I Need a recipe for wild turkey

[rvrfshr]

A friend gave me a couple of wild turkey breasts out of his freezer the other day.

I baked at (350 degrees) one in a covered pot with some water and spices. It came out dry and tough.

If anyone has a good recipe for wild turkey, I'd appreciate seeing it.

Thanks,

 

[TennesseeRains]

Yep. Poser, I watched the show "Meateater" awhile back where he did basically what you posted regarding turkey schnitzel.

I tried doing same with doves that we took out opening day.

It was, well, OK - of course I don't care for dove all that much.

 

[bigtex]

My family loves my "chicken fried turkey."
Cut breast into half inch slices [against the grain] pound out flat with a meat mallet, mix flour, salt, pepper, and whatever seasoning you like. Dredge in an egg wash, coat with the flour mixture and fry it up.
This is also a good way to fry up some of the tougher cuts of venison only add a half teaspoon or so of cayenne pepper.

 

[htnseymour]

You can make killer BBQ out of it. Smoke it on 250 for two hours then cover with foil in a roasting pan with a little bit of chicken stock the bottom for an hour and it will be moist and tender.

 

[Woodchuck]

My family loves my "chicken fried turkey."
Cut breast into half inch slices [against the grain] pound out flat with a meat mallet, mix flour, salt, pepper, and whatever seasoning you like. Dredge in an egg wash, coat with the flour mixture and fry it up.
This is also a good way to fry up some of the tougher cuts of venison only add a half teaspoon or so of cayenne pepper.

This. I don't pound mine out though. Comes out tender and moist every time.

 

[jb3]

I've had it fried once and it was tought. My friend thought he would make turkey nuggets. Not quite as tender as he thought they would be. I like it grilled and made into some sort of sandwich with good bread.

 

[SEC]

You must slice the turkey against the grain 1/2in thick.Soak in BUTTERMILK for 24 hours batter and fry it is done the instant it floats not a moment longer.This should be the best fried wild turkey you ever had.Just do not overcook it.

 

[DBLAARCHERY]

I take the breast and cut it into what would be 1"x1" by 5" strips and lightly pound it with a mallet or tenderizer mallet and season and fry or bake...It helps to cut diagonally cross the grain too...

 

[wildb1]

I like fried turkey nuggets as well. I use dry pancake mix as my coating. I cannot remember tenderizing them though. Cut across the grain and they always came out good.

I made a turkey roll one year which came out great too. I got some chicken skin from my local butcher and used it as a "wrap" for the turkey roll. I first layed the skins out on some parchment paper. Then I prepared a breast. I butterflied it and tenderized it a little with a mallet making it into a huge flat 1/4" "sheet" of meat, then moved the "sheet" to the skins on parchment paper. I had made some stuffing and put a thin layer of it on the "sheet", then layered some cooked cranberries and finally sprinkled some crushed walnuts on it. Rolled it up, secured with baking twine and grilled it with indirect heat until it was done.

It turned out great. Was moist from the chicken skin and delicious with all the different flavors. We had it on Thanksgiving day along with a smoked pork loin.

 

[Woodchuck]

SEC pretty much nailed it except I don't do the buttermilk soak. I've honestly never had a tough piece.

 

[beechnut]

I usually just get a glass....(do not use to much ice).....then I add coke.....to much ice will water it down....be careful...

 

[htnseymour]

I usually just get a glass....(do not use to much ice).....then I add coke.....to much ice will water it down....be careful...

I was waiting on someone to say it. I thought about it, but couldn't do it.

 

[BowGuy84]

keep the coke and make sure it is the rare breed.

 

[BluegrassDan]

I like pounding the breast out with a tenderizer to about 1" thick. Olive oil, salt, pepper, garlic, rosemary, and any other spices you might like. Throw it on the grill and cook it like a chicken breast for about 20 minutes (more or less). You'd have to try hard to ruin it.

Another way is to cut it in strips, soak it in milk, roll it in House of Autry's (or your favorite flour and spice blend) and fry it up.