WATCH: Hunting Turkey with Jessie Harrison & Recipe

There’s something about hunting with other women. Back in April, I met up with Jessie Harrison and NRA All Access crew for a turkey hunt with Triple Creek Outfitters in St. John, Kansas. Jessie and I have spent a lot of time on the range together and we are both hunters, but we have never had the chance to hunt together.

Our guide Richard Blakeslee set us up in the perfect spot for gobblesquatch action. With my trusted Benelli Super Black Eagle II and  Federal Premium’s new, highly acclaimed Third Degree turkey ammunition, all we had to do was wait for sun up. Check out this teaser.

Spoiler alert. We did score on a turkey… or two! After processing the meat, we hit the kitchen to prepare a family-friendly wild turkey dish using part of the bird many people don’t utilize, the legs! This simple slow cooker recipe is easy to prepare and tastes like Thanksgiving on a plate. Bonus, you can enjoy it all year round!  Here’s the recipe.

Easy Open-Faced Wild Turkey Sandwich  

Prep time: 20 mins
Cook time: 5 hours
Total time: 5 hours 20 mins

Ingredients

• 2 wild turkey legs
• 1 bunch of fresh parsley
• 1 medium red onion
• 1 head of garlic
• 3 T poultry seasoning
• 2 pinches salt
• 1 T cracked black pepper
• 1 bottle of wheat beer
• prepared cranberry sauce
• bean sprouts
• loaf pumpernickel bread
• cream cheese

Instructions

1. Roughly chop the onion.
2. Smash and peel the garlic.
3. Chop the parsley
4. Add vegetables to the slow cooker.
5. Pour in the bottle of beer.
6. Place the turkey legs on top.
7. Distribute the salt, pepper, and poultry season evenly.
8. Cover slow cooker and cook on the lowest setting for 4-6 hours.
9. IMPORTANT: When fully cooked, carefully remove any bones from meat in the slow cooker.
10. Slice the bread and toast.
11. Smear slices of bread liberally with cream cheese and cranberry sauce.
12. Add a layer of bean sprouts.
13. Top with wild turkey and juices.
14. Enjoy!