Fresh is best, and this Asian-inspired sweet and sour wild turkey highlights how fresh wild turkey and fruits and vegetables come together to create a dish the outshines the takeout option.
Jeremiah Doughty•April 27, 20262 min read
Photo Courtesy of Jeremiah Doughty
Photo Courtesy of Jeremiah Doughty
Ingredients
For the turkey
1 to 1.5 pounds wild turkey breast, cut into bite-sized pieces
3 tablespoons cornstarch
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder Crispy soda water batter
1 cup all-purpose flour
1 teaspoon ginger powder
1 teaspoon garlic powder
1 teaspoon white pepper
1 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1 cup cold soda water, add more as needed
Oil for frying
Vegetables and fruit
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 cup pineapple chunks Sweet and sour glaze
1 cup pineapple juice
¼ cup rice vinegar
¼ quarter cup ketchup
1/3 cup of sugar
2 tablespoons soy sauce
1 tablespoon cornstarch mixed with 1 tablespoon water
Sesame seeds for garnish
Photo Courtesy of Jeremiah Doughty
Photo Courtesy of Jeremiah Doughty
Instructions
Pat the wild turkey pieces dry, season with salt, pepper and garlic powder. Toss them in cornstarch and set aside.
In a bowl, combine flour, cornstarch, baking powder, and seasonings. Slowly whisk in cold soda water until the batter is smooth and slightly thick. It should drip off a spoon but still coat the meat well. Keep the batter cold. This helps the crunch.
Heat oil in a fryer or heavy pot to 350 degrees. Dip each turkey piece in the batter and gently drop it into the hot oil. Fry until golden brown and crisp. Usually 4 to 6 minutes, depending on size. Remove to a wire rack so they stay crisp.
Once all pieces have been fried, add them all back to the oil for a second fry. This will keep them crispy in the sauce.
Place pineapple juice, vinegar, ketchup, sugar and soy sauce in a saucepan. Bring to a light simmer and stir to dissolve the sugar.
Add the cornstarch slurry and stir until the sauce thickens to a shiny glaze. Remove from heat.
In a hot skillet, add a splash of oil. Toss in the red pepper, green pepper and pineapple. Sear for one minute to brighten the color and add heat, but do not cook them soft.
Add the crispy turkey to a large bowl.
Pour in just enough glaze to coat without drowning the crunch. Add the peppers and pineapple and toss gently. Sprinkle sesame seeds and green onions over the top.
