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Wild Turkey Salad

Recipe by: Emily George

There’s more to spring turkey hunting than hearing a tom break the silence of the hardwoods during dawn, or sinking your boots into the needles that have been destructed by the wily birds on the forest floor. It’s about sustainability, and an appreciation for being rewarded from such a challenging hunt. Successfully preparing harvested game that is pure, organic, and impossible to find at the grocery store is essential to keep the tradition of hunting thriving. DWR serves to protect the wildlife, conserve wildlife activities, and connect people to the outdoors. Turning a hunt into a meal that draws people closer to the outdoors is our mission.

If you harvested a turkey this season, congratulations! It’s time to bring it from the field into the kitchen. If you’re looking for a quick, refreshing, warm-weather meal, this is the perfect recipe. It’s like chicken salad, but instead this recipe uses 100% fresh, organic white turkey meat. Which is the best part. It is perfect to fix for a quick lunch, whether gathering with friends after an early-morning hunt, packing for tomorrow’s hunting or fishing trip, or preparing lunch for the front porch with the family on a Sunday afternoon. Full circle, this meal is worthy of bringing from the field to the table. Whatever the occasion, turkey salad is tasty, quick and simple to prepare.

Turkey salad is best on croissant bread. It’s also great on crackers or sliced cucumbers.


2 turkey breasts
1 quartchicken broth (optional)
1-½ cupmayonnaise
¾ cupCraisins
1 Granny Smith apple, finely chopped
1 red onion, finely chopped
½ cuppecans, finely chopped
salt and pepper

How to Prepare

  1. Ensure that all pellets from the breast are removed before preparing. Wash and clean meat in lukewarm water thoroughly, removing all hair and dirt debris.
  2. Boil the turkey breasts in water or chicken broth until the meat is tender and cooked-through. (Turkey meat is very tough, and over-cooking will lead to chewy meat and it will be hard to shred).
  3. While the breasts are boiling, chop all ingredients and set aside.
  4. Allow the meat to cool, but don’t let it get cold. While the meat is warm, shred the breasts using a fork until the meat is finely shredded into edible-sized bites.
  5. In a large bowl, combine the shredded meat and mayo. Mix these together. Add more mayo if desired.
  6. Add in all chopped ingredients, salt and pepper, and garlic powder.
  7. Fold in all ingredients with a spatula or wooden spoon until everything is evenly combined. Add more mayo if desired.
  8. Serve on croissant for a sandwich or share it with crackers or sliced cucumbers. Add salt and pepper as desired.