The first time I tried this recipe I cut the lettuce into a wedge because this is a wedge salad recipe with turkey on top. The problem was the turkey wouldn't stay on my lettuce so the next time I cut the lettuce lengthwise creating a nice slab of lettuce for the turkey breast to lay hence my name for this recipe. I was lucky and had a friend that bagged a turkey this season but you can easily use chicken breast or any other meat for that matter but it is a great way to enjoy a wild turkey harvest. This is a simple recipe but one that packs a powerful punch to the taste buds. Hope you enjoy.
INGREDIENTS FOR GLAZE
These ingredients are for the wonderful balsamic honey glaze and to me the secret to a great wedge salad.
1/2 cup BALSAMIC VINEGAR
1/8 cup raw HONEY
1/4 teaspoon SEA SALT
In a small saucepan combine above ingredients, bring to gentle simmer. Simmer, stirring often, until you have a thick syrup and set in fridge or even the freezer, if you plan to use it soon, to cool.
INGREDIENTS FOR SALAD
Of course these ingredients are personal preference and can be catered to you likes or dislikes. I will say that these few ingredients, as mentioned above, creates a super flavorful dish and while there is nothing wrong with adding lots of salad ingredients I am afraid it takes away from the classic taste of a wedge salad but of course experimenting with recipes is always fun so go for it.
1 TOMATO diced
1/4 RED ONION thinly sliced and diced
1 head ICEBERG LETTUCE
Slice lettuce lengthwise as apposed to quarters to create a slab instead of a wedge. This allows you to neatly lay the grilled turkey breast on top and makes it easy to slice and eat as well.
You can use pre made bacon bits but I love freshly prepared bacon. I cook the bacon on the grill’s side burner in a cast iron skillet until crispy then set them aside until they cool. Be sure to place them on some paper towels. This draws most of the grease out of the bacon slices and they crumble up much nicer. Once cool I use a knife and actually dice the bacon. Most of the bacon will crumble up just by breaking the slices up but for those less than crispy pieces a knife works well or you can leave those pieces out if you like.
1 WILD TURKEY BREAST
You can cook your turkey breast any way you like but I like to cut it into strips season and grill. I prepare a few strips as spicy and a few as mild. You can add whatever spices you like on your turkey breast I use a steak rub or my pulled pork rub, if I have any available. Any meat or poultry spices will work I actually used Chef Paul Prudhomme's Blackened Redfish Magic. This is for making blackened fish but trust me when I say it ain’t just for fish. Give it a try.
As mentioned above slice your lettuce lengthwise about an inch thick and lay on a plate. Arrange and top lettuce evenly with and in this order, a spoonful (or more) of blue cheese dressing or dressing of choice. Add tomato, red onion, bacon and a drizzle of the balsamic honey glaze all over. On top of this lay your grilled turkey and I like to drizzle a little more glaze and dressing along with some blue cheese crumbles which top this salad off perfectly. Um its good. I might just make this tonight for dinner. ENJOY!
Wild Turkey Cajun Pasta
Wild Turkey Recipe
This is a great time to dig through the freezer and see what you have. I did just that the other day and I found a turkey I was fortunate enough to harvest with my bow last fall. I thought about the usual recipes to prepare the bird but wanted to try something different. I found a cajun chicken recipe that I adapted to now one of the family faves. I found out a long time ago that my hunting excursions seem to be much more well-received when I come up with a recipe like the Wild Turkey Cajun Pasta. Let's get started with a great wild game recipe that is sure to be a big hit with family and friends.
1 box uncooked linguini
2 pounds wild turkey breast
¼ cup butter
1 small green bell pepper
1 small red bell pepper
1 8oz package fresh mushrooms
2 green onions
1 ½ cups half-and-half
¼ teaspoon dried basil
¼ teaspoon lemon pepper
¼ teaspoon garlic powder
Preparing the turkey: Wild turkey breast is great for many recipes and can be substituted with any chicken recipes and is a great leftover turkey recipe. This is a cooked turkey recipe and calls for the turkey breast to be removed from the bone. There is no need to get fancy with the deboning just get the meat off the best you can and the next step will take care of the rest. Now cut the meat into strips about a half inch wide then cut the strips into bite size chunks. This step is personal choice depending on your bite size but I prefer to keep the cuts a little on the smaller side to help keep plenty of meat with every helping. If you like a lot of meat with each serving then you can add a second turkey breast or I have even added a chicken breast or two when I need more to feed a large group.
Once you have the turkey breast cut into bite size morsels rinse the meat and lay out onto cutting board or plate and dab the meat with a paper towel. This removes excess water but leaves the meat damp which is important as it helps to hold the cajun seasoning while its being cooked. Sprinkle your favorite cajun seasoning over the damp meat. You might have noticed I didn't put a quantity in the ingredient list. Where one person is fine with a ¼ teaspoon another might want a ¼ cup. I like to sprinkle the meat liberally with cajun spices and let it sit while the skillet is prepared by preheating the¼ cup of butter. Now sear the meat as quick as possible without scorching your butter. This step will brown the turkey breast and while helping to keep the spices attached to the meat it also seals in the juices and helps prevent your turkey from becoming dry. The main purpose of this step is to get a good brown on the meat and not to necessarily cook it completely so don't worry about the internal temperature because in the final step you will cook all the ingredients more. Remove the turkey and set aside.
Preparing the vegetables: Once the turkey is seared and set asidenow add the vegetables to the skillet. You might want to add a little more butter at this stage. Saute' the vegetables for several minutes until cooked. I add more cajun seasoning at this point just so it all will marry well together in the skillet at the end. Remove the vegetables and set aside until the sauce is ready.
Preparing the sauce: The sauce is super simple just add half-and-half to skillet and bring to a simmer. Now add garlic powder, dried basil, lemon pepper and salt. You can add the turkey to the vegetables and prepare the sauce with them but I prefer to simmer it for a few minutes and taste test the sauce as it cooks just in case I might want to add something like more salt or a little more cajun seasoning. Once you have your sauce just right it is time to add the turkey and vegetables and simmer while you prepare the linguini.
Preparing the pasta: The recipe calls out for linguini but you can use whatever pasta you like. I have used fettuccine as well as just plain old spaghetti, its all good. I usually set the pot of water on the stove and get the water hot so it is ready to accept the pasta quickly. You can cook the pasta while you prepare the other ingredients but I like to cook it while the turkey and vegetables simmer in the sauce. This also allows me to keep an eye on the pasta and remove it from the water at the best time. You don't want overcooked pasta in any recipe so we need to remove the pasta before it's completely cooked. The pasta will cook further after it is added to the sauce. Drain the pasta now.
Bring it all together: Now it is time to bring your dish together. Slowly introduce the pasta to your sauce stirring as you go. Adding the pasta slowly allows you to mix the ingredients thoroughly coating the pasta well. Once the pasta is mixed in cover the skillet and simmer on low for 5 to 10 minutes to allow the temperature to even out and fully cook the pasta before serving. If everyone in your group prefers a lot of cajun taste you can sprinkle the top with more spices if not then you can add it to individual servings. Serve with garlic breadsticks or Texas toast and you have a great meal and made not only more room in your freezer but a darn good reason to prepare for another spring gobbler.