The BEST Wild Turkey Alfredo
Rich and creamy Crispy Wild Turkey Alfredo made with golden breaded cutlets and homemade Parmesan garlic sauce over fettuccine. It’s the perfect wild game comfort meal to make with your spring gobbler.
- Prep Time: 20 minutes (plus 2-4 hours for brining)
- Cook Time: 30 minutes
- Total Time: 3-4 hours including brining
- Yield: 4-6 servings 1x
- Category: Dinner
Ingredients
Scale
For the Wild Turkey Cutlets:
- 1 lb wild turkey breast, sliced into ½-inch thick cutlets (4-6 cutlets)
- Brine: 4 cups water, ¼ cup kosher salt, 1 tbsp sugar
- ½ cup All-Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- 1/2 tsp Black Pepper
- 2 Eggs, Beaten
- 1 cup Panko Breadcrumbs
- 2 tablespoon Olive Oil
- 2 tablespoon Unsalted Butter
Alfredo Sauce
- 4 tablespoon Unsalted Butter
- 4 cloves Garlic, Minced
- 1 ½ cups Heavy Cream
- 1 ½ cups Freshly Grated Parmesan Cheese, plus more for serving
- ¾ teaspoon Salt, more of less to taste
- ½ teaspoon Black Pepper
- 1 tablespoon Fresh Lemon Juice
- 2 tablespoon Fresh Parsley, finely chopped, plus more to garnish
- 1 teaspoon Fresh Basil, finely chopped
- ½ cup Reserved Pasta water (Optional, For adjusting consistency)
For the Pasta:
- 12 oz Fettuccine
Instructions
- Remove any fat, membranes or unwanted pieces from the wild turkey breast. Cut into 4-6 cutlets depending on the size of the breast.
- In a large bowl, combine 4 cups water, kosher salt and sugar. Stir until salt and sugar dissolve.Submerge the wild turkey cutlets in the brine, cover, and refrigerate for 2-4 hours to keep the lean meat moist and lightly seasoned. (Avoid exceeding 4 hours to prevent over-salting.)
- Rinse cutlets under cold water, pat dry with paper towels, and pound gently to an even ½-inch thickness for uniform cooking.
- Set up a breading station: In one shallow dish, mix flour, salt, black pepper, garlic powder, smoked paprika, and onion powder. Place beaten eggs in a second dish. Spread panko breadcrumbs in a third dish.
- Dredge each cutlet in the seasoned flour, shaking off excess. Dip in egg, then coat with panko, pressing gently to adhere. Rest cutlets on a plate for 10 minutes to set the coating.
- Bring a large pot of salted water to a boil. Cook fettuccine or linguine until al dente (8-10 minutes, per package instructions). Drain, reserving ½ cup pasta water, and set aside.
- In a large skillet, heat olive oil and butter over medium heat until the butter foams. Add cutlets in a single layer (work in batches if needed to avoid crowding). Cook for about 3-4 minutes per side until golden and crispy, ensuring the internal temperature reaches 160°F (it will carry over to 165°F while resting). Transfer to a plate and cover loosely with foil.
- In the same skillet, melt 4 tbsp butter over medium-low heat. Add 4 cloves minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Gradually whisk in heavy cream then Parmesan until the sauce is creamy and smooth. Stir in salt, black pepper, lemon juice, parsley, and basil. Simmer gently for 2-3 minutes to thicken slightly.
- If the sauce is too thick, add reserved pasta water, 1 tbsp at a time, to reach desired consistency. Taste and adjust seasonings if desired.
- Add the cooked pasta to the sauce, tossing to coat evenly.
- Slice cutlets into strips for presentation, if desired. Serve and garnish with extra Parmesan and fresh parsley. Serve immediately.
Find it online: https://jenndanella.com/wild-turkey-alfredo/