Recipe: Turkey Hunter's Wreath

by
posted on May 8, 2017
** When you buy products through the links on our site, we may earn a commission that supports NRA's mission to protect, preserve and defend the Second Amendment. **
turkey_hunters_wreath_f.jpg

This recipe will make anyone want to keep their turkey legs and thighs after their next successful hunt. A turkey wreath may have festive connotations, but for hunters, it means a celebration of success with succulent dark turkey meat. If you have family or friends that are doubtful about eating wild turkey, this will be their turning point.

Ingredients
• 2 packages refrigerated crescent rolls

Make and combine the wreath filling in a bowl with the following:
• 2 cup cooked turkey, chopped or shredded (legs and thighs work great)
• ½ cup mayonnaise (regular or light)
• 2 Tbsp honey Dijon mustard (can also use honey and regular Dijon)
• ½ tsp coarse ground black pepper
• ½ cup celery, sliced
• 3 Tbsp fresh parsley, chopped
• ½ cup dried cranberries
• 1 cup shredded swiss cheese
• ¼ cup walnuts, toasted & chopped (can substitute pecans)
• 1 egg, separated (keep whites for brushing over dough).

1. Preheat oven to 375°F.

2. Unroll crescent rolls, arrange 8 in a circle with wide ends in middle (use a pizza pan or round stone). The inside of the circle should be about 10-inches in diameter. Attach the other 8 crescents, wide end, between your first row, so you can seal seams together after using them to close the wreath filling inside. The crescent rolls are easier to work with cold, and will hold their shape better, so open one container at a time.

3. Scoop filling over seams of dough, forming a circle. Make sure the filling is evenly and uniformly spread across the crescent rolls (I often roll the mixture to form cylinders to place on the dough). Take the pointed ends the crescent rolls and pull around the filling to make a wreath shape. The wreath will have small openings where you can still see the filling. Brush with egg white.

4. Bake for 25-30 minutes until golden brown.

Perfect Turkey Leg and Thigh Meat Preparation
Preparing wild turkey legs and thighs allows you to make wild turkey soup stock, and have tender, shredded meat ready to make a variety of recipes with. To prepare, place cleaned wild turkey legs and thighs into a crock pot, cover them completely with water, add ¼ tsp salt and ¼ tsp black pepper and turn the pot on high (you can also use a stock pot on the stove). Once at a rolling boil you can turn to low, if the liquid continues to simmer. The long, slow simmer will make the turkey meat extremely tender, with no gristle residue. Let the liquid and turkey cool. You can then shred the turkey meat by hand, removing all the small bones found in turkey legs. There will be several cups of boneless, extremely tender meat when completed.

The broth should be saved for soup or other dishes and can be strained to clarify. It will be concentrated and can be diluted with some water.

Latest

Lead Photo 02
Lead Photo 02

Head to Head: 7x57mm Mauser vs. .30-06 Springfield

I’ve had more than a few requests for this Head to Head, so I figured it was high time to pit two of the early 20th century’s most popular military cartridges against one another. Let's dive into the 7x57mm Mauser vs. the .30-06 Springfield.

NRA Hunter Education FREE Online Course Now Available in Louisiana

The National Rifle Association of America’s award-winning free Hunter Education online course is now available in the State of Louisiana, the latest addition as NRA works to make the course available to hunters in all 50 states.

Moultrie Updates Line of Game Feeders

Moultrie has expanded the capacity of its line of feeders, and bettered the cameras' integration with the company's connected technology to streamline the feeding process.

Building the Ultimate Elk Bow

Elk are remarkable creatures that dwell in some of the most hellish landscapes on earth. An elk bow needs to be tough, light, and ultra-accurate. Here's how to build the right one for you.

First Look: Spandau S2 20-Gauge

Spandau Arms, a brand of SDS Arms, has announced that the  Spandau S2 Shotgun is now available in a 20-gauge model in both a Mossy Oak Bottomland and a traditional wood finish.

Count Some Quail, Tally Some Turkeys

The Arkansas turkey season ended in May, but there’s still good reason for hunters and outdoor enthusiasts to keep the birds in mind when they head out to their favorite hiking trail or drive the backroads of The Natural State. Outdoorsmen who scare up coveys of quail are welcome in the survey as well.

Interests



Get the best of American Hunter delivered to your inbox.