Peanut Butter & Jellyhead Wild Turkey Sliders

Tossing meat on a metal grate over hot coals is as American as apple pie or a bucket of beer. Grilling might be your go-to cooking method for many a cut of meat, but failure is almost certain for those who try to grill wild turkey breasts.

Grilling wild game is a challenging pursuit. Five degrees of heat can mean the difference between succulent meat and something more closely resembling jerky. This slider recipe makes it a lot easier to get the desired result when you get the urge to thaw out a gobbler breast and fire up your grill. And even if you still manage to screw it up, the peanut butter and jelly will still make it go down without much regret.


1 wild turkey breast
Pepper jelly
Peanut butter
Pepper jack cheese
Small Hawaiian buns
Pineapple juice
1 tbsp. minced garlic
1 tbsp. minced rosemary
1/2 tbsp. ground coriander
1/2 tbsp. salt
1/2 tbsp. ground black pepper



1. Mince garlic and rosemary.
2. Manicure turkey meat to achieve smooth texture. Remove tendons and any other undesirable parts.
3. Cut turkey meat into small steaks (approx. 4-6 inches wide)
4. Pound out steaks with a meat tenderizer until 1/2-inch thick.

5. Combine garlic, rosemary, salt, pepper, coriander, and turkey meat in pineapple juice bath. Mix thoroughly with hands and set aside to marinate for 2-4 hours.
7. Remove turkey meat from marinade and cook over hot charcoal grill for approx. 1 minute per side.

8. Melt pepper jack cheese onto sliders at end of grilling cycle.
9. Plate sliders on Hawaiian buns. Top with peanut butter and pepper jelly.

These grilled wild turkey sliders pair well with homemade French fries. Here’s a bonus recipe for the fries:


3 large Russet potatoes
Peanut oil
Smoked paprika


1. Slice raw potatoes lengthwise into fries of desired thickness.
2. Soak sliced potatoes in water overnight to reduce starchiness. (This step isn’t crucial.)
3. Place potatoes in 350-degree oven until visibly dry (approx. 10 minutes).
4. Fry potatoes in hot peanut oil until golden in color.

5. Remove fries from oil and set aside. 
6. Re-fry fries until golden brown and crispy.
7. Optional: Coat fries with salt and smoked paprika.

- Josh Dahlke

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