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Updated: 5 days ago

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This Wild Turkey Thigh Coconut Curry is the perfect hearty dish for when temperatures and the turkey hunting start heating up.

Wild Turkey Thigh Recipe

It's a little bit sweet, a little spicy with just a hint of tropical notes from the coconut milk. This recipe utilizes the thighs, which in my opinion are highly underutilized (and rumor has it, often discarded). You could substitute turkey legs, but just keep in mind that you'll need to pick out any bones or connective tissue after braising. And speaking of farmed animals, you can use farmed turkey or chicken thighs if you don't have any wild turkey meat on hand.

Cooking wild turkey thighs is easy, you just need a little more time than with domestic-farmed turkeys. They need to be slow-cooked in some form of liquid in order to make them tender. And as for the cooking times? That can vary from bird to bird, but you can count on a range of 1 1/2 to 3 hours. So with just a little patience, you'll be left with fork-tender meat that's easily shredded.


  • Can this Dish be Cooked in a Slow Cooker: Yes, this recipe can be cooked in your crockpot. Simply follow the cooking directions below through step 2. Then add all of the ingredients to your slow cooker. Cover and cook on the low setting for around 6 to 8 hours (it could take a little longer). If you think that the liquid level looks a bit low, add in a little more coconut milk, chicken or turkey stock. Now continue step 4 by removing the turkey from the slow cooker and pouring the remaining ingredients to a pot and cooking as directed.

  • Can you Freeze Leftovers?  You can definitely freeze the leftovers. If stored properly, this will keep well frozen for a couple of months.

  • Scaling this Recipe Up: You can easily scale this recipe up by adding 2 more turkey thighs if you have them on hand. If you have more than 4 total thighs, I recommend doubling the recipe ingredients.

  • Serving Suggestions: I like to serve this dish with jasmine rice and one of my all time favorite Southern pairings for game birds, peanut cornbread dressing. Cilantro, roasted tomatoes and crispy fried onions or shallots a delicious addition as well.

Looking for other Wild Turkey Recipes? These are a few my favorites:

Lastly, if you make this Wild Turkey Coconut Curry Recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you've made.



Serves: 2 ppl

Prep time: 15 minutes

Cook time: 1 1/2 to 3 hours

Author: Larry White


  • 2 wild turkey thighs, bone-in

  • 2 tablespoons coconut or peanut oil

  • 1 onion, thinly sliced

  • 2 garlic cloves, minced

  • 1/2 tablespoon fresh ginger, minced

  • 2 tablespoons red curry paste

  • 1 teaspoon honey

  • 3 cups canned diced tomatoes (with juices)

  • chicken stock (as needed)

  • salt and pepper to taste

  • lime juice to taste

  • 2 thinly sliced scallions (green parts only)

  • 2 tablespoon chopped cilantro


  1. Heat a medium sized pot over medium-high heat and add the cooking oil. Season the turkey thighs with salt and pepper. When the oil starts to gently smoke, add the turkey and sear until golden brown on both sides. Remove the turkey from the pot and set aside. Add the onions, garlic and ginger to the pot. Cook until the onions are translucent, about 5 minutes.

  2. Add the coconut milk, curry paste, tomatoes and honey. Stir until the curry paste is fully incorporated.

  3. Add the turkey thighs to the pot. If needed, add a little chicken stock until the thighs are covered approximately 3/4. Bring to a slow simmer, cover and cook until fork tender. This will take anywhere from 1 1/2 to 3 hours depending on how tough your bird is.

  4. Remove the wild turkey thighs from the pot. Bring the curry broth back to a simmer and cook uncovered until it has slightly thickened. This will take 15 to 25 minutes. Season with salt, pepper, cilantro and scallions. Add a few squeezes of fresh lime juice to your liking.



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Meet Larry White

Chef Larry White

Hey folks, I'm Larry. The recipes you'll find here are inspired by my years as a chef, travels as a hunter, and being a father. I cook from these experiences, so my food ranges anywhere from fun and creative to traditional and to what somewhat family style comfort food.     

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