Skip to main content

Recipe: Smoked Wild Turkey Cordon Bleu

Stuffed with ham and cheese then smoked, this is the turkey hunter's take on the classic Swiss dish.

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

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:

  1. Trim thin portions from breast and reserve for another recipe. Butterfly remaining breast fillets, cutting meat so that each half has even thickness.
  2. Spread spicy brown mustard on the top (inner) surface of each breast, then layer with Black Forest ham and Swiss cheese.
  3. 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.
  4. Place each breast in smoker at 250 degrees for 1 1/2 to 2 hours, until internal temp reaches 160 degrees.
  5. 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.
  6. Slice breasts into 1-inch-thick pinwheels and drizzle with sauce.

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

Recent Videos

Taylor is a known turkey killer in her family, and this year is no different. After an enjoyable gobbling morning, a war...
Gear

Trika Rods

Taylor is a known turkey killer in her family, and this year is no different. After an enjoyable gobbling morning, a war...
Gear

New Shimano Baitcasters

Taylor is a known turkey killer in her family, and this year is no different. After an enjoyable gobbling morning, a war...
Hunting

Incredible Turkey Audio: Tommy Allen Punches his Minnesota Tag IN THE SNOW

Taylor is a known turkey killer in her family, and this year is no different. After an enjoyable gobbling morning, a war...
Destinations

First Turkey Ever: Perfect Conditions Make for a Short Hunt

Taylor is a known turkey killer in her family, and this year is no different. After an enjoyable gobbling morning, a war...
Fishing

Bass Crash Course: Bass Froggin' Game Plan

Taylor is a known turkey killer in her family, and this year is no different. After an enjoyable gobbling morning, a war...
Videos

What to Know Before Going Off-Road

Taylor is a known turkey killer in her family, and this year is no different. After an enjoyable gobbling morning, a war...
Learn

Off-Road Safety Tips and Techniques

Taylor is a known turkey killer in her family, and this year is no different. After an enjoyable gobbling morning, a war...
Gear

The Right Tires for Off-Roading

Taylor is a known turkey killer in her family, and this year is no different. After an enjoyable gobbling morning, a war...
Learn

Bass Crash Course: Shallow-Water Power Lures

Taylor is a known turkey killer in her family, and this year is no different. After an enjoyable gobbling morning, a war...
Destinations

Minnesota Double Down: First Visit to New Farm Goes Perfectly

Taylor is a known turkey killer in her family, and this year is no different. After an enjoyable gobbling morning, a war...
Fishing

Bass Crash Course: Bass Fishing in the Wind

Taylor is a known turkey killer in her family, and this year is no different. After an enjoyable gobbling morning, a war...
Hunting

She Kills The Biggest Bird of the Year

Game & Fish Magazine Covers Print and Tablet Versions

GET THE MAGAZINE Subscribe & Save

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

Buy Digital Single Issues

Magazine App Logo

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Game & Fish App

Other Magazines

See All Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Game & Fish stories delivered right to your inbox every week.

Phone Icon

Get Digital Access.

All Game & Fish subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now

Enjoying What You're Reading?

Get a Full Year
of Guns & Ammo
& Digital Access.

Offer only for new subscribers.

Subscribe Now