GoWild Recipe: Wild Turkey Strips with Honey Mustard Dipping Sauce

When you're picking out your wild turkey recipe, you owe it to yourself to do more than just wrap it in bacon and throw it on the grill. It's a great meat, so experiment with it!

This one is a baby step for those who aren't sure they can live without their salty swine. Consider these the turkey cousin to "chicken finger"—and they're finger licking good. This one's for the kids, and the kids at heart. 

Honey Mustard Sauce Ingredients

• 1/3 cup mayo
• 2 tablespoons of honey (we recommend locally made)
• 2 tablespoons yellow mustard
• 1/2 tablespoon freshly-squeezed lemon juice
• 1 tablespoon Dijon mustard
• 1/2 teaspoon red cayenne pepper 

 Turkey Strips Ingredients

• 1/2 boneless wild turkey breast
• 1/2 cup dry bread crumbs
• 1 1/2 teaspoons sage
• 1/4 cup minced fresh parsley
• 3 tablespoons melted butter
• 1/2 teaspoon coarse salt
• 1/2 teaspoon cayenne pepper
• Black pepper
• 2 tablespoons Dijon mustard  

Honey Mustard Sauce

This is the easy part: Mix all of your ingredients together, and refrigerate. It's best to do overnight, but if you're in a pinch you can let it meld in the fridge while you make your turkey strips. 

Turkey Strips Directions

While you can easily do your entire breast, we find that turkey breasts feed our family just fine. If you want to do the whole thing, just double the recipe.

Slice your meat into strips no more than 1” thick and no more than 1 1/2" wide. Remove any bruised meat or tough and grainy gristly sections. Lay the meat out on a large pan and salt and pepper lightly (this is not your 1/2 teaspoon of salt—that’s for later). Put the Dijon mustard in a large plastic storage bag and add the turkey. Mix well. Refrigerate for a few hours.

Remove the meat from the fridge at least 30 minutes before you cook it, allowing it to warm slightly. Otherwise, you risk the outside cooking too fast.

Mix together bread crumbs, sage, salt and cayenne first. Then add the parsley and melted butter. Remove the chicken from the bag and pat with the dry mix before placing the chicken on a large, lightly greased baking dish.

Bake at 425 degrees for approximately 25 minutes or until crispy brown. Turkey should be cooked to at least 165º. You can serve with the honey mustard sauce on the side or drizzled over the turkey strips.