Turn Wild Turkey Into Terrific Table Fare
occur when a turkey's intestinal contents come in contact with the meat. A nice part of harvesting wild turkey is that you can control every step in the processing. By being careful when you remove the entrails, you can eliminate any chance of contaminating the meat with the bird's offal.
The breast is the prime cut of meat on a wild turkey. Not only is it delicious, but turkey breast is easy to prepare. To prepare it for cooking, use a sharp knife to remove both slabs of meat off the breastbone.
To fry wild turkey breast, cut the meat across the grain into fingersized strips. Soak these in milk or buttermilk, then roll the strips in a mix of flour, seasoned salt and pepper. Proper seasoning is essential to good eating. Take a pinch of the seasoned flour between your fingers and taste it. If it has a distinct flavor of seasoned salt, with a hint of pepper, you've got it right.
Heat about 1/3 inch of oil in a fry pan to about 375 degrees. Place floured turkey strips in the oil and cook until the strips brown on one side, about 5 minutes. Turn the strips over, being careful not to knock off the batter, and reduce heat to 275 degrees. Cook until this side browns, about 10 minutes. The last minute or two of cooking, turn up the heat to crisp the coating.
You can also deep fry the breasts by dropping them into 375 degree oil. When the strips float, they are done.
Remove the turkey strips from the oil and place on a double layer of absorbent paper toweling.
Proper seasoning is also important when smoking the turkey breast. Dozens of recipes for meat rubs are available on the Internet. My favorite is a mix of 1/4 cup lemon pepper, 1 tablespoon of garlic powder, 1 teaspoon each of dry mustard and paprika and 1/4 teaspoon of onion powder. Sprinkle and rub the mixture over both sides of the breasts until all are well covered, then refrigerate the breast in a covered container for 8 hours or overnight.
Before smoking, cover the turkey breasts with strips of bacon. Use toothpicks to hold the bacon strips in place. Use bacon pieces to fill in where the strips don't cover. The bacon will keep the outer layer of breast meat from browning and drying out during the smoking process.
Place both breasts on