How to butcher a turkey

How to butcher a turkey

Watch and learn how to properly break down and cook a wild turkey breast and thigh, plus a recipe for a turkey burger! This sandwich tastes surprisingly similar to a McChicken sandwich, and could become your new favorite wild turkey dish.Preparation time: 15minCooking time: 10-15 minutesYield: 4-5 burgers

Ingredients

-1 turkey breast (cut into 2″ cubes)-1/4 – 1/2 cup Italian breadcrumbs (plus extra if needed)-S & P-1 tbsp. teaspoon smoked paprika-4-5 hamburger buns with sesame seeds-Butter-Oil (sunflower or canola)-Mayo Lettuce (iceberg or romaine, diced)-Lemon juice

Instructions

1. Cut the turkey meat into 2-inch cubes, trying to remove as much sinew as possible.
2. Grind the meat using the widest setting on your grinder. Then season the meat with the S&P, paprika and breadcrumbs. Mix everything with your hands, not too much, but make sure all the ingredients are incorporated evenly. The meat should be a little sticky but not wet; if it is too wet, add a little more breadcrumbs. Once done, divide the meat into baseball-sized balls; you should get about 4-5 from a good-sized turkey breast.
3. Dice the lettuce, sprinkle with fresh lemon juice and mix well. This will not only give the salad a nice kick, but also prevent it from browning.
4. Heat a griddle (or cast-iron skillet) over medium-high heat. Once up to temperature, add a little oil and place a turkey ball on the hot plate. You should hear a nice sizzling sound, otherwise the temperature isn’t high enough. Once you’ve placed the ball on the baking sheet, flatten it with a spatula several times. This ensures maximum contact between the meat and the surface, allowing the meat to brown further and the flavor to develop.
5. Season the burgers with a little more S&P, cook the burgers for a few minutes, you’ll see the edges start to turn paler, this is the sign you need to flip them. Season again with S&P and bake for a few more minutes, until golden-brown. You can add a little oil when you turn them over. Do not move the meat, unless you obtain uneven browning.
6. Butter the inside of the hamburger buns and lightly brown them on the griddle, looking for a light golden brown.
7. Spread a generous amount of mayonnaise over the top and bottom of the toast. Add a little pepper to the top bun. On the bottom bun, place a generous amount of lettuce, then season with a little S&P. Then place the cooked turkey burger on top of the lettuce, and finish with the top bun.
8. A portion of regular french fries or “frites vertes” (asparagus fries) also goes very well with this dish.

Cook: Michael Higgins