Sesame Wild Turkey

Wild turkey is by far my favorite game meat and as a bonus I think it’s also one of the easiest wild meats to cook. Wild turkey breasts can be directly substituted for chicken breasts because the meat, while typically a bit tougher, cooks the same way as breasts bought from the grocery store. One of my favorite ways to cook wild turkey is incorporating them into Asian dishes. Once cut into smaller pieces, wild turkey tastes amazing lightly breaded, fried, and combined with a homemade sauce. Next time not only can you skip expensive Chinese takeout, but this dish will be far more rewarding after knowing you sustainably harvested your meat!

Serves:  2 +/- –  Cooktime: 1 hour +/-


Turkey Breasts:

  • 1 Pound +/- Wild Turkey Breast (Sub Chicken Breast)
  • 1-1/2 Cups Flour
  • 1 Large Egg, Whisked
  • 1 Tablespoon Water
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • Canola Oil, For Frying

Sushi Rice:

  • 1 Cup Sushi Rice
  • 1-1/4 Cup Water
  • 1/2 Teaspoon Garlic Salt
  • 1 Teaspoon Sesame Oil
  • 1/4 Teaspoon Crushed Red Pepper Flakes

Sesame Sauce:

  • 1/4 Cup Chicken Broth
  • 2/3 Cup Rice Vinegar
  • 1/2 Cup Brown Sugar
  • 3 Teaspoons Cornstarch
  • 2/3 Cup Soy Sauce
  • 3 Teaspoons Sesame Oil
  • 1 Tablespoon Sesame Seeds
  • 1/2 Teaspoon Black Pepper
  • 1 Teaspoon Ginger
  • 1 Tablespoon Garlic
  • 1/4 Teaspoon Crushed Red Pepper Flakes


  • 1/2 Crown Broccoli, Steamed
  • Green Onions, Sliced
  • Sesame Seeds, for garnish


1.) Cut turkey breast into 1-inch +/-pieces. If you don’t have wild turkey on hand, don’t fret! Store-bought chicken breasts can be directly substituted for the turkey. In a small bowl, add water and egg and whisk until both combined. Add flour into a medium-sized bowl. Place a large saucepan on medium heat with 1/2-inch canola oil. Preheat oil until just shining, about 350°F.

2.) Lightly salt and pepper turkey. Toss turkey pieces in flour. Dip turkey pieces in egg wash, coating both sides, then dredge in flour once more. Once oil has preheated, add turkey pieces to pan, be careful not to overcrowd. Cook on each side for 3-5 minutes, until crispy and cooked through. Internal temperature should be 165°F. Remove and place on a rack to cool. Repeat until all turkey has been cooked.

3.) Add sushi rice to fine mesh strainer and run under cool water until water runs clear. This will remove excess starch and allow the rice to cook up better. Combine rice, water, and garlic salt in a medium saucepan. Turn heat up to medium and high let cook until just boiling. Turn down heat to low and cook covered for 10 minutes. Remove from heat, keep pot covered, and let steam for an additional 10 minutes. Gently fold in sesame oil and crushed red pepper flakes. Set aside until ready to serve.

4.) In a medium-sized mixing bowl, whisk together chicken broth, rice vinegar, brown sugar, soy sauce, sesame oil, sesame seeds, cornstarch, and black pepper. Place a large frypan on medium heat and let heat for about 1-2 minutes. Add sesame oil, ginger, garlic, and crushed red pepper flakes to pan. Let sauté for about 2 minutes, constantly stirring to prevent garlic & ginger from burning. Add liquid to pan, giving it a good stir to combine all ingredients. Stir frequently until bubbling. Let cook for an additional 3-5 minutes until sauce begins to thicken, turning down heat if necessary.

5.) Steam 1/2 a crown of broccoli until fork tender, about 5-7 minutes. Add broccoli and turkey back into sauce. Toss to coat all ingredients. Serve over sushi rice with sliced green onions and additional sesame seeds. Enjoy!

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