Wild Recipes

Rosemary Ranch Wild Turkey

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I discovered this marinade around 10 years ago during my time in the Navy. I have altered it slightly, but the core ingredients have remained the same. The marinade provided a tangy yet savory flavor to any poultry I’ve used it on. The freshness of the lemon and rosemary provide a bright note to the marinade, while the ranch, Worcestershire sauce, and pepper bring a depth and richness to the dish. This marinade has been a hit everywhere I’ve used it; most recently at Beau Martonik’s Mountain Bucks Scouting Camp for a crowd of 40!

I’ve found the marinade is best when it has at least 24 hours to marinate. The vinegar in it has time to break down the meat and make it even more tender. The marinade also loves high heat grilling. I’ve tried to pan fry it and bake it, and it’s just not the same.

I’ve used it on different forms of poultry too. Chicken breast and thigh, wild turkey, quail, it works well on anything I’ve tried. I hope it does as good for you as it has for me!

I often serve this with a basmati rice with some vegetables in it (peas, corn, bell peppers, onion). Quite often it gets stuffed into some pita bread too. You can even reserve some marinade (before you add the chicken) and use that as a sauce or dressing for a salad.

Serving Size: 4-6

Time to make: 24 hours

Also works with: Chicken, Quail, Pheasant, Rabbit

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Rosemary Ranch Wild Turkey

Recipe by Gunnar Emberg
0.0 from 0 votes
Course: Wild Recipes


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  • 1 cup vegetable oil

  • 1 cup Hidden Valley Ranch (or another good ranch, no cheap stuff here)

  • 1/3 cup Worcestershire sauce

  • 2 tsp salt

  • Juice of 1 whole lemon

  • 3 tbsp apple cider vinegar

  • 1 tbsp fresh cracked black pepper

  • 1 tbsp fresh chopped rosemary (MUST BE FRESH)

  • 1-2 wild turkey breasts, cubed for kabobs (2”x2”)


  • Combine all ingredients except for turkey and mix thoroughly together. Add cubed turkey and completely coat. Top with plastic wrap and allow to marinate for at least 8 hours but preferably 24 hours.
  • After marinating, place on skewers with space in-between each. Grill on high flipping frequently until 160F internally. Serve immediately.

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Gunnar Emberg

My love for the outdoors made its way into my home and onto my plate! I strive to make dishes that create a long-lasting memory that keep that animal living forever in your mind! To me, food is great way to bring everyone together for a common goal, to share the eating experience! I started The Hungry Huntsman as a way to teach people that these dishes are doable at home but also to travel as a camp cook to show people that anyone can do this!

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