There’s a near-universal tendency among turkey hunters to cube or slice wild turkey breast, dredge it in batter, and drop it into hot oil. I won’t argue—it makes a damn fine nugget, tender, or schnitzel. But variety is the spice of life, and eventually, you get tired of cleaning the deep fryer. So this go-around, we’re firing up the grill.
These Greek-style skewers have worked their way into my regular spring rotation. A brief soak in whatever pickle juice you have on hand does two things: it helps the meat stay juicy over high heat and adds a subtle tanginess. Pair that with a mixture of Mediterranean herbs, and you’ve got a delicious departure from the norm.
It’s a diplomatic dish, too. If you’re cooking for someone a little apprehensive about wild game, this is a gentle, unintimidating introduction. For the rest of us, it’s just a good, easy dinner.
Slide the meat off the skewer onto a fresh Greek salad, add a scoop of tzatziki, and call it a day. It’s a light, refreshing meal that pairs well with an early morning spent leaning against a tree.
Ingredients:
Serves 2–4
- 1 lobe of wild turkey breast, cut into 1-inch cubes
- 2 cups pickle juice (dill, spicy, bread & butter, zesty, okra, asparagus, dilly bean—whatever you’ve got in the fridge will work)
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp dried dill
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- fresh dill sprigs (for garnish)
Serve Alongside:
- Greek salad
- Tzatziki
Method:
- Prep & Brine: Cut the turkey breast into uniform 1–inch cubes. Place in a bowl or zip-lock bag and cover with pickle juice. Stir or mix to ensure even coverage. Refrigerate for 1–2 hours.
- Season: Drain the brine, but don’t rinse the meat. Transfer the meat to a clean bowl, drizzle with olive oil, and toss with the herbs and spices until evenly coated. I find it helpful to do this in batches. Add about ⅓ of the meat to the bowl, add about ⅓ of the seasoning and mix, add the next ⅓ of the meat and seasoning, etc., until all of the meat and seasoning have been incorporated.
- Skewer: Thread onto skewers, leaving a little space between pieces for airflow. Temper the skewers at room temperature for 10–15 minutes before grilling.
- Grill: Preheat grill to high (450°F). Grill 2–3 minutes per side.
- Serve: Serve over a Greek salad and with tzatziki. Garnish with fresh dill.
- Pairing: Sauvignon Blanc, Assyrtiko, pale ale, a crisp pilsner, or in reality, whatever the hell you want.
Until next time, enjoy—and good luck out there!
Article by Split Reed Food Editor Kirk Marks, a hunter, photographer, and culinary aficionado based in Kent Island, Maryland. Give him a follow at @kirkymarks.
