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Smoked Wild Turkey and Dumplings

18
Smoked Wild Turkey and Dumplings

Recipe written by The Outdoors Chef. For more great recipes, hunting live streams, and cooking shows follow The Outdoors Chef on Facebook.

Serves 8

Smoked Wild Turkey and Dumplings

Smoked turkey legs. Bacon. Dumplings. These things are very, very good on their own, but combining them all into one dish? Heavenly. This is a rib-stickin' meal that will put your hard-earned turkey harvests to the best possible use. Smoked turkey can tend to get dry if not properly utilized, especially if it's an older bird, which is what makes this recipe particularly genius. By making a broth with the smoked legs, the meat comes out incredibly tender and flavorful. As if we needed another reason to enjoy turkey season. Chow down!

What do you think?

18 Comments
  • rth2323
    October 19, 2018

    Thanks

  • MSHYMKO
    October 19, 2018

    i TRIED IT, I LOVED IT.

  • r_e_langford_jr
    October 19, 2018

    That smoked turkey recipe would please me more if it promoted the meat of the thighs as they are the less tendon-filled dark meat of the bird. Over much skin would tend to make the meal a tad too greasy for me. Finally, I think I’d like some spaetzle – style dumplings and a nice dunkel bier. Danke!

  • lmblazincic
    October 19, 2018

    Sounds great!!!

  • tinman23126
    October 19, 2018

    My kinda meal

  • lynnogden
    October 19, 2018

    I like the rifles, I have two. The recipes look good, but I have not tried any of them yet. I like the magazine and it is the first one I’ve seen.

  • arquinterojr
    October 19, 2018

    Sounds so good I will give it a try…

  • bangsome1
    October 19, 2018

    I can’t wait to try it. Impressive ingredients list.

  • gelgueza
    October 19, 2018

    Looks delicious!!!
    Is there a recipe for wild hog?

    Thank you.

  • ikefrance
    October 20, 2018

    Love your rifles. I have a Golden Boy.
    Plan to try the turkey and dumplings.

  • DENNIS364
    October 20, 2018

    Sounds wonderful

  • ncsgreen
    October 21, 2018

    Thanks for having these wonderful recipes.

  • j.brischke
    October 21, 2018

    This recipe looks really good, but I have a point of contention. It’s not with the recipe itself, but with the soaking of the wood chips. This advice is found in so often including in recipes from Emeril and other well known chefs.(it’s like an urban legend) Here goes… unless you are trying to add moisture to your cook, soaking the chips only serves to delay the actual smoking of the wood. Think about this. Until all of the water is evaporated from the wood, the wood will only reach 212F, the boiling point of water. Wood won’t begin smoulder until it reaches 500F-750F depending on the wood species. So, if you’re doing a relatively short smoke, your cook may be over before you got much of a smoke, if any at all. It got steamed. If you are wanting to add moisture for your cook, put some water in dish or pan and put it in the grill/smoker with whatever it is you’re smoking. Let the chips do their thing as nature intended. Salmonsmoker out.

  • ritamark1
    October 22, 2018

    Sounds really delicious.

  • STEELHORSEMAN1
    October 22, 2018

    WOW great eats and Drinks look forward to new recipe thank you!

  • Lamar.Nell
    October 23, 2018

    I’m having my Lady make this for me I Love these kind of dishes. Thank you for sharing them with you friends.

  • rascariot24
    October 23, 2018

    Sounds like a pretty good recept. Gona give it a try !! MMMmmmmmmm

  • dpshooter58
    October 24, 2018

    sounds good,think ill try it