For this week’s Food Fight, we’re going to be talking turkey again — though this time it’s the bird, not the country. Field & Stream video editor, Michael Shea, threw down the gauntlet with a classic turkey dish, forcing me to thaw out a breast from last fall’s bird and whip up a contender.
David’s Bird and Biscuits
Something so easy to make has no right to taste this good. Just dust a diced turkey breast with flour and a few seasonings of your choice. Brown the pieces in hot oil. Remove to a paper towel-lined plate and dump a few veggies in the hot pan (adding more oil if necessary). Stir those around for a minute or so and deglaze the pan with a few splashes of Marsala wine and some Worcestershire. Pour in a couple cups of broth, cover, and let simmer for about 20 minutes. After that, all it takes is a slurry of cornstarch and broth to bring everything together, creating a soul-satisfying gravy for a fresh batch of biscuits.
Michael’s May Day Thanksgiving
We brined half a wild turkey breast for 24 hours in salt, brown sugar, soy, Worcestershire, powered ginger, and white pepper. Preheated the oven to 325 degrees, rubbed the cut in some olive oil, and cooked until an internal temperature of 170 degrees, basting every 20 minutes or so with the juices and more olive oil. All told, it took one hour and 15 for this 2.6-pound cut. We served with cornbread stuffing, creamy mashed potatoes, and a dollop of cranberry reduction. It cemented my opinion that turkey is the best tasting game meat shot shells can buy.
Got a favorite fish or game dish? Snap a pic and send it in to firstname.lastname@example.org. We’ll feature it here in an upcoming edition of Food Fight Friday.