Wild Turkey Holiday Cooking

Hello Wildly Living Friends!

Thanksgiving is over but the entertaining and holiday party season is just beginning.  If you’re looking for something delicious and beautiful to serve at your next holiday party, look no further.  I have an easy recipe for stuffed wild turkey breast; it takes a few simple ingredients to assemble and roast this holiday delight.  Of course if you don’t have any wild turkey left in your freezer from last spring’s hunting season, a domestic turkey will work just fine.

I love this recipe because it doesn’t require the skin to be on the bird…and let’s face it, when is the last time a hunter plucked its wild turkey to keep the skin on?…like NEVER.  Though I’m tempted to try this one time as the skin on a bird could be a game changer. A cast Dutch oven is imperative for this recipe.  If you don’t have this cooking essential, you can find an affordable on by clicking here. Trust me you will use this cooking tool repeatedly in the future.

Wild turkey taste just as delicious as a domestic turkey, however it’s diet over the years has been “cleaner” hence the bird has less fat on its body.  The brining process will keep the moisture in your bird as it cooks so DO NOT skip the brining step!

Chef Keven Kvalsten from http://www.firelakerestaurant.com/plaza/php and I recently whipped up the recipe for MN bound on KARE 11.  If you would like to visually enjoy and see the cooking process, please click the link www.mnbound.com and go to the Wild In the Kitchen tab.  

Stuffed Turkey Breast                                                                                   

  • 1 turkey breast, skinless and boneless, brined 48 hours
  • 1/2 c chopped, cooked bacon
  • 2 ea shallot, lightly sautéed
  • 3 T heavy cream
  • 1/4 c chopped fresh sage
  • 1/2 c dried cranberry
  • 2 c torn baguette bread
  • 1 c ground turkey
  • 1 T salt
  • 2 t black pepper, fresh ground
  • 12 bacon slices, raw

Brine

  • 1 gal water
  • 1/2 c kosher salt
  • 1/4 c brown sugar
  • 3 smashed garlic cloves
  • 2 Bay Leaves

First, make the brine by adding all the ingredients into a pot and bring to a boil.  Turn off and chill liquid until below 40 degrees F.  Place turkey breast in brine for 48 hours.  This is helps ensure a juicier and more flavorful bird. Take turkey out of brine and pat dry, removing any garlic or sage stuck to turkey.

Lay the turkey out on a cutting board, skin side down.  Using a sharp knife, cut into the thickest part of the breast to create a “flap” and fold open.  Lay turkey onto plastic wrap and cover with plastic wrap.  Using a heavy pot with a handle or kitchen mallet, gently pound turkey breast out to no thicker than 1″.  The objective is to get the turkey spread out to the same thickness for even cooking.  Chill breast while mixing the filling.

In a bowl, mix together the cooked bacon, cooked shallots, heavy cream, cranberry, bread, ground turkey and seasonings well.  It should be tacky to the touch and not overly wet.  Lay the turkey out as flat as possible, skin side down.  In the middle of the turkey, lay the filling in one line.  Take one side of the turkey and roll it over to create a roulade or roll with the stuffing in the center.  With the seam bottom, wrap the turkey with the strips of bacon tucking each slice under the turkey breast.

In a cast iron dutch oven, roast the bird covered at 425F for 30 minutes, then another 45 minutes at 325F.  Once the internal temperature reaches 155F on  a calibrated thermometer, uncover and roast for an additional 325F to brown the bacon.  Let it rest 10-15 minutes before slicing.

Voila! A beautiful presentation and delicious wild meal to serve your guests.  Make sure you share your hunting story with your guests  at the table as sharing your wild game along with your story connects us all to nature and each other.

We’ll catch you next week, until then remember, Wildly Living will lead you to a great adventure and adventure fills your soul.

-Laura

 

 

 

 

0

Leave a Reply

Your email address will not be published. Required fields are marked *