Thanksgiving Wild Turkey Stir-Fry

Your favorite flavors of the holiday packed into a quick weeknight dish

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
3-5
serves
13
ingredients
Medium
difficulty

When people think of turkey over the holiday season, they often think of slow-roasted whole birds with all the fixins. Wish you could get all those flavors in a quick meal perfect for a busy weeknight? You can with this stir-fry.

Fall flavors of tart apple and fresh cranberries combine with wild turkey breast in this quick and easy stir-fry.

Wild turkey breast is perfect for this recipe. It’s full of flavor and, unlike its bland barnyard cousin, more than holds its own with the other ingredients. We add a few tart apples (I like Granny Smith for this one), plus some fresh cranberries for a nice contrast of tart and sweet to pair with the salty flavor of the soy sauce.

Ingredients

1 1/2 pounds wild turkey breast, cut into strips

2 tablespoons peanut oil, divided

1 cup julienned carrots

4 ounces oyster mushrooms, roughly chopped

4 ounces shitake mushrooms, roughly chopped

2 tart apples, cubed

1 cup fresh cranberries

2 garlic cloves, minced

1 teaspoon ginger, minced

1/3 cup apple cider

1/3 cup soy sauce

1 tablespoon cornstarch blended into 1/4 cup cold water

4 cups hot cooked rice

 

Cooking Instructions

Like all stir-fries, this one moves fast once it starts, so do all of your prep work like chopping and measuring before you start cooking.

Dice around a pound and a half of wild turkey breast into bite-sized pieces.

Heat 1 tablespoon of the peanut oil in a wok over high heat. Stir-fry the turkey quickly, in two batches so that it browns nicely on the outside without drying out. Set the turkey aside.

Prep all ingredients before starting to stir-fry.

Dump out any accumulated moisture left in the wok after the turkey. Add the remaining tablespoon of peanut oil. Add the carrots and stir for 1 to 2 minutes before adding the mushrooms. Continue cooking another 1 to 2 minutes until the mushrooms start to soften.

Add the apples and cranberries. Cook for another minute or two, leaving a bit of crunch in the apples. Reduce the heat and add the garlic and ginger. Stir well to combine.

Cook the apples until they are just cooked through, but still a bit crisp.

Return the turkey to the wok. Pour in the apple cider and soy sauce. Give the cornstarch a quick stir in the cold water and add it to the wok. Turn the heat back up and bring the mixture to a simmer until the sauce thickens, about 3 to 4 minutes.

Add the mixture of cornstarch and water to thicken the sauce.

Serve the stir-fry over rice or noodles for a complete meal.

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