|
|
Post by genesis273 on May 11, 2020 17:43:29 GMT -5
Besides HGC great looking Mennonite Wild Turkey Stroganoff, how is everyone else eating their turkeys?
I just finished cutting up some breast and soaked them in buttermilk for turkey nuggets I am frying up in some peanut oil tomorrow. I'll dip them in an egg/milk mixture first then roll them in a seasoning I picked up at the local butcher shop.
Can't wait!
|
|
|
|
Post by dawnpatrol on May 11, 2020 18:05:03 GMT -5
Just nuggets so far here.....looking forward to having the stroganoff recipe though:)
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 11, 2020 18:07:29 GMT -5
Just eating crow here...  |
|
|
|
Post by whitetaildave24 on May 11, 2020 18:10:35 GMT -5
Mine is of the tag soup variety, so I prefer to soak it overnight, which makes it a little easier to chew and swallow. I chase that down with a little jack and coke to ease the sorrow.
|
|
|
|
Post by Huntnfreak on May 11, 2020 18:16:53 GMT -5
|
|
|
|
Post by Ahawkeye on May 12, 2020 0:36:15 GMT -5
Fried nuggets, I found a fried chicken recipe that is darn good, you could probably find it by google add cyan pepper salt onion powder and garlic powder to flour and you're about there. Through the years I've struggled to get my wife to eat wild game, she'll gladly eat deer back straps and fried turkey though!
|
|
|
|
Post by schall53 on May 12, 2020 10:02:50 GMT -5
Turkey and noodles
|
|
|
|
Post by elmo on May 12, 2020 10:07:41 GMT -5
Roast it, shred it, and make it into turkey salad.
|
|
|
|
Post by treetop on May 12, 2020 11:06:52 GMT -5
Mine is of the tag soup variety, so I prefer to soak it overnight, which makes it a little easier to chew and swallow. I chase that down with a little jack and coke to ease the sorrow. Same here the pots kind of empty and make mine a crown and coke If you can swing it make it crown royal black that maple flavor is not all bad either but hey if your buying I’m not going to get picky |
|
|
|
Post by genesis273 on May 12, 2020 12:20:13 GMT -5
My turkey nuggets turned out amazing! My wife loved the breading, didn't care for the turkey. I think next time I'll roll them in a hot sauce before breading.
|
|
|
|
Post by wesb81 on May 13, 2020 13:25:53 GMT -5
I cut up a breast. Marinade in McCormick's chipotle, wrapped in bacon and smoked over mesquite. Talk about not being able to stop eating them!
|
|
|
|
Post by bowhunterjohn on May 17, 2020 9:20:42 GMT -5
This year we made Turkey breakfast sausage , used my bird last year and this year ( since Georgia trip got canceled) , I use the breast and thighs... had 13 pounds of turkey meat and added 7 pounds of pork loin ( got on sale at Kroger 1.49 lb) as I was out of wild hog... Added my own spices.. WOW is it amazing
2 years ago I had 4 birds, 8 breast,brined them in a brine mix, then smoked them , let them cool and I cut them into lunch meat, vacuum sealed and froze in 1lb packages.. that was awesome too
I've made Pavo de Puerto Rico ( Puertorican turkey), which is stuffed with Chorizo and sausage , brined in a sanfrito and that is amazing as well
I also make vegetable/beef/noodle soup with the thighs... its amazing too
Legs.. haven't found anything good with them yet, this year I filleted the small amount of meat since I was grinding, but I did use it...
|
|
|
|
Post by oldhoyt on Jan 27, 2021 15:59:12 GMT -5
I tried nuggets from breast meat this year and they were really good. I just dredged them in a breading mix called "Andy's". I used their hot spicy chicken breading. Only needed a few minutes in the fryer.
I also made some jerky from breast meat. I used a seasoning mix from Hi Country that they say is for duck and geese. It came out OK, but I wanted more flavor.
I have a whole bird that has been brined and then frozen. Need to thaw it and get it on the smoker soon.
|
|
|
|
Post by jman46151 on Jan 28, 2021 16:15:35 GMT -5
Here's the one I use. Most of the time I don't use the hot wing sauce. Turkey Nuggets |
|
|
|
Post by genesis273 on Feb 8, 2021 5:50:35 GMT -5
My wife doesn't like wild turkey, usually. But, I did make turkey nuggets this year and she did like those. So, I'll probably be making a lot more if those in the future.
|
|
|
|
Post by HillBillyJeff on Feb 17, 2021 17:43:18 GMT -5
Take the breast and cut it in half longways. Then cut each half in half again longways. You will end up with 4 tenderloin sized pieces. Crosscut and pound like loin, deepfry, dip in SBR.
|
|
|
|
Post by omegahunter on Feb 22, 2021 7:46:58 GMT -5
Last one I had I just marinated the breasts in a honey teriyaki steak marinade and grilled them on the grill. Pretty dang good.
They were cut into strips like Jeff said.
|
|
|
|
Post by esshup on Feb 23, 2021 22:59:54 GMT -5
Ummmm, with my teeth? Chew then swallow. That's how I eat my bird. I'd have a different answer if the OP asked how I cook it, but that wasn't the question.
|
|
|
|
Post by 76chevy on Feb 26, 2021 9:58:41 GMT -5
I picked up this recipe at an IN DNR wild turkey cleaning course a couple years ago. The celery on the bottom is key to prevent burning of the meat o n the bottom of the dutch oven.
Ingredients:
>wild turkey breast meat cut into 1" cubes
>celery 4-6 stalks, chopped fine
>swanson chicken broth, 1 box
>uncle ben's rice 1 bag
>canola oil
Directions:
-start charcoal as usual
-brown turkey breast meat in some canola oil on dutch oven over hot fire
-chop celery and cover bottom of dutch oven
-add broth, meat, rice
-cover and add coals to top of dutch oven lid
-cook for 1-4 hours over low to medium heat with coals above and below
It is awesome when cooked in a dutch oven over a campfire!
|
|
|
|
Post by MuzzleLoader on Feb 26, 2021 10:39:15 GMT -5
Cut into strips, pound them out flat with mallet.
Deep fry with cast iron skillet in Kentucky kernel seasoning with milk and egg.
I like any hot sauce with some butter mixed for dipping.
Can’t keep them on a plate or get them out fast enough.
Family won’t let me try any other way.
|
|
