Bill's Grilled Wild Turkey Breast
From the kitchen of Julie Fadda Eastman
Bill Cadman has been making wine at Tulocay since 1975, and since the beginning he's been recognized for his Pinot Noir. A small production winery, Tulocay makes about 2,000 cases per year.... Here is Bill's recipe for wild turkey breast, an ideal accompaniment for a harvest feast. The rub works well for chicken thighs, too. So there you go — it's a two-for-one pairing.
Euthanize one wild turkey (preferably not in front of its family). Slice breasts into 3/ 4-inch steaks and marinate for 2 to 4 hours in Tulocay Pinot Noir (enough to cover the breasts), lemon juice, a touch of salt, black pepper, olive oil and red wine vinegar.
Remove the turkey from the marinade and pat dry. Mix together lemon pepper, chili powder and red pepper flakes, then lightly apply to the turkey. Grill for 15-20 minutes and serve.
Copy anything you like and use it. Plagiarism is flattery.
Cabernet Sauvignon, Chardonnay, Zinfandel and Pinot Noir from our Napa Valley winery, made the old-fashioned way