Wild Turkey Spiedies

This favorite recipe from upstate New York is a great way to enjoy grilled wild turkey

By author of Timber 2 Table Wild Game Recipes Print Recipe
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If you live in or visit New York state, then you’ve probably seen, and eaten, a spiedie. These grilled skewers of marinated meat are a local delicacy there, and you can find them just about anywhere. From fancy sit-down restaurants, to food trucks, to folks just setting up their grills at street fairs and festivals, New Yorkers love their spiedies. They even hold yearly festivals in and around the spiedie capital of Binghamton. 

We like to serve the spiedies on buttery grilled garlic bread.

We often make them with the traditional chicken, beef, lamb, or venison, but one of my favorite spiedie meats is wild turkey breast. 

You can serve the spiedies straight off the stick or on bread or a bun.

The marinated meat gets skewered and grilled directly over hot coals. They’re often served on grilled bread or a bun, but it’s just as fun to eat the meat straight off the stick, making it a handy meal for camping or eating on the go. 

The acidic marinade in most spiedie recipes helps not only to add flavor to the wild turkey, but to tenderize it as well. Marinate the meat at least 8 hours and up to a full day before grilling. If you use wooden skewers, soak them for at least an hour before grilling to prevent them from catching fire. 

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1 side of a wild turkey breast, about 2 pounds, cut into 1-inch cubes

1/2 cup olive oil

4 tablespoons white vinegar

Juice of 1 lemon

2 garlic cloves, minced

2 fresh mint leaves, finely chopped

2 tablespoons dried Italian seasoning blend

1/2 teaspoon salt

Black pepper to taste

Thick sliced Italian bread or buns, if desired


Cooking Instructions

Combine olive oil, white vinegar, minced garlic, the juice of 1 lemon, mint, dried Italian seasoning, salt, and black pepper. Whisk together and set aside.

Mix the marinade ingredients well to combine thoroughly.

Cut the turkey breast into roughly 2-inch cubes.

Cut the turkey into roughly 2-inch cubes.

Place the meat in a 1-gallon zip-style bag. Pour over the marinade, seal the bag, and work around to coat all of the turkey with the marinade. Refrigerate a minimum of 8 hours and up to 24.

Add the turkey and marinade to a zip-style bag and refrigerate.

Thread 3 to 6 chunks of meat onto a wooden or metal skewer. Repeat until all of the meat is used. 

Thread the marinated turkey onto bamboo or metal skewers.

Grill over hot coals, turning often, until the turkey is cooked through. This batch took about 12 minutes total cook time. 

For the classic spiedie flavor, grill quickly over hot charcoal.

Serve, with bread or bun or without, your choice, as a meal or appetizer.


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