Wild Grub Unplugged: Easy Wild Tukey Francese Recipe 

Here’s the score for 2025: Wild Turkeys 1, Justin 0. As much as I wanted to write this article with a glory-filled heart full of optimism just pouring out at every letter, I cannot. The turkeys have done what the turkeys so often do: they won. I started my 2025 turkey hunting season on the losing end of my shotgun, and quite frankly, I’m ok with that. I learned that books and videos cannot teach and that some things can only be learned through experience. And a day in the woods hunting beats a day anywhere else. 

I started my season hunting the Alabama opener outside of Raglan, Alabama, hunting the pine farms that cover nearly every inch of that part of the country. It was beautiful terrain that I had never hunted before. We heard plenty of gobbles and cuts, purrs and yelps, but our slate, glass, and mouth calls were no match for the calls of the hens. Those gobblers went right to them. Apparently, real turkeys sound way better than fake ones. But I like to believe we’re still pretty close. 

So we put the work in on foot, walking nearly 12 miles in two days along the way, chasing the distant gobbles we would hear as our feet would quiet, we’d catch our breath and rest. My grip tight on my Browning Maxus 2 All-Purpose Hunter shotgun, ready at any minute to pull the trigger. I was shooting the Browning TSS 3-inch turkey loads in 7&9 shot—a deadly combo. My 74-year-old guide, Mike, who spent his entire life hunting these woods, who could often be heard saying things like “right chonder,” “I need some more tobaccer,” and his famous “that bird done took our picture,” couldn’t even call them in. And he’s killed more birds than 99% of hunters out there, guaranteed. But we still moved forward. Even in the pouring rain, we hunted these birds hard. We were determined, but in the end, we just couldn’t get it done. “Hunting” would again hold true to its name, for now. 

Lucky for me, for moments like this, I had a wild turkey breast in the freezer from last season, so for this recipe, I’ve chosen one of my favorites, adapted for wild turkey, that is simple yet delicate. It’s a lightly pan-fried dish with a white wine lemon sauce. Try not to overthink the recipe or let it intimidate you. Adjust your salt and acid to fit your palate. Make it your own. Use this recipe only as a guide. But mainly, enjoy this recipe for wild turkey francese. Enjoy it as you hopefully have a story to tell of what it took to take this meal from the field directly to your plate. Enjoy it with your family. Enjoy it with friends. Enjoy it with gratitude, grace, and humility, honoring the life you took to provide for the ones you’re with. Enjoy! 

• 1 wild turkey breast 
• 1/4 cup AP flour 
• 1/4 TSP garlic powder 
• 2 TBSP grated parmesan cheese 
• 1 egg, beaten 
• 4 TBSP Olive oil 
• 2 TBSP unsalted butter 
• Salt and pepper to taste 

• 1/4 cup dry white wine 
• 1/2 cup low-sodium chicken broth 
• Juice of a small lemon 
• Zest from half of that lemon 
• 1 TBSP unsalted butter 
• Fresh parsley, chopped 
• Salt and pepper to taste 

1. Slice the turkey breast into a thinner cutlet, about 1/2 inch thick. You can usually do this by just butterflying it, but you may need to pound it a bit to get an even thickness. 

2. In a bowl, combine flour, salt, pepper, and garlic powder. Dredge the turkey cutlet in the flour mixture, coating it evenly on both sides. Shake off any excess flour. In another bowl, beat the egg and then add in the grated Parmesan cheese. 

3. Dip the floured turkey cutlet into the egg mixture, making sure it’s fully coated. 

4. Heat olive oil in a skillet over medium-high heat. Add the butter to the skillet and let it melt. Once the oil and butter are hot and ready, carefully add the turkey cutlet to the pan. Cook for about 3-4 minutes per side or until golden brown and cooked through. The internal temperature of the turkey should reach 160°F. Remove from the pan and set aside on a paper towel-lined plate. 

5. Pour off the remaining oil and return the skillet to heat. In the same skillet, add white wine, scraping off the browned bits from the pan. Let the wine simmer for about 2 minutes to reduce. 

6. Add chicken broth, lemon juice, and zest. Stir those and bring to a simmer. Cook for about 3-4 minutes to allow the sauce to reduce and thicken slightly. 

7. Stir in the butter and chopped parsley. Season with salt and pepper to taste. 

8. Place the cooked turkey on a plate and pour the lemon butter sauce over it generously.  

About the Author: Justin Adams is a country music singer/songwriter, wild game chef, outdoor writer, and avid outdoorsman. He has spent the past 15 years performing shows while touring coast to coast with artists such as Brooks and Dunn, Blake Shelton, Vince Gill, Chris Stapleton, and more. Guided by a deep-rooted belief in living off the land of God's great bounty, he is a published author on more than 30 wild game recipes. Justin skillfully creates every dish with grace and gratitude for the animal that provided it, honoring it with each meal. For more information about Justin, visit justinadamscountry.com

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