And no, not of the boozy variety . . . an actual, wild turkey.
Now that our freezer is stuffed with two tyrannosaurus turkey breasts, Jared is delighted. I, on the other hand, am a little more concerned. The only turkeys that I have worked with have been plump little butterballs.
So, I default to the sportsman. And his cooking method of choice for tender morsels of wild turkey? Frying, of course!
- 1 wild turkey breast, cut into strips
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup all-purpose flour
- 1-2 teaspoons Pete's Good Stuff seasoning mix
- 1 cup panko bread crumbs
- 2-3 cups peanut oil
- Mix the buttermilk, garlic powder and onion powder in a large bowl.
- Soak the turkey strips in the mixture for at least 3-4 hours (overnight, if possible).
- Spread the panko bread crumbs out on the surface of a large plate and sprinkle with Pete's Good Stuff seasoning mix.
- Dip the marinated turkey strips into the seasoned bread crumbs and coat generously.
- In a large cast iron skillet or pot, bring the oil to 375 degrees F.
- Fry the turkey strips until golden brown. Do not overcrowd the pot -- the temperature will drop too low and the turkey will not fry properly. Cook in several batches, if needed.
- Allow the strips to cool on a plate lined with paper towels to soak up excess oil.
Enjoy with a nice cold beer and a side of Watermelon Slaw.