Content courtesy of: Grand View Outdoors
Some people find wild turkey recipes challenging to cook because the meat tends to dry out quickly. Cooking turkey breast fast at high heat will help lock in moisture and allow you to taste the naturally enhanced flavors of a wild bird. Nuggets or fingers are a popular way to serve any fowl, and here’s a wild turkey recipe that will have your family excited for the bird you harvest this season.
- 2 boneless, skinless turkey breasts
- 1 quart buttermilk
- 4 cups breadcrumbs
- 1 tsp garlic powder
- .5 tsp onion powder
- .5 tsp smoked paprika
- 1 Tbsp dried parsley
- Salt and pepper to taste
- 1 quart peanut oil (corn or canola oil can be used as well)
- Trim any tough connective tissue off turkey breasts, then cut the breasts into 1-inch cubes.
- Place cubes in a large bowl and pour enough buttermilk over them to cover. Refrigerate overnight.
- Combine breadcrumbs and spices in a bag or airtight container.
- Drain excess buttermilk from turkey nuggets. Place three or four nuggets at a time in the breadcrumbs, then shake to coat each nugget fully.
- Add cooking oil to a 12- to 14-inch cast iron frying pan to a depth of about 1 inch. Preheat cooking oil to 375 degrees Fahrenheit, or medium-high. Gently place nuggets one at a time in the oil and cook until golden brown. Cooking time is about 2 minutes per side.
- Remove nuggets from oil and place on a paper towel-lined tray to absorb excess grease. Serve hot with your favorite BBQ or dipping sauces.
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