Wild Turkey with Sherry and Broccoli

I have found the easiest way to prepare a turkey is by breasting it. Lay the turkey on its back, and cut a small incision along the top of the breast bone just long enough to be able to grab the skin to pull it back. The skin with the feathers should easily pull away from the breast meat. Once the breast meat is exposed, carefully run your knife (a fillet or boning knife works well) along the breast bone and ribs until the breast is cut free. Be careful not to cut the crop which is located at the top of the breast bones (inside the v shape) and can be a bit stinky. There are a few useful videos of turkey breasting posted on You Tube (use your discretion, I am not endorsing this particular video or any of them). There will be a lot of meat with each breast which can be used in any turkey breast recipe, and the flavor will be more intense and delicious. If you wrap the meat in butcher paper it will keep in the freezer for a good six months (until Thanksgiving). Often there are some scraps of meat still on the bird after the breasts are removed, including some thigh and leg meat which can be tough if traditionally cooked as whole pieces. I remove any remaining white pieces of meat and choice pieces of leg meat to use for the following recipe.

1 pound turkey, wild caught (cooked pieces)
1 bunch broccoli, washed and chopped
1/4 cup butter
1/4 cup flour
1 1/2 cup skim milk
1/2 cup chicken broth
1/2 cup sherry wine
2 teaspoons Worcestershire sauce
2 tablespoons grated Parmesan cheese

If starting with raw turkey pieces, saute turkey pieces in a greased (either with cooking spray or a little olive oil) fry pan over medium heat until just cooked through (about 5 minutes).

Cook broccoli either in a microwave or steamer until barely tender (about 3-4 minutes). Arrange the broccoli on the bottom of a greased casserole (or 9×11 inch) dish and then layer the cooked turkey meat on top of the broccoli.

Meanwhile, heat the butter in a sauce pan over medium heat and add the flour. Stir and cook about 2 minutes to form a roux (a paste). Gradually stir in milk and chicken broth and cook until sauce thickens. This may take 5 minutes, stirring occasionally.

Add Worcestershire sauce, salt and pepper to taste, and then add sherry wine. Cook a few minutes longer.

Pour the sauce over the turkey and broccoli. Sprinkle with Parmesan cheese and some chopped parsley (optional).

Bake in a 400 degree oven for 20 minutes. Serves 4.

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