Morels and Wild Turkey
It doesn't really matter how you cook either one, but I always try to eat my Morels with a freshly harvested wild turkey. Most of the Morel hunters in Tennessee find their shrooms while they are chasing gobblers through the woods. Here's my favorite recipe....Deep fried Wild Turkey and sauteed Morels
Equipment
- turkey fryer (approx 30 qt)
- skillet
- meat injector
Ingredients
Turkey
- 1 wild turkey substitute fresh farm grown
- 3 tbsp Cajun seasoning salt
- 16 oz Cajun butter
- 4-5 gal peanut oil for deep fry or substitute with your favorite oil
Morels
- morels
- 1 lb butter
- soy sauce
Instructions
Turkey
- Pluck your turkey (after scalding)
- Pluck your turkey (after scalding) Inject your turkey with Cajun butter (16 oz) and rub cajun seasoning salt over whole turkey. Heat peanut oil to 375 degrees in a deep pot that will hold a turkey and 4 or 5 gallons of peanut oil. Fry about 3 minutes to the pound once oil has reached 375. Most wild turkeys will weigh between 10 and 15 pounds dressed and plucked. Keep your oil at a constant temperature.
- Inject your turkey with Cajun butter (16 oz) and rub Cajun seasoning salt over whole turkey.
- Heat peanut oil to 375° F in a deep pot that will hold a turkey and 4 or 5 gallons of peanut oil.
- Fry about 3-4 minutes to the pound once oil has reached 375° f. to Note: most wild turkeys will weigh between 10 and 15 pounds dressed and plucked. Keep your oil at a constant temperature.
- Let the turkey rest and start on the morels
Morels
- Saute morels over med-high heat in skillet with butter and soy sauce. Add a dash of the Cajun turkey rub.
Notes
Cook all dark meat to an internal temperature of 175° F to 180° F, and all white meat to an internal temperature of 165° F to 170° F.