Recipe /
Vermont Turkey Skillet with Maple Syrup
This skillet recipe keeps small birds and upland meat fast, sharp, and rooted in the state-specific produce that belongs on the same plate.
This skillet recipe keeps small birds and upland meat fast, sharp, and rooted in the state-specific produce that belongs on the same plate.
Recipe Details
- Prep time: 15 minutes
- Cook time: 18 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
- 1 to 1 1/2 pounds wild turkey or whole birds
- 2 tablespoons oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups sliced maple syrup
- 1 onion, sliced
- 1 tablespoon butter
Instructions
- Season the wild turkey and sear it quickly in a hot skillet.
- Remove the meat and cook the onion and maple syrup in the same pan until charred at the edges.
- Swirl in butter and return the meat just long enough to warm through.
- Serve immediately.
Why It Works In Vermont
This recipe is tied to Vermont through the species, the pantry direction, and the produce that already belongs to the place. It is meant to read as part of a state-first archive, not a generic outdoor cookbook.