Everybody fries their turkey, right? It’s such a classic treatment that it’s hard to avoid when you’re getting into cooking these birds. It’s the first thing that pops up on Google, and it’s damn sure the first thing your uncle or pappy would suggest.
And I get it. In my house, fried turkey almost always wins. If you want to get kids to eat something, tossing it in hot oil is usually a solid bet. But everything has a limit. As a dad trying to raise three young boys to truly respect and love wild game, I want them to appreciate more than just the deep fryer. That’s where Wild Turkey Cordon Bleu enters the culinary conversation. Honestly, it’s my absolute favorite way to serve this bird.
Cooking wild game for kids can be a moving target. One day they love elk backstrap; the next day they turn their noses up at a perfectly good roast. But wild turkey? It’s relatable, it’s delicious, and when you let them help in the kitchen, they really start to connect the dots between the spring woods and the dinner table.
A quick aside before we go any further: Ever wonder where the term “cordon bleu” comes from? It translates in French to “the blue ribbon,” but is essentially a metaphor for an excellent cook.
It sounds incredibly fancy, and it makes my boys feel like they’re eating a five-star meal, but the reality is beautifully simple.
This version of the bleu uses panko breadcrumbs and avoids the deep fryer. It’s baked to a beautiful golden-brown crispiness that rivals many of the fried varieties, anyway. It’s also incredibly easy to prepare, and at my house with three young boys running around, that goes a long way. I’m no professional chef, so this is right in my wheelhouse. It’s hands-on enough that the kids can help roll the meat or dredge the breadcrumbs, but streamlined enough that we aren’t spending all night in the kitchen.
Here is how we bring the blue ribbon to the dinner table:
Wild Turkey Cordon Bleu
Ingredients:
- 1 wild turkey breast
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 slices of cheese (Swiss is most popular, but we use Gouda)
- 6 slices of ham
- 1/2 cup of seasoned panko breadcrumbs
- 1 cup of flour
- 3 eggs
Instructions:
- Start with a full lobe (one turkey breast) covered in plastic wrap on a cutting board. Pound the hell out of it with a mallet (this is a great step to let the kids help with) and work it until you get thin, even pieces about the depth of your hand if you lay it flat on the table.
- Add your salt and pepper.
- Cut the breast into strips about 2 to 3 inches wide.
- Place your ham and cheese on the meat and roll it tightly.
- Set up a quick breading station. Dredge your rolled turkey in the egg wash, then the flour, and finally, roll it generously in the panko breadcrumbs.
- Place the rolls on a sheet pan covered in parchment paper.
- Place in the oven for 30-40 minutes at 350 degrees until they hit that perfect, crispy golden brown.
- Slice and enjoy. (Some folks include a cream sauce or Dijon mustard, but I’ve never found it necessary.)
Getting kids to love wild game isn’t about forcing it on them; it’s about making it undeniably good. Give this recipe a try after your next spring hunt and watch them gobble it up. For more turkey-related recipes, tips, and tactics, check out ROOST featuring Ben O’Brien and Sam Soholt.