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13 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

    Hank,
    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?

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