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Post by DOC11 on Apr 30, 2018 12:43:59 GMT -5
Recently got my first turkey and now I'm trying to figure out all the different ways I can prepare it. I cut up a small amount of breast meat for turkey nuggets and for some reason they seemed to turn out chewy...what did I do wrong??
Do you guys have any good recipes you would be willing to share, or websites that list a good amount of wild game recipes.
Thanks in advance!!
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Post by treetop on Apr 30, 2018 13:48:00 GMT -5
NWTF should have some I've always cut the breast into strips and grilled
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Post by treetop on Apr 30, 2018 13:48:11 GMT -5
NWTF should have some I've always cut the breast into strips and grilled
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Post by Squealy on Apr 30, 2018 14:47:42 GMT -5
I cut up a small amount of breast meat for turkey nuggets and for some reason they seemed to turn out chewy...what did I do wrong?? Pound them out alittle, it'll tenderize them.... |
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Post by DOC11 on May 1, 2018 6:07:19 GMT -5
I cut up a small amount of breast meat for turkey nuggets and for some reason they seemed to turn out chewy...what did I do wrong?? Pound them out alittle, it'll tenderize them.... Thanks...guess i'll have to do that from now on. So is it normal for a 3 year old bird to be somewhat tough? Ive always had the impression that it would be very tender and taste fantastic...due to the toughness, it wasn't what I expected. |
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Post by oldhoyt on May 1, 2018 6:13:06 GMT -5
Fresh wild turkey will tend to be a little tough. Letting it sit in the fridge for a couple days prior to cooking will help. The of course, don't overcook it.
I typically pluck and brine my birds 24 hours, then smoke them whole. The basic brine is 1 cup sugar and 1 cup salt to one gallon of water. From there you can add pickling spice, garlic, hot peppers, lemons, whatever flavor profile you want.
Once the bird has cooled I take the meat off the carcass. I freeze the drumsticks and use them to flavor a soup or chili. I pick the thighs and combine with a little breast to make turkey salad. The remainder of the breast I slice for sandwiches or use to make individual serving pot pies that I freeze. Just a basic gravy with onions, carrots, peas and the turkey in a foil pan covered with puff pastry. Dang I might have to get one out for tomorrow night.
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Post by throbak on May 1, 2018 8:41:41 GMT -5
The secret is don’t cook so long
When I flip the strips I just leave them a very short time Tender every time Just seal the meat by Browning and Do not cook em dry I see the blood cook up I flip and real quick get them off the heat just cook the blood off that’s it
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Post by HillBillyJeff on May 1, 2018 22:01:03 GMT -5
I slice my breast longways. Then I slice them longways again. So you end up with 4 tenderloin looking pieces out of each breast. Then I slice them crosscut, pound em flat, bread them, and fry them. Dip in SBR and OMG!!!
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Post by psearcher on May 2, 2018 8:45:40 GMT -5
I’ve always injected mine with seasoning and deep fried
Or chunk breast and wrap in bacon on grill with light sweet glaze
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Post by DOC11 on May 2, 2018 8:49:07 GMT -5
Thanks guys...so it sounds like pounding the meat and not overcooking is the trick. I dont think I overcooked..but it may be more delicate than regular frying. Now just need to come up with other creative meals
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Post by frisbee3557 on May 10, 2018 10:24:22 GMT -5
Shot my first ever turkey this season, so I was completely new to cooking turkey. Searched around and borrowed ideas from a couple different recipes. Here's what I ended up with:
1 cup stock (I used veggie)
1 cup white wine (wife picked it out)
Rosemary
Oregano
Thyme
Parsley
1/2 stick butter
1/2 head garlic
whole yellow onion
about 5 tablespoons dijon mustard
Put a leg and about 1/3 of the breast in a crock pot. Mixed up the ingredients and poured them into the crock pot with the meat. Put the crock pot on low heat, went to work, came home about 9 hours later and was really surprised at how good the wild turkey was. I'll definitely cook another one like this. Came out tender and delicious.
I'm planing on smoking the thigh later this summer. Still not 100% sure how I'm going to do that though.
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Post by DOC11 on May 16, 2018 11:07:00 GMT -5
Shot my first ever turkey this season, so I was completely new to cooking turkey. Searched around and borrowed ideas from a couple different recipes. Here's what I ended up with: 1 cup stock (I used veggie) 1 cup white wine (wife picked it out) Rosemary Oregano Thyme Parsley 1/2 stick butter 1/2 head garlic whole yellow onion about 5 tablespoons dijon mustard Put a leg and about 1/3 of the breast in a crock pot. Mixed up the ingredients and poured them into the crock pot with the meat. Put the crock pot on low heat, went to work, came home about 9 hours later and was really surprised at how good the wild turkey was. I'll definitely cook another one like this. Came out tender and delicious. I'm planing on smoking the thigh later this summer. Still not 100% sure how I'm going to do that though. thanks for the tip...i'll have to give it a try |
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