Wild Turkey Glazed Ribs Recipes

POMEGRANATE GLAZED TURKEY WITH WILD RICE AND CHESTNUT STUFFING

Steps:

• Preheat the grill to high heat.
• Season the turkey with olive oil, salt, and pepper. Let stand at room temperature for 20 minutes.
• Mix the rice, chestnuts, onion, and herbs together in a baking dish. Top with crumbled goat cheese. Cover with foil and set aside. Preheat the oven to 350 degrees F.
• Place the turkey on the grill and grill each side over high heat until nicely browned, about 4 to 5 minutes on each side. Turn the heat down to low and move the turkey pieces to a higher rack in the grill. Close the lid of the grill and let cook slowly, turning occasionally, for 30 to 40 minutes. Then begin brushing the pomegranate juice on the turkey and continue until the turkey is cooked through; an instant-read thermometer inserted into the thickest part of the thigh, away from the bone should register 175 degrees F. Remove the turkey from the grill, transfer to a cutting board, and let it stand, loosely covered with foil, for 15 minutes before carving.
• Place the stuffing in the oven and let warm for 10 minutes. Serve stuffing with turkey. Bring any remaining pomegranate juice to a simmer and drizzle over the turkey.

GRILLED WILD TURKEY BREAST

Steps:

• Place turkey in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate overnight, turning occasionally., Drain and discard marinade. Grill turkey, covered, over indirect medium heat for 45-55 minutes or until a thermometer reads 170°.

MAPLE GLAZED TURKEY ROAST

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
• Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
• Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.

DELICIOUS TURKEY GLAZE

Steps:

• In a small bowl, whisk together the apple cider, butter and honey.
• Brush over entire bird 45 minutes before it completes cooking. Repeat several times before removing turkey from oven.

SWEET HORSERADISH GLAZED RIBS

Steps:

• Preheat oven to 325°. If necessary, remove thin membrane from ribs and discard. Sprinkle 1 teaspoon each salt and pepper over ribs. Transfer to a large shallow roasting pan, bone side down; add beer or juice. Bake, covered, until tender, 2-3 hours., Meanwhile, puree preserves, horseradish, honey, remaining salt and pepper and, if desired, liquid smoke in a blender. , Drain ribs. Place 1 rib rack on a large piece of aluminum foil. Brush with apricot-horseradish mixture; wrap tightly. Repeat with remaining ribs. Refrigerate up to 2 days., Prepare campfire or grill for medium heat. Remove ribs from foil; grill until browned, 10-15 minutes, turning occasionally.

WILD TURKEY GLAZED RIBS

Steps:

• 1. Preheat the oven to 325°F. Line with aluminum foil a shallow roasting pan large enough to hold the ribs in one layer.
• 2. Combine the bourbon, garlic, honey, mustard, Tabasco, salt, and Worcestershire sauce in a small bowl. Stir well to mix.
• 3. Brush the rack of ribs on both sides with the glaze, then arrange, meaty-side up, in the prepared pan, making sure they don't overlap. Roast the ribs for 20 to 30 minutes to render as much of the fat as possible; pour or spoon off the fat and discard. Reduce the oven temperature to 275°F. and cook the ribs, brushing with reserved marinade every 30 minutes and turning several times, until they're tender and the glaze has caramelized and become crispy and blackened in places, 1 1/2 to 2 hours more. Let the ribs cook for 10 minutes after the last brush with the marinade.
• 4. To serve, cut the racks into individual ribs and pile them on a platter.