Wild Turkey White Chili

[whiskey]

Chicken White Chili is a standing favorite recipe in our house. I have made it for years using chicken and have dabbled with the recipe until I have it just about perfect. I decided to try it with a wild turkey breast this weekend. I have altered the recipe for all my fellow turkey hunters to enjoy.

If WD-40 ever tries a bowl of this, he is very likely to change his view point on turkey hunting and those vial birds.

Wild Turkey White Chili

1 Side of a large wild turkey breast (equivalent of a whole chicken)

(I also used 4 chicken thighs because I had them thawed)

4 Quarts water

1 teaspoon salt

1 Tablespoon of Everglade's Seasoning or poultry season

1 stick of butter

(optional smoked ham hock added to the stock for flavor)

1/2 cup oil (or bacon grease)

3/4 cup flour

2 med onions finely diced

4 stalks celery finely diced

1 teaspoon cayenne pepper (more if you like it hot, less if your heat intolerant)

3 Tablespoons chili powder

1/2 Tablespoon of Cumin powder

1/2 Tablespoon of Garlic Powder

1/2 Tablespoon Creole Seasoning

1/2 Tablespoon of Black Pepper

3 cans Bush's navy beans

Clean and rinse wild turkey breast. Put turkey breast, water, salt, Everglade's seasoning and butter in a large stock pot and bring to a boil. Slow boil for about 20 minutes, or until turkey is fully cooked. Remove turkey to a plate to cool and save the broth. Once turkey is cool, cut into small bite size chunks.

Put oil in skillet on Medium-Low Heat, add flour to hot oil, stir constantly for 20 minutes (don't let it stick and burn) then add onions and celery cook for 8 more minutes. Add a couple of cups of broth to the mixture to thin and release rue. You want to roast the flour before adding the onions and celery, get the rue to a nice golden brown before going on.

Pour rue into a large crock pot and add turkey, stir well, add spices, slowly add broth (as much as needed) to reach the desired thickness. Cover and cook on high setting for 2-3-4 hours. Cook it until the turkey meat starts to get tender. If the meat isn't tender, keep cooking...

Once the meat starts to get tender, add beans and cook on low setting for an hour or more until the turkey meat is fully tender.

Options: Cook a pound of bacon and use the bacon grease in place of the oil for the rue. Chop the bacon into small pieces and use as a topping for the chili. If you use bacon grease for the rue, omit the teaspoon of salt in the soup stock.

If you make this with chicken, the cook times are much shorter to get the meat tender. Don't rush the chili, no one wants tough turkey and I promise it will get tender if you let it cook long enough.

Enjoy.

[DaveS]

I'm going to cook a pot tomorrow...no wild turkey though. Thanks for posting this recipe!

[whiskey]

If you don't like it, just call and I'll come get it...

[Caster]

Need some more Wild Turkey in that recipe.

[whiskey]

Need some more Wild Turkey in that recipe.

That Wild Turkey is to be consumed on the side.

[KahrMan]

Sounds great. Can't wait to try it out.

[peejman]

Sounds yummy. One minor thing.... with oil and flour you're make a roux not a rue, though it's pronounce the same way.