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Wild about Turkey Salad!

There are thousands of different recipes that exist on how to cook wild turkeys, but how about a unique twist on preparing North America’s largest upland game bird for this Thanksgiving week?

A big hen wild turkey your blogger harvested for Thanksgiving during Nebraska’s 2016 firearm deer hunting season in southeast region of the state. Photo by Rob Schutte.

I have a scrumptious wild turkey recipe for you to try from avid outdoor enthusiast and outdoor writer Rick Windham of North Platte, NE.

Windham says since we are in the midst of Nebraska’s fall wild turkey hunting season and Thanksgiving week, hunters might be looking for a different way to prepare their harvested bird. He adds that leftover turkey from your dinner table may also be used with this recipe which follows his cooking philosophy of “quick, simple, easy and good.”

My staff and I really liked this wild turkey salad on bread and crackers. We had it for lunch a while back at the Game and Parks Commission’s Omaha-Metro Office/Service Center. See the recipe and photos below. I encourage you to whip up this salad and share nature’s bounty with your family and friends! It will be a hit with the hunters and non-hunters alike at your gathering!

Windham’s Wild Turkey Salad

Just in case you’re still wondering, there is no Wild Turkey-brand bourbon whiskey involved in this recipe, ha! It doesn’t matter what size of turkey you harvest on your fall hunting trip in Nebraska, hen, jenny, tom or jake, this recipe will make it taste great!


1   Wild turkey, or 2 wild turkey breasts, or 2 wild turkey legs (thighs and drumsticks)

1  Large bottle of Miracle Whip salad dressing

1  Bottle of yellow mustard

1  Large bottle of sweet pickle relish

1   Large sweet onion, if desired


Cook the turkey in your favorite manner. Remove all the meat from the bones. Slice, dice, chop the turkey into ¼ inch pieces, or less. Then for every pound of turkey, mix in one cup of Miracle Whip, one tablespoon of mustard, one cup of relish.

Slice, dice, chop the onion (one onion will work for about two pounds of turkey salad).

 Mix thoroughly. Salt and pepper to taste.

Make a fun, post-Thanksgiving feast sandwich or serve on on crackers for a great tasting snack watching football games. Enjoy, and happy Thanksgiving!

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Everything laid out and ready to go with two grilled wild turkey breasts. Photo by Greg Wagner/Nebraska Game and Parks Commission.

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Chopped turkey meat. Photo by Greg Wagner/Nebraska Game and Parks Commission.

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Ingredients added, ready to mix. Photo by Greg Wagner/Nebraska Game and Parks Commission.

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The finished product on crackers and a sandwich. Photo by Greg Wagner/Nebraska Game and Parks Commission.

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Your blogger dives in for the first taste! Photo by Katie Stacey/Nebraska Game and Parks Commission.

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The aftermath of staff consumption. Photo by Greg Wagner/Nebraska Game and Parks Commission.

About greg wagner

A native of Gretna, NE, a graduate of Gretna High School and Bellevue University, Greg Wagner currently serves as the Communications and Marketing Specialist and Manager for the Nebraska Game and Parks Commission's Service Center in Omaha. On a weekly basis, Wagner can be heard on a number of radio stations, seen on local television in Omaha, and on social media channels, creatively conveying natural resource conservation messages as well as promoting outdoor activities and destinations in Nebraska. Wagner, whose career at Game and Parks began in 1979, walks, talks, lives, breathes and blogs about Nebraska’s outdoors. He grew up in rural Gretna, building forts in the woods, hunting, fishing, collecting leaves, and generally thriving on constant outdoor activity. One of the primary goals of his blog is to get people, especially young ones, to have fun and spend time outside!

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