Grilled Wild Turkey (adopted from "Wild Game Cooking Made Easy")

**Forum Moderators** · 02-23-2007, 04:36 PM

(from NGPC news release, Feb. 22, 2007)

Here's a great way to prepare the turkey you take during Nebraska's spring season:

1 wild turkey, skinned

2 cups herb dressing

2 cups sliced onions

Â½ cup dry white wine

3 cloves garlic, minced

1 tbl. fresh lemon juice

3 bay leaves

Fillet the turkey breasts. Remove the legs and bone the thighs. Place breasts and thighs in a nonreactive bowl. Top with herb dressing, onions, wine, garlic, lemon juice, and bay leaves to make a marinade. Cove tightly and refrigerate for three days, turning the pieces several times per day. Grill over medium-high heat, basting often with marinade. Slice the meat thinly across the grain and serve with hollandaise or bearnaise sauce or mushroom gravy.

"Grilled Wild Turkey," is just one of a multitude of mouth-watering recipes found in the NEBRASKAland Magazine Wild Game Cookbook. Intended to be used in the kitchen and at the campsite, there are recipes for dozens of fish and game species, along with valuable tips from NEBRASKAland experts on field care, aging game, enhancing the flavors and selecting the right cookware.

The cookbook originally sold for $12.95, but is available from the Nebraska Game and Parks Commission while supplies last for only $5 plus shipping and sales tax at the subscriber's address. It makes an ideal gift for the sportsman in your family. To order, go to the Commission's web site at www.OutdoorNebraska.org, then click on NEBRASKAland, then on Gift Catalog; or call the NEBRASKAland toll-free hotline at 1-800-742-0056, 7 a.m.-5 p.m. Monday - Friday.

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02-23-2007, 04:36 PM	#1 (permalink)
Forum Moderators Moderator Join Date: Feb 2007 Location: Nebraska Fish & Game Association Posts: 124 Thanks: 0 Thanked 0 Times in 0 Posts	(from NGPC news release, Feb. 22, 2007) Here's a great way to prepare the turkey you take during Nebraska's spring season: 1 wild turkey, skinned 2 cups herb dressing 2 cups sliced onions Â½ cup dry white wine 3 cloves garlic, minced 1 tbl. fresh lemon juice 3 bay leaves Fillet the turkey breasts. Remove the legs and bone the thighs. Place breasts and thighs in a nonreactive bowl. Top with herb dressing, onions, wine, garlic, lemon juice, and bay leaves to make a marinade. Cove tightly and refrigerate for three days, turning the pieces several times per day. Grill over medium-high heat, basting often with marinade. Slice the meat thinly across the grain and serve with hollandaise or bearnaise sauce or mushroom gravy. "Grilled Wild Turkey," is just one of a multitude of mouth-watering recipes found in the NEBRASKAland Magazine Wild Game Cookbook. Intended to be used in the kitchen and at the campsite, there are recipes for dozens of fish and game species, along with valuable tips from NEBRASKAland experts on field care, aging game, enhancing the flavors and selecting the right cookware. The cookbook originally sold for $12.95, but is available from the Nebraska Game and Parks Commission while supplies last for only $5 plus shipping and sales tax at the subscriber's address. It makes an ideal gift for the sportsman in your family. To order, go to the Commission's web site at www.OutdoorNebraska.org, then click on NEBRASKAland, then on Gift Catalog; or call the NEBRASKAland toll-free hotline at 1-800-742-0056, 7 a.m.-5 p.m. Monday - Friday.