Genie's Southern Kitchen

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From:

Genie·

Sent: 9/14/2004 12:56 PM

Deep-fried Wild Turkey

1 Wild turkey, whole, dressed
2 1/2 ga Peanut oil
1 c Italian salad dressing
1/2 c Lemon juice, fresh
3 tb Onion juice
3 tb Garlic juice
2 tb Worcestershire sauce
1 tb Liquid smoke
1 1/3 oz Cayenne
1/4 c Salt

Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days. Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking.

From:

Genie·

Sent: 9/14/2004 12:57 PM

Marinated Wild Turkey Breast

1 Wild turkey breast, deboned (720g)

Marinade:

125 ml (1/2) cup Sunflower oil
50 ml (1/4) cup Ground coriander seeds
2 Cloves Wild garlic
90 g (2-3) cups Wild mint
Salt and pepper
15 ml (1 tbsp) wild berry vinegar (blackberry, raspberry, ect.)

Prepare the marinade by adding to oil the ground coriander seeds, garlic, mint and vinegar.

Marinate turkey breast at cool temperature for 24 hours. Remove turkey breast from marinade without drying it. Wrap it in an aluminum foil and secure papillote by tightly folding together both ends of paper.

Serve hot or cold with dandelion leaves, cranberry sauce and corn on the cob.

From:

Genie·

Sent: 9/14/2004 12:58 PM

Roast Wild Turkey with Sausage Dressing

14 lb Turkey
8 c Stale bread crumbs
Onion; finely chopped
1/2 ts Lemon rind; grated
1 ts Thyme
1/2 ts Sage
1/4 c Orange juice
1 lb Sausage
2 c Celery; diced
2 ts Orange rind; grated
Salt & Pepper
1/2 ts Majoram
1/4 c Parsley; chopped
1/2 c Butter

Wash & dry turkey & season inside with salt. Cook sausage in skillet until brown. Mix sausage with bread cubes & celery. Saute onion & add to mixture with other above ingredients. Stir in 1/4 cup of sausage fat & stuff into turkey. Close with pins. Roast at 325 degrees about 4 1/2 hours or until tender.

From:

Genie·

Sent: 9/14/2004 12:59 PM

Stuffed Wild Turkey

1 (10 lbs) wild Turkey [dressed]
8 sl Bacon
1 c Onion [chopped]
1/4 c Celery [chopped]
1/2 c Water
1 pk Corn bread stuffing mix [herb-seasoned]
1 (cube) chicken bouillon
1/2 c Hot water
1/2 c Burgundy
6 sl Bacon
1/2 c Burgundy

Rinse the bird and pat dry inside and out. Brown 8 slices of bacon in a skillet `til CRISP, then drain reserving the drippings. Saute the onions and celery in the bacon drippings in a skillet `til brown, and add 1/2 cup of water and simmer fo 5 min. Combine the stuffing mix, boullion cube (dissolved in 1/2 c of hot water), 1/2 c burgundy, onion and crumpled bacon in a bowl mixing well. Stuff and truss the turkey. Place the bird in a roaster and arrange 4 slices of bacon across the breast. Wrap 1 bacon slice around each leg and cover tightly with foil. Place the lid on the roaster and bake at 300 degrees F for 4 1/2 hours. Pour remaining burgundy over the turkey and bake uncovered for 40 more min. basting every 10 min. Let stand for 10 min. before slicing and serve.

Roasted Wild Turkey ----Jolene

2 large apples, quartered
some red potatoes, quartered
baby carrots
onion
water
Sauce:

1½ tsps. seasoning salt
1 tsp. salt
1 tsp. pepper
1/2 cup maple syrup
1/4 cup fresh salad dressing
1/4 cup barbecue sauce
2 tbsps. ketchup
2 tbsps. steak sauce
1 tbsp lemon juice

Put turkey in oven baking bag and add the vegetables and water around it. Mix cover turkey with sauce and poke holes in bag. Close bag and bake 325° until a meat thermometer reaches 180°.

