Spring turkey season is one of my favorite times of year. The grass is starting to green up, the sun feels a little warmer, and the gobblers are really working it, with the toms puffing out their chests and shaking their sexy tail feathers at the ladies. But what exactly does this have to do with wild turkey mushroom risotto, you ask?
I thoroughly enjoy hunting turkeys, but I find eating them equally rewarding. While my husband and I usually brine and either smoke and/or bake our wild turkeys, I felt the need to branch out and try something different.
After digging through the freezer and finding some turkey breasts from a previous season, I decided to try making wild turkey mushroom risotto the slow cooker. We loved how it turned out and I’m excited to share the recipe with you!
Method and Timeline
The turkey requires an overnight brine, so plan accordingly.
I used both breasts from one average-sized hen, which yielded more than enough turkey meat for the risotto, but you can also use just one from a larger bird (I will try to remember to weigh the meat next time and update this recipe!).
I started prepping ingredients around 8:15 AM and turned the slow cooker on low at 8:30 AM. By 3:30 PM, the meat was perfectly tender. I then switched the slow cooker up to high, added the sherry, mushrooms, and Arborio rice, and set the timer for 1 hour 15 mins. Since the rice was soft and fluffy at that point and all liquid had been nicely absorbed, I shut off the cooker, removed the lid, and let it sit/cool off for 15 minutes since it was super hot! Dinner was ready by 5:00 PM.
Wild Turkey Mushroom Risotto Recipe Notes
This recipe is gluten-free. To make dairy-free, simply use olive oil or a vegan butter alternative in place of the butter and leave out the optional Parmesan.
I have not tried cooking turkey in an Instant Pot, but after looking at Instant Pot instructions, it appears that you should be able to brush the brined wild turkey breast with olive oil, combine with 1 cup chicken broth, 1 cup water, and black pepper to taste, and cook according to Instant Pot directions for turkey breast using the poultry setting. Set aside and make the risotto separately using the Saute function for the butter, garlic, and onions, and Arborio rice (5 minutes); then add the mushrooms, 3 cups chicken broth, and thyme and turn to Manual – High for approximately 5 minutes before quick-releasing the pressure valve. Top cooked risotto with sliced wild turkey breast.
Again, I haven’t cooked this wild turkey recipe in the Instant Pot, but it seems very feasible. Please let me know if you are brave enough to try it 😉
Wild Turkey Mushroom Risotto
This slow cooker recipe is an easy and delicious way to cook wild turkey. The meat is super tender and the mushrooms complement the turkey nicely. Comfort food at its finest.
Ingredients
Brine
- 1/4 cup Kosher salt
- 2 cups cold water
- 1 cup apple juice
- 1 bay leaf
Slow Cooker Ingredients
- 2 tbsp butter
- 1 large wild turkey breast
- 1/2 tsp black pepper
- 1 small onion, diced
- 2-3 cloves garlic, pressed
- 2 tsp dried thyme
- 1 bay leaf
- 3 cups low-sodium chicken broth
- 1 3/4 cups uncooked Arborio rice
- 3/4 lb. Crimini mushrooms, sliced (chop if you like smaller pieces)
- 1/2 cup sherry
- salt and pepper to taste
- fresh parsley for garnish (optional)
- fresh Parmesan for garnish (optional)
Instructions
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The night before, mix all brine ingredients together in large pot. Gently place rinsed and trimmed turkey breast into liquid. Cover and refrigerate overnight.
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The next morning, place the butter in slow cooker insert and turn slower cooker on to LOW setting.
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Remove turkey breast from refrigerated pot and rinse thoroughly with cool water. Place in slow cooker insert along with butter. Discard brine.
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Sprinkle turkey with black pepper. Add chopped onion, garlic, thyme, and bay leaf to pot. Cover with chicken broth.
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Cover and let cook for 6-7 hours.
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Remove lid. Remove bay leaf and mix in rice, mushrooms, and sherry.
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Return lid and turn slow cooker setting to HIGH. Set timer for one hour.
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After one hour, check that rice has absorbed the liquid and is soft and fluffy. Cook for 10 minutes more if not done.
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Once rice is done, remove lid and shred turkey into risotto. Turn off slow cooker and let cool for 10 minutes, uncovered.
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Season with salt and pepper to taste. Top with optional garnishes and serve with steamed vegetables.
Recipe Notes
*Serving size will vary, depending on size of turkey breast used.
What are your favorite ways to eat wild turkey? Feel free to comment below!