Turkey Recipes

Bacon Braided Wild Turkey Breast

1 lb. thick cut hickory smoked bacon, or any flavor of choice
½ wild turkey breast
1 white onion, chopped
2 cups wild morel mushrooms, or any store bought variety, chopped
Seasoning of choice

On parchment paper, weave enough bacon slices to wrap around turkey breast. Tenderize turkey breast with a mallet or blade tenderizer. Place the breast on the braided bacon and season well. Place the onion and mushrooms on the breast and using the parchment paper, fold the entire thing over. Secure with cooking twine. Place in 12 inch Dutch oven and cook at 350 degrees for 1 ½ hours or until internal temperature reaches 165 degrees.


Cut 2 pounds turkey breast (can substitute dove, duck, pheasant, quail, venison or your favorite meat) into 1/2 inch strips. Marinate overnight in 1 1/2 c. 7-Up
1/4 c. oil
1/4 c. soy sauce
1 T. horseradish
1 T. garlic powder

other ingredients:
1/3 c. oil
stir-fry vegetable mix
1 t. minced garlic
1-10 oz. Can chicken broth
black pepper to taste
1/2 to 1 c. peanuts
1/4 c. 7-Up
3 T. Soy sauce
3 T. cornstarch

Preheat skillet or Dutch oven with 1/3 c. oil. Remove turkey from marinade and cook in hot oil till meat changes color. Add: prepared stir-fry mix, chicken broth and peanuts. Cover and simmer until vegetables tender and add remaining ingredients.

Can make your own stir-fry mix with 2 c. broccoli spears, 1-8 oz. Can sliced water chestnuts, 12 oz frozen pea pods and diced bell pepper.


2 lbs. boneless turkey—cooked
1 package-(10 oz. Size) frozen chopped spinach
1/2 c. green onions
2 c. sour cream
1 c. plain yogurt
2 T. flour
1/2 t. cumin
salt to taste
1/2 c. milk (can substitute dry milk)
2 cans (4 oz. size) diced green chili peppers (drained)
12 to 24 flour tortillas (7 inch size)
8 oz. grated cheese
diced tomatoes and/or black olives for garnish

Shred turkey to bite size pieces—combine with spinach and green onions, set aside. In separate bowl, combine sour cream, yogurt, flour, cumin and salt. Stir in milk and chili peppers. Divide sauce in half. Combine chicken mix and half of sauce. Divide filling among tortillas and roll ‘em up. Place in Dutch oven in layers. Spoon remaining sauce over enchiladas. Bake for 25-30 minutes. Sprinkle with cheese and let stand for 5 minutes. Garnish and serve.