Using up some old turkey....

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My wife reminded me that we do not need any more wild turkey, as we have two in the freezer--one from Spring 2024 and the other from Fall 2024. Both were vacuum sealed, so I was not anticipating any issues. The oldest was turned into teriyaki turkey jerky, which is fabulous. Wow--better than beef/venision jerky IMO. Six hours in the dehydrator at 165 degree.s

Lean Turkey Breast​

• ▢ 2 lb wild Turkey Breast

Marinade (overnight)​

• ▢ 1/2 cup soy sauce
• ▢ 1/2 cup worcestershire sauce
• ▢ 2 tablespoon brown sugar
• ▢ 2 teaspoon garlic powder
• ▢ 2 teaspoon onion powder
• ▢ 2 tablespoon liquid smoke
• ▢ 1/2 teaspoon curing salt

The fall 24 bird was converted to turkey schnitzel and homemade spaezle. This too exceeded my expectations. My wife, who is of German ancestry, used her traditional Wiener Schnitzel receipe. What a great way to enjoy the harvest.

 

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My wife reminded me that we do not need any more wild turkey, as we have two in the freezer--one from Spring 2024 and the other from Fall 2024. Both were vacuum sealed, so I was not anticipating any issues. The oldest was turned into teriyaki turkey jerky, which is fabulous. Wow--better than beef/venision jerky IMO. Six hours in the dehydrator at 165 degree.s

Lean Turkey Breast​

• ▢ 2 lb wild Turkey Breast

Marinade (overnight)​

• ▢ 1/2 cup soy sauce
• ▢ 1/2 cup worcestershire sauce
• ▢ 2 tablespoon brown sugar
• ▢ 2 teaspoon garlic powder
• ▢ 2 teaspoon onion powder
• ▢ 2 tablespoon liquid smoke
• ▢ 1/2 teaspoon curing salt

View attachment 92151


The fall 24 bird was converted to turkey schnitzel and homemade spaezle. This too exceeded my expectations. My wife, who is of German ancestry, used her traditional Wiener Schnitzel receipe. What a great way to enjoy the harvest.

View attachment 92152

Try making schnitzel with deer meat, and serve it with morel cream sauce.