Wild Turkey Fries

Ingredients

Wild Turkey Curry

• 1 wild turkey thigh
• 1 cup water
• 6 oz tomato paste
• 4 bay leaves
• 1 tablespoon butter
• 1 teaspoon Garam Masala
• 1 teaspoon cumin
• 1 teaspoon garlic
• 1 teaspoon coriander
• 1 teaspoon dry cilantro
• ½ teaspoon cardamom
• ½ teaspoon cinnamon
• ¼ teaspoon cloves
• ¼ teaspoon turmeric

Fries

• 1 sweet potato
• Oil for frying

Toppings

• 1 leek
• Handful shredded cheddar jack cheese

Directions

In San Francisco, there's a well-known Indian street food chain called Curry Up Now, where they dish out sweet potato waffle fries smothered in your choice of meat or vegetable, cheese, and fried leeks. My choice was always the lamb curry. Now that it's spring turkey season and I'm still dreaming of those sexy fries, I couldn't help but wonder how it might taste if made with wild turkey. So we tried it, and I might argue that we've even topped the genius originators of this dish with our version of the recipe. See for yourself.

Step One | Wild Turkey Curry

1. Set your Slow Cooker to low. Combine all curry ingredients in the crock. Slow cook on low for 6 hours, until the turkey falls apart. Use a fork to roughly shred the wild turkey.

Step Two | Sweet Potato Fries

1. Use your Mandoline to waffle your sweet potato fries. You may also julienne the fries instead using the Mandoline or a French Fry Cutter.
2. Soak the fries in cold water for 30 minutes (this will help them cook more evenly). Once soaked, deep fry the sweet potato fries for 3-5 minutes, shaking the basket occasionally.

Step Three | Fry the Leek

1. While the fries are soaking, slice the leek lengthwise into ¼ inch thin slices. Deep fry them for 3 minutes, or until golden. Set aside.

Step Four | Assemble

1. Place hot fries onto a platter, spoon on the wild turkey curry, hot & straight from the crock, then sprinkle with cheese. Top with fried leeks. The cheese should melt on its own from the heat of the fries and curry.