Once you harvest your turkey, the next step is preparing the meat and cooking up a great wild meal. Idaho chef, Randy King, not only has turkey recipes to try, but also tips on how to prepare turkey meat to get the best taste and texture from your bird.
For the spring turkey hunt, King offers up a recipe for Wild Turkey Cutlets. For other wild meat preparations, see Chef King’s website: http://chefrandyking.com/
Let's Talk Turkey
The total mass of a turkey is always surprising to me. I shoot other big birds like geese and sage hen often but a turkey is just a totally different ball game, and as such needs to be treated that way.
Turkeys consist of 5 cuts of meat in total: the breast, the tenderloin, the wings, the thighs and the drumsticks. Each of these bird parts beg for a separate cooking method. It is not wise to just roast a wild turkey like a butterball. The breast will probably be dry, the drumsticks will be good for dog chew toys and the thigh meat will require a steak knife.
This month I will concentrate on the breast meat of a turkey, by far the biggest bang for the buck.
Turkey breast meat is not as soft and juicy as store bought, but it has a ton more flavor. Think elk meat vs. beef – similar but still different. But like store bought meat it still needs cooked to 165 degrees to be safe to eat. Be careful when cooking meat to this temperature, it can be very dry. To avoid dry meat make sure to remove it from heat a whole 10 degrees before it reaches 165 degrees on the inside. Carry over cooking will finish the job of getting the meat to 165.
Breaded Turkey Cutlets with Oil Poached Garlic and Tomatoes served with Pan Roasted Orange
This recipe calls for turkey “cutlets” AKA slices of turkey breast. Lay your breast out on the counter. It will make half of a heart shape. Cut across the grain of the meat in about ¼ inch sections. You will get quite a few. It is even a little easier to cut when the meat is frozen a little.
Take those slices and place them between two sheets of clear plastic film about an inch from each other. Use a mallet or the bottom of a pan to hammer the slices into almost see through thin sections. You now have turkey “cutlets” and they are a transformed piece of wild game meat. Bread them and fry them, add a squeeze of lemon, and you have the German classic schnitzel. And that classic dish is what we are having fun with today. Replace the sour lemon with a sweeter caramelized orange and add the roasted garlic and tomatoes – bang – a whole new take on a classic.
Oil Poached Garlic and Tomatoes