wild Turkey Breast

[skeeterman]

Anybody got a good recipe for Wild Turkey Breast? I want to try something besides just chicken frying it. I'm thinking, cutting it into strips, marinating it in Italian Dressing, then wrapping it in bacon with a slice of jalepeno and throwing them on the grill. Anybody ever try this or have other suggestion? Thanks, Jimmy

 

[flaco]

I got nuthin, but it is so damned good chicken fried in strips I never bothered trying anything else. MMM turkey titties.

Anyone?

 

[Chooky]

I have to agree with flaco. The fried strips or "nuggets" are so good that I'm just not tempted to try anything else.

Wild turkey breast is much more dry than the fatty chicken breasts that you buy at the grocery store. A large spring turkey gobbler might have enough fat on it to try something else, but even the fat gobs in the spring are pretty lean. They just move way too much to get interior fat on the breast.

I've breasted out some huge turkey in the spring that are sometimes covered in yellow fat. However, it seems like the fat is always on the outside of the breast while the inside is still solid meat.

If anyone knows of a way to marinate them in a way that can break them down I'd love to hear how.

Just out of curiosity, where did you kill it?

 

[Idahorn2]

My Dad hunted a lot of wild turkey. Once when I was in college, my Mom cooked one for us on a weekend. Unfortunately, this bird's diet was mostly chili pequins. Her turkey was always good, but this one was entirely inedible; we had a pizza delivered that night.

I love peppers one and all but those that have been digested by birds and incorporated into their flesh through the bloodstream do not lend a good flavor to the meat. A full-sized bite would have made me throw up. All four of us spit out the first bite.

 

[Idahorn2]

I was on Esther's this a.m. before I clicked over here. Just saw the "TITTW the hot chicks live." When I saw the title to this thread, I thought of bourbon, not feathers. The Florida State version. Only for a short time though.

 

[orange avenger]

Get a small ice chest and fill it with ice. Fill with water. Pour a box of sea salt or Kosher salt in and stir well. Throw the breasts in there and leave at least 10 hours.

Remove breasts and rinse in fresh water. Rub breasts well with lemon and garlic. Sprinkle on both sides with Emeril's poultry rub. Make a foil boat and put a quarter-cup of dry white wine and some chopped scallions in there. Seal tightly and wrap with another coat of foil. Bake at 400 for 35 minutes.

Serve on pilaf and enjoy.

 

[skeeterman]

Thanks for the input guys. I shot it at my deer lease in Archer Co. I ended up doing as I mentioned above. Cut into strips,marinated it overnight in Italian dressing. Then I dressed it up with a slice of jalepeno, some Tony C's, s&p and wrapped with bacon. Threw them on the grill and they were excellent. My 5 year old tore into the ones that I left the peppers off of. I'll get a little more adventurous the next time though. Thanks guys. Jimmy

 

[wild_turkey]

Quit talkin about my boobs.

 

[hablue65]

I have water smoked a wild turkey breast. It had a good flavor but it was still dry.

 

[Beamwalker]

I just fry it like chicken strips or make fajitas normally. We once cut them up into medallions about the size of doves and cut a slit into them, then stuffed them with bell peppers, onion, and jalepenos. Then bacon wrapped them with thick bacon and put them on the grill with some doves cooked that way. They were good. Only problem is they tend to dry out real easy.