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