Small Game

If you don’t have a smoker or any smoked wild turkey meat on hand, substitute any cooked upland game bird meat. Leave the turkey whole in legs or wings, like in the picture, for a different method of serving. Try making your own dressing too – it tastes much better than store bought.

My way of cooking a domestic turkey is loosely borrowed from Alton Brown of Food TV’s “Good Eats”. The key is the brining process. Brining adds flavor and moisture, both good things when it comes to turkey, Another important element is roasting the bird breast side down. Don’t place the turkey in a rack. Just…

While you can prepare this recipe with raw, not smoke-flavored wild turkey breast fillets, a mild smoke really does make it mo betta. We soaked our turkey breasts in a brine of 1 quart water, 1/4 cup garlic salt.