From:

Genie· (Original Message)

Sent: 8/2/2006 9:59 AM

Roast Wild Turkey with Chestnut Stuffing

1 (16- to 16-pound) turkey
2 tablespoons allspice
2 teaspoons salt
4 stalks celery, sliced thin
11/2 teaspoons pepper
1/2 cup bacon drippings

Preheat oven to 400*. Wash turkey and pat dry with paper towels. Rub the
turkey inside and out with salt, pepper, and allspice. Put celery in body
cavity and tie turkey's legs together. Fasten neck skin to back with a
skewer. Fold wing tips onto back. Place turkey on a rack in a large,
shallow
roasting pan and brush with bacon drip pings. Roast uncovered at 400*
for
25 minutes. Baste frequently with bacon drippings.

STUFFING:

1/2 cup chopped onion
10 slices bread, toasted, coarsely
2 garlic cloves, peeled, chopped, crumbled
crushed 2 cups chopped roasted
1/2 cup butter chestnuts
1/2 cup sausage meat
1/2 cup brandy

Saute onion and garlic in melted butter in a skillet until
transparent. Add
sausage meat and brown well. In a large bowl, combine toast ed bread,
chestnuts, and sausage mixture. Sprinkle with brandy and toss to combine
well. Set aside until ready to use.

Take turkey from oven, untie legs, and discard celery. Fill body cavity
loosely with Stuffing and close with skewers.

Skim off about 1/2 the fat from the drippings. Place turkey in cen
ter of
pan, breast-side-up, and cover loosely with foil. Roast uncov ered at
325*
for 5 1/2-6 hours, basting frequently with pan drippings. Turkey is done
when the thigh joint moves easily in its socket and the thickest part
of the
drumstick feels very soft when pressed between protected fingers. A meat
thermometer inserted in the thickest part of the thigh should register
about
185*. Transfer turkey to a platter and keep warm.

SAUCE:
1 cup turkey drippings
1 cup dry white wine
2 tablespoons cornstarch
1/3 cup brandy
Salt and pepper to taste

Skim off and discard fat from drippings in roasting pan. Measure 1 cup of
the drippings and pour into a saucepan. Add wine and sim mer 10
minutes. In
a small bowl combine cornstarch and the 1/3 cup brandy; add cornstarch
mixture to simmering mixture. Cook, stirring constantly, until thickened.
Season to taste with salt and pepper. Arrange slices of turkey with
stuffing. Serve with Sauce.

From:

Genie· (Original Message)

Sent: 8/20/2006 9:37 AM

Cajun Wild Turkey

Ingredients
1 wild turkey breast
1/2 cup honey
2 tablespoons Worcestershire sauce
3 tablespoons hot Dijon mustard
2 cups Wild Turkey bourbon

all-purpose flour
Cajun seasoning to taste
Canola oil for frying
1 cup (8 ounces) grated cheddar cheese
1/2 cup chopped onion

Slice turkey lengthwise into 2-inch wide strips, removing skin; wash
and drain. Microwave honey at high for 1-1/2 minutes. Add
Worcestershire sauce, mustard and bourbon to make marinade. Marinate
turkey in mixture in refrigerator 2 to 4 hours.

Remove turkey from marinade, shaking to remove excess liquid. Combine
flour and seasoning in bag. Add turkey strips and shake to coat. Fry
in canola oil till golden brown. Place on serving dish and sprinkle
with cheese and onions. Microwave until cheese is melted. Serve as
hors d'oeuvres or with wild rice.

From:

Sent: 8/6/2008 11:46 PM

Chicken Fried Wild Turkey Breast

1 5 pound turkey breast, deboned and cut into strips
1 16 ounce bottle Italian dressing
1/2 teaspoon lemon pepper
dash or two of liquid smoke
2 eggs, beaten
2 cups milk
salt as needed
pepper as needed
2 cups flour
peanut or vegetable oil as needed

Marinate turkey strips in Italian dressing, lemon pepper and liquid smoke 8 hours or overnight. In small bowl, beat eggs into milk. In second bowl, mix salt, pepper and flour. Dip turkey strips in egg wash, then into batter. Deep fry in oil until golden brown. Drain on paper towels. Serve with gravy made with 2 tablespoons flour combined in skillet with 2 tablespoons melted butter, salt and pepper. Slowly add 1 cup milk; stir until thickened. 8 to 10 servings

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Genie's Southern Kitchen	[email protected]