What is the best way to cook a wild turkey? Fried, baked? I hear that it has a strong game taste. Is there something you can soak it in to take out this taste?
Thank you…

Funny you should ask…. I just fried up a couple turkey breasts like chicken fingers. They were awsome! brought them to work and everyone thought they were great.I fried them using flower, oil, and some italian seasoning

How to cook wild turkey breast with a brine soak

 

It’s been a real challenge for me to find a good way to cook wild turkeys. So far I’ve tried soaking them in ………. I think it’s called brine?…….for 24 hours. Then I tried soaking it in milk (a suggestion from someone I can’t remember). Last year I tried baking it with a couple of grapefruits inside. Nothing seemed to work real well for me. The gamey taste didn’t bother me as much as the dryness.The only thing that I’ve tried that was exceptionally good was deep fat frying. Buy any of the turkey friers on the market and follow the included directions. You won’t be disappointed. My only suggestions is to inject as much Italian dressing as the bad boy will tolerate and make sure you buy enough oil. It takes more oil than you might think.The only down side that I can think of is that there is some burning to certain parts such as the ends of the drumsticks………… and frying a turkey makes quite a mess so don’t do it in your garage

I have tried baking and smoking and both have been a flop. This year I am going to try cubing the meat and deep frying…..turkey nuggets. I have heard this works good because they are so small that they cook so fast it seals any moisture in right away.

I made jerkey strips and sloooooow cooked em in the oven at 150 degrees for like 8 hours. Very good.

The best way I have found is to chunk up the breasts. Let them soak in Italian salad dressing for a day. Wrap the chunks in bacon and stick a tooth pick through it to hold. Place them on the grill. Be sure to cook them slow as to not burn the bacon.

The best way I have found is to chunk up the breasts. Let them soak in Italian salad dressing for a day. Wrap the chunks in bacon and stick a tooth pick through it to hold. Place them on the grill. Be sure to cook them slow as to not burn the bacon.That’s how I do it, minus the bacon. I soak 5-6 inch strip of breast meat in Italian dressing and then roll in 50/50 bread crumb/Bisquick mix then fry in olive oil until golden brown. I usually as lemon pepper, garlic salt and black pepper to the breading mix. :darkbeer: Low fat too.

I have tried baking and smoking and both have been a flop. This year I am going to try cubing the meat and deep frying…..turkey nuggets. I have heard this works good because they are so small that they cook so fast it seals any moisture in right away.By far the BEST way I have ever found.DJ

Frying is the way to go on wild turkey.

Cut into little pieces, flour, season and fry. By far my favorite meal!!! Doesn’t take much to fry either…just a few minutes each piece….you dont want it to dry out.

I have been deep frying mine, usually dressing up the meat with cajun or blackening spices by injecting. I also have deep fried the turkey, and made a Pepper-Peach glaze with it, the same glaze I use with quail..Yummy!:usa2:

Filet out a breast and soak it overnight with Dale’s sauce in a ziplock bag. Then roll it up in a ball and wrap strips of bacon around it, use toothpicks to keep the bacon in place. Thrown it on a smoker for several hours and you will have a real treat when it is done.

we smoked one once turned out pretty good now we deer fry them going to try the beer can way once i get one to see how it works has any body else tryed it

Grill it! U want to talk about yum.
First your gonna take the entire bird(don’t cut the breast out first because breaking the skin will let the juces seap out, which means dry bird) rub it down inside and out with butter. You can mix salt, pepper& garlic with the butter. Sprinkle it with Paprika, only on the outside. Fire up the barbie, we use a charcoal, but your pref. once it’s good and hot, put some soaked Jack Daniel’s wood chips in a cast iron skillet or aluminum pan in the bottom of the grill. make sure you move the charcoal out to the sides. (U probably don’t need all of the piddly instructions:). Cook it till the juces run clear, doesn’t take long, remove it from the grill and let it rest on it’s breast for about 10 min. cut it how you like and prepare for the best bird ever. We eat it like this all the time. You can do the same thing with duck. Hope that helps.

Another vote for BBQ:thumbs_up
Using the breasts:
I found the if you use low heat and bast the regularly in you favorite BBQ sauce…it turns out terrific!

