Arkansas PBS > Programs > Cooking on the Wild Side > s06 > Cooking on the Wild Side November 2017

Cooking on the Wild Side November 2017


Wild Turkey Jambalaya

  • 1 Tbsp. olive oil
  • ½ lb. wild turkey breast, diced
  • ½ lb. kielbasa, diced
  • ½ lb. shrimp, peeled and deveined
  • 1 ½ cups onion, chopped
  • ½ cup each, red, green and yellow bell peppers
  • 2 cups long grain rice, uncooked
  • ½ tsp. thyme (more if fresh)
  • ½ tsp. black pepper
  • ¼ tsp. red pepper
  • 2 – 16 oz. cans low sodium chicken broth
  • 1 can (14.5 oz.) diced tomatoes
  • ½ tsp. Tabasco
  • ½ cup fresh parsley, chopped

In a heavy Dutch oven, sauté the turkey, kielbasa, onion, and peppers until the vegetables are tender. Add the rice, and sauté, stirring constantly. Add the broth and tomatoes, the shrimp, parsley, and all the spices. Cover and simmer over low heat about 15 minutes until the liquid is absorbed.

Trash Can Turkey

  • 10 lb. bag of charcoal
  • 10 gallon metal garbage can
  • Heavy duty aluminum foil
  • 36-inch metal stake
  • Small foil pans
  • Hot pads
  • Small shovel
  • Food ingredients:
  • 10-12 lb. turkey, thawed
  • Olive oil
  • Poultry rub
  • Marinade
  • Injection kit
  • Wine or beer

Remove neck and giblets from turkey. Set aside. Wash turkey and dry with paper towels. Inject with marinade (about one ounce per pound of turkey). Coat with olive oil and massage the turkey while liberally applying the dry rub. Set aside while starting charcoal and making ready the cooking area. If trash can is new, place on campfire and burn off coating before using.

Drive stake into level ground making sure there should be a 4 inch clearance from top of stake to top of garbage can. Place foil on ground around stake and cover stake with foil. Place small foil pans around state and fill with beer or wine. Impale turkey on stake. Cover turkey with garbage can making sure to leave a four inch gap between top of turkey and garbage can.

Place one layer of coals on top of can and carefully distribute the rest of the coals along the bottom circumference of the can, getting them as tight against the can as possible. Set time for 90 minutes and don’t peek. After 90 minutes, remove coals and carefully remove garbage can and set aside. Remove turkey to serving platter to rest before carving. Slice and serve this delicious, moist golden brown turkey to guests who will be standing with mouths wide open in disbelief.

Wild Turkey Hash

  • 2 lbs. ground turkey
  • 1 stick butter
  • 2 large onions
  • 4 stalks celery
  • 4 cloves garlic
  • 2 cups bread stuffing
  • 3-4 cups chicken or turkey borth
  • 1 cup white wine
  • 1 tsp. thyme
  • 1 ½ tsp. salt
  • 1 tsp. pepper
  • 3 Tbsp flour
  • ¼ cup water

Brown turkey and set aside. Melt butter in skillet. Add onions, celery, garlic, cook till soft. Add turkey and stuffing, mix well. Add wine, seasonings and stock. Cover and simmer for 45 minutes. Mix flour and water. Add to skillet and simmer 10 minutes.

Deep Fried Wild Turkey

  • 10 to 12 lb. turkey, completely thawed
  • Marinade (to be injected)
  • Salt and pepper to taste
  • 3 to 5 gallons cooking oil

Place turkey in a large pot or turkey cooker and using water, measure the amount of oil needed to cover. Inject turkey in several places with commercial marinade or melted butter and garlic mixture. Place oil in pot and bring to constant temperature of 325°. Cook for 3 ½ minutes per pound of turkey.