Don’t wait until fall to devour that gobbler! These three wild turkey recipes are perfect for dining al fresco this spring. Looks like it’s time to fire up the grill.
Wild Turkey Mole
Courtesy of Jonathan Miles at Field & StreamMole originated in southern Mexico, and traditionally includes dozens of ingredients cooked over the course of many days. This recipe, adapted from Chicago chef Rick Bayless, is less demanding but still has so much of that traditional flavor. When grilling the turkey, remember not to overcook! This recipe serves 4. Leftover mole can be frozen.
- 1 wild turkey breast, whole or split
- 2 dried ancho chiles, seeded and stemmed
- 2 tablespoon lard or vegetable oil, divided
- ½ onion, sliced
- 2 garlic cloves, peeled
- 4 plum tomatoes, halved lengthwise
- ½ cup dry-roasted unsalted peanuts
- ½ cup roasted unsalted almonds
- 2 slices white bread, torn into chunks
- 1 chipotle chile with sauce from a can of chile con adobo
- ½ teaspoon cinnamon
- 1 quart chicken stock, plus slightly more if needed
- ¾ cup red wine
- 1 tablespoon red wine vinegar
- 2 bay leaves
- 1 tablespoon sugar
- 2 tablespoon olive oil
- 4 tablespoon cilantro, chopped
- Salt & pepper, to taste
- Heat a skillet over medium heat. Tear the dried ancho chiles into pieces that will lie flat in the pan. Toast the pieces on both sides until they begin to crackle, but flip or remove them once they start to smoke. Transfer the toasted chiles to a bowl filled with hot water and soak for 30 minutes.
- While the chiles are soaking, heat 1 tablespoon of lard or oil in a large pot or Dutch oven over medium heat. Add onion and garlic and cook, stirring occasionally, until the onion is deep golden brown (about 8 minutes). Remove pot from heat.
- Arrange the tomato halves cut side up on a sheet pan. Place the tomatoes under a broiler set to high. Roast the tomatoes until blackened and bubbling, about 5 minutes, then flip tomatoes and roast the other side for the same effect. Allow the tomatoes to cool, then peel off as much skin as you can. (Some charred bits left behind on the tomatoes are fine and will add character to your mole.)
- Scrape the tomatoes and any juices into a blender, then add the cooled onion and garlic to the blender. Drain the ancho chiles, discard the water, and then add chiles to the blender. Add nuts, bread, chipotle, cinnamon and about 2 cups of chicken stock to the blender, and blend until very smooth. (Note: Stop and scrape down the sides of the blender to make sure all ingredients are blended. Add more stock as needed to yield a smooth, pourable puree.) Press the puree through a sieve into a bowl.
- Over a medium-high burner, heat the remaining 1 tablespoon lard or oil in the same pot or Dutch oven (rinsed and wiped clean). When the oil begins to smoke, add the puree and stir constantly for 5 – 7 minutes, or until the mixture has considerably darkened and thickened. Add the remaining chicken stock, wine, vinegar, and bay leaves, and reduce heat to low. Simmer this mixture, partially covered, for about an hour, stirring occasionally and adding more stock or water as needed to maintain a saucy consistency. Add salt and pepper along with a tablespoon of sugar, to taste. Keep the sauce covered while you cook the turkey.
- Allow the turkey to sit out covered, at room temperature for about 30 minutes before cooking. Light a medium fire on one side of a charcoal grill, leaving the other side open. (If you are using a gas grill, set the burners to medium on one side.) Rub the turkey breasts with olive oil, and generously salt and pepper them. Place the turkey on the grill, directly over the heat, and cook each side for about 5 minutes to brown it. Move the breast to the side without coals and cover the grill. The turkey is done cooking when a meat thermometer placed in the its thickest park reads 150°F. (The size of the breast and temperature of the grill will determine cooking time.) Wrap the cooked turkey breast in foil and let it rest for about 10 minutes. Gently reheat the mole as needed.
- To serve, slice the meat across the grain. Ladle the mole onto plates and nestle the turkey into the sauce. Garnish with chopped cilantro.
Grilled Wild Turkey Rolls
Courtesy of Something Sweet Something SaltyThese mouthwatering wild turkey rolls are so easy to make. They would make a great addition to any BBQ. Even the leftovers are delicious!
- 1 lb thick-cut peppered bacon
- 1 can pickled, sliced jalapenos
- 1 1½ lbs wild turkey breast
- ¼ cup olive oil
- ½ tablespoon white vinegar
- 2 tablespoons Worcestershire sauce
- ½ teaspoon ground pepper
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon salt
- 1 tablespoon brown sugar
- In a medium bowl, stir together ingredients for marinade.
- Cut meat into 1½-inch cubes. Add meat to marinade in bowl. Let meat marinade for a minimum of two hours.
- Cut each piece of bacon in half. Into the center of a bacon slice, place one slice of jalapeno over one cube of turkey. Tightly roll bacon over turkey and hold in place with a toothpick.
- After cleaning the grill, heat to medium heat (around 300°F – 350°F). Place rolls on sides and cook slowly, turning every few minutes. Since bacon grease will be dripping down, keep a spray bottle handy to chase away flare-ups. When the bacon is fully cooked, the meat should also be fully cooked.
- Remove cooked turkey rolls from grill and let stand for five minutes before serving.
Grilled Turkey with Greek Lemon Sauce
Courtesy of Martha Daniels at Missouri Department of Conservation
This delicious wild turkey recipe reminds us of the Greek street food, souvlaki. Just make sure to make enough – everyone at the BBQ is going to want thirds.
- 3 tablespoons olive oil
- 1/3 cup fresh lemon juice
- 3 tablespoons dried oregano
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 lbs wild turkey, skin removed, cut into ¼-inch thick slices
- 1 cup yogurt
- 2 teaspoons fresh orange juice
- ½ teaspoon minced garlic
- ½ teaspoon ground cumin
- 1 teaspoon orange zest
- In a medium-size bowl, stir together olive oil, 3 tablespoons lemon juice, 2 tablespoons oregano, ½ teaspoon salt and pepper. Add the turkey slices to this marinade. Cover and place in refrigerator to marinade for 30 minutes to 1 hour.
- To make the lemon sauce, mix together the remaining ingredients in a small bowl. Cover and refrigerate.
- When finished marinading, place the turkey on wooden skewers to help hold in moisture. Grill over medium heat until done, about 10 minutes or more.
- Serve skewered turkey with lemon sauce.