Cooking wild turkey can be a challenge. It dries out quickly and can become nearly too-tough-to-eat in short order. There is, however, a way to avoid that. By using a marinade and adding extra moisture when cooking, you can create a mouth-watering dish that will have your dining companions searching for a second helping, and have you looking for another opportunity to fill a tag.
Thinly sliced turkey breast marinated in Asian flavors and sautéed in a hot pan is just about the easiest way to prepare a bird. Add in a mix of your favorite vegetables and some chow mein noodles, and you've got a healthy meal fit for turkey camp as well as the family dinner table, with a taste of moist and flavorful wild turkey in every forkful.
Ingredients
• 1 turkey breast, cut into ½-inch strips
• 2 Tbsp canola oil
• 1 medium onion, diced
• 2 celery ribs, diced
• 6 cremini mushrooms, diced
• 4 cups broccoli, cut into florets
• 1 cup snow peas
• 2 heads baby bok choy, sliced
• 1½ cups chicken stock, 1 cup reserved
• 2 Tbsp corn starch
• 1 pkg (12 ozs.) chow mein or ho fun noodles
• 2 Tbsp soy sauce
• 2 Tbsp canola oil
Marinade Ingredients
• 2 Tbsp black bean and garlic sauce
• 3 Tbsp soy sauce
• 2 cloves garlic, crushed
• 2 Tbsp fresh ginger, crushed or minced
• 2 Tbsp canola oil
• 1 Tbsp sesame oil
Directions
1. Mix marinade ingredients in a resealable 1-gallon plastic bag or large plastic container. Add the sliced turkey and ensure evenly coated. Place in the fridge to marinate for 2-6 hours.
2. Prepare the noodles according to the package directions. Season with soy sauce and canola oil. Set prepared noodles aside.
3. Heat a large wok on medium-high heat. Add marinaded turkey to wok and cook in small batches, stirring occasionally until browned and cooked to medium-rare, about 4-5 minutes. Remove from wok and set aside.
4. Add canola oil to the wok and heat over medium-high heat. Add onion, celery and mushrooms to the wok and stir for one minute. Then add the broccoli, snow peas and bok choy and continue stirring the mixture as it cooks for two minutes. Add ½ cup of chicken broth to help steam the vegetables, and cook for one more minute.
5. Whisk the cornstarch into the remaining cup of chicken broth and slowly add it to the cooking vegetables. Continue to stir and turn the vegetables from the bottom of the wok until the sauce thickens.
6. Add the cooked turkey to the vegetable mixture, stir, and continue to cook on medium-high heat for one minute.
7. Spread the noodles on a large serving platter and top with the vegetable and turkey mixture. Serve and enjoy.
*Chef's Tip: Slice the turkey breast while it’s still partially frozen to simplify the task and to keep pieces evenly sized. Cook the turkey first, in small batches to allow the meat to brown evenly and reach a medium to medium-rare temperature. The turkey will be tender and moist when added back to the stir fry with extra broth for a sauce.
For more delicious wild-game recipes, click here.
