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Friday Feast: Three Ways To Prepare Your Spring Turkey Harvest

Friday Feast: Three Ways To Prepare Your Spring Turkey Harvest

Rejoice, turkey hunters – spring has arrived! Old Man Winter packed up and left town, and eager sportsmen are ready to pack away the parkas and start harvesting some birds.

Preparing for your hunt and getting out into the field are only parts of the joy of turkey hunting experience – don’t forget eating! There’s no better feeling knowing that scrumptious dinner you prepared was harvested from field to fork with your own hands. 

Turkey is an incredibly versatile, healthy protein that can be prepared in countless ways. Need some help deciding how to prepare your take for the table? We’ve collected three recipes, courtesy of Keith Sutton at Bass Pro Shops, to help transform your harvest into a hearty, delicious meal. 

Grilled Marinated Turkey Breasts

(Photo courtesy/Weber) 

Boneless breast meat from one wild turkey
2/3 cup soy sauce
1 cup brown sugar
1/4 cup lemon juice
1/3 cup honey
1 teaspoon minced garlic
Lawrey's Seasoning Salt
Adolph's Meat Tenderizer 

1. Slice the breast meat lengthwise to create fillets that are about 1/2-inch thick.
2. Make a marinade by combining the soy sauce, brown sugar, lemon juice, honey and garlic in mixing bowl.
3. Sprinkle the fillets with the seasoning salt and meat tenderizer, then transfer the meat to a zip-seal plastic freezer bag.
4. Pour the marinade into the bag with the turkey and seal. Turn to coat all the pieces of meat, and refrigerate for 24 hours.
5. Remove the fillets from the marinade, drain and grill over a medium-hot fire for approximately 10 minutes per side or until done to taste. 

Slow Cooker Lemon-Herb Turkey Breasts


(Photo courtesy/StockpilingMoms)

2 pounds boneless wild turkey breast
1/4 cup lemon juice
1 teaspoon rosemary
1 teaspoon oregano
2 tablespoons Dijon mustard
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic

1. Mix all ingredients but the turkey.
2. Pour the mixture over the turkey breast in a Crock-Pot and cook on low 6 to 8 hours, basting the turkey occasionally with the sauce.

Turkey Fried Rice

(Photo courtesy/I Am A Food Blog)

6 teaspoons vegetable oil, divided
2 eggs
1 small bell pepper, chopped
1 cup diced turkey breast
1 small onion, chopped
Soy sauce, as needed
2 carrots, sliced
2 cups cooked rice any type (white, brown, wild)
1 cup broccoli florets 

1. Heat wok. Add 2 teaspoons oil. Add pepper, onion, carrots and broccoli florets. Cook until crisp, yet tender. Remove, and set aside.
2. Add 2 more teaspoons oil to wok. Add eggs, scramble, remove; set aside.
3. Add remaining oil. Add turkey breast, and stir-fry until cooked, about 10 minutes. Add soy sauce to taste.
4. Return vegetables and eggs to wok. Add rice and additional soy sauce, as desired. Mix thoroughly and serve hot.

(Main and marquee photo courtesy/Cabelas)

NRA Friday Feast hunting Turkey

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