Rye Smoked Wild Turkey Spread
Get up at the butt crack of dawn, around 4:30 AM, drive to the timber where you are going to hunt the turkey.
Quietly hike to your turkey blind.
This is a particular challenge as you don’t want to use a flashlight and take a chance of spooking any turkeys.
Get in the blind and get settled.
Just as it starts to get daylight make your first call.
Wait for a response and then call again.
Shoot the turkey, do a dance and then bring him home and clean him, making sure to get all the buckshot out.
It’s hard on teeth and meat grinders.
Cut the bird up in to the hind quarters and breast.
Bone out the breast and cut into large chunks, tenderize if desired (I’d recommend this.)
Next make the Rye Whisky Meatball Marinade from Chef Steph:
In a medium bowl, combine all ingredients for marinade and mix well.
Fire up the wood smoker and put the turkey on basting liberally and often with the Rye Whiskey Marinade.
While your bird is smoking enjoy some of that Cody Road Rye you didn’t use in the marinade.
Once the bird is done, remove from the smoker, cool, bone out the legs and thighs, and process through a meat grinder.
I used the finest plate on my grinder.
To the ground bird I added the following to taste:
-Grandpa John’s Dilled Green Tomato and Hot Pepper relish (you will probably have to settle for pickle relish)
-Celery chopped as finely as you can get it.
-Yellow onion chopped as finely as you can get it without turning it to juice.
-Miracle Whip (I used the one with olive oil)
-Celery salt
You will want the consistency to be smooth and somewhat creamy so that you can spread it easily.
Serve on crackers or toasted baguette slices.
Ingredients
Directions
Get up at the butt crack of dawn, around 4:30 AM, drive to the timber where you are going to hunt the turkey.
Quietly hike to your turkey blind.
This is a particular challenge as you don’t want to use a flashlight and take a chance of spooking any turkeys.
Get in the blind and get settled.
Just as it starts to get daylight make your first call.
Wait for a response and then call again.
Shoot the turkey, do a dance and then bring him home and clean him, making sure to get all the buckshot out.
It’s hard on teeth and meat grinders.
Cut the bird up in to the hind quarters and breast.
Bone out the breast and cut into large chunks, tenderize if desired (I’d recommend this.)
Next make the Rye Whisky Meatball Marinade from Chef Steph:
In a medium bowl, combine all ingredients for marinade and mix well.
Fire up the wood smoker and put the turkey on basting liberally and often with the Rye Whiskey Marinade.
While your bird is smoking enjoy some of that Cody Road Rye you didn’t use in the marinade.
Once the bird is done, remove from the smoker, cool, bone out the legs and thighs, and process through a meat grinder.
I used the finest plate on my grinder.
To the ground bird I added the following to taste:
-Grandpa John’s Dilled Green Tomato and Hot Pepper relish (you will probably have to settle for pickle relish)
-Celery chopped as finely as you can get it.
-Yellow onion chopped as finely as you can get it without turning it to juice.
-Miracle Whip (I used the one with olive oil)
-Celery salt
You will want the consistency to be smooth and somewhat creamy so that you can spread it easily.
Serve on crackers or toasted baguette slices.
Notes
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