Bacon wrapped wild turkey bites are a crowd-pleasing appetizer or main dish that brings together the lean, earthy flavor of wild turkey with the smoky, savory punch of bacon. This version is specifically tailored to be low in sodium, making it a smart choice for those watching their salt intake while still craving big, bold flavors. Perfect for game day, family gatherings, or a special weeknight treat, these bites are juicy, easy to prepare, and sure to disappear fast!
Ingredients
- 1 pound wild turkey breast, cut into 1-inch cubes
- 8 ounces low sodium bacon (about 8-10 slices), cut in half crosswise
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- Wooden toothpicks, soaked in water for 30 minutes
Instructions
- Prep the wild turkey: Pat the wild turkey breast dry with paper towels and cut into approximately 1-inch cubes. Place in a medium bowl.
- Marinate: Drizzle the olive oil and lemon juice over the turkey pieces. Sprinkle with garlic powder, smoked paprika, onion powder, and black pepper. Toss to coat evenly. Cover and let marinate in the refrigerator for at least 30 minutes (or up to 4 hours for more flavor).
- Preheat the oven: Set your oven to 400°F (205°C). Line a baking sheet with foil and place a wire rack on top for even cooking. Lightly coat the rack with nonstick spray or a little oil.
- Wrap the bites: Take a piece of marinated turkey and wrap it with a half-slice of low sodium bacon. Secure with a soaked toothpick. Arrange the wrapped bites seam-side down on the prepared rack. Repeat with remaining turkey and bacon.
- Bake: Place the baking sheet in the preheated oven. Bake for 18-22 minutes, turning the bites over halfway through, until the bacon is browned and crisp and the turkey registers at least 165°F (74°C) internally.
- Optional broil: For crispier bacon, broil the bites for 1-2 minutes at the end, watching closely to prevent burning.
- Rest and serve: Remove from oven and let rest for 3-5 minutes. Sprinkle with fresh parsley if desired. Serve warm with toothpicks for easy eating.
Tips
- Bacon selection: Use uncured, low sodium bacon for the best flavor and lowest salt content. Check labels, as sodium levels can vary widely.
- No wild turkey? Substitute with domestic turkey breast or even skinless chicken breast for similar results.
- Toothpicks: Soak wooden toothpicks in water for at least 30 minutes before assembling the bites to prevent burning in the oven.
- Don’t overcook: Wild turkey is lean and can dry out quickly. Remove from the oven as soon as the internal temperature reaches 165°F (74°C).
Serving Suggestions
These bacon wrapped wild turkey bites make an excellent appetizer for parties, potlucks, or tailgates. Serve them with a simple low sodium dipping sauce, such as Greek yogurt mixed with fresh herbs and lemon juice, or a homemade honey mustard with minimal salt. For a main course, pair with roasted vegetables, a crisp green salad, or a whole grain like quinoa or brown rice. These bites also work well as part of a game platter alongside other low sodium snacks.
Variations
- Spicy bites: Add 1/4 teaspoon cayenne pepper or a few dashes of hot sauce to the marinade for extra heat.
- Herbaceous flavor: Include 1 teaspoon finely chopped fresh rosemary or thyme in the marinade for a fragrant, earthy twist.
- Sweet and smoky: Brush the wrapped bites lightly with pure maple syrup or a low sodium barbecue sauce before baking for a subtle sweetness.
- Grilled version: Instead of baking, grill the wrapped bites over medium heat for 10-12 minutes, turning frequently, until cooked through and bacon is crisp.
Storage and Reheating
Leftover bacon wrapped wild turkey bites can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the bites on a baking sheet and warm in a preheated 350°F (175°C) oven for 10-12 minutes, or until heated through. Avoid microwaving if possible, as this can make the bacon rubbery and the turkey dry. If you must use a microwave, reheat in short 30-second bursts, covered with a damp paper towel to help retain moisture. For longer storage, freeze the cooked bites in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before reheating as above.
Frequently Asked Questions
- Can I use store-bought turkey instead of wild turkey?
- Yes, you can substitute domestic turkey breast or even chicken breast if wild turkey is unavailable. The flavor will be slightly milder, but the texture and cooking method remain the same. Just be sure to cut the meat into even 1-inch cubes for uniform cooking.
- How do I keep the bacon from unraveling during cooking?
- Securing each bite with a soaked wooden toothpick is key. Place the seam side of the bacon down on the rack, and the toothpick will hold everything in place as the bacon cooks and shrinks slightly. Avoid using metal picks, as they can get very hot and may overcook the meat around them.
- What makes this recipe low sodium?
- This recipe uses low sodium or uncured bacon (which has far less salt than regular bacon), omits added salt in the marinade, and relies instead on herbs, spices, and lemon juice for flavor. Always read bacon package labels, as sodium content can vary by brand.
- How do I know when the turkey is done?
- Use an instant-read thermometer to check the internal temperature of the turkey bites. They are safe to eat when they reach 165°F (74°C). The bacon should be crisp and the juices should run clear. Overcooking can make wild turkey tough, so check a few minutes before the minimum time if your oven runs hot.
- Can I prepare these bites ahead of time?
- Absolutely! You can assemble the bacon wrapped turkey bites up to a day in advance. Store them covered in the refrigerator until ready to bake. This makes them perfect for entertaining or meal prep. If baking from chilled, add 2-3 extra minutes to the cooking time and check the internal temperature.
- Is there a dipping sauce that works well but keeps sodium low?
- Yes. Try a simple Greek yogurt dip with fresh herbs, a squeeze of lemon, and black pepper. Another option is a homemade honey mustard using unsalted mustard, honey, and a splash of vinegar. Avoid commercial sauces, which often contain a lot of sodium.
Related
- 25 Delicious Fall Crockpot Meals with Sausage
- 10 Cozy Fall Crockpot Meals with Pork
- 10 Delicious Fall Crockpot Pasta Meals