Craft Recipes for Wild Turkey

Elevated Culinary Craft for the Wild Turkey Harvest

• Juniper & Pinot Noir Braised Wild Turkey Thighs

• Cedar-Planked Wild Turkey Breast

• Wild Turkey Oaxacan Mole Negro

Juniper & Pinot Noir Braised Wild Turkey Thighs

Deeply earthy and aromatic, with the piney notes of juniper berries cutting through the rich, wine-based reduction.

Ingredients

• 2-3 lbs wild turkey thighs

• 750ml Pinot Noir

• 2 cups bone broth

• 10 juniper berries

• Aromatics: Rosemary, Garlic, Shallots

Instructions

1. 01. Sear turkey in duck fat until browned.

2. 02. Sauté aromatics and deglaze with wine.

3. 03. Simmer in broth with juniper and herbs.

4. 04. Oven-braise at 300°F for 3-4 hours.

5. 05. Reduce pan juices into a rich glaze.

Cedar-Planked Wild Turkey Breast

Sweet, smoky, and woodsy. The cedar plank provides essential moisture to the lean breast meat.

Ingredients

• 1 whole wild turkey breast

• 1/2 cup dark maple syrup

• 1/4 cup quality bourbon

• Smoked paprika & thyme

• Cedar grilling planks

Instructions

1. 01. Prep glaze by simmering syrup, bourbon, and spices.

2. 02. Season breast and place on soaked planks.

3. 03. Grill at 375°F for 25-30 minutes.

4. 04. Brush glaze every 5 mins during finish.

5. 05. Rest for 10 mins before slicing.

Wild Turkey Oaxacan Mole Negro

Complex, bittersweet, and spicy. A velvet-textured sauce that complements the lean, robust flavor.

Ingredients

• 3 lbs wild turkey pieces

• 4 oz Mole Negro paste

• 1 disk Mexican chocolate

• Toasted sesame seeds

• Pickled onions & tortillas

Instructions

1. 01. Poach turkey in dark stock.

2. 02. Bloom mole paste in lard.

3. 03. Whisk in stock and chocolate until velvety.

4. 04. Fold in shredded turkey to coat.

5. 05. Serve with sesame and fresh tortillas.