Recipe: Grilled Wild Turkey

Ordinary Out of the

OOO by Kate Krukowski Gooding
Grilled Wild Turkey with Apricot Glaze on Basmati Rice
Recently, my girlfriend Kat brought me a wild turkey breast from her last hunt. With fresh game I immediately began going through my spice cabinets to see how I could honor such a gift. Maine has such delicious wild game and seafood and I take advantage of it whenever I can. Get to know your local markets, farmer’s, seafood and meat markets for great selections of seafood and free-range meats and birds.

The smoky paprika gives this dish a mysterious underlying flavor that works wonderful with the apricot glazed turkey. Enjoy!

Grilled Wild Turkey with Apricot Glaze on Basmati Rice

Serves 4
Ingredients

1 wild turkey breast (1 ½ pounds) slightly flattened
1 tablespoon Smoky Spanish Paprika
1 tablespoon garlic powder
2 tablespoons sea salt
1 teaspoon black pepper
1 teaspoon sage
½ cup apricot preserves, divided
2 tablespoons dried apricots, minced
2 tablespoons brandy
1 tablespoon mustard, dry
¼ cup orange juice 
   
1 cup Basmati rice
2 cups chicken broth

Directions

Preheat grill on medium-high. Spray grates with non-stick spray.

Combine paprika, garlic, salt, pepper and sage. Rub on both sides of turkey breast.

Stir dry mustard into brandy, add orange juice, ¼ cup preserves and apricots and set aside.

Cook rice in chicken stock according to instructions. 

1, Place wild turkey breast on grill and grill for 5 minutes on each side.
2. Place foil tent on top of turkey until thoroughly cooked, about 12-20 minutes depending on thickness, and breast has reached an internal temperature of 170°F.
3. Baste turkey with ¼ cup apricot preserves throughout the grilling.

Warm apricot glaze. Warm 4 dinner plates. Slice turkey. Divide rice and sliced turkey between 4 plates; top turkey with warm apricot glaze and serve.

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You can find Kate Gooding's book,
Black Fly Stew - Wild Maine Recipes
at Foodie's Emporium! Click here.
For more great books for foodies Click here.

Kate has published three cookbooks and currently is working on her next two in the Black Fly Stew series – one featuring Grass-fed Lamb and Wine Pairings and another that carries an international flair. More information at www.blackflystew.com

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