Recipe: Wild Turkey Spring Rolls

Nothing says spring like fresh turkey and greens. Combining the two in a Vietnamese rice paper roll is a magical way to enjoy turkey breast. The rolls are light and tasty, and the peanut sauce is the crescendo to the perfect end of a turkey hunt and meal.

It was fun playing with the brine for the turkey, which provides flavor and helps keep the white meat moist. It certainly doctors up the bird in a fun and tantalizing way. Make sure to use regular soda and not diet, as the sugar content is important for the brine flavor and sweet finish.

Once you get the hang of rolling rice paper, you can change the ingredients to spice them up or add different veggies and flavors. Try pickled vegetables or hot peppers. The best part about this recipe is that it helps make a single turkey breast go a long way and feed several people. A spring gobbler is a coveted item, and making the most of it adds to its enjoyment.

Doctored Wild Turkey Breast Ingredients

• 1 turkey breast, boneless and skinless
• 2 cups of Dr Pepper (not diet)
• 2 tablespoons (Tbsp) of kosher salt
• 2 Tbsp of Worcestershire sauce
• 1 teaspoon (tsp) of garlic powder
• 1 tsp of onion powder
• ½ tsp of black pepper
• 1 jalapeño pepper, sliced with seeds

Turkey Directions

1. Wash the turkey breast and trim off any silver skin. Cut the breast into four equal pieces about the same thickness.
2. Prepare a brine by combining the Dr Pepper, salt, Worcestershire sauce, garlic and onion powder, black pepper, and jalapeños.
3. Place the turkey pieces into the brine in a sealable plastic container and put them in the refrigerator for 12 to 24 hours.
4. Remove the turkey from the brine, rinse with cold water, and pat dry with a paper towel. Allow the turkey meat to air dry for 20 minutes.
5. Place the turkey in a Camp Chef Woodwind Pellet Grill at 225°F until it reaches an internal temperature of 155°F. Remove and let cool. The breasts can also be finished in a barbecue or the oven, but don’t overcook them.

Spring Roll Ingredients

• 8 ounces (oz.) of doctored turkey breast, sliced thin
• 2 oz. Of rice vermicelli rice noodles
• 1 tsp of toasted sesame oil
• ¼ tsp of fine sea salt
• 1 cup of torn butter lettuce, ribs removed
• 1 cup of red cabbage, sliced thin
• 2 carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler
• 2 mini cucumbers, thinly sliced or sliced into strips with a julienne peeler
• 2 medium jalapeños, ribs and seeds removed, thinly sliced
• 4 green onions, sliced thin
• 1/4 cup of fresh cilantro, roughly chopped
• 1/4 cup of fresh mint, roughly chopped
• 8 sheets of rice paper

Peanut Sauce Ingredients

• ⅓ cup of peanut butter
• 2 Tbsp of rice vinegar
• 2 Tbsp of soy sauce
• 2 Tbsp of honey
• 1 Tbsp of sesame oil
• 2 cloves of garlic, pressed or minced
• 3 Tbsp of water, used as needed

Peanut Sauce Directions

1. Combine the peanut sauce ingredients and whisk until blended. Warm the mixture in the microwave for 30 seconds and mix again until smooth. Set aside to cool.

Rice (Spring) Roll Directions

1. Place vermicelli noodles in a bowl, cover with hot water for two minutes, then drain and set aside. Instructions are typically found on the packaging and may differ for some brands.
2. Remove eight whole lettuce leaves from the core, use them to bundle the vermicelli noodles and bean sprouts, and set aside with the seam side down.
3. Fill a large bowl with warm water and submerge the rice papers one at a time for two to three seconds. If two papers are used to learn how to wrap, submerge them together.
4. Place the damp rice papers on a cutting board with the smooth side down. Place three turkey slices about ½ inch apart on the top third of the paper, with a mint leaf in between each. Place the lettuce bundle with the seam side down onto the rice paper’s middle and fold the rice paper’s left and right edges to cover the turkey and lettuce bundle. Take the bottom edge of the rice paper and fold it over the lettuce bundle, rolling it snugly. Continue to roll the paper over the turkey firmly and press down. The rice paper will be sticky and seal itself.
5. Serve fresh with peanut sauce.

Chef’s Notes

If the rice paper tears while rolling, use two sheets. The ends will be thicker and chewier but still taste great.