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Turkey with Brie and Lingonberry

Recipe by: Jonathan Bowman

Wild turkey is a fantastic meat that might be more acceptable to those nervous about trying wild game, and these sandwiches are a great way to enjoy it. To start with, I smoke a wild turkey breast using Hank Shaw’s recipe: Smoked Boneless Turkey Breast Recipe – Smoked Wild Turkey Breast ( (This requires three days of curing in your fridge to prep, so plan ahead!). Turkey and cranberry is a classic taste combination, so you can use cranberry spread or jam or preserves, but I encourage you to use lingonberry if you remember to buy it at the store. It’s similar to cranberry, but a little better in my opinion.


1 Smoked wild turkey breast
lingonberry or cranberry preserves or spread or jam
Brie, Swiss, Provolone, or other cheese

How to Prepare

  1. Smoke turkey breast according to Hank Shaw’s recipe above, or some other similar recipe (three days of curing).
  2. Set oven to 350⁰F.
  3. Spread Duke’s mayo on the inside of the opened croissants.
  4. Next add your smoked turkey breast. I typically tear the meat into smaller bite-size pieces.
  5. Spread a layer of lingonberry or cranberry on the sandwich.
  6. Add a layer of cheese. I loved the sandwich with Swiss, but then my wife suggested we try brie. The brie is superior.
  7. Place the sandwiches on a cookie sheet and let them warm in the oven until the cheese has melted to your preference.