Cooking wild turkey can be tricky because the meat tends to be leaner and tougher than domestic turkey. However, with the right techniques, you can ensure your wild turkey turns out tender and delicious. Here are some tips on how to cook wild turkey so it’s not tough.
Brining
One of the best ways to keep wild turkey meat moist and tender is to brine it before cooking. Brining involves soaking the turkey in a saltwater solution, which helps the meat retain moisture as it cooks. To make a basic brine, combine:
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 gallons water
Place the turkey in the brine, cover, and refrigerate for at least 8 hours or up to 24 hours. The salt will help season the meat and keep it juicy.
Cook it Slowly
Wild turkey needs to be cooked low and slow in order to break down the tough muscle fibers. Cooking it at too high of a temperature will cause the meat to dry out quickly. Try cooking the turkey at 300°F, allowing 15-18 minutes per pound. Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F in the breast and 180°F in the thighs before removing it from the oven.
Basting
Basting the turkey as it cooks will also help keep it moist. Create a baste by melting butter and mixing it with fresh herbs, citrus juice or zest, or chicken stock. Use a baster or large spoon to coat the turkey with the baste every 30 minutes while it cooks.
Injecting a Marinade
Injecting a marinade deep into the turkey can help tenderize and add flavor to the meat. Purchase an injection kit and make a marinade using ingredients like:
- Chicken or turkey stock
- Melted butter
- Citrus juices
- Minced garlic
- Fresh herbs
- Spices like paprika or cumin
Inject the marinade all over the turkey a day before cooking. Refrigerate until ready to roast.
Spatchcocking
Spatchcocking, also called butterflying, is a method of removing the backbone and flattening the bird for more even cooking. This allows the turkey to cook faster than if left whole. To spatchcock:
- Place the turkey breast side down on a cutting board.
- Using sharp kitchen shears, cut along both sides of the backbone and remove it.
- Flip the turkey over and press down firmly on the breastbone to flatten.
Season the turkey and roast at a high temperature, around 400°F, until the thickest part of the breast meat reaches 165°F.
Deep Frying
Deep frying is another quick cooking method that can help keep wild turkey meat tender. Heat oil to 350°F in a large pot or deep fryer. Carefully lower the turkey into the hot oil using a fryer basket. Fry for about 3-4 minutes per pound until the internal temperature reaches 165°F. The high heat helps seal in moisture.
Velveting
Velveting is a Chinese cooking technique often used for tough meats. It involves coating pieces of meat in a marinade of egg whites, cornstarch, rice wine, and broth before cooking. This helps tenderize the meat and seals in moisture. To velvet wild turkey:
- Cut turkey into bite-sized pieces.
- Make the velveting marinade by whisking egg whites, cornstarch, rice wine, broth, and seasonings.
- Add turkey and marinate for 30 minutes.
- Remove turkey from marinade and stir fry, bake, or grill until cooked through.
Tenderize with Acid
Marinades and sauces made with acidic ingredients like citrus juice, vinegar, tomatoes, wine, yogurt, or buttermilk can also help tenderize turkey meat. The acids break down tough muscle fibers. Let the turkey marinate in the acidic liquid for at least 2 hours before cooking.
Cook Low and Slow
Slow cooking methods like braising, stewing, or slow roasting allow time for the connective tissues in the meat to break down, resulting in tender turkey. Try cooking pieces of turkey at around 300°F in liquid like broth or wine until fork tender.
Pound it Thin
For quick cooking turkey cutlets or scaloppine, place turkey breasts between two pieces of plastic wrap. Use a meat mallet or rolling pin to gently pound the meat to an even 1/2 inch thickness. This helps break down the fibers so the turkey cooks quickly and stays tender.
Don’t Overcook
Regardless of the cooking method, be careful not to overcook wild turkey. Once it reaches an internal temperature of 165°F in the breast meat, it only takes a few more minutes in the oven or pan for it to turn dry and tough. Use a meat thermometer to accurately gauge doneness.
Let it Rest
Allowing the turkey to rest for 10-15 minutes before carving is another important step. This allows the juices to reabsorb back into the meat fibers. Skipping this step can cause the turkey to lose moisture as it’s sliced.
Add Fat for Basting and Cooking
Since wild turkey is leaner than domestic turkey, it helps to add fat when cooking. Baste with butter, olive oil, or poultry fat before and during roasting. For pan frying or sautéing, use oil to help prevent sticking.
