Underneath each breast is the best cut of meat on a wild turkey. Here’s how to cook those turkey tenderloins for all to enjoy!
by Tiffany Haugen
Wild turkey is very lean, especially spring toms that have been strutting and rutting for weeks. Lean meat should never be overcooked. Overcooked, lean meat results in a tough, gamey-flavored end product. This is where wild turkey often gets a bad rap, and that’s the fault of the cook, not the bird.
If you’re skeptical about cooking wild turkey, here’s a recipe that won’t disappoint you. It involves turkey tenderloins, and they turn out best when cooked alone, not with the rest of the breast meat. The tenderloin in a wild turkey is so soft it tears into bite-sized chunks with your fingers. Great for an appetizer, this small muscle is mild and will take on any flavor it’s seasoned in. Add a few veggies to stretch the dish, or serve on its own for a flavorful bite.
What You Need
- 2-4 wild turkey tenderloins
- 2 teaspoons smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 1/4-1/2 teaspoon cayenne pepper
- 1-2 tablespoons melted butter for drizzling
The Directions
In a small bowl, mix spices until thoroughly combined. Tear turkey tenderloin into bite-sized pieces. Rub meat with spice mixture and sit at room temperature for 15-20 minutes.
Thread the meat loosely onto skewers. Drizzle with melted butter. Bake in a preheated 350-degree oven for 7-9 minutes or until the turkey reaches desired doneness. Skewers can also be grilled on well-lubricated grates or pan-fried in butter. Garnish with chives or fresh herbs, if desired.
Note: For signed copies of Tiffany Haugen’s popular book, Cooking Game Birds, visit scotthaugen.com for this and other titles.
