My husband is a working guy and he does his best to work all the extra time he can to provide for our family. This year, he set aside a few days to do things he usually misses...like spring gobbler hunting.
As you can see from the photo, he got a nice sized bird!
But since time is usually at a premium, he decided to fillet the breast meat and save the legs...all the way down to it's talons, but more on that later. Since his family all enjoy wild game, he asked me to prepare his turkey for the family reunion. So I started looking around for some ways to prepare wild turkey breast, usually very dry meat, so that it would be juicy.
Here's my take on some of the things I read.
I started by marinating the breast meat in a blend of white wine vinegar, a little balsamic vinegar, some vegetable broth and a splash of maple whiskey(optional). Don't ask me how much...I was experimenting!
While it was softening up in the brine, I roasted an onion in my deep, cast iron skillet with a lid.(A fond memory from Wally's grandma.) It turned all translucent and a little caramelized...smelled heavenly!
After two hours marinating in the vinegars, etc. to break down some of those tough wild bird fibers, I poured the brine in to a jar and browned the breast meat quickly, in the onion pan. On top of the meat I added sliced portabello mushrooms, the onion, and strips of bacon to cover the top. Then I added some of the brine back into the pot, drizzled some of our maple syrup lightly over the top and roasted the open pan at 350 for 2 hours.
It was yummy! So juicy and tender! Wally's Turkey seemed to be a hit with many of the hunter's at the reunion and some of their wives, too.
Second score of the weekend!
I tried this recipe, too and it is DELICIOUS!
If you haven't tried this recipe for Mexican sweet pototos, click on this photo link to find it
and then make it, right away!
This recipe is from Pinch of Yum and you can find the original here.
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Wildcrafting Wednesday #90
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Much herbal love,