Wild Turkey Recipes - Kentucky Department of Fish and Wildlife ...
Wild Turkey Recipes - Kentucky Department of Fish and Wildlife ...
Wild Turkey Recipes - Kentucky Department of Fish and Wildlife ...
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17. GRILLED TURKEY STRIPS<br />
Mike Phillips<br />
Cut turkey into strips, soak in Dale’s Marinade <strong>and</strong> grill until lightly brown (<strong>and</strong> internal<br />
temperature reaches 165 F)<br />
18. BBQ TURKEY SKEWERS<br />
Terry Music, Martin, KY<br />
Ingredients: 2 <strong>Wild</strong> <strong>Turkey</strong> breast fillets, 1 Bottle Kraft Italian dressing, 2 Tbs soy sauce,<br />
1 Bottle Sweet Baby Rays BBQ sauce.<br />
Other Items: Skewer sticks, Large zip lock bag<br />
Directions: Mix dressing <strong>and</strong> soy sauce in large zip lock bag, marinate turkey breast<br />
overnight. Cut breast in strips, approx. 1/4 inch thick, put strips on skewers in a<br />
folded/accordion fashion, then place the skewers over med hot grill, turning every 5-6<br />
min until internal temp is 165. Then brush with BBQ sauce during the last 5 min <strong>of</strong><br />
cooking. Serve with your favorite side dishes <strong>and</strong> enjoy.<br />
19. HAWAIIAN TURKEY<br />
Michael Stutts, Carthage, TN<br />
Ingredients: Whole turkey breast, Hawaiian Marinade.<br />
Directions: Put it in a meatloaf pan. Inject the breast with a Hawaiian Marinade. Pour<br />
some marinade on top <strong>of</strong> breast, too. Cover with Aluminum foil. Bake at 350 for 1 hr.<br />
20. BUTTERMILK AND SRIRACHA FRIED TURKEY BREAST<br />
Michael Pendley, Willisburg, KY<br />
Ingredients: 1 wild turkey breast (1 side/half the total breast meat), 2 cups <strong>of</strong> buttermilk,<br />
2/3 cup <strong>of</strong> Sriracha Br<strong>and</strong> hot sauce, Ky Colonel seasoned flour, 1 egg, Seasoned<br />
bread crumbs<br />
Directions: Clean <strong>and</strong> trim boned out turkey breast, remove any stray shot pellets. Slice<br />
breast across the grain into 1/2 inch thick cutlets. Mix buttermilk <strong>and</strong> hot sauce in large<br />
glass or plastic bowl. Marinate breast slices in buttermilk mixture for 2-4 hours in<br />
refrigerator. Combine egg with water to make thin egg wash. Remove breast cutlets<br />
from buttermilk, let excess liquid drain from meat. Dust cutlet in seasoned flour, then dip<br />
on both sides in egg wash. Follow up by dipping into bread crumbs. Let cutlets rest for a<br />
few minutes so that crust sets. Heat 1/2 inch <strong>of</strong> vegetable oil in cast iron skillet to 350<br />
degrees. Fry cutlets 3-5 minutes per side till golden brown. Let drain on paper towels.<br />
Photo available at: http://img.photobucket.com/albums/v685/pentail/3C67811A-4C52-<br />
4415-A7CE-656F9ECAFA2B-9687-00000741C22150E4_zps9f55c23f.jpg
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