Deep Fat Fried Wild Turkey Breast

Wild turkey strips are marinated in honey, bourbon, mustard, and Worcestershire sauce. They are then coated with seasoned flour before frying. If you do not have access to wild game turkey, domesticated turkey is just fine. You may also wish to try this with whole chicken breast. And, of course, any decent brand of bourbon will do. Wild turkey strips may be served as an appetizer or entree.

Yield: 4 servings
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Ingredients

  • 1/4 cup(s) 1/4 cup honey
  • 1/2 cup(s) Wild Turkey bourbon
  • 2 tablespoon(s) spicy deli mustard
  • 1 tablespoon(s) Worcestershire sauce
  • 1 cup(s) all-purpose flour
  • 1 teaspoon(s) hungarian sweet paprika
  • 1/2 teaspoon(s) cayenne pepper
  • 1/2 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) dried thyme
  • 1/4 teaspoon(s) dried basil
  • 1/4 teaspoon(s) onion powder
  • 1/2 cup(s) grated Parmesan cheese
  • 1 tablespoon(s) minced parsley
  • canola oil for frying
  • 1 whole(s) wild turkey breast skinned

Preparation

  1. Remove the skin from the wild turkey breast and discard. Slice the meat crosswise into strips about 1/2 inch wide and 1 inch thick. Wash the meat and pat dry.

  2. Place the honey in a medium micro-safe bowl and heat on High for 1 minute. Whisk in the bourbon, mustard, and Worcestershire sauce until smooth. Pour this marinade into a large freezer ziptop bag. Add the turkey breast strips, squeeze out the air, and seal. Toss to completely coat the meat and refrigerate for 4 hours.

  3. Whisk together flour, paprika, cayenne pepper, salt, thyme, basil, onion powder, and garlic powder. Place mixture into a new dry ziptop freezer bag.

  4. Remove turkey breast strips from the marinade and shake off excess liquid. Place the strips into the bag with the seasoned flour. Seal and toss to coat strips.

  5. Heat 1/2 inch of oil in a heavy skillet. Fry turkey strips until golden. Do this in batches in order not to crowd the pan. Drain on paper towels. Sprinkle with Parmesan cheese and minced parsley and serve hot.

  6. Wild turkey strips may be served as an appetizer or entree.
September 2012

This recipe is a personal recipe added by JanisLaVelle and has not been tested or endorsed by MyRecipes.

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