How are you cooking the harvest?

[Spring Creek Calls]

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!

[captpete]

I made soup. Simmered it for 5 hours and it was still so tough you couldn't chew it. Tasted terrible also.

tag1 by K Pete, on Flickr

[tracker#1]

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...

[OJR]

Turkey Tika Masala curry over Jasmine Rice, with pieces of flamed Nan.

[Zobo]

Very nice Zobo! %95 of the time it"s fried!

I am absolutely positive you know what you're doing with those fried bits, they look great!

[Ranman]

This year made jerky on the pellet grill.. was a hit at my house. Prior years, fried nuggets.

[joey46]

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.

[The Lung]

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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[Mabren2]

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.