“Dry-fried whatever’s-in-the-fridge” has become a staple in our house. It’s loaded with flavor, works with just about any protein (turkey, venison, duck, pork, chicken, tofu) and comes together in minutes.

These Sichuan turkey wontons are yet another reason to save those wild turkey thighs if you don’t already.

I love everything about dan dan noodles. Simple preparation, complex flavors, carbs, a touch of heat, and a ton of umami.

This recipe for gung bao turkey is the original ancestor of the American-Chinese takeout classic, Kung Pao Chicken. But the resemblance between the two is about as close as a Butterball is to a wild turkey- one can barely stand up on its own, and the other might stab you.

Comforting, bright, and enlivening, pho has always been my go-to comfort dish. It’ll make you feel like a fresh blade.

Fast, satisfying, and feels like (our) home.

The turkey is lean, with just a hit of fat from the skin, heavy on the pepper and garlic, extremely savory yet light.

Fried turkey & grown-up spice.

Pupusas are so easy, delicious, and a great way to use up some odds and ends from butchering a bird.

Rice-a-roni and the fallibility of memory.

Treating poultry sausages as a separate category, and brining the meat before grinding it, is the key to a juicy, flavorful turkey sausage.

You can pretty much fry anything after you’ve wrapped it in a shiso leaf.

Light & bright, but still comforting, this lemongrass and ginger soup hits all the right spots.

We make stock from the bones and scraps of almost everything we pursue because stock is fundamental to so much of our cooking.

Of all the wild game we eat, turkey is the one that gets fried the most often.

A fried, crispy exterior wraps up ground turkey & veggies for an addictive appetizer

This recipe incorporates a miso-butter-soy glaze that is rich, savory and packed with umami.

These come out of the fryer like super-sized chicken wings, which is pretty awesome.

Panko and rice flour for an extra-crispy crunch, & kimchi mayo adds a little pop of spice and bright acidity to counterbalance the richness of the fried turkey.

Get it right, every time.

We’re getting stoked for spring thunder.

An easy & homey recipe for a chilly spring day.

We combined two of the best cooking methods for tough cuts- confit & sous vide- to create silky, rich, and tender turkey legs with less wasted fat and mess.

We do love a good portmanteau