DEERSMITH

LAND FOR SALE

PICTURES

VIDEOS

Home > Wild Game Recipes > Quail

Contact

DEEP FRIED WILD TURKEY FINGERS

Ingredients
 Half inch thick turkey breast strips                                   Buttermilk
 1/4 cup flour                                                                   Vegetable oil
 1 tsp. salt
 1 tsp. black pepper

Slice a filleted turkey breast across the grain into half inch thick strips of meat.   Marinate the turkey
in buttermilk for several hours prior to cooking.   Add the salt and pepper to the flour and mix well.   Remove the strips of meat from the buttermilk and coat well in the flour mixture.   Deep fry in
vegetable oil at 350 degrees until done.

SMOKED TURKEY

Ingredients
 1 Whole wild turkey
 Salt and pepper to taste
 1 12 inch section of cheese cloth
 1/4 cup melted butter
 1/4 cup bourbon whiskey

First, fill the charcoal pan in the smoker and light the coals. Season outside of turkey with salt
and pepper to taste.   Place turkey on smoker rack with the breast up.   Fold the cheese cloth into
a square and lay it on top of the breast area of the bird. Mix the butter (melted) and the bourbon
 and saturate the cheese cloth with the mixture. Once the coals have fully ignited (they should
all be white), add a large chunk of green hickory to the coals or several smaller pieces.   Dry
hickory can be soaked in water and used if green wood is unavailable.   Fill the water pan in the
smoker with hot water and place the lid on the smoker.   Allow the turkey to smoke overnight or
all day--how long depends on your smoker. Note: the alcohol in the bourbon will evaporate
during the cooking process--the turkey is guaranteed to be non-alcoholic.

Smoked Turkey

Ingredients
Whole wild turkey, plucked (leave skin on).
16oz. bottle of mesquite & lime marinade (or your favorite flavor).
Marinade injector. 
12” section of cheese cloth
1/4 cup melted butter

Season outside of turkey to taste. Inject breast and thighs with marinade. Apply generously until
all marinade is injected throughout the meat. Place turkey on smoker with the breast up. Fill the
water pan in the smoker with water and place the lid on the smoker. Allow the turkey to smoke 4-6
hours at 350 degrees; 6-8 hours if cooking at lower heat. Check periodically to avoid overcooking.    

Grilled Gobbler Kabobs

Ingredients
 2 lbs. skinless wild turkey breast & thigh meat 
16 oz. lemon pepper marinade.
 Cajun seasoning
 2 Vidalia onions, quartered and separated
 1 green bell pepper, cut in 2” squares
 1 red bell pepper, cut in 2” squares
 2 tomatoes, firm and barely ripened.
 8 oz. package button mushrooms, capped
 Kabob skewers

To marinate: slice turkey meat into 1-2” squares and place in large pan.  Pour entire contents of
marinade into pan and thoroughly mix into meat. Cover and place in refrigerator for 8 hours, stir
at least once after four hours.

To cook: alternately thread peppers, tomato, meat, onion and mushrooms onto skewers. Season
to taste if needed. Place skewers onto preheated grill surface and cook at medium heat for 6-8
minutes, turning as needed to cook meat completely and to give golden, crisp texture to vegetables.