Wild Turkey Tenders Recipes

TURKEY TENDERLOINS

Steps:

• Place the turkey tenderloins in a sealable plastic bag and set aside.
• In a small bowl combine the soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in the refrigerator for 1 to 4 hours shaking once or twice.
• Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear. Slice and serve with Cranberry Chutney.

MELT IN YOUR MOUTH TURKEY TENDERLOINS

Steps:

• Preheat your oven 400°F.
• Spray baking dish with cooking spray. Place turkey tenderloins in baking dish.
• Coat the turkey tenderloin completely in butter on both sides. The turkey will absorb the oils from the butter while cooking and you want your tenderloin to be moist. So, don't be shy with coating the turkey breasts well.
• Sprinkle both sides with salt, pepper and garlic powder.
• Place rosemary on top of each turkey tenderloin. Roast for about 45 minutes or until a cooking thermometer registers 161°F. Allow the turkey breast tenderloins to rest for 10-15 minutes before slicing and serving.

ROASTED WILD TURKEY

Steps:

• Preheat oven to 325°. Place turkey on a rack in a roasting pan; place apples in turkey cavity. Place potatoes, carrots and onions around turkey. Pour water over vegetables. Combine seasoned salt, salt and pepper; rub over turkey. Combine remaining ingredients; spoon over the turkey. , Cover and bake until a thermometer reads 170°, 3-1/2 hours, basting occasionally if desired. Turkey may be uncovered for the last 30 minutes for additional browning if desired.

WILD TURKEY BREAST

Steps:

• 1. In a gallon zip-lock bag, add salt, sugar, peppercorns, garlic, thyme and bay leaf. Add turkey breast and enough water to cover. Zip bag closed and shake 3 - 4 times to mix. Place in refrigerator and brine overnight. Next a.m., remove turkey from brine, rinse turkey well. Discard brine. Sprinkle turkey with mesquite seasoning and place in crockpot. Cover turkey with Italian dressing. Cook on low about 5-6 hours or until tender. Remove turkey from crockpot and cool. Slice turkey.

CRISPY TURKEY TENDERS

Steps:

• Whisk the buttermilk, hot sauce, granulated garlic, onion powder, and 3/4 teaspoon kosher salt in a small bowl.
• Place the turkey in a resealable plastic bag and pour in the buttermilk marinade.
• Refrigerate at least 2 hours or overnight.
• Preheat the oven to 200 degrees F and have 2 baking sheets with wire racks set on top.
• Fill a large cast-iron skillet or Dutch oven with 1 inch vegetable oil and heat to 350 degrees F on a deep-fry thermometer.
• Put the flour in a baking dish and season it with the paprika and salt and pepper.
• Put the panko in another baking dish and season it with the chile powder and salt and pepper.
• Beat the eggs in another dish.
• Remove the turkey from the marinade, allowing the excess to drip off.
• Dredge the turkey first in the flour, then in the eggs and finally coat with the panko.
• Fry the turkey in batches, being careful not to overcrowd the skillet, until golden brown and an instant-read thermometer inserted into the center reads 160 degrees F, 3 tor so minutes per side.
• Remove to one of the prepared baking sheets and keep warm in the oven.

WILD TURKEY TENDERS

Steps:

• Cut the turkey breast into strips. Season with garlic/pepper salt to taste. Make a egg wash with 2 eggs and about 1/4 cup of water. Take the chili-cheese fritos and make crumbs of them in a food processor. Place these in a pie plate. Dip the strips into the egg bath, then roll in the chili-cheese crumbs, until completly covered. Spray a cookie sheet with Pam, and lay the strips side by side. Spray the strips with Pam. Bake at 350 for about 20 minutes or until crisp. Serve with homemade ranch dressing.