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Turkey Recipes


Wild turkey should be bled and cleaned immediately after shooting. And be sure to remove the oil sacs at the base of the back near the tail.

To keep the wild turkey from spoiling, cook the bird rapidly in the field and keep it cold during the trip home.

Before cooking, be sure to wash out the body cavity of the turkey. There may be some watery looking tissue, and you'll need to be sure to remove this.

An older bird--one that is larger than 12-15 lbs.--may be tough. So sprinkle a commercial tenderizer in the body cavity and refrigerate the bird for 12-24 hours.

When the time comes, the wild turkey may be cooked as you would a domestic turkey. The meat is lean and medium-dark with a mild game flavor. However, the low fat content means there is greater danger of drying out, so baste the bird frequently during cooking.

Roast Wild Turkey

Wild Turkey & Rice

Wild Turkey Breast in Wine Sauce

Herbed Turkey Roast

Barbecued Turkey

Deep-fried Wild Turkey

Turkey Soup Stock

Grilled Turkey Filets with Mixed Mushroom Sauce  

Barbecue Turkey Burgers  

Mozzarella Basil Stuffed Turkey Tenderloins with Smoky Tomato Vinaigrette

Caribbean Turkey 

Lemon-Oregano Grilled Turkey

Tuscan Pumpkin, White Bean and Turkey Soup

Moroccan Turkey Tenderloin  

Spice Rubbed Turkey with Mango Salsa

Turkey Tortellini Soup

Roast Turkey Breast with Mascarpone, Prosciutto and Italian Herbs  

Coconut Turkey salad  

Traditional Turkey with Giblet Gravy  

 Honey Spice Glazed Turkey

Turkey Al Fresco on Mixed Greens



Wild Life Recipes - more turkey recipes