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.
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