the stringy and tougher nature of the dark meat, I like treat it separately. You definitely do not want to risk overcooking the white meat in a whole turkey in an effort to get that dark meat done! I like to chop the dark meat against the grain into short bits and use it in other recipes like pot pies and certain appetizers. It would be good pressure cooked or canned too. Nvwrangler, I know you asked for leg recipes and this is only for breast meat, but I thought you might enjoy it anyway. This recipe reflects the ingredients I use to make appetizer-sized wild turkey kabobs for the Trapperman Feeds. Store-bought turkey or chicken works great for this too. Wild Turkey Kabobs Kabob Ingredients:8 Short appetizer-sized bamboo skewers 24 3/4” cubes of wild turkey breast (4 to 5 ounces) 6 Strips of bacon, cut into quarters to make 24 short strips 16 Whole water chestnuts Glaze Ingredients:
1/4 Cup brown sugar 1/4 Cup butter 3 Tablespoons white vinegar 1 Teaspoon soy sauce Before assembly:
Soak the bamboo skewers in water at least 30 minutes to prevent them from burning on the grill. Cut the bacon strips into quarters and microwave the bacon so it is just a little warmer than room temperature (for easier wrapping). Cut up the turkey breast into 3/4” cubes and season them with salt and pepper. To assemble the kabobs:
Wrap each turkey cube with bacon and slide 3 bacon-wrapped turkey cubes and 2 water chestnuts onto each skewer so a water chestnut is between each turkey cube. Take your time and twist the water chestnuts as you slowly “screw” them onto the skewers to avoid splitting. To make the glaze:
Combine the brown sugar, butter, soy sauce and vinegar in a pan and heat it until it is melted. Set the glaze aside until AFTER the kabobs are grilled. To cook and glaze the kabobs:
Grill the kabobs over direct heat, turning once, until browned on each side. When the bacon is done to your liking, the turkey will be done as well. Remove the kabobs from the grill and baste them with the glaze just before serving. Enjoy! I WIN I WIN the world famous kabob recipes by the author herself Can't wait to try this one!!!!!
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Re: Wild turkey recipe?
[Re: Diggerman]
#6219232
04/16/18 03:34 PM
04/16/18 03:34 PM
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Joined: Sep 2013
Posts: 4,846 Nevada
nvwrangler
OP
trapper
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OP
trapper
Joined: Sep 2013
Posts: 4,846
Nevada
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toss the meat into a big skillet with all your favorite veggies and potatoes. Once done, toss out the turkey and eat the veggies and potatoes.
They aint no butterball. I quit hunting the dumb things because I hated eating the buzzards. One morning I hunted too late, killed a bird, didn't have time to drive home and clean, so I stopped at my Amish neighbor and offered up the bird. He shook his head and said, "we tried to eat them but they are poor table fare". So anyway, the only way we have made them edible is to bake them, cut into strips, put in pan with Italian dressing and water, cook slow on low heat so the dry meat can soak up the moisture. The old sage grouse recipe only difference is you throw out everything and eat the pan or pizza.
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Re: Wild turkey recipe?
[Re: nvwrangler]
#6219357
04/16/18 07:49 PM
04/16/18 07:49 PM
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Joined: Aug 2007
Posts: 5,820 Sauk County, WI
Patrice
"TMan Feed Gestapo "
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"TMan Feed Gestapo "
Joined: Aug 2007
Posts: 5,820
Sauk County, WI
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I hope you enjoy them, Nvwrangler!
- And glad you enjoyed them, Lugnut!
WTA District 9 Director ... Go D9! Member: WTA, Intertel, Mensa (Trappers ain't stupid.) Life Member: NRA
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Re: Wild turkey recipe?
[Re: nvwrangler]
#6219504
04/16/18 10:32 PM
04/16/18 10:32 PM
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Joined: Dec 2006
Posts: 1,777 Nebr
Rich Kaspar
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trapper
Joined: Dec 2006
Posts: 1,777
Nebr
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cook it just like a thanksgiving butterball, but use a oven cooking bag....holds in the moisture......
another way is chunk it up, bury in uncle bens longrain rice in a pan, and seal whole thing up in an oven bag, 45 mins at 350 for 2 lbs worth of meat.....
If you are considering yourself to be someone of influence and importance, just try ordering someone elses dog around sometime.
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Re: Wild turkey recipe?
[Re: nvwrangler]
#6220050
04/17/18 05:09 PM
04/17/18 05:09 PM
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Joined: Jun 2010
Posts: 16,380 Iowa
~ADC~
The Count
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The Count
Joined: Jun 2010
Posts: 16,380
Iowa
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I use a heavy salt water brine on mine say 2 cups salt per gallon of water to cover the meat. add the same amount of brown sugar dissolved in the brine as well. Brine it 8-12 hours, then soak it in clean water for 2-3 hours. Inject it with 100% apple juice, add your rub (recipe below*) and smoke it at 250 til its 175-180 degrees internal temp. By far the best for any poultry is to use 3 cups pecan and 1 cup cherry wood chips. Get them wet (I don't soak them just run water over them and submerge them a min or so) and put them in right before the meat. rub recipe- 3/4 cup brown sugar 1/4 cup paprika 1 tablespoon ground black pepper 1 tablespoon salt 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon cayenne pepper (optional) It's guaranteed. ~ADC~
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Re: Wild turkey recipe?
[Re: ~ADC~]
#6220418
04/18/18 06:51 AM
04/18/18 06:51 AM
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Joined: Feb 2013
Posts: 1,706 Ohio
Ronaround
trapper
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trapper
Joined: Feb 2013
Posts: 1,706
Ohio
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I use a heavy salt water brine on mine say 2 cups salt per gallon of water to cover the meat. add the same amount of brown sugar dissolved in the brine as well. Brine it 8-12 hours, then soak it in clean water for 2-3 hours. Inject it with 100% apple juice, add your rub (recipe below*) and smoke it at 250 til its 175-180 degrees internal temp. By far the best for any poultry is to use 3 cups pecan and 1 cup cherry wood chips. Get them wet (I don't soak them just run water over them and submerge them a min or so) and put them in right before the meat. rub recipe- 3/4 cup brown sugar 1/4 cup paprika 1 tablespoon ground black pepper 1 tablespoon salt 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon cayenne pepper (optional) It's guaranteed. ~ADC~ OMG! that looks amazing and bet it taste even better!
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Re: Wild turkey recipe?
[Re: ~ADC~]
#6220439
04/18/18 07:12 AM
04/18/18 07:12 AM
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Joined: Dec 2006
Posts: 20,072 SEPA
Lugnut
trapper
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trapper
Joined: Dec 2006
Posts: 20,072
SEPA
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Are you quartering the breast before starting ADC?
Eh...wot?
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Re: Wild turkey recipe?
[Re: Lugnut]
#6220558
04/18/18 09:53 AM
04/18/18 09:53 AM
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Joined: Jun 2010
Posts: 16,380 Iowa
~ADC~
The Count
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The Count
Joined: Jun 2010
Posts: 16,380
Iowa
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Are you quartering the breast before starting ADC? I did just to get more uniform sized pieces so it cooks more evenly. Its super moist, not dry at all.
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