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How did you cook your turkey?

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With half the breast from Saturday’s bird, I made up a batch of turkey Alfredo with mushrooms and broccoli. Banza pasta and scratch alfredo.


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Breastesses, meh. Usually cut in chunks, brine in pickle juice and buttermilk, coat in seasoned flower, don't forget the MSG if you're really tryna copy chic fil a. Good eats, chicken does it better, though. And chicfila being 5 minutes down the road, I usually outsource cleanup to them. I was feeling fancy and made a roulade once, I've done lots with them, but it's just turkey breast. Doesn't get me excited, more like something I have to use.

Legs and thighs, it should be a crime to throw away jmo. Braise those bad boys down in a carnitas jus, pick out the good stuff, mix in some fat, broil some flavor on there, now we're talking. That's the flavor I usually go for and usually end up at street tacos with homemade corn tortillas, but you can take that technique in whatever direction tickles your pickle.

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elk yinzer said:
Breastesses, meh. Usually cut in chunks, brine in pickle juice and buttermilk, coat in seasoned flower, don't forget the MSG if you're really tryna copy chic fil a. Good eats, chicken does it better, though. And chicfila being 5 minutes down the road, I usually outsource cleanup to them. I was feeling fancy and made a roulade once, I've done lots with them, but it's just turkey breast. Doesn't get me excited, more like something I have to use.

Legs and thighs, it should be a crime to throw away jmo. Braise those bad boys down in a carnitas jus, pick out the good stuff, mix in some fat, broil some flavor on there, now we're talking. That's the flavor I usually go for and usually end up at street tacos with homemade corn tortillas, but you can take that technique in whatever direction tickles your pickle.

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Did carnitas last year with the legs and thighs and they turned out awesome. May do that again with this years bird. Did not attempt the homemade tortilla's though.
 
I just smoked a turkey breast that was brined in salt water and then rubbed with Rudy's Turkey Rub. Smoked at 225 degrees until internal temp of 160. Some of the best wild turkey I've had. Wife did everything except the actual smoking part so I think that all is correct.
 
This year I cubed it up, coated with olive oil, covered in a hot honey rub and air fryed. They were very tender and moist not to mention incredibly easy
 
I smack the breast with the ole kitchen hammer, cut into strips and marinate it in italian dressing for a bit.. roll em in panko breadcrumbs and cook in a air fryer at 380 for 9 minutes.
Legs go into a crock for tacos.
 
BTaylor said:
Figured we needed a thread for turkeys too. Especially being season and all.


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Turkey burgers. 1st method: 50% ground pork sausage 50% ground wild turkey breast. mix with garlic croutons (keeps it juicy) salt and pepper.
2nd method 50% ground breakfast sausage ground wild turkey, breast breakfast sausage has all your spices already.
We shrink wrap 2 to 6 burgers per pak. I'm always expected to cook up turkey burgers on the ice when me and my buddies icefish every year.
Wild turkey is the best!!
 
Never thought about adding garlic croutons, interesting
 
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