cocktail, bourbon, Wild Turkey, honey
Need something a little stronger on your Fourth of July holiday? A honey-infused Wild Turkey bourbon cocktail will do the trick. Click here for more Fourth of July cocktail inspiration. 
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This fall cocktail, created by Tinika Green at Blue Smoke in New York City, is a refreshing bourbon option. Made with Wild Turkey's American Honey Bourbon, the Wild Honey Buck is surprisingly light with ginger beer. 
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5
A bubbly cocktail with fruit added in? We're all on board for that. This recipe calls for hibiscus flowers and syrup, an easy-to-find ingredient (online at Whole Foods or Williams-Sonoma) that adds a floral touch to your champagne cocktails. 
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5
Wild Blueberry Pancakes
Recipe Courtesy of Hotel VermontWhen blueberries are in season they are the perfect blend of sweet and tart. Drop a handful of blueberries on to these fluffy pancakes, and enjoy. They are so good on their own that they don’t even require syrup (but of course pour some on if you’d like).
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4.5
Wild Rice and Cranberry Pilaf
This rice pilaf dish can serve as a substitute for stuffing or dressing at the holiday table, but it’s easy enough to make as a side dish for any night of the week. Recipe courtesy of Jennie-O.Click Here to See More Cranberry Recipes
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Wyman's wild bluberry sauce is perfect for both sweet and savory from ice cream to roast chicken. This versatile sauce combines the aromatic wild blueberries with orange, clove and cinnamon, warming up any dish. Wyman's of Maine is one of the largest growers and processors of wild blueberries in the U.S. The growing season for wild blueberries is short, but Wyman's allows you to snack on these tasty, tart and sweet berries all year by quick freezing the berries within 24 hours of harvest. The berries are as fresh as the day they were picked, traveling from farm to freezer to table. Recipe courtesy of Wyman's of Maine
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Kids and adults alike will love this quick and flavorful baked salmon with a light, crunchy crust. If matzoh isn't available, substitute any cracker crumbs.
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4
Chicken and Wild Rice Casserole
Including the fresh vegetables we grew in our summer garden, Beth and I were raised on basic foods: meat, potatoes, white rice, and gravy. That pretty much covers every meal you’d ever need. My mama was serving up the dishes that her mama, Lizzie, taught her make. I think we were all slow to try new things, because we knew what we liked, and we didn’t want to changes things that much. This dish is the first “new” recipe I remember trying that had wild rice in it. I thought I was doing something crazy by eating wild rice! This dish has now become a regular at my dinner table. I love to take this casserole to parties or church suppers.Click here to see 101 Ways to Cook Chicken
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A Wild Turkey conconction that will keep everyone happy this Thanksgiving. 
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3.666665
Rice and Turkey Soup
Chef Patrick Long from The Green Room in South Carolina created this recipe to use Thanksgiving leftovers. 
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3.5
Wild Salmon Ceviche
This Latin American- and Southeast Asian-inspired salmon ceviche is a unique fusion of flavors that melds harmoniously. Avocado ice cream? Sure, why not? It's a natural pairing with a sweet-spicy marinade that's fiery with Thai chile peppers. See all ceviche recipes.
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3.11111
Warm Wild Mushroom Salad
For those cooler spring evenings, try this easy-to-make salad featuring your choice of assorted seasonal wild mushrooms. 
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