Don’t overcook your wild turkey! When overdone, the meat is dry, tough and chewy. Note that I didn’t specify what type of fruit to use. Go to the market and see what’s in season. Try plums, peaches, cherries, apples, pears, apricots or whatever’s on sale. In a pinch, dried fruits will work as well.
Wild Turkey Breast with Fruit Chutney
- 2 wild turkey breasts skin removed
- 1 cup dry sherry
- 1/4 cup soy sauce
- 1/2 cup orange juice
- 1/3 cup peanut or soy oil
- 4 garlic cloves minced
- 1/2 teaspoon freshly ground black pepper
- 6 cups warm cooked rice
- Fruit Chutney
- 3 cups firm fruit; peeled seeded and diced into 1 - 2 inch pieces
- pinch salt
- 1 -2 jalapeno peppers you decide how hot you want it, seeded and finely minced
- 3/4 cup granulated sugar
- 1/2 cup white vinegar
- 2 teaspoon fresh peeled gingerroot minced
- 1/2 cup roasted pecans chopped
- Combine sherry with next 5 ingredients. Add to turkey in a plastic, ceramic or glass bowl. Cover and refrigerate for 2 to 4 hours.
- Prepare chutney. Combine all ingredients and simmer for 1 hour or until fruit is soft. Remove turkey from marinade and discard marinade. Breasts can be baked or grilled, but do not cook beyond 150 degrees. Allow the cooked breasts to rest for 5 minutes before slicing. To serve, mound some rice on each plate. Slice turkey and arrange slices over rice. Spoon chutney onto turkey.
- Cooking Tip: When slicing wild turkey breasts, do so across the “grain” of the meat to make it easier to eat. Slice into thin, not thick pieces.