What is the best way to cook a wild turkey? Fried, baked? I hear that it has a strong game taste. Is there something you can soak it in to take out this taste?
Thank you…
Its a pain to pluck and get all the pin feathers out but its yummy this wayTom

CHICKEN FRIED WILD TURKEY BREAST
1 (five pound) turkey breast deboned and cut into strips
1 (16-ounce) bottle Italian dressing
1/2 tsp. Lemon Pepper Dash or two of Liquid Smoke
2 eggs beaten
2 cups of milk
Salt as needed
Pepper as needed
2 cups flour
Peanut or vegatable oil as neededMarinate turkey strips in Italian dressing, lemon pepper, and Liquid Smoke 8 hours or overnight. In small bowl, beat eggs into milk. In second bowl, mix salt, pepper, and flour. Dip turkey strips in egg wash, then into batter. Deep fry in oil until golden brown. Drain on paper towels. Serve with gravy made with 2 tablespoons flour combined in skillet with 2 tablespoons melted butter, salt and pepper. Slowly add 1 cup milk; stir until thickened.

Soak in buttermilk for 2 days then roll the strips in breadcrumbs. Fry, then place in a pan with parmesan cheese and toss.

Its a pain to pluck and get all the pin feathers out but its yummy this wayTomIf you have a frier, fill it with water and heat until the water is 180 degrees, then dip the bird in the water for a few seconds and pull it out. After this the feather come out real easy.

I shot my first turkey this year, I was wondering, does anyone out there us a slow cooker to cook their turkey?? I don’t have a fryer and was thinking of going that route

What is the best way to cook a wild turkey? Fried, baked? I hear that it has a strong game taste. Is there something you can soak it in to take out this taste?
Thank you…Never, ever, ever had a wild turkey taste “gamey, or tasteless”. I have deep fried, which is my favorite, baked and even thrwon on the bbq in a turkey pan full of spices. If you want to spice the turk up, or give it a little kick, you can purchase a injector and flavors. Just injecting a little olive oil, spices, and herbs goes a long way. My personal favorite is cajun with garlic.

I’ve always fried or grilled it, but I tried a new recipe today that turned out great.Take 1/2 a breast, one can of cream of mushroom, one can of golden mushroom, and one packet of dried onion soup mix. Add some water and put in crock pot on high for 4 hours. After 4 hours put over some kind of rice. I used a wild blend, and serve. Delicious!!!:wink:

Try a turkey fryer with Canola oil. Very good.

I’ve always fried or grilled it, but I tried a new recipe today that turned out great.Take 1/2 a breast, one can of cream of mushroom, one can of golden mushroom, and one packet of dried onion soup mix. Add some water and put in crock pot on high for 4 hours. After 4 hours put over some kind of rice. I used a wild blend, and serve. Delicious!!!:wink:Thanks House, I’m going to try it once :)Steve

Cut into strips against the grain and soak them in buttermilk for 12-14 hours. Then crush up some ranch flavored croutons and bread them then deep fry them. There is an enzyme in buttermilk that breaks down the toughness and allows the meat to retain the moisture. The oil in the deep fryer needs to be hot enough that it seers the juices in immediately when dunked. It is as good as it gets. Coupled with a couple of cold beers and you can’t beat that meal.

DEEP FRY……………….. That is the only way to cook a wild turkey. Use peanut oil and you will the best tasting turkey ever. Befoer you deep fry it though, inject it with melted butter with a little salt in it. Melts in your mouth.

this is how I cook my turkey: Bone out bird and cut in to finger size strips.
Coat strips in flour and dip in beaten eggs. Roll strips in breadcrumbs and fry in Canola oil. Good stuff!! { i gut my bird as soon as possible, to get it cooled down, never needed to marinate, no gamey taste.}

If you cant stand dry turkey, try thisFor thanksgiving I cut the meat in ~3/4 inch thick strips and tenderize, place in large casserole dish and pour a mixture of 1 bottle russian dressing, 1 pack of onion soup mix, and one can of “whole-berry” cranberry sauce over the turkey and bake @350 until internal temp is 160 of the strips. It is always a hit at thanksgiving and always super moist and juicy! as well as nice and colorful for the table (wife likes that one)My mother-in-law who is NOT know for geing a good cook made a beautiful golden brown juicy butterball last year. It was perfectly done. Quite unusual to say the least. Well, you guessed it. Almost NONE was eaten. All mine was gone in about 15 minutes. I didnot even eat any of mine and ate as much of hers as I could. I felt kind of bad so stuffed myself with it. It was good too., BUT no match for the russian turkey!

The best way I have found is to chunk up the breasts. Let them soak in Italian salad dressing for a day. Wrap the chunks in bacon and stick a tooth pick through it to hold. Place them on the grill. Be sure to cook them slow as to not burn the bacon.I’ve made these three times since you posted this and they get eaten right off the grill, thanks for a great idea:cocktail:There you go straight from the archives of Archery Talk, How to cook wild turkey breast advice.  Good luck, and thanks for sharing How to cook wild turkey breast.