Most hunters look forward to wild turkey season for the pursuit, the gobbles at daylight and the challenge of calling a wary tom into range. But the real reward comes later, when you turn that hard-earned bird into something memorable at the table. This wild turkey salad with apples and walnuts is exactly that.
Brad Fenson•April 22, 20262 min read
Too often, we default to the same fried cutlets or roasted breast year after year. Wild turkey deserves more creativity.
Trying new recipes not only keeps meals exciting but also honors the harvest. A braised wild turkey breast makes exceptional table fare, especially when transformed into a crisp, flavorful salad packed with texture. This wild turkey salad with apples and walnuts blends savory, sweet and crunchy elements into a dish that’s equally at home on sandwich bread, piled onto crackers, lettuce wrap or served over fresh greens.
Slow-cooking the breast ensures it’s tender and easy to pull apart, making it perfect for absorbing bright flavors and creamy dressings.
Ingredients
1 wild turkey breast
2 Tbsp butter
2 Tbsp cooking oil
Chicken stock (enough to partially cover meat)
2 celery ribs, diced
1 sweet onion, finely diced
1½ cups crisp apples (such as Honeycrisp or Granny Smith), diced
¾ cup chopped walnuts, lightly toasted
½ cup raisins, craisins, or dried blueberries
¾ cup mayonnaise
½ cup sour cream or Greek yogurt
Zest of one lemon
1 fresh lemon juiced
1 tsp lemon pepper
2 tsp sweet paprika
½ tsp ground black pepper
Salt to taste
Photo Credit: Brad Fenson
Photo Credit: Brad Fenson
Instructions
Brown the meat.Heat the oil and butter in a large pan over medium heat. Cut the turkey breast into two or three manageable pieces. Place them in the hot pan and allow the surface to sear without turning until a deep golden crust forms. Brown all sides to lock in flavor.
Braise until tender.Transfer the browned breast pieces to a roasting pan. Pour chicken stock around the meat until it covers about ¾ of the breast. Cover with a lid or foil and roast at 325°F for approximately three hours, or until the meat is fork-tender.
Cool and chop.Remove the meat from the pan and allow it to cool. Pull the breast into long fibers, then chop against the grain into bite-sized pieces.
In a large mixing bowl, combine the chopped turkey, celery, onion, diced apples, and toasted walnuts.
In a separate small bowl, stir together the mayonnaise, Greek yogurt, lemon zest, lemon juice, lemon pepper, paprika, salt, and pepper.
Pour the dressing over the turkey mixture and fold gently until evenly coated. Adjust seasoning to taste. Add more mayonnaise or yogurt for a creamier texture.
Chill for at least one hour before serving to allow the flavors to blend.
