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
Course: Wild Recipes4
servings24
hours10
minutesKeep the screen of your device on
Ingredients
1 cup 1 vegetable oil
1 cup 1 Hidden Valley Ranch (or another good ranch, no cheap stuff here)
1/3 cup 1/3 Worcestershire sauce
2 tsp 2 salt
Juice of 1 whole lemon
3 tbsp 3 apple cider vinegar
1 tbsp 1 fresh cracked black pepper
1 tbsp 1 fresh chopped rosemary (MUST BE FRESH)
1-2 1-2 wild turkey breasts, cubed for kabobs (2”x2”)
Preparation
- 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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