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Great Sacandaga Wild Turkey Recipes

 

 
   
 

Barbecued Wild Turkey

• One stick (1/2 cup) margarine
• 1/2 cup chopped green onions or chives
• 1/4 cup lemon juice
• 1 Tbsp. thyme and savory, mixed
• 1 cup broth
• 3 Tbsp. parsley

Cut turkey into pieces across the grain. Cook onions until tender in butter, add other ingredients. Bring to a full boil. Cover each piece of turkey with this mixture. Baste often on grill. Cook 45 to 55 minutes or until done.

This recipe from www.wildturkeyzone.com


Cajun Deep-Fried Turkey

• 1 10 to 15-pound wild turkey
• 5 gallons peanut oil
• 2 tablespoons Cajun seasoning
• 1 stick butter
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper

Pour peanut oil into 10-gallon pot. Place pot on propane burner used for fish cooker and heat to 375 degrees. Dry turkey and tie two cotton strings around carcass for ease in lifting. Carefully submerge into hot oil and deep fry for 3 to 4 minutes per pound and until turkey floats to the top. Remove from oil and dust with Cajun seasoning. In a saucepan, melt butter with garlic and cayenne, brushing bird with mixture before serving.

This recipe from www.wildturkeyzone.com

Turkey Stuffing with Corn Bread and Oysters
Serves quite a few

For a 12 to 15 pound bird

Corn Bread

• 1 cup yellow corn meal
• 1 cup flour
• ¼ cup sugar
• 1 tablespoon baking powder
• 1 tablespoon salt
• 1/3 cup oil
• 1 egg
• 1 cup milk

Corn Bread Stuffing

• 1 cup chopped onion
• 1 cup chopped celery
• ½ cup unsalted butter
• 6 cups diced corn bread
• 1-1/2 cups shucked yearling oysters (or 1 10-ounce jar oysters)
• 1 bay leaf, crushed
• ½ tablespoon ground white pepper
• ½ tablespoon ground nutmeg
• 1 tablespoon dried thyme
• 1 tablespoon dried ground sage
• 1 tablespoon dried basil
• 1 tablespoon paprika
• 1 tablespoon dried summer savory
• ½ cup chopped fresh parsley
• 1 tablespoon salt
• ¼ cup Wild Turkey or other bourbon
• 1 egg, beaten

Make the corn bread according to instructions on the corn meal package: Combine dry ingredients in a bowl and mix well. Combine oil, egg and milk together. Mix well. Stir into dry ingredients until just blended. Pour into a well buttered 8 inch square pan

Bake in a 400°F oven for 25 minutes.
In a heavy skillet, saute the onion and celery in the butter until tender, about 5 minutes. In a large bowl, combine the diced corn bread, oysters and their liquid, seasonings, bourbon and egg. Gently toss with the onion, celery and butter to mix all the ingredients.

Stuff the bird loosely with the corn bread mixture. Extra stuffing may be cooked in a covered well buttered casserole for 1 hour at 350°F.
Thanks to: Pacific Northwest, The Beautiful Cookbook / Kathy Casey and Lane Morgan

www.exoticmeats.com


Turkey Pimento Soup

• 1 cup wild turkey, cooked and finely chopped
• 3 cups turkey or chicken broth
• 6 tbsp. margarine
• 4 tsp. onion flakes
• 1/3 cup flour
• 1/2 cup milk
• 1/2 cup light cream
• 1 sm. jar pimento, chopped
• Salt
• Pepper

Melt margarine in sauce pan and add onion. Blend in flour and stir in liquids. Cook over low heat stirring constantly until thickened. Add turkey, pimento and seasonings.

This recipe from www.ces.ncsu.edu

Chicken Fried Wild Turkey

• 1 turkey breast, deboned and cut into strips across the grain.
• 1 16 oz. bottle Italian dressing
• 1/2 tsp. Lemon Pepper
• Dash of Liquid Smoke
• 2 eggs beaten
• 2 cups milk
• Salt as needed
• Pepper as needed
• 2 cups flour
• Peanut or vegetable oil as needed

Marinate turkey strips in Italian dressing, lemon pepper, and Liquid Smoke for 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 and then into batter. Deep fry in oil until golden brown. Drain on paper towels. Serve with gravy made with 2 Tbsp. flour combined in skillet with 2 Tbsp. melted butter, salt and pepper. Slowly add 1 cup milk, stirring constantly until thickened.

This recipe from www.wildturkeyzone.com

Creamy Turkey Breast

• 5-6 lb.turkey breast
• 1/4 C unsalted butter
• 2 cups heavy cream
• 2 cups peeled & coarsely chopped tart apples
• 2 tsp salt
• 1/4 Cup fresh lemon juice
• 1/2 t fresh ground black pepper
• 1/2 Cup applejack
• 1 Tbsp. corn starch
• 1 Tbsp. cold water

Preheat oven to 375 degrees. Sauté breast in 1/4 C butter until lightly browned on all sides.

Remove and keep warm. Sauté apples in butter and juices in skillet. Scoop them out & place on bottom of heavy casserole.

Place turkey breast on top. Pour off any fat in the skillet in which turkey and apples have been sautéed. Add applejack and swirl around over high heat for a minute or two, scraping the bottom of the skillet to de-glaze it. Pour it over the turkey breast.

Cover the casserole and bake for 45 minutes. Add cream, lemon juice, salt and pepper and bake for another 30 minutes or until the breast is tender when pricked with a fork. Juices should be clear, *not* pink.

Put breast on serving platter to keep warm, and pour off liquid from casserole into a saucepan.

Add water to the cornstarch and stir the paste into the liquid. Cook over moderate heat for 1-2 minutes until the thickness is that of gravy. Pour over the turkey breast. Serve with wild rice and a salad.

