Home Forums Birds & Dogs Turkey Hunting Turkey Nuggets

Well we ate most of one of the breast from the bird I killed Monday for supper Tuesday night.
Tony Chachere"s, flour and egg wash, hot oil, and a cast iron deep skillet, what more could you want.
I didn't get the picture fast enough, my daughter came over for the feed and she and my wife hit the pile before I could get the picture.
There was enough left over for lunch today.

Almost perfect…just needed a side of morels.

That would be nice

Looks great. If I didn't know what it was, I'd think it was Chinese Orange Chgicken without the sauce.

The picture makes them look more oily than they were, that batch just came out of the oil. The Tony's and flower does have a orange hue to it (that is how you know you have enough Tony's in the mix)....

That looks tasty.
Do you brine the breast before you fry it? Any tips and tricks that I would need to know before I try it.
It looks awfully good not to.

After the kill and breasting them out, I put them in the refrigerator in a ziplock bag in water with a little salt for a day or so. I do this to all my birds no matter how I am going to cook them. I change the water as needed until it stays clear.
I just cut them into bit size pieces and pitch anything that does not look like something I would want to eat (like that gristle strip in the breast, I just trim it out). I then just batter and fry.

If I can manage to scratch one down, I might try doing the breast in the sous vide, confit-style, then breading and frying. The sous vide can make even pheasant legs tender.

Like the recipe states, “First, get a turkey…..”

Try marinading them in a buffalo sauce. Good stuff

I intended to fry my turkey breast, but a buddy gave me a “recipe” for smoking it. I’ve never been a fan of smoked turkey especially white meat, but this turned out REALLY good. It was moist and tender.

I have smoked a bunch and will most likely smoke the other breast form this bird.
I usually smoke it till it hits 165 degrees internal temp and use Wickers BBQ sauce as a mop/steam bath.

Got 4 breast fillets from Saturday and Monday, gonna give this a whirl pullit.👊🏻

Let us know how they turn out.
I saw your post with the pictures of your two birds, congrats

Thanks and will do👊🏻

Also gonna try Hank Shaws chicken fried with tomato country gravy.👍

That's the only way we do them. We will also cutup a deer backstrap into chunks and fry them after they've been marinating. Top it off with some fried flakey biscuits, powdered sugar and blackberry jam

Never tried fried backstrap, but I can't say that it would not be good. Do you batter it or do it kind of like a fondue?

batter it the same way you do the turkey chunks, cut the it into chucks about the same size as you did the turkey.

We’ve made turkey nuggets and they’re so good especially if you have chick fil sauce to dip them in!

In the south we fry everything!!

My personal favorite turkey recipe.
Trim and cut into nuggets marinate over night in equal parts Frank red hot sauce and Ken's zesty Italian dressing.
Roll nuggets in "chicken breader" by house of Autry.
Now take that left over bacon grease you should be saving for just such an occasion and fry those nuggets

My mom was from the South. There was always a can of bacon grease somewhere in the house!

Little bit of honey on those fried turkey nuggets pretty good add. Also big fan of the fried tenderloin. Doused with some Worcestershire sauce when it’s hot out of the oil. Good stuff right there.

We always marinate the backstrap nuggets in buttermilk/worcestershire overnight, then flour and fry. Good stuff.

Yeah, I remember a metal folgers can always having the grease in it