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Message
Wild Turkey Breast nuggets
Posted on 5/19/23 at 7:07 pm
Posted on 5/19/23 at 7:07 pm
Anyone got a good recipe?
12
Posted on 5/19/23 at 7:13 pm to The Levee
I like to soak mine in some ranch dressing and pickled jalapeño juice then fry
Posted on 5/19/23 at 7:18 pm to jgthunt
How long?
Posted on 5/19/23 at 7:19 pm to The Levee
Dove Poppers with the chopped up meat.
Posted on 5/19/23 at 7:22 pm to The Levee
Soak in pickle juice and buttermilk. Batter with seasoned flour. Fry them things up.
I like to cut them into pieces the size of chick fila nuggets
I like to cut them into pieces the size of chick fila nuggets
Posted on 5/19/23 at 7:28 pm to The Levee
Tenderize with meat tenderizer, cut across the grain in thin slices. Brine them for (no longer than) 4 hours, dip in egg wash, batter with bisquick and fry them up.
This post was edited on 5/19/23 at 8:47 pm
Posted on 5/19/23 at 7:34 pm to The Levee
Usually just a couple hours
Posted on 5/19/23 at 7:40 pm to reds on reds on reds
quote:
the size of chick fila nuggets
I did this and froze them
Posted on 5/19/23 at 7:47 pm to The Levee
quote:
I did this and froze them
You cut them up and then froze them?
Posted on 5/19/23 at 8:04 pm to The Levee
Don’t complicate it.
Dredge in egg buttermilk and mustard,, then flour and fry at 350. Easy peazy.
Dredge in egg buttermilk and mustard,, then flour and fry at 350. Easy peazy.
Posted on 5/19/23 at 8:23 pm to The Levee
Cut up and throw in Italian dressing, hot sauce, and lea and perins for about as long as it takes you to get a bag of Louisiana crispy seasoned chicken fry ready. Use instructions on the box to dredge in wet batter then dry. Peanut oil at 350.
Posted on 5/19/23 at 9:12 pm to Theduckhunter
Yes. A few days after killing the bird
Posted on 5/19/23 at 10:56 pm to The Levee
I always take a mallet to the whole breast first. Cut in strips across the grain, soak overnight in buttermilk, egg dip with hot sauce, mix of seasoned potato starch/panko. I’ve had better luck pan frying than deep frying. Grandmas electric skillet ftw.
Posted on 5/20/23 at 5:03 am to The Levee
Leave the breast whole and grill it. No meat mallet or cutting it up.
Posted on 5/20/23 at 6:04 am to The Levee
Keep it simple
Nug them out
Season
Buttermilk Bath (1 hr max)
Louisiana Chick Fry
then fry them up
A honey sriracha dipping sauce is perfect
Nug them out
Season
Buttermilk Bath (1 hr max)
Louisiana Chick Fry
then fry them up
A honey sriracha dipping sauce is perfect
This post was edited on 5/20/23 at 6:13 am
Posted on 5/20/23 at 7:03 am to The Levee
I guess I’m old school, cut them up, batter them with milk, 1/2 flour and 1/2 pancake batter and fry, sprinkle a little Tony’s
Posted on 5/20/23 at 7:05 am to The Levee
Use pancake mix like flour
It Works
It Works
Posted on 5/20/23 at 7:45 am to The Levee
We soak for 12-18 hours in dill pickle juice. Use Louisiana fish fry for breading. Taste like chick fil a.
For the unskilled make sure to fish out the tss pellets.
For the unskilled make sure to fish out the tss pellets.
This post was edited on 5/20/23 at 7:47 am
Posted on 5/20/23 at 8:49 am to rmc
Lol
Posted on 5/20/23 at 9:02 am to rmc
quote:
make sure to fish out the tss pellets.
“Chew lightly” is what I tell everyone. TSS is not forgiving on teeth. I do my best to get them out before cooking but sometimes it happens.
And why in the hell would I want my turkey to taste like a pickle?
This post was edited on 5/20/23 at 9:03 am
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