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Drury's Favorite Spring Turkey Recipes

With family favorites such as wild turkey pizza, breakfast casserole, BBQ pasta and stuffed bell peppers, you'll be equipped with a few more ideas to cook up wild gobblers for years to come

Wild Turkey Stuffed Peppers recipe (Taylor Drury photo) Wild Turkey Stuffed Peppers recipe (Taylor Drury photo)

By: Jenny Nguyen, OutdoorChannel.com

If you’re into chasing big tom turkeys in the spring, as many of our Outdoor Channel stars do, keep in mind older turkeys tend to be less tender than younger birds. While the breasts may be just fine, the legs and thighs are usually tough and sinewy. But that doesn’t mean throw them away; there is so much meat on a turkey’s legs, even on wild turkeys, that it’s wasteful to do so.

One good way to utilize these parts is by grinding them. From there, you can do just about anything. Make your favorite ground beef recipes leaner and healthier by using ground wild turkey instead.

Turkey season is a big deal for the Drury family. Taylor, Mark, Terry, and Matt, of Drury’s THIRTEEN and Dream Season: The Journey on Outdoor Channel, offer four mouthwatering recipes to consider for spring turkey season, many utilizing ground turkey meat.

Wild Turkey Pizza Recipe

Drury’s Favorite Spring Turkey Recipes
Wild Turkey Pizza recipe (Taylor Drury photo)

Ingredients:

  • ½ pound of ground wild turkey
  • 1 slice of venison bacon, chopped
  • ½ cup of red peppers, chopped
  • ½ cup of sliced mushrooms
  • Prepared pizza crust, homemade or store bought
  • 1/3 cup of pizza sauce
  • ½ cup of shredded cheese
  • 1 teaspoon of garlic powder
  • 2 teaspoons of coconut oil

Directions:

Preheat oven to 400 degrees Fahrenheit. To make topping, brown wild turkey meat in 1 teaspoon of coconut oil over medium heat. Next, add venison bacon and cook for 7 minutes. Add 1 more teaspoon of coconut oil, red peppers, 1 teaspoon of garlic powder, mushrooms and sauté. Add salt and pepper to taste. Spread pizza sauce onto pizza crust. Add ½ cup of shredded cheese and topping mixture. Bake pizza at 400 degrees Fahrenheit for 8 to 10 minutes or until crust is golden brown.

Wild Turkey Breakfast Casserole Recipe

Drury’s Favorite Spring Turkey Recipes
Wild Turkey Breakfast Casserole recipe (Taylor Drury photo)

Ingredients:

  • ½ pound of wild ground turkey
  • ½ cup of water, separated
  • 4 slices of white bread
  • Butter
  • 1 tablespoon of coconut oil
  • 1 teaspoon of garlic powder
  • ¼ cup of pimiento
  • ½ cup of milk
  • ¼ cup of sliced mushrooms
  • ¼ cup of red bell pepper, chopped
  • 5 eggs
  • 1 teaspoon of salt
  • 2 teaspoons of cracked pepper
  • ½ cup of shredded cheese

Directions:

Preheat oven to 400 degrees Fahrenheit. Cook wild turkey, 1 teaspoon of salt, 1 teaspoon of cracked pepper and ¼ cup of water in a pan, breaking up meat into smaller pieces with a wooden spoon. Once most water has evaporated, remove turkey from pan and set aside.

In the same pan, cook mushrooms, 1 teaspoon of garlic powder, 1 tablespoon of coconut oil, and ¼ cup of water over medium heat. Cook until most water is evaporated.

Lightly whisk 5 eggs in a bowl, and then add 1 teaspoon of cracked pepper, ¼ cup of pimiento, cooked mushrooms, cooked turkey, ½ cup of milk, and ¼ cup of chopped red bell pepper. Spray a square baking dish with cooking spray. Cut off crust from bread and spread butter on both sides. Line the bottom of the baking dish with the bread and pour egg mixture on top. Spread shredded cheese over egg. Cover with foil and bake in a 400-degree oven for 20 minutes. Remove foil and bake for an additional 20 minutes uncovered.

Instructional video for this recipe:

Wild Turkey BBQ Pasta Recipe

Drury’s Favorite Spring Turkey Recipes
Wild Turkey BBQ Pasta recipe (Taylor Drury photo)

Ingredients:

  • 4 wild turkey tenders
  • 1 tablespoon of coconut oil
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 teaspoon of minced onion
  • 4 cups of water
  • 3 cups of rotini pasta noodles
  • 1 cup of BBQ sauce
  • 1 cup of frozen corn
  • Half a package of ranch powder
  • 1/3 cup of milk
  • 2 cups of shredded mozzarella cheese

Directions:

Preheat oven to 350 degrees Fahrenheit. Remove silver skin, chop up turkey tenders and then cook in a pan with coconut oil over medium heat. Add salt, pepper and minced onion. In a medium saucepan, bring water to a boil and add pasta noodles. Cook for 5-7 minutes, stirring occasionally, and then drain.

In a large mixing bowl, mix cooked pasta and turkey. Stir in frozen corn, BBQ sauce, ranch powder, and milk. Pour ingredients in a baking dish and top with mozzarella cheese. Garnish with desired seasonings, such as cracked pepper and dried parsley. Bake pasta in a 350-degree oven for 35 minutes or until edges are golden brown.

Instructional video for this recipe:

Wild Turkey Stuffed Peppers

Drury’s Favorite Spring Turkey Recipes
Wild Turkey Stuffed Peppers recipe (Taylor Drury photo)

Ingredients:

  • ½ pound of ground wild turkey
  • 1 teaspoon of salt
  • 1 teaspoon of cracked pepper
  • ½ cup of water, separated
  • ½ cup of red bell pepper, chopped
  • ½ cup of frozen corn
  • ½ cup of Original Rotel tomatoes
  • ½ cup of black olives
  • Half package of taco seasonings
  • 1 cup of shredded Colby jack cheese
  • 4 bell peppers
  • Chopped parsley, for garnish

Directions:

Preheat oven to 400 degrees Fahrenheit. In a pan, combine wild turkey, salt, pepper, ¼ cup of water and cook until water is evaporated, breaking up ground turkey into small pieces. Transfer meat to a bowl, and combine with ½ cup of diced red bell pepper, ½ cup of frozen corn, ½ cup of Rotel tomatoes, ½ cup of black olives, half package of taco seasoning, shredded cheese and ¼ cup of water.

Slice tops off red bell peppers, reserving tops, and discard pith and seeds. Cover a small baking pan with foil and line peppers inside, cut-side up. Fill peppers with the turkey mixture and sprinkle with parsley. Cover with bell pepper “lids” and bake in a 400-degree oven for 45 minutes.

Instructional video for this recipe:

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