NORCAL
... TO FIRE
COOK A GRAND GOBBLER By Tiffany Haugen
E
very time we deliver a wild turkey seminar – either how to hunt or cook them – there’s always someone in the audience who asks, “Are those big, wild toms really worth cooking?” Our answer to that is always the same. “Yes!” Of course, that is followed by a mini-lecture on the importance of caring for your turkey in the field. To get the most from these birds, get them quickly cleaned and cooling. Although it’s easy to pluck them, we tend to skin the birds and almost always cook the breast meat separate from the leg and thigh meat. Breast meat cooks quickly and can dry out using traditional cooking methods. Don’t leave it in the pan or on the grill as long as you would a chicken breast. Plank cooking the breast will not only keep it moist and tender, it will impart wonderful smoky flavors. Use a cooking thermometer to avoid overcooking. For those legs and thighs, slow cooking or pressure cooking is the way to go. It may not look like there’s a lot of meat on those bones, but once it’s all been cooked down, there’s easily 1 to 2 pounds of delicious turkey to enjoy. One turkey breast One lemon, sliced One collard, cabbage or large kale leaf 1 tablespoon mayonnaise One wood plank, soaked in water or wine at least two hours
If you bag a spring tom, Tiffany Haugen says to use special care in preparing a feast, including cooking the breast separately from other pieces and not overcooking it. (TIFFANY HAUGEN)
TENDERIZING MARINADE ½ cup red wine ½ cup Worcestershire sauce 1⁄3 cup olive oil One small onion, diced 4 cloves garlic, crushed ½ teaspoon salt ½ teaspoon black pepper
FILLING 2⁄3 cup cream cheese, softened ¼ cup grated Parmesan cheese ¼ cup finely chopped fresh herbs (parsley, chives and/or basil) 2 tablespoons lemon juice 2 tablespoons mayonnaise 3 cloves garlic, minced In a sealable plastic bag, mix marinade ingredients. On a flat surface, pound turkey breast to a thickness of ¼ to ½ inch with a meat mallet. Place turkey breast in marinade bag and marinate; keep refrigerated at least eight hours. In a small bowl, mix filling ingredients until thoroughly combined. Place lemon slices evenly over wood plank where the turkey will be cooking. Spread 1 tablespoon mayonnaise over bottom side of the collard, cabbage or kale leaf. Place marinated turkey breast on a large platter or baking sheet; dab excess moisture with a paper towel. Spread filling evenly over turkey breast
56 California Sportsman APRIL 2018 | calsportsmanmag.com
and roll up to fit on wood plank. Place stuffed turkey on lemon slices and cover with the collard, cabbage or kale leaf, mayo side down. Plank cook on a medium-hot grill for 20 to 30 minutes or until turkey reaches an internal temperature between 160 to 165 degrees. Check plank frequently and use a spray bottle of water to douse any flames; move to indirect heat if the plank is burning too quickly. Let cool five to 10 minutes before slicing and serving. Editor’s note: For signed copies of Tiffany Haugen’s popular cookbook Cooking Game Birds, send a check for $20 (free S&H) to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489 or order online at scotthaugen. com. Follow Tiffany on Instagram, Facebook and Twitter, and watch for her on the online series Cook With Cabela’s, The Sporting Chef TV show, and The Hunt on Netflix.