After a successful spring turkey hunt, many hunters find themselves with more than just the prized breast meat. The legs, thighs, and other portions of a wild turkey offer incredible flavor but require different cooking techniques to truly shine. As both an avid turkey hunter and the owner of Chef Gus Catering, I’ve discovered that some of my clients’ favorite dishes adapt beautifully to wild game.

One standout recipe that consistently draws praise on my catering menu is Chicken Fra Diavolo, a spicy Italian classic whose name literally translates to “Devil’s Chicken.” The bold combination of chile peppers and slow cooking creates a flavorful dish that tenderizes even the toughest cuts of meat. This makes it perfect for transforming those often-overlooked portions of your wild turkey into a meal that rivals any restaurant offering.

Wild turkey has a richer, more complex flavor than its store-bought counterpart, with darker meat that stands up beautifully to robust seasonings. The slow-cooking method in this recipe allows time for the natural collagen in the legs and thighs to break down, creating a tender result, while the chile peppers and aromatics infuse the meat with layers of flavor.

This Turkey Diavolo recipe is my way of translating professional cooking techniques into something any hunter can prepare at home. It celebrates the harvest while honoring my commitment to creating accessible, delicious food whether I’m cooking for catering clients or my own family dinner table.

Spicy Turkey Diavolo

Ingredients

Turkey thighs, legs, wings

1-28 ounce can of chopped tomatoes

3 tbs. crushed red pepper (or 4 whole chile de arbol)

1 tsp. cayenne pepper

2 cloves garlic crushed

1 white onion chopped

1 green pepper

1 tbs. salt

1 tsp. black pepper

1 tsp. paprika

1 whole habanero (uncut)

1/2 habanero peppers (for garnish)

Directions

Add all ingredients to a crock pot and cook on low for 8 hours. Keeping the habanero whole will add the flavor while keeping most of the heat out. However, this is not foolproof. You can skip the habanero if you prefer.

Remove meat from crock pot. Remove bones and shred. Return meat to liquid and stir.

Serve over spaghetti topping with sauce and half a habanero for garnish. (Serves: 4 adults)

Note: wearing gloves while handling spicy peppers will protect against the oils that produce heat.

Whether cooking professionally for my catering clients or preparing a special meal from my own harvest, I’ve found that the connection between field and table creates an unmatched dining experience. If my years of being a chef and running my own catering company have taught me anything, it’s the simplest ingredients that make the best food. Harvesting your own food, whether it’s from the garden or the forest, can make any meal even more special. The satisfaction of preparing a meal you’ve hunted yourself creates an experience that can’t be replicated. Next time you are considering hunting, give it a try and don’t forget to make it a memorable meal with a special recipe.

You’ll find more recipes to prepare using the meat and fish that you’ve harvested yourself in every issue of MidWest Outdoors, available by subscribing on our website.