First, I have to start by saying I used two frozen wild turkey breasts from this spring that I killed in Nebraska.
However, this dish would be GREAT for using up those Thanksgiving turkey left overs.
Now let’s get to it….
Wild turkey is by far one of the greatest culinary gifts we can find in the woods. Although turkeys are known for drowning themselves while looking up at the rain, there are endless ways of preparing this mentally challenged bird. They are also arguably my favorite wild game to eat.
This dish happened to be the first wild turkey that I have prepared for my newlywed wife. She told me a story while we were eating. She said, “WOW! This is amazing! I was worried.”
I replied, “why were you worried?”
She explained, “well, speaking of mentally challenged animals, the last time I had wild turkey, an ex-boyfriend made it for me. It literally tasted like he marinated it in cat piss. I couldn’t eat it.”
In my opinion, wild turkey is one of the easiest proteins in the wild game world to completely screw up. One of the main reasons for this is the body temperature of a living turkey. It’s somewhere in the neighborhood of 107 degrees. Which is already in the “danger zone” for massive bacteria growth.
And with most turkeys being harvested in the spring, it’s likely that when you shoot your bird, it won’t be on a chilly day. Thus, adding to the chances of your bird spoiling.
So, let’s try and be smarter than the bird and get him cleaned right away.
I made this soup on a cold day. I more or less had a craving for chicken noodle and broccoli cheddar soup.
I didn’t have all the ingredients for either one, so I improvised. A regular chicken stock is what I had in mind to use, but sadly, I was out of it in the pantry.
I did however have some Pho broth that I bought awhile back. Pho broth is chicken or beef broth with added spices like star anise, cinnamon, coriander, fennel and ginger. I’ve made Pho…