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Archives for July 2018

Hasselback Wild Turkey

July 7, 2018 by Charlie Leave a Comment

Hasselback is a cooking term that originated in the 1700’s in a Stockholm, Sweden restaurant named Hasselbacken.  Hasselback techniques are commonly used for cooking potatoes by cutting around as if an accordion, then infusing oil into the cuts this made the potatoes creamy on the inside and crispy on the outside.  Now there are all sorts of dishes prepared using this process.

Here is a good way to make Hasselback Wild Turkey.

Split a wild turkey breast lengthwise leaving half the breastbone in each side.  A mear clever works well for this process.

Slice cross-grain or against the bias down to the bone making each a half to one inch.  Season in between cuts with salt and white pepper.

Prepare your favorite dressing/stuffing. My go to is a couple of carrots, onions, and sweet peppers chopped fine using a chef knife then cooked until soft; toss in a couple of cups of bread crumbs that have been processed fine in a food processor.  Preferred seasonings salt, white pepper, sage and tarragon to taste.  Work the dressing into each cut as pictured above.  Bake on flat baking sheet bone side down at 350 degrees Fahrenheit until internal temperature of 155 degrees.

Remove from oven and let rest for 15 minutes.  Internal temp will rise another 10 to 15 degrees as the juices set up in the meat fibers.

Use a filet knife to cut the “steaks” away from the bone for serving.  Please accept my apology for not having a picture of the turkey on the dinner plate; my guests were so excited to eat this the dinner plates were snapped up as fast as I could plate the meat.   Hasselback turkey turns out very juicy and fork tender.

 

Filed Under: Recipes Tagged With: recipe

Wild Turkey Kiev – Recipe

July 6, 2018 by Charlie 2 Comments

One wild turkey tenderloin with tendons removed.  Gently flatten with a smooth meat mallet.

Place in a bowl with 1 cup buttermilk and marinate overnight or for up to 2 days.

Remove from buttermilk and pat dry with paper towel. Season to taste with salt, ginger and sweet paprika.

 

This is good served over a bed of rice.  Cook your choice of rice per the instructions for that rice.  Wild rice is my preferred rice.  While rice is cooking prepare the Kiev butter.

Kiev Butter

4 tablespoons butter

1 tablespoon heavy cream

1 teaspoon lemon juice

chives

dash of garlic powder

Melt butter then add cream and lemon juice stir and reheat.  Add chives and garlic.

Melt a quarter cup of butter in a pan and add turkey to poach over low heat

 

When the turkey is done remove from the pan and place on top of rice.  Pour the warm Kiev butter onto the turkey and rice. Enjoy!

Filed Under: News, Recipes, Upland Birds Tagged With: recipe

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