05-10-2011, 03:30 PM
| || |
B&C 140 Class
| || |
Join Date: Dec 2008
Location: breck co. KY
| | Wild turkey
1 wild turkey breast (or domesticated turkey breast)
1/4 cup honey
1/2 cup Wild Turkey bourbon
2 Tablespoons spicy deli mustard
1 Tablespoon Worcestershire sauce
1 cup all-purpose flour
1 teaspoon Hungarian sweet paprika
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon kosher salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Canola oil for frying
1/2 cup grated Parmesan cheese
1 Tablespoon minced parsley
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.
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.
Whisk together flour, paprika, cayenne pepper, salt, thyme, basil, onion powder, and garlic powder. Place mixture into a new dry ziptop freezer bag.
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.
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.