Conservation Kitchen: Wild Turkey with Chef Trimell Hawkins

Tune in to the second episode of “Conservation Kitchen”! AJ Williams, editor of MI Chronicle, joins Chef Trimell Hawkins as he prepares a delicious wild turkey dish just in time for the holiday season. Thank you to the National Wild Turkey Federation for donating the wild turkey prepared during the segment. Check out the episode and see below for the full recipe with local ingredients from Meijer Bridge Street Market!

Turkey Porchetta over Bourbon Glazed Sweet Potatoes and Garlic Green Beans Recipe

  1. Lay a large piece of plastic wrap on a sturdy surface.
  2. Place the turkey breast skin-side down and place another large piece of plastic wrap over top.
  3. Use a meat tenderizer to pound the meat until it's about ½" in thickness.
  4. Season the surface of the turkey with about 1 teaspoon of sea salt and ¼ teaspoon black pepper.
  5. Sprinkle the herb filling over top of the turkey.
  6. Tightly roll up the turkey and use butcher's twine to tie and secure the meat in 1" increments.
  7. Season the exterior with the remaining ½ teaspoon of sea salt and ¼ teaspoon black pepper.
  8. Wrap the turkey up in aluminum foil or parchment paper and transfer it onto a baking/roasting tray. Place it in the fridge for at least 6 hours or up to 2 days. 
  9. Sliced turkey roulade on a white rectangular plate with herbs surrounding it, knife and fork, cranberry sauce and stuffing on the side.

SEARING & ROASTING

  1. Remove the turkey from the fridge at least 20-30 minutes prior to roasting.
  2. Preheat the oven to 400°F.
  3. Unwrap the turkey.
  4. Heat a large cast iron skillet over medium high heat. Add about 1 tablespoon of oil.
  5. Sear the turkey roast, about 3 minutes per side, until golden brown. 
  6. Place into the roasting pan and roast the turkey porchetta for 35-50 minutes at 400°F, or until a thermometer inserted in the thickest part of the meat registers at least 165°F. 
  7. Remove the turkey porchetta and loosely tent with foil. Let it rest for 20 minutes before slicing.
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