There’s not a river lunch better than turkey salad sandwiches
There isn’t a better turkey salad recipe than this one. I’ve done my best to steal this one from a local butcher shop, but since they wouldn’t share their recipe, I was forced to figure it out myself. I’ll be damned if I didn’t improve on it, if ever so slightly. You’ll want to check out this article on brining wild turkey and this recipe for smoking wild turkey first, too.
Aim for the snood, and if you shoot straight, you can keep it free of tungsten, too!
Smoked Wild Turkey Salad Sandwich
- 1 whole wild turkey breast brined then cubed into 1 cm squares
- 1/2 cup mayonnaise
- 1/2 cup celery stalk chopped
- 1/4 cup dried cherries
- 1/4 cup toasted hazelnuts chopped
- 4 tbsp green onion chopped
- 4 tbsp parsley chopped
- 2 tbsp champagne vinegar you can sub cider vinegar with a pinch
- black pepper to taste
- First, let’s get one thing straight; the turkey is the star of the showhere. BE SURE to pull it off the smoker as soon as it reaches 160. Iremove mine at 155 just to be extra safe. Then, chill the turkeybefore cutting into it. Trust me here, this is the secret to tender,exquisitely moist turkey.
- Cube your cooled turkey to approximately 1 cm chunks and setaside.
- In a large bowl, whisk the mayonnaise and vinegar together, thenfold in the turkey, celery, dried cherries, hazelnuts, green onion, andparsley.
- Serve on a sandwich, in a lettuce-wrap or by itself!
Tristan Henry is a lifelong Oregonian and perennial student of wild food and wild places. Tristan spent his youth in wetlands and on farms of rural western Oregon, where he cultivated a sense for stewardship and love for cooking. After college, he relocated to central Oregon, where he manages a small advertising agency, co-chairs the Oregon Chapter of Backcountry Hunters and Anglers, chases elk with his bow, and wanders the hills with his wife and dog in search of food and fun.