03/24/2005
Wild About Turkey Recipes
Spring brings many occasions to celebrate with family and friends. To help you plan your next meal, the members of the National Wild Turkey Federation have some delicious recipes to satisfy everyone's taste at your Easter dinner. Folks from across the country share their favorite recipes to make a complete celebratory feast.
"One of the most meaningful ways to partake in natures bounty is by sharing the fruits of the hunt with friends and family," said Rob Keck, NWTF CEO.
Enjoy these recipes from the NWTF's Wild About Turkey & More cookbook.
| Lost Lake Turkey Salad | |
| Recipe from Glenn and MaryAnn Lau, Ocala, Fla. | |
| 2 1/2 cups of coarsely ground cooked turkey | |
| 1 teaspoon of lemon juice | |
| 1/3 cup dill relish | |
| Celery, chopped | |
| Onion, chopped | |
| Mayonnaise to desired consistency | |
| Salt to taste | |
| Directions: Combine all ingredients and serve over a wedged tomato with wheat crackers on the side. Optional addition: Slivered almonds are very nice, and a dash of tarragon makes this dish interesting. | |
| Wild Turkey Supreme | |
| Recipe from Peggy Anne Vallery, Tucson, Ariz. | |
| 1 cup flour | |
| 2 teaspoons parsley flakes | |
| 1/2 teaspoon fresh ground pepper | |
| 2-3 turkey breasts | |
| 3 teaspoons garlic powder | |
| 1/4 teaspoon salt | |
| 2 teaspoons oregano | |
| 2 teaspoons basil | |
| When searching for a unique wild game appetizer, nothing compares
with the juicy white breast medallions of wild turkey. This
recipe just isn’t the same with domestic. It’s great
with wild birds. Directions: Mix the above dry ingredients together in a large heavy-duty zip seal bag. Slice the turkey breasts at an angle with the grain, into medallions that are approximately 1/2 to 3/4 on an inch thick. Put the medallions in the dry mixture and shake until covered with the seasonings. Melt some butter in a saucepan and, add the juice of half a lemon. Place the medallions in the pan and cook until completely white. If you brown the medallions, you have over cooked them. Serve the medallions with a side dish of honey mustard for dipping or your favorite game sauce. |
|
| Cajun Fried Turkey | |
| Recipe from Steve Moore, Lawrenceburg, Tenn. | |
| 1 turkey, skin on | |
| 1 stick margarine | |
| 1 tablespoon garlic powder | |
| King Kooker Cajun Seasoning | |
| Directions: Wash turkey and pat dry with
paper towels inside and out. Melt margarine and add garlic powder.
Inject butter and garlic mixture into breast and thighs. Coat
entire turkey with King Kooker Seasoning inside and out. Carefully
lower into turkey fryer preheated to 350 degrees and cook for
3 1/2 minutes per pound. Appetizer: After cooking turkey, open a can of the cheapest canned biscuits you can find. Carefully drop the biscuits into the grease for 15 or 20 seconds until brown on bottom, and flip them over until brown on other side. These deep fried biscuits are wonderful by themselves, sprinkled with sugar or served with honey. |
|
| Vegetable Casserole | |
| Recipe from Dena Holmes, Edgefield, S.C. | |
| 2 cans Veg-all | |
| 1 can water chestnuts, drained and chopped | |
| 1 medium onion, chopped | |
| 1 cup cheese, grated | |
| 1 cup mayonnaise | |
| 3 tablespoons margarine or butter | |
| Salt to taste | |
| Bread crumbs or crutons | |
| Directions: Mix together all ingredients and put into small casserole dish. Sprinkle top with bread crumbs or croutons. Melt margarine and pour over breadcrumbs. Bake for 35 minutes at 350 degrees. Yield: 4 servings. | |
| Fruity Sweet Potatoes | |
| Recipe from Nyla Rebbe, Woodville, Texas | |
| 4 cups sweet potatoes, boiled and mashed | |
| 1 large can crushed pineapple | |
| 1 large can fruit cocktail | |
| 1 bottle maraschino cherries | |
| 1 cup brown sugar | |
| 1 teaspoon each cinnamon and nutmeg | |
| 1 cup chopped nuts of choice, optional | |
| Directions: Butter a 9”x9” casserole dish. This recipe is beautiful in a clear glass dish. Layer the dish with half of the listed ingredients, in the order they are listed, then repeat. Bake in 350-degree oven for 30 minutes or until brown sugar is melted and mixture is hot and bubbly throughout. | |
| Preacher’s Cookies | |
| Recipe from Sherrie Spires, Jackson, S.C. | |
| 1 stick of butter | |
| 2 1/2 cups oats | |
| 1/2 cup milk | |
| 1/4 cup cocoa | |
| 2 cups sugar | |
| 1/2 cup peanut butter | |
| 1 teaspoon vanilla | |
| Directions: Melt butter. Combine sugar, cocoa, milk; add to melted butter. Boil 1 1/2 minutes. Remove from heat. Add oats and vanilla, and stir in peanut butter. Drop on wax paper, and allow them to cool. |
In Wild About Turkey & More, National Wild Turkey Federation volunteers share their favorite turkey recipes; many are like heirlooms that have been handed down for generations. Also included in the cookbook are ways to bring your game from the woods to a warm kitchen, steps that include field dressing your bird to giving new life to leftovers. Several pages are devoted to the history of turkey hunting, a pastime rich in tradition that began long before settlers came to America.
Besides learning to cook a turkey, you’ll learn turkey basics, including: how to breast your bird, how to stuff it and the proper way to carve it. The basics also include information on thawing, stuffing and roasting, as well as other wild game recipes. Wild About Turkey & More is available for $19.95, plus shipping and handling. To order, call (800) THE-NWTF or look for it online at Turkey Shoppe.
| Fried food is better with Turkey Gold |
 Frying
your turkey gives the meat a special taste, and makes it more
moist than most recipes. When frying your turkey, be sure to
use Turkey Gold cottonseed oil in your fryer. Cottonseed oil
brings out the flavor in foods, and is ideal for dressings,
marinades and enhancing vegetable and meat flavors. American farmers make Turkey Gold cottonseed oil in the U.S.A. This is good because it helps keep U.S. farms strong, and supports our own agricultural community, which brings us the wide variety of foods we enjoy. Cottonseed oil is America’s original vegetable oil, and has been part of the American diet for more than a century. Turkey Gold cottonseed oil is cholesterol free. Refined and deodorized, cottonseed oil is one of the purest food products available. Another of cottonseed oil’s benefits is the high level of antioxidants (Vitamin E) that contribute to its long life in the cooker or on the shelf. Studies show these natural antioxidants are retained at high levels in fried products, creating longer shelf life. Turkey Gold cottonseed oil is available at http://www.wildlifeheritage.com/category/65/, or by calling 800-690-7633. |
