Lemon Garlic Meleagris Gallopavo

Idaho NWTF hosts and assists with numerous hunting and conservation programs. This includes Wild About Turkeys, an Idaho Fish and Game (IF&G) teacher-focused workshop to bring turkey habitat and biology to the classroom. Also, Idaho State University and IF&G created a Master Naturalist certification program in which we seek help from the class with habitat projects and take them on turkey observation trips. The common glue that brings these groups together is food. We provide a wild Turkey meal for each class. This recipe entry is meant to crank it up a notch into fine dining. It was developed by one of our most creative cooks and longtime NWTF member Susan Norby.

(Recipe submission photo by Joe Foster)


  • 1  Wild Turkey Breast lobe pounded out as flat and uniform thickness as possible. Approximately 1/2 inch thick.  Then slice turkey breast into 2” wide by 6” to 8” long strips (about 8 to 10 total). They won’t be pretty. 
  • 8 to 10 Uncooked bacon strips 

The Rub

  • 1/2  teaspoon smoked paprika 
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1  teaspoon lemon pepper w/o salt
  • 1 teaspoon Lawry’s season salt

The Dish

  • 1  small yellow or green squash cubed
  • 1  red bell pepper sliced
  • 1 cup sliced fresh mushrooms
  • 1 small rough chopped sweet onion
  • 1 lemon thin sliced
  • Jasmine rice
  • Fresh baby spinach

Garlic lemon sauce 

  • 1/2  small onion finely chopped 
  • 4 to 6 cloves of minced fresh garlic
  • 1/2  tsp each of dried parsley, dill and thyme (1 tsp if fresh herbs)
  • 1/4  tsp red pepper flakes
  • 1/4  cup fresh lemon juice
  • 3/4 cup chicken broth
  • 1/4 cup white wine
  • 1 cup of canned evaporated milk


  1. Pat turkey strips dry with paper towel. Coat all sides of strips with the rub. Hold back a little rub for later. Roll turkey strips into pinwheels. Wrap with 1 bacon strip and secure with toothpick. Refrigerate for at least 30 minutes.
  2. Pre-heat oven to 400 degrees.
  3. Add 1 Tablespoon of butter to medium heated frypan. Sauté sliced mushrooms until firm. 
  4. Place all vegetables and mushrooms in a 9 x 13 casserole dish. Sprinkle on any remaining rub. 
  5. Brown Wild Turkey pinwheels with butter and olive oil for 3 minutes on medium heat each side.
  6. Remove pinwheels from pan remove toothpick and set aside. Poor juices from browning pan over vegetables. Save browning pan as is for making sauce. 
  7. Place turkey pinwheels on top of vegetables in casserole dish and cover with lemon slices.
  8. Bake uncovered in 400 degree oven for 35 minutes or until internal temperature of turkey pinwheels are 165 degrees. 
  9. In the browning fry pan add butter and sauté fine chopped onion until translucent. Add minced garlic, parsley, dill, thyme and red pepper flakes. 
  10. Stir with wooden spoon until aromatic. Add broth and wine to deglaze pan. 
  11. Add fresh squeezed lemon juice and simmer until contents of pan are reduced by one half. Add evaporated milk. Salt and pepper to taste and simmer 5 to 10 minutes until sauce thickens. 
  12. Serve turkey and vegetables on platter covered with fresh baby spinach and jasmine rice and cover with lemon garlic sauce. 

(NWTF recreation of Susan's recipe)

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