Made meatballs with wild mushroom gravy over buttered noodles. What did you all make?
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Smoked whole breast, sliced and served with rice and veggies. Turkey leg/thigh tacos, pot pie, stew, turkey and rice soup And nuggets with sweet potato fries and slaw so far.
https://oldgobbler.com/Forum/index.php?topic=21601.0
I found this recipe years ago and have cooked at least one of the breasts of every gobbler that I have shot this way ever since. It's easy and absolutely delicious.
I'm gonna try to make turkey piccata tonight.
Sliced breast meat dredged in seasoned flour, cooked in butter & olive oil. Wine, lemon, turkey stock, diced tomatoes and capers and olives cream and basil. Done
Grilled some turkey nuggets wrapped in bacon on the grill last night.
Cold smoked and then fried in butter and creole seasoning. That's the only thing that I am allowed to do with it now. I will use hearts and gizzards for tacos.
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Fried strips.
Very nice Zobo! %95 of the time it"s fried! (https://i.imgur.com/hbp4UC0.jpg)
The other few times we make poppers!(https://i.imgur.com/WrR2kND.jpg)
Quote from: Dougas on May 29, 2024, 11:27:54 PMSmoked whole breast, sliced and served with rice and veggies. Turkey leg/thigh tacos, pot pie, stew, turkey and rice soup And nuggets with sweet potato fries and slaw so far.
What was your prep/seasoning. What temp did you smoke at and then pull at? I've got 1 breast in the freezer n thought bout smoking it
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LOL.
Barely had time to freeze the harvest let alone eat it.
This weekend I plan to smoke and slice a breast. I will also slice and deep fry another breast.
The fried breast is good and way easier
In a crockpot with a little chicken stock for 6 hours until you can shred with a fork. Then mix in some gravy and serve over mashed potatoes.
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Bailey3 hit a couple of my favorites. We also smoke the breasts and get our" deli turkey" from it which we make turkey/cheddar/bacon paninis. All other parts usually get braised and used in pies or turkey salad. Z
Used to only fry it, but now mostly kabobs. Cut breast across the grain into 1" cubes. Marinate over night. Cut up deer sausage in 1/4" disc. Cut up onion and used can pineapple chunks and whole button mushrooms. Have your 15 year old daughter stick the kabobs. Grill lightly and enjoy. They are also better the next few days.
:drool:
All this recipe talk and pics made me pull some turkey breast out of the freezer!
February 11, 2011, 06:24:02 PM
Try this for a little Caribbean twist on the grill.
This makes enough marinade for one boneless half of a wild turkey breast.
1 TBS Kosher Salt
1 TBS Garlic Salt
1 TBS Thyme
2 TBS Whole All Spice
2 Fresh Cubanelle Peppers or 6 Annaheim Peppers (remove stems and seeds)
1 Habanero Pepper (remove stem and seeds)
1/4 cup Peanut Oil
Thoroughly liquefy all ingredients in a blender.
Dry the turkey breast thoroughly with paper towels. (Helps it soak in the marinade and seasoning stick while cooking)
Put the turkey breast and marinade in a large ziploc bag. Shake it up to make sure the meat gets coated.
Refrigerate in marinade at least two hours before cooking. (Overnight is better!)
Grill the breast until done. The seasoning should stick and blacken while grilling.
Enjoy!
I made soup. Simmered it for 5 hours and it was still so tough you couldn't chew it. Tasted terrible also.
(https://live.staticflickr.com/65535/53761953545_d83e4b502e_c.jpg) (https://flic.kr/p/2pUL4Kx)tag1 (https://flic.kr/p/2pUL4Kx) by K Pete (https://www.flickr.com/photos/152428466@N06/), on Flickr
Crockpot: Turkey legs. Separate thighs from drums. 2 cans chicken broth, 2 cans cream of chicken soup, 1 can cream of celery, 1 medium white onion, teaspoon of garlic powder. Combine all in the crockpot, and set on low for 8 hours or until meat falls off bones easily. Remove meat, strip out bones, cartilage, etc. Return meat into crockpot. Cook another hour, Thicken for gravy with flour or cornstarch, and serve over egg noodles or rice, wild rice...
Turkey Tika Masala curry over Jasmine Rice, with pieces of flamed Nan.
Quote from: 3bailey3 on May 30, 2024, 09:14:15 PMVery nice Zobo! %95 of the time it"s fried! (https://i.imgur.com/hbp4UC0.jpg)
I am absolutely positive you know what you're doing with those fried bits, they look great!
This year made jerky on the pellet grill.. was a hit at my house. Prior years, fried nuggets.
Pluck and roast like a Butterball. Often add store bought legs along with the wild legs. A wild bird cooks in half the time so a meat thermometer is a big plus.
I cook a lot of Asian inspired dishes at home and try to keep things a little on the healthy side. I often prepare something like this with the slow cooked, shredded legs and thighs. Breast would work too.
https://www.koreanbapsang.com/kongnamul-bap-soybean-sprouts-rice-bowl/#
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For me, I keep it simple. If I'm pan frying I'm doing strips. If I'm deep frying I'm doing nuggets. Always fried, and always with Kentucky Colonel.