I made this recently and substituted wild turkey meat for the chicken breasts, Yummy!

Ingredients
5 tablespoons lemon juice
3 tablespoons Dijon-style prepared mustard
2 cloves garlic, chopped
1/4 teaspoon ground white pepper
6 1/2 tablespoons olive oil
6 skinless, boneless chicken breasts
1 cup sliced almonds
2 cups chicken broth
1 teaspoon cornstarch, dissolved in 1 tablespoon water
2 tablespoons orange marmalade
2 tablespoons butter, cut into pieces
2 tablespoons chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
6 slices lemon, for garnish



Directions
1 Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour.

2 In a large skillet, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve.

3 Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.

Makes 6 servings

Smoked turkey

Clean and trim turkey and stuff inside with celery stalks and quartered onions.

Mix:

1/2 c. Olive Oil

1-2 Tblsp. Rosemary

1-2 Tblsp Thyme Leaves

3-4 Cloves Garlic Minced

Rub turkey inside and out with mixture.

2 Large Vidalia Onion cut in quarters.

1 pound Thick Sliced Smoked Bacon

Separate onions into single layers and cover entire turkey with single layers of onion and secure with toothpicks. Place bacon over entire turkey hooking it over the toothpicks. Place turkey in smoker, using charcoal and whatever chunks of wood you prefer...we use hickory or mesquite...and smoke for at least 6-8 hours.



Smoked turkey out of the oven or off of the grill

In a clean, plastic 5 gallon bucket Combine and mix:

1 cup of Tender Quick

1 cup of Table Salt

10 1/2 TBLS of liquid smoke

2 gallons of water



Submerge cleaned turkey in solution and cover bucket

for 24 hours. Remove turkey and pat dry. Place bird in

roasting pan in the oven at 350 degrees or put on a hot

grill that can be covered.Cook until done.



Stuffed Wild Turkey

14 slices bacon, divided

1 cup chopped onion

1/4 cup chopped celery

1/2 cup water

1 (8-ounce) package cornmeal stuffing mix

1 or 2 chicken bouillon cube

1/2 cup hot water

1 cup dry red wine, divided

1 (10- to 12-pound) wild turkey



Fry eight slices bacon until crisp. Drain bacon, crumble and set aside. Saut� the chopped onion and celery in bacon drippings. When the vegetables are tender, add 1/2 cup water, and simmer for five minutes. Stir in stuffing mix and crumbled bacon. Dissolve bouillon cube in 1/2 cup hot water. Add 1/2 cup red wine to bouillon. Add the bouillon-wine mixture to the stuffing mixture, and stuff the turkey. Transfer the turkey to a roasting pan. Lay 4 slices of bacon across the breast, and wrap a slice of bacon around each leg. Cover pan with foil; then place lid on pan. Bake in a 300-degree oven for 4 1/2 hours. Remove cover and foil. Pour remaining wine over the turkey. Baste every 10 minutes while cooking an additional 40 minutes.



These are about the best ones I have used. I have also done the beer can trick . Except you will need a larger can such a a family size soup can or some such.



I put fresh garlic and herbs in with the beer and also use a herb and oil rub the night before(inside/out of the bird) for a bit of a marinade.



This is just a bigger version of some beer can chicken recipes that you could modify for turkeys if you found one that hit your fancy.

Hopefully will have some this weekend -- has anyone ever stuffed and baked them like a . . . well, a non-wild turkey?

I never stuff a turkey of any kind. It leads to dried out meat and other problems.Wild turkey is a lean meat and like all lean meats it must not be cooked well done .To do so would make it dry out and loose flavor.If you need stuffing put it next to, not in , the turkey.You can baste the turkey with a mix of butter, wine and herbs.If you stick a fork into the thickest part of the thigh - if the juice runs pink it's not done. If the juiceis clear it's done , take it out immediately, If no juice comes out feed it to the dogs.

Thanks, Mete! Everyone I had heard cook it always fry them, and I wasn't sure they would taste right baked.