Ok…so you’ve hopefully got your first turkey of the season down, and now it’s time to start cooking!
As the weather starts to get warmer, this is one of my favorite go-to recipes for wild turkey. It’s clean and light and reminds me of the chicken sandwiches my mother would make for us growing up. Just timeless and classic!
The capers and lemon add a great amount of salt and acid to bring out the flavor of that turkey, and the celery, onion and red pepper give it plenty of crunch and texture. Dukes mayonnaise and garlic finish it out perfectly.
I always put mine on croissants, but feel free to use whatever bread you have. You can even toast it with some butter to give it extra flavor. I only use one of the breasts out of the bird, so save the other for a different recipe or use both. However, make sure to double your wet and dry ingredients if you use both.
Serve with some crunchy potato chips (salt and vinegar are my favorite) and a dill pickle spear and enjoy!
(Photo Credit: Justin Adams)
- 1 wild turkey breast - roasted or smoked and cubed into small pieces
- 2 pieces of Bibb or green leaf lettuce
- ½ cup mayonnaise, preferably Duke’s
- ½ cup diced celery
- 1/4 cup diced red onion
- 1/4 diced red bell pepper
- 2 tablespoons drained capers
- 1/2 of a lemon juiced
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Sandwich bread of choice - I prefer croissants or good ole fashioned white bread
1. In a bowl, combine the turkey, mayonnaise, celery, onion, bell pepper, capers and lemon juice.
2. Mix together until thoroughly combined. Season to taste with salt, pepper and garlic.
3. Serve on the bread of your choice with lettuce between the salad and bread.