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Teriyaki Wild Turkey Skewers

Turn your spring success into a mouthwatering dinner or appetizer with these teriyaki wild turkey skewers. These skewers are tender and smothered in a homemade teriyaki glaze. Wild turkey sometimes gets a bad reputation for being a tough meat but when prepared properly using the steps in this recipe, the results are amazing. The teriyaki glaze doubles as a marinade with its complex flavor that also helps tenderize the meat. It’s a mixture of sweet and savory, but it’s also tangy and a little bit salty. After they are grilled to perfection, I like to serve them over a bed of rice with vegetable skewers, drizzled with leftover teriyaki glaze for the perfect flavor profile combination.  


1 Wild Turkey Breast, cut into 1” by 1” cubes
1.5 cup Soy Sauce
1⁄2 cup Honey
2 tablespoon Rice Vinegar
2 tablespoon Cornstarch
1 tablespoon Minced Garlic
1 tablespoon Sesame Oil
1 tablespoon Grated Fresh Ginger
1 teaspoon Sesame Seeds (Optional)
1 tablespoon Chopped Green Onion, To Garnish Skewers *See Note*

Recipe Directions

  1. Cut wild turkey breast into approximately 1-inch by 1-inch cubes. Set the chunks into a large bowl with a lid or a Ziplock bag.
  2. In a medium-sized bowl mix the ingredients for the teriyaki marinade: soy sauce, honey, rice vinegar, cornstarch, minced garlic, sesame oil, and ginger.
  3. Pour half of the marinade into the bowl with the wild turkey chunks. Cover with the lid or seal the bag then set in the fridge to marinate for 3-5 hours. Set the remaining marinade in the fridge as well.
  4. Once the marinade time is up, preheat your grill to 400 degrees F.
  5. While the grill is preheating, add the remaining marinade to a saucepan over medium-low heat. Cook until thickened, about 3-4 minutes, until the sauce can coat the back of a spoon. Remove from heat but stir a few times as needed while cooking the turkey.
  6. Thread the marinated wild turkey onto skewers. Spray the grill grate with cooking spray, and let that sit for about 30 seconds- one minute. Then add turkey skewers directly onto the grill grate and grill until the internal temperature reaches 165°F, about 14-19 minutes, rotating often. With my grill they took 17 minutes exactly but all grills circulate heat differently so just monitor the time and temperature closely.
  7. Brush on the teriyaki glaze once cooked or a minute before they’re ready to be removed from the grill. Serve over rice with grilled vegetables and garnish with green onions and sesame seeds.


Note: If you are using wooden skewers, soak in water for 30 minutes prior to using. 

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