April 11, 2023
By Adam Heggenstaller
Print Recipe
An attractive presentation can turn a good meal into a great one, and this dish is sure to impress guests with both its taste and looks. The rich Black Forest ham and creamy Swiss cheese complement the wild turkey breast without overpowering the savory smoked flavor of the bird. Sliced into pinwheels and drizzled with parmesan cream sauce before serving, this wild-game version of cordon bleu displays all its ingredients in a scrumptious scene on the plate.
Perhaps the most important step in this recipe (besides removing the toothpicks that hold everything together before serving) is preparing the breast. Slice off the thinner portions of the breast so that the largest, thickest part remains. Removing the pointy end of the breast “triangle” and the strip of meat that is separated from the main portion of the breast by a membrane will result in a square-shaped hunk with a consistent thickness. Butterfly this portion for cordon bleu and reserve the other parts of the breast for a recipe such as Smoked Wild Turkey Nuggets. Take care to butterfly each breast fillet into even halves so the meat reaches a safe, consistent temperature in the smoker and looks neat when served.
Smoked Wild Turkey Cordon Bleu
Serves: 6
Prep time: 15 mins
Smoke time: 1 1/2 to 2 hours
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Ingredients:
- Two wild turkey breast fillets
- 1-2 tbsp. spicy brown mustard per breast
- 4-5 slices Black Forest ham per breast
- 3-4 slices Swiss cheese per breast
- 1/2 tbsp. olive oil per breast/li>
- Coarse ground salt
- Camp Chef Citrus Herb seasoning
- 1 1/2 tsp. lemon juice
- 1/4 c. heavy cream
- 1 1/4 tbsp. grated parmesan cheese
- 1 tbsp. honey mustard
Directions:
- Trim thin portions from breast and reserve for another recipe. Butterfly remaining breast fillets, cutting meat so that each half has even thickness.
- Spread spicy brown mustard on the top (inner) surface of each breast, then layer with Black Forest ham and Swiss cheese.
- Roll breast, ham and cheese, and secure with toothpicks. Lightly coat all sides of breast with olive oil then season with coarse-ground salt and Camp Chef Citrus Herb blend.
- Place each breast in smoker at 250 degrees for 1 1/2 to 2 hours, until internal temp reaches 160 degrees.
- Remove breasts from smoker and allow to rest until internal temp reaches 165 degrees. Meanwhile, combine lemon juice, cream, parmesan cheese and honey mustard over low heat, stirring constantly until cheese melts and sauce is smooth.
- Slice breasts into 1-inch-thick pinwheels and drizzle with sauce.
