Crisp Fried Wild Turkey Breast Recipes
WILD TURKEY BREAST
My husband, FIL, and son go wild turkey hunting. I never have liked the taste of it until my FIL gave me this recipe. My girls thought it was pork loin.
Provided by CaramelPie
Categories Turkey Breasts
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the dressing and wine.
- Pour into a 1 gallon size zip-lock bag.
- Add the turkey breast and marinate overnight, turning at least once.
- Drain off the marinade & discard.
- Sprinkle turkey breast with the seasonings.
- Place in oven roasting bag.
- Melt the butter in the olive oil and add to the turkey breast.
- Place the roasting bag & turkey breast in a 9"x5" loaf pan.
- Bake at 350 degrees for 1 1/2 hours.
Nutrition Facts : Calories 798.7, Fat 63.3, SaturatedFat 18.3, Cholesterol 163.3, Sodium 634.4, Carbohydrate 5.4, Sugar 3.7, Protein 41.6
CHICKEN FRIED WILD TURKEY WITH GRAVY
My husband hunts and we always end up with several wild turkeys each year. This is a great way to cook it, and the whole family loves it! Yummy!
Provided by jmills326
Categories Wild Game
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Marinate turkey in dressing, hot sauce and lemon pepper for 8 hours or overnight (I've done 4 hrs and it turns out fine).
- Combine eggs and milk in a shallow dish.
- Combine flour, salt, & pepper in another shallow dish.
- Coat each piece of marinated turkey 1st in flour, then in milk mixture, then again in flour.
- Deep fry until golden brown.
- To make gravy, combine 2 T margarine or butter with 2 T flour over medium heat. Slowly whisk in 1 cup milk and salt & pepper to taste. Whisk over medium heat until it thickens.
Nutrition Facts : Calories 744.4, Fat 39.7, SaturatedFat 9.4, Cholesterol 204.5, Sodium 1426.1, Carbohydrate 43.6, Fiber 1.1, Sugar 6.5, Protein 50.7
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- Mix the flour with the spice mix; I use Cavender's mostly. Mix together the eggs, buttermilk and mustard. Mash the Saltines. I do this by putting them in a heavy freezer bag and crushing them with a rolling pin.
- Dredge about 1/4 of the turkey chunks in the flour, then the egg wash, then put them in the freezer bag with the crushed Saltines and shake well to coat. Before you take them out, press the crushed Saltines into the meat. Set the chunks on a baking sheet, and do the rest of the turkey, 1/4 of it at a time.
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