Got your spring gobbler? Then you need some recipes

By Shirley Grenoble

For the Mirror

Now that many gobblers have been transformed into a potential holiday dinner, some wonder exactly how you should cook it. That’s why I’m here and I would like to help.

The most important thing you have to remember is that wild meat is drier than domestic and so it requires less cooking time. A wild turkey will not require as much roasting time as a Butterball. If you remember that, you shoud be good to go.

Here are a few of my own favorite recipes for wild turkey:


3 or 4 pounds of turkey cut into pieces.

2 tablespoons vinegar

3 tablespoons brown sugar

™ cup lemon juice

¢ cup celery, chopped

¢ cup catsup

2 tablespoons Worcestershire Sauce

1 tablespoon Liquid Smoke

¢ teaspoon prepared mustard

1 teaspoon paprika

¢ teaspoon chili powder

pinch of pepper

1 teaspoon salt

1 cup water

1 chopped onion

Brown the turkey chunks in fat. Place in a large, heavy sauce pan. Combine all remaining ingredients except the onion. Brown onion in fat and add to the sauce. Pour sauce over turkey and cook slowly for one hour or until tender.

This may be baked, uncovered, with sauce in a 350 degree oven for one hour. Baste often.



3 tablespoons catsup

2 tablespoons vinegar

1 tablespoon lemon juice

2 tablespoons Worcestershire sauce

4 tablespoons water

2 tablespoons melted butter

1 small onion, chopped

3 pounds turkey, chunked

1 clove garlic, chapped

3 tablespoons brown sugar

1 teaspoon salt

I teaspoon dry or prepared mustard

1 teaspoon chili powder

1 teaspoon paprika

¢ teaspoon cayenne

When I bag a wild turkey I do not pluck it. I put the bird on its back then slit the breast open, stick my gloved hands on each side and simply skin the bird.

Then I filet out the two breast filets, clean and freeze them. When I wish to prepare my absolute favorite recipe, I thaw the breast, then cut the breast filet into half-inch slices. Soak in a mixture of milk and egg, which helps to tenderize it, for an hour before cooking. Remove from egg mixture; roll in breadcrumbs and drop into hot oil in a skillet.



2 cups Ducks Unlimited seasoned Hickory Marinade, divided.

1 tablespoon Ducks Unlimited Poultry and Game Seasoning and Rub.

2 cups apple juice, divided

2 boneless, skinless wild turkey breast halves

2 tablespoons vegetable oil

2 cloves garlic, minced

2 teaspoons minced fresh gingerroot

2 teaspoons cornstarch mixed with equal part cold water

3 tablespoons chilled butter

Sliced apple garnish, optional

In a large resealable plastic bag, combine one cup each of Seasoned Hickory Marinade and apple juice with the Poultry and Game Seasoning Rub. Reserve remaining marinade and juice. Place turkey in bag; seal. Marinate in refrigerator for 2-6 hours.

In a large nonstick skillet, heat oil over medium heat. Remove marinated turkey from bag and pat dry with paper towels. Discard used marinade. Add turkey to pan and cook until browned, about five minutes. Turn breast over and cook for an additional two minutes. Add reserved marinade and juice, along with garlic and ginger to pan.

Cook until liquid is reduced by half; about 8-10 minutes. Stir in cornstarch mixture to thicken and then reduce heat to medium. Remove turkey from skillet when just cooked. Slice breast across the grain of the meat into half- inch thick slices. Remove skillet from heat and whisk in chilled butter until melted. Spoon over sliced meat and garnish with sliced apples, if desired.

This makes 6-8 servings and takes 2-6 hours to marinate.. The prep time is 10 minutes and the cooking time is 20-25 minutes.

I use turkey legs for soup or turkey and noodles, turkey and waffles, turkey and dumplings. Either roast the legs or even better, use a crock-pot if you have one large enough to hold the legs and cook them until almost over-done. Remove the meat from the bones and make any of the above dishes.

A hunting buddy of mine from Mill Hall, Lee Russell, gave me this great recipe for turkey pie. This is great for company.


1/3 cup chopped celery

2 cups seasoned stuffing mix

3 cups chopped turkey

6 tablespoons butter or oleo

2 tablespoons onion

2 tablespoons parsley

3 beaten eggs

¢ tsp. pepper

1 5oz. can evaporated milk

4-oz. Shredded cheddar cheese

1 teaspoon salt

1 single serving size packageof mushroom soup

Cook celery in butter until tender. Add ª-cup water and stuffing mix and set aside. Combine eggs, milk, soup mix, onion, pepper and salt. Stir in turkey.

Pour into a 10-inche or 12-inch casserole skillet which has been greased. Sprinkle with cheese, top with stuffing, cover and cook over medium heat for 10-15 minutes. Serve with mushroom sauce using two single envelopes of mushroom soup mix and one cup of boiling water.


Today's breaking news and more in your inbox

I'm interested in (please check all that apply)


Starting at $4.39/week.

Subscribe Today