Teriyaki Wild Turkey Skewers
Turn your spring success into a mouthwatering dinner or appetizer with these teriyaki wild turkey skewers. These skewers are tender and smothered in a homemade teriyaki glaze. Wild turkey sometimes gets a bad reputation for being a tough meat but when prepared properly using the steps in this recipe, the results are amazing. The teriyaki glaze doubles as a marinade with its complex flavor that also helps tenderize the meat. It’s a mixture of sweet and savory, but it’s also tangy and a little bit salty. After they are grilled to perfection, I like to serve them over a bed of rice with vegetable skewers, drizzled with leftover teriyaki glaze for the perfect flavor profile combination.
Ingredients
1 Wild Turkey Breast, cut into 1” by 1” cubes
1.5 cup Soy Sauce
1⁄2 cup Honey
2 tablespoon Rice Vinegar
2 tablespoon Cornstarch
1 tablespoon Minced Garlic
1 tablespoon Sesame Oil
1 tablespoon Grated Fresh Ginger
1 teaspoon Sesame Seeds (Optional)
1 tablespoon Chopped Green Onion, To Garnish Skewers *See Note*
Recipe Directions
- Cut wild turkey breast into approximately 1-inch by 1-inch cubes. Set the chunks into a large bowl with a lid or a Ziplock bag.
- In a medium-sized bowl mix the ingredients for the teriyaki marinade: soy sauce, honey, rice vinegar, cornstarch, minced garlic, sesame oil, and ginger.
- Pour half of the marinade into the bowl with the wild turkey chunks. Cover with the lid or seal the bag then set in the fridge to marinate for 3-5 hours. Set the remaining marinade in the fridge as well.
- Once the marinade time is up, preheat your grill to 400 degrees F.
- While the grill is preheating, add the remaining marinade to a saucepan over medium-low heat. Cook until thickened, about 3-4 minutes, until the sauce can coat the back of a spoon. Remove from heat but stir a few times as needed while cooking the turkey.
- Thread the marinated wild turkey onto skewers. Spray the grill grate with cooking spray, and let that sit for about 30 seconds- one minute. Then add turkey skewers directly onto the grill grate and grill until the internal temperature reaches 165°F, about 14-19 minutes, rotating often. With my grill they took 17 minutes exactly but all grills circulate heat differently so just monitor the time and temperature closely.
- Brush on the teriyaki glaze once cooked or a minute before they’re ready to be removed from the grill. Serve over rice with grilled vegetables and garnish with green onions and sesame seeds.
Enjoy!
Note: If you are using wooden skewers, soak in water for 30 minutes prior to using.
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