KUPILKA RECIPES: Orange Wild Turkey With Ginger Garlic Green Beans

Guest Blogger: Melissa Lindsay, Manitoba

After a weekend of turkey hunting, there's something extra rewarding about cooking up your harvest in the woods. This crispy orange wild turkey, paired with vibrant ginger-garlic green beans, is the perfect combination of bold and fresh flavours. Cooked on a propane cooker in the woods, this dish captures that rustic outdoor essence while staying easy and delicious. It’s the perfect way to celebrate your hunt, blending crispy turkey with a tangy orange glaze and savory green beans for a meal you’ll savor long after the last bite.

Ingredients

For the Wild Turkey:

• 1 wild turkey breast
• 4 eggs
• ½ cup flour
• ½ cup corn starch
• 1 cup avocado oil
• 2 cups orange marmalade
• 3 cloves garlic, minced
• 2 tbsp chili flakes
• 1/2 tsp smoked paprika

For the Ginger-Garlic Green Beans

• 1 lb fresh green beans, trimmed
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1-inch fresh ginger, grated
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• Salt and pepper, to taste
• 1 tbsp sliced almonds (optional, for garnish)

Instructions

1. Prepare the Wild Turkey:

Cook the turkey: Heat the avocado oil in a skillet over medium-high heat (or on your campfire grill). Once hot, add the turkey breasts to the skillet. Cook for 5-7 minutes per side, until crispy and golden brown on the outside, and the internal temperature reaches 165°F (75°C). If you’re cooking on an open fire, you can use a cast-iron pan to get that nice crispy texture.

Rest the turkey: Once cooked, remove the turkey from the pan and let it rest for 5 minutes before adding the orange marmalade and chili flakes.

2. Make the Ginger-Garlic Green Beans:

Blanch the green beans: In a separate pan (or over your campfire if you have a pot), bring water to a boil. Add the green beans and cook for 3-4 minutes until bright green and tender-crisp. Drain and set aside.

Sauté the aromatics: In the same pan, heat olive oil over medium heat. Add the minced garlic and grated ginger, stirring constantly for about 1 minute, until fragrant. Be careful not to burn the garlic!

Toss the green beans: Add the blanched green beans to the pan, tossing them to coat in the garlic-ginger mixture. Drizzle with soy sauce and rice vinegar and sauté for another 2-3 minutes, allowing the beans to soak up the flavors.

Finish and garnish: Season with salt and pepper to taste.

3. Serve:

Sprinkle with sliced almonds just before serving.

For an added touch, you can garnish the turkey with extra orange zest or fresh thyme leaves.

Tips for the Woods

If you’re cooking over an open flame, use a cast-iron skillet for even heat distribution and crispy results.

For a smokier flavor, you can also grill the turkey directly over the flames or add a bit of wood chips for that wood-fired essence.

Fresh wild turkey can be a bit leaner, so make sure not to overcook it to keep it tender and juicy. Resting the meat after cooking is key to preserving the moisture.

Enjoy!