This recipe from www.wildturkeyzone.com

Deep Dish Turkey Pie

• 6 medium Potatoes, diced
• 3 cups Turkey, cooked and chopped
• 6 medium Carrots, diced
• 1 ½ cups Flour
• 1 small Onion, chopped
• 2 teaspoons Baking Powder
• ¼ cup Green Pepper, chopped
• ½ teaspoon salt
• 2 Tablespoons Butter
• ¼ cup Butter
• 1 can Cream of Chicken soup
• ½ cup Milk

In a saucepan, cover the potatoes and carrots with water, and cook until tender, about 15 to 20 minutes. Drain, reserving 1 cup of the liquid. In a skillet sauté the onion and green pepper in 2 tablespoons of butter until tender. Blend the soup and reserve liquid in a bowl. Then place the soup mixture, turkey and cooked vegetables in a 2-quart casserole, and bake at 425°F for 15 minutes. Biscuits: Combine the flour, baking powder and salt in a bowl, cut in the butter until crumbly, add the milk, and mix well. Knead lightly on a floured surface. Roll and cut with a 2" biscuit cutter and arrange over turkey mixture. Brush biscuits with additional milk, and bake for 15 minutes longer.

This recipe from www.wildturkeyzone.com

Wild Turkey Chili

• 3 pounds ground wild turkey
• 2 cups chopped celery
• 6 medium onions chopped
• 2 cloves garlic
• 1/2 tsp. cayenne pepper
• 1 tsp. marjoram
• 1 tsp. cumin
• 3 tsp. salt
• 2 (16-ounce) cans diced tomatoes
• 1/2 cup chili powder
• 1 tablespoon paprika
• 4 cups tomato juice
• 2 (20-ounce) cans pinto beans undrained

In a large pot, brown turkey. Add celery, and next 10 ingredients in order listed, Simmer for 60 minutes. Add pinto beans, and simmer an additional 60 minutes. Yield 8 to 10 servings

This recipe from www.bowhunting.net

Turkey Enchiladas

• 2 (10 3/4-ounce cans of cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup diced green chilies
• 12 tortillas, flour or corn
• 1 cup Monterey Jack cheese
• 1 cup Cheddar cheese
• 1/2 cup chopped onion
• 2 cups cooked, cubed wild turkey
• Nonstick cooking spray

Combine soup, sour cream, and chilies. Heat throughly. Warm tortillas in damp paper towl in microwave. Coat a 13x9x2-inch baking pan with nonstick cooking spray. Mix cheeses, onion, turkey, and 1 cup soup mixture. Put 2 tablespoons of cheese-turkey mixture in center of each tortilla. Roll tortillas and place in baking pan. Pour remaining soup mixture over top. Cover and bake at 350 degrees for 30 minutes. Uncover and top with sliced ripe oilves and additional cheese if desired. Yield: 4 to 5 servings

This recipe from www.bowhunting.net

Wild Turkey Hors d'oeuvres
This recipe was sent by Jerry M. of South Dakota

• One de-boned wild turkey skinned and cleaned.
• 3 eggs
• 1/8 cup of milk (or less)
• One 10 oz. of seasoned bread crumbs.

Mix eggs until well beaten. Add just enough milk to slightly thin the egg mix. Add dash of salt and pepper if desired. add peanut oil to a large skillet to cover bottom of pan to approx. 1/4 inch and heat to 375. Cut turkey into strips, dip in egg mix until well coated roll into seasoned bread crumbs, fry until browned drain and serve. Note: this is a quick and easy hors d'oeuvres after the hunt when everyone is sitting around telling lies and old war stories.
This recipe

rom www.bowhunting.net

Smoked Wild Turkey
This recipe was sent by Linda Metz

Clean and trim turkey and stuff inside with celery stalks and quartered onions.

Mix:

• 1/2 c. Olive Oil
• 1-2 Tblsp. Rosemary
• 1-2 Tblsp Thyme Leaves
• 3-4 Cloves Garlic Minced
• Rub turkey inside and out with mixture.
• 2 Large Vidalia Onion cut in quarters.
• 1 pound Thick Sliced Smoked Bacon


Separate onions into single layers and cover entire turkey with single layers of onion and secure with toothpicks. Place bacon over entire turkey hooking it over the toothpicks. Place turkey in smoker, using charcoal and whatever chunks of wood you prefer...we like hickory...and smoke for at least 6-8 hours. Enjoy!

This recipe from www.bowhunting.net

Wild Turkey in Cranberries & Chardonnay over Rice
Recipe came from NWTF members Jason and Cheryl Chmielewski of Port St. Lucie, Fla

This dish is elegant and sweet, bringing out the full flavor of the turkey without overpowering it.

• 1 turkey breast
• 1 can whole jellied cranberries
• 2 cups orange juice
• 1 bag frozen Pearl Onions
• 1 cup honey
• 1 cup olive oil or vegetable oil
• 1 cup white wine
• salt & pepper

Place the turkey breast in a crock pot. In a bowl, combine all other ingredients and mix well. Pour mixture over turkey and cook on low heat for six hours. Serve with wild rice and vegetables.
(Pork roast, chicken or domestic turkey can be substituted.)

This recipe from www.bowhunting.net

 

 

 

 

 

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Wild turkeys are smaller than domestic turkey and have darker meat. Their meat is also richer, more intense flavor, and firmer in texture that domestic turkey. The breast tends to cook faster than legs or thighs, barding the breast with bacon, or covering the breast with foil, and basting the whole bird with butter or oil and cooking liquid is recommended. Wild turkey must not be overcooked because it can become dry.

Calories : 160
Proteins : 18.92 grams
Fats : 8.80 grams
Cholesterol : 72 mg
www.exoticmeats.com

 

 

 

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