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Tuesday, 26 November 2013 23:12

Our Top Wild Turkey Recipes

Since many of us at Shotem and Caughtem have procured our own fresh Wild Turkeys to add to our Thanksgiving Day tables we felt we would share a couple of our favorite recipes.  Let us know your favorites in the comment section below.

Cajun Deep-Fried Turkey

  • 2 cups butter 

  • 1/4 cup onion juice 

  • 1/4 cup garlic juice 

  • 1/4 cup Louisiana-style hot sauce 

  • 1/4 cup Worcestershire sauce 

  • 2 tablespoons ground black pepper 

  • 1 teaspoon cayenne pepper 

  • 7 fluid ounces beer 

  • 3 gallons peanut oil for frying, or as needed 

  • 1 (12 pound) whole turkey, neck and giblets removed

Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.

Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.

When it's time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.

Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.

Honey Smoked Turkey

     1 (12 pound) whole turkey 


  • 2 tablespoons chopped fresh sage 

  • 2 tablespoons ground black pepper 

  • 2 tablespoons celery salt 

  • 2 tablespoons chopped fresh basil 

  • 2 tablespoons vegetable oil 

  • 1 (12 ounce) jar honey 

  • 1/2 pound mesquite wood chips


Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill.

Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.

In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.

Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.

Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.

Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.

 

Cuban Wild Turkey


  • 3 heads garlic, peeled 

  • 1 tablespoon black pepper 

  • 1 tablespoon ground cumin 

  • 1 tablespoon dried oregano 

  • 2 tablespoons salt (or to taste) 

  • 2 cups fresh lemon juice 

  • 1 cup dry white wine 

  • 1/2 (12 fluid ounce) can frozen orange juice concentrate, thawed 

  • 1 (16 pound) turkey


Crush the peeled garlic cloves, and place into a large bowl. Season with pepper, cumin, oregano, and salt. Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed.

Using a sharp paring knife, pierce the turkey breast, thighs, and legs; creating holes for the marinade to penetrate. Pour the marinade over turkey, and into the holes. Finally, stuff garlic pieces into the holes. Cover the turkey well, and refrigerate overnight to marinate.

Preheat oven to 325 degrees F (165 degrees C).

Roast turkey in the preheated oven until the internal temperature of the thickest part of the thigh measures 180 degrees F (80 degrees C), about 5 hours. Baste the turkey every 30 to 45 minutes. Once the breast has browned, cover loosely with aluminum foil to prevent it from becoming burnt.

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