Stacking Functions Garden

Recipe: Wild turkey masala

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My dad went hunting this weekend.  One long hunting story later, he had an extra turkey.  My uncle Don, who is a taxidermist, plans to mount it, but didn’t want the meat.  He saved the meat for us, and we made this most wonderful dish with it tonight.  (Is this is the most redneck post I’ve ever written?)

Wild turkey masala
Adapted from Nourishing Traditions (original recipe called for quail)

2-3 good-sized pieces of wild turkey, such as breast
1 c. plain yogurt
1 med. onion, peeled and finely chopped
3 cloves garlic, peeled and crushed
1 tsp grated fresh ginger
1 tsp ground cumin
1/2 tsp turmeric
1-2 cardamom pods, crushed
1/4 tsp ground cloves
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1 tsp sea salt

1. My uncle soaked the turkey meat in a salt brine overnight after cleaning the bird, but I don’t know that it’s totally necessary to do that.  At any rate, start with thawed meat.

2. Combine the yogurt and all the spices in a gallon-size bag.  Add the meat.  Marinate for 12-24 hours.  We marinated ours for nearly 24 hours.

3. If you are using a boneless piece, such as the breast, pound it so that it reaches uniform thickness.

4. Remove meat from marinade and fry in a couple tablespoons of coconut oil, butter, ghee, or some combination thereof over low-med. heat, with the cover on.  Length of time depends on what pieces you’re using.  We did breasts that had been pounded to about 3/4 in. thick, so they only needed to cook about 5 minutes on each side.

Adam didn’t pour any marinade into the pan, but he didn’t rinse the meat off either.

These turned out great.  They didn’t taste gamey at all, just moist and delicately spiced.  Someone with a very midwestern palate might call them a little bit spicy.  We served them with oven fries.

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