Wild Turkey Salad Recipe

wild turkey salad recipe

Wild Turkey Slab Salad Recipe

The first time I tried this recipe I cut the lettuce into a wedge because this is a wild turkey wedge salad recipe. The problem was the turkey wouldn’t stay on my lettuce. 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 The 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 Wild Turkey 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.

Cooking The Bacon 

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. It is the bacon and the honey glaze that makes this wild turkey salad great.

Cooking The 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.

Preparing The Wild Turkey Wedge Salad

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 THE HARVEST! 

Bacon Wrapped Backstrap

About Ken McBroom 307 Articles
Ken McBroom is an accomplished outdoor writer and photographer. Growing up in Lynchburg Tennessee allowed him many opportunities afield as a boy and young man. Later in life, after Desert Storm, Ken’s wanderlust took him to Alaska to live and work and experience the last frontier. Married now with two beautiful children, Ken now calls Kentucky home where he continues to communicate our American outdoor traditions and the lifestyle it offers.

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