Bring on Spring with a little kick from the Mathews Kitchen.
Cream cheese, jalapeños and bacon are a standard way to dress up game meat, but the secret to wild turkey poppers is in the sauce – so don’t short cut the marinade gang.
- 1 wild turkey breast (cubed and marinated)
- 1 pound bacon strips
- 1 block of cream cheese
- 3 jalapeño peppers, sliced
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/8 cup lemon juice
- 3/4 cup brown sugar
- 2 teaspoons rosemary
- 2 tablespoons Dijon mustard
- 2 teaspoons salt
- 2 teaspoons garlic powder
- Mix marinade in a large bowl.
- Cut turkey breast into bite-sized cubes, place in marinade and refrigerate. For best results, let turkey marinade for up to 24 hours.
- Slice jalapeño peppers. Remove seeds if less heat is desired.
- Halve the bacon slices and place on flat surface.
- Stack turkey, cream cheese and a jalapeño slice onto the bacon. Wrap edges around the top of the stack and hold together using a toothpick.
- Repeat this process until you have the desired amount of poppers.
- Grill poppers until bacon is crispy and turkey appears firm. Serve immediately.