Conclusion
Cooking wild turkey so it turns out moist and tender takes some finesse. Allowing time to brine, marinate, or cook the meat low and slow is key. Basting during roasting and resting before carving will also ensure you get tender results. Follow these tips and you’ll master cooking delicious, tender wild turkey.
Method | Benefit |
---|---|
Brining | Helps meat retain moisture |
Low and slow cooking | Breaks down tough muscle fibers |
Basting | Adds moisture during cooking |
Marinades/Velveting | Tenderizes meat |
Spatchcocking | Allows for even cooking |
Deep frying | Seals in moisture with high heat |
Pounding thin | Tenderizes meat |
Resting meat | Allows juices to reabsorb |
To summarize, wild turkey can be cooked tender and juicy by utilizing methods like brining, low temperature roasting, velveting, spatchcocking, deep frying, marinating in an acidic medium, pounding thin cutlets, allowing to rest before slicing, and basting during cooking. With the proper technique, you can enjoy moist and flavorful wild turkey any time.
Brining
Brining is one of the most effective ways to keep wild turkey meat tender and juicy. The salt in the brine seasons the turkey and helps it retain moisture. Meat proteins absorb some of the saltwater solution, preventing moisture loss during cooking. Make sure to give the turkey plenty of time to brine in the refrigerator, at least 8 hours and up to 24 hours for optimal results.
Low and Slow Cooking
Cooking the turkey low and slow, around 300°F, gives the meat time to become tender. The slower cooking gives the collagen in the meat time to break down into gelatin, which results in more tender and moist meat. Rushing the cooking by using too high of a temperature will cause the meat to seize up and turn dry. Monitor the temperature and allow 15-18 minutes per pound for ideal doneness.
Basting
Basting serves an important purpose in keeping wild turkey moist as it cooks. As the turkey roasts, the basting liquid helps prevent the delicate breast meat from drying out. Make sure to base every 30 minutes or so during cooking. You can get creative with homemade baste recipes using ingredients like browned butter, chicken stock, fresh herbs, citrus, or wine.
Marinades and Velveting
Letting the turkey marinate for a few hours before cooking allows tenderizing ingredients like acid, enzymes, and salt time to work their magic. An acidic marinade made with citrus, vinegar, yogurt or wine softens turkey meat by breaking down tough proteins. Velveting coatings the meat in egg whites and cornstarch to seal in moisture before cooking. Both techniques result in super tender turkey.
Spatchcocking
Removing the backbone and flattening the bird is called spatchcocking or butterflying. This allows the turkey to cook much faster and more evenly since the meat is spread out flat. Spatchcocking eliminates the problem of the breast cooking faster than the legs and thighs. Crisp up the skin at a high temperature like 400°F after spatchcocking for juicy, tender meat.
Deep Frying
The intense heat of hot oil can cook a turkey remarkably fast. Lowering the turkey into 350°F oil leads to moisture loss on the exterior but very juicy interior meat. Cook just long enough to crisp the skin and bring the meat to a safe temperature of 165°F to prevent drying out. Deep frying takes precision but results in tender juicy meat.
Pounding Thin
When slicing turkey breasts into cutlets or scaloppine, be sure to pound them thin. Use a meat mallet or heavy pan to gently flatten the meat to 1⁄2 inch thickness. This tenderizes the meat by breaking down the tough muscle fibers so the cutlets cook up tender and juicy on the stovetop or grill.
Letting Meat Rest
Never slice up turkey right away after removing it from the oven or grill. Let it rest first, tented loosely with foil, for 10-15 minutes. This resting period allows the juices to reabsorb back into the muscle fibers after cooking. Skipping this crucial step causes the turkey to shed moisture as it’s carved.
Adding Fat
Since wild turkey is typically leaner than domestic turkey, it’s important to add supplemental fat when cooking. Baste with butter, oil, or rendered fat while roasting. Use oil when sautéing turkey pieces on the stovetop to prevent sticking. The fat helps keep the lean meat moist and tender.
In summary, techniques like brining, slow roasting, basting, marinating, spatchcocking, velveting, frying, pounding thin cutlets, resting, and adding fat will help prevent dry, tough wild turkey. Master these tips and you’ll be rewarded with flavorful, tender turkey any time you cook it.