Spicy Apricot-Bourbon Wild Turkey Recipe

Print Recipe

This wild turkey recipe was inspired by the Pioneer Woman’s peach and whiskey chicken recipe, but with a few tweaks of my own. Fruity, robust and savory, this red sauce works well with dark wild turkey thighs, and I prefer apricot preserves to peach for its distinct tang. It was also a good excuse to buy more Kentucky bourbon – my husband didn’t complain about that.

Note: I like to break down and separate wild turkey pieces by muscle groups for storage, but if you freeze the legs and thighs together, throw in the legs, too.

Serves: 4
Prep time: 15 minutes
Cook time: 3-4 hours

Ingredients:

• 4 wild turkey thighs, skinless
• Kosher salt, to taste
• Freshly cracked pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 tablespoons butter
• 1 teaspoon fresh thyme leaves or ¼ teaspoon dry
• 1 bay leaf
• 4 cloves garlic, minced
• ¾ cup bourbon or whiskey
• 2 cups BBQ sauce (preferably more tart than sweet)
• ¾ cup apricot preserves
• ¼ cup water
• ¼ teaspoon cayenne pepper
• 1 teaspoon Worcestershire sauce
• 1 tablespoon coarse ground mustard
• Freshly chopped green onion/chives for garnish
• Freshly prepared mashed potatoes

Directions: