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20 responses to “Poached Wild Turkey with Gravy”

  1. Mark Tigges

    Would you sous vide if you had the equipment? Or stick with the poach?

  2. Steve

    Great idea and recipe. Especially after last year’s 40 pound turkey debacle. Hope to try this soon.

    Off topic: Rabbits in November? I’m curious .22 or shotgun? 12 gauge or 20?

  3. Tino Bernazzani

    Very nice and simple recipe Hank.
    Will have to try this on my next turkey.
    The first of the season was deep fried.
    Talk about time consuming, but delicious.
    What a great time of the year.
    Turkey, rabit, quail, dove, waterfowl, porcini, chanterelle, dungeness crab, abalone, and more can all be had if adventurous enough.

  4. Kelly

    I just bought a half a turkey breast at the local market, and it’s nearly four pounds! (1.7kg) I don’t think the Germans slaughter their turkeys young… Anyway, how long do you think it will have to poach? Is there a minutes/pound rule? I really want to do this for our family dinner on Friday, since my father-in-law always says he doesn’t like turkey because it’s too dry. I would like to prove him wrong. 🙂

  5. Al

    Tried this yesterday. Really good. Thanks for the idea.

  6. Kevin Harvey

    Do you cook wild turkey breasts any differently than domestic? I asked since wild Turkey breasts seem so dry. I have a sous vide and should have a wild turkey this weekend.

    BTW, I love your Duck, Duck Goose cookbook. Sichuan Fragrant Mallard is killer.

  7. Kevin Harvey

    Thanks, Hank.
    What is the purpose of pulling off the “tender”?

  8. Kevin Harvey

    Thanks Hank. Sorry for all the questions but I am wondering if you have ever used the legs to help make the broth?

  9. Cindy

    I’m afraid I used the wrong kind of sage (ground) because the flavor in the finished broth was overwhelming. Should I have used rubbed sage instead?

  10. Eating Local: Week 2 {With Meal Plan} | Whistle Pig Hollow

    […] Poached wild turkey breast (cooked in turkey stock) with gravy (turkey stock, butter, flour, salt, pepper, Worcestershire sauce), rice with butter and salt, and salad with homemade salad dressing. […]

  11. Anita Hughes

    Thanks for a non-complicated, easy to follow recipe! I’m a novice at this and have only cooked wild turkey two times prior to this recipe. I did overcook by about five degrees but the result was really delicious. I will definitely double the gravy recipe next time, as my husband and I both enjoyed the deliciousness atop the turkey breast. Thanks for being someone I can trust to give me good instructions for delectable results! Now, I’m keeping my fingers crossed that dear husband comes home with another turkey this season!

  12. ArcherMatt

    I made this last night. It was fairly easy to keep the water at a steady temperature using a candy thermometer. The turkey breast and gravy were great!

  13. Kevin Harvey

    It’s wild turkey time again. I love your sous vide advice on the breast. It comes out tender and beautiful. Would you add any herbs, butter etc before putting in the sous vide?

  14. Teri J Pieper

    Do you ever roast a whole wild turkey? I’ve done it brined and had good luck. It was very tasty and moist. Just wondered if you had a recipe. Thanks.

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