Whats your best fried wild turkey breast recipe boys?

Buttermilk bath, flour with whatever spices you like, don’t over cook m, eat

Beats me. All I do is kill 'em. Sandwich maker handles the rest. I get laughed at when OOS 'cause that's the only time I clean a bird.

Sandwich maker ain’t touching my turkey breast…

Slice thin. Stir fry with sliced bell peppers, onions and broccoli. Add teriyaki if you like but I just add a little soy sauce. Serve over rice.

Mine is simple but me and my guys lov it - bettr than chicken. I do fried. First when i clean breast i try to cut fat and bad stuff out - i cut in small peaces - about pinky size to a little less. This part is big part of tasting good - soak it in buttermilk for few hours. I pour flour in Tupperware bowl - add salt and pepper liberally - pull turkey out of buttermilk and put turkey in flour - then season top side of turkey - cover w flour and put lid on bowl and shake. Grease is already hot - put turkey in grease and fry

Then - add little more flour to bowl - salt and pepper - pull turkey out of butter milk and put n flour - season top side of turkey and add flour - shake bowl then fry

It is dang good

Cut the breast in to bite size pieces. Soak the pieces in Louisiana hot sauce for 4-12 hours. Remove chunks and toss in seasoned flour. Fry in 375° oil until done.

I also do the exact same thing with dill pickle juice instead of hot sauce.

Exactly what I do

Cut them into pieces stuffed with cream cheese and jalapeños wrapped in bacon and cooked in the air fryer

Small pieces,soak In buttermilk,I use a pre seasoned flour like zatarains and add a few things to it like a little Tony’s and dry ranch,I go by our Guthrie’s chicken in town and get a big cup of their sauce to dip it in,it’s like the sauce from Canes,zaxbys or foosacklys,it’s dang good with it

Put enough Tony's in a zip loc bag of buttermilk to make it good and pink. Add some black pepper. Slice the breast a little more than 1/4" thick and soak it in the buttermilk overnight. Flour it and fry it.

Cut them into small chunks, put em in a gallon bag, add buttermilk and pour a whole jar of pickled jalapenos with the juice, mix up and let them sit for up to a day. Seasoned flour and into lake Crisco. I fry the turkey and the jalapenos in different batches.

For a little twist on them, when they come out put em in a mixing bowl and drizzle mikes hot honey over them and toss.

Slice breast meat into ¼" thick slices then hammer them out with rolling pin between layers of Saran Wrap to get them as paper thin as possible without tearing. Coat them in olive oil with salt and pepper and refrigerate for 20 minutes. Fry them in olive oil for 30-40 seconds per side and remove from pan to rest, covered with foil to keep hot. Deglaze pan with white wine, add some butter until melted along with some capers and reduce the sauce. Serve with the sauce and it's like veal scallopini piccata.

This sounds very good. I will be trying it soon..

Wife and I love this one…cut the Turkey into as small of pieces as you can…season with your favorite seasoning. We also sauté mushrooms. Serve over any type of pasta. It’s delicious

https://www.eatingwell.com/recipe/276341/chicken-cutlets-with-sun-dried-tomato-cream-sauce/

If you want something truly phenomenal, clean him whole, inject with some creole butter and deep fry like you would a thanksgiving turkey.

How long do you cook them JD?

We cut into strips like fingers marinate in butter milk couple hours, drain most of the butter milk, add a small bottle of Texas Pete’s hot sauce for couple hours, run them through some flower with salt,pepper and deep fry at 350 3 minutes.

Cut up into bit size pieces, put in a gallon size bag, add a big bottle of ranch dressing, 1/2 jar of Jalepenos and half jar of the juice. Mix up good in the bag. Refrigerator as long as possible. Bread in flour or your favorite mix and fry up. Can’t beat it 🦃

I think my wife normally does them for 7-9 minutes. Definitely don’t let them over cook. 7-9 minutes keeps them nice and tender

Cut across the grian into thin porkchop shape and sized pieces. Roll in flour, a little garlic salt and black pepper. Fry on med to med high heat ( dont over cook) then make biscuits, gravy and fresh eggs. Awsome! It turns out almost like those thin breakfast porkchops.

Or

Place on my stick smoker at 225 degrees for approximately 3.5 hours, over maple and or peacan wood , as huckory is to strong and gives us heartburn. Served with world famous potatoe salad and baked beans and of course Alabama White Sauce or Sweet Baby Rays with plenty of sweat tea..

AND

The legs and thighs I put in a crock pot over night. Pick all the bones and tendons out the next day after they cool down. Keep the broth. Then I usually make turkey dressing, turkey and rice, gumbo or tacos or enchiladas.