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Wild Turkey Recipes
Wild Turkey Enchiladas
by Bob Krajczynski
This recipe will fill several baking dishes with wild turkey enchiladas.
- Two wild turkey breast halves
- Two wild turkey legs
- Chicken broth (between 30–32 ounces total)
- White wine to fully cover breasts and legs
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon coriander
- ¼ teaspoon paprika
- 1 or 1 ½ large yellow onions
- Shredded cheese (light Mexican mix and grated cheddar or any of your choice)
- Four to six cans red enchilada sauce
- Tortillas (flour, corn, or flaxseed — your choice)
- Kosher or sea salt
- Ground black pepper
Place turkey breast halves and legs in crock pot and cover with two cans of chicken broth. Add chili powder, cumin, coriander, and paprika. Add white wine to completely cover breasts and legs. Cook on high for 4 hours.
When turkey breasts and legs are done, shred breast and leg meat into pieces.
Wild turkey breasts and legs after being cooked in a crock pot
Dice and caramelize 1 to 1 ½ large yellow onions.
Mix shredded turkey, onion, Mexican and cheddar cheeses together, and add salt and pepper to taste.
Heat corn tortillas in frying pan to ease their rolling; flour tortillas roll fine unheated.
Put some red enchilada sauce in a square dish. Dip tortillas in the red enchilada sauce then fill with the turkey/cheese/onion mixture and roll pretty tight.
Place in baking dish (I put a bit of cooking spray in mine) and when dish is full, pour additional enchilada sauce and cheeses over the top. Bake at 350 degrees for 35–40 minutes.
Note: One wild turkey is usually enough for three to four 8-inch-by-8-inch aluminum baking dishes.
BBQ Wild Turkey
by Patt Dorsey
- 1 field dressed and skinned wild turkey
- 1/2 cup of sliced onions
- 1 cup of broth
- 3 tablespoons of parsley
- Thyme, garlic, salt and pepper
- BBQ sauce (your favorite)
Cut the turkey into pieces across the grain. Place in a crockpot and season with thyme, garlic, salt, pepper and/or your favorite spices. Slice onions and cover the turkey with them. Cook in a crockpot overnight or until the meat falls off the bone. Remove the meat from the bone and shred with a fork. Mix in your favorite BBQ sauce and heat together for 30 minutes. Serve on a bun or with accompanying side dishes. This is a great way to cook legs and thighs.
Find more recipes on WDFW’s blog: https://wdfw.medium.com/serving-upland-37cf669fa2fd.