Wild Turkey Parmesan
Ingredients:
1 wild turkey breast or 4 chicken
Kosher salt, to taste
Fresh ground black pepper, to taste
1 teaspoon garlic powder, separated
1/2 teaspoon dried oregano
3/4 cup AP flour, separated
2 large eggs
1 cup panko
3/4 cup cup grated Parmigiano-Reggiano, separated
Oil, for frying
2 cups marinara sauce, warm
1 cup grated mozzarella cheese
8oz fresh mozzarella, sliced
Fresh basil or parsley to garnish
Steps:
Rinse the turkey breast and pat dry with paper towel. Slice horizontally into 4 slices, pound each breast into 1/2- 1/3 inch-thick pieces. Season with salt and pepper and set aside.
In large bowl, beat eggs, season with salt, pepper, and set aside. In another large bowl, mix together the 1/4 cup of flour, panko, and 1/2 cup parm, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, salt and pepper.
Season the remaining 3/4 cup of flour with 1/2 teaspoon garlic powder, salt and pepper.
Dredge each piece in flour, coat in egg, and then dredge it in the panko/cheese mixture. Shake off any excess and set the coated pieces aside. Repeat with the remaining turkey.
In a large cast iron pan heat 1/4 inch of oil in a large skillet over medium-high heat. After the oil is hot, add the chicken. Cook for 3 to 4 minutes each side, until turkeys is golden brown and cooked through.
To serve, top the cooked turkey with warm marinara sauce, mozzarella cheeses, and the remaining grated parmesan. Air-fry for 5-6 min @400 or broil for 2-3 min, garnish with parsley or basil.
Enjoy
Wild Turkey Carnitas
Ingredients:
2 Wild Turkey leg quarters (store bought birds will do)
2 teaspoons oregano
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons kosher salt,
1 teaspoon pepper
6-7 guajillo chiles, seeded and stems removed (rehydrate in hot water)
1 onion quartered
8 garlic cloves peeled
4 tablespoon butter, separated
¼ cup olive oil, separated
2 oranges
1 12oz. can evaporated milk
3 bay leaves
1 teaspoon each, peppercorns, coriander, and cumin seeds (optional)
2 cloves (optional)
¾ cup Mexican Coca-Cola
Toppings:
Cilantro
White onion
Salsa verde
Steps:
In a small bowl combine oregano, cumin, salt, pepper, and garlic powder. Mix to combine and set aside.
In a blender combine quartered onion, garlic cloves,rehydrated chiles, tablespoon salt, and ½ of the chile soaking liquid. Blend and set aside. (Add more water if needed to blend smooth)
Remove and pin feathers, large tendons, or tough silver skin on turkey. Drizzle with oil and season generously with spice mixture on both sides.(season up to 24 hours in advance)
Preheat oven to 350
Preheat large Dutch oven or slow cooker. Add 1 tablespoon of oil and 2 tablespoons of butter once preheated. Add turkey and brown on all sides. Deglaze the pan with the Chile mixture, add remaining spices, squeeze the juice and then add the sliced orange halves, and evaporated milk. Bring the entire mixture to a boil, cover and then bake at 350 for 3 hours, remove and add coca cola, return to the oven for 1 more hour or until meat pulls away from the legs effortlessly.
Cook on low for 8-10 hours or high for 6 hours. Add coca cola last 1hr of cooking and cook on high.
Transfer the meat to a large dish, cover, and let rest for 30 min. Strain the liquid into a bowl or large measuring cup and set aside.
Shred the meat using 2 forks or hands. Chop with knife.
Preheat broiler. Transfer the meat to a baking sheet or large baking dish. Pour half the liquid over the turkey, drizzle with olive oil and melted butter. Gently toss to combine.
Broil meat with sauce until warm, about 3-5 minutes.
Assemble the tacos. Top with cilantro, onion, lime, and salsa verde, and gobble gobble!!!
