Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Turkey Breast

Gimme some tips on what I should do with a wild Turkey breast, I usually grill it and that's OK.

Any tips on grilling?

What else? NO casserole ideas though please.

Don't overcook, and try brining it. Sorry...nothing earth shattering from me.

Every year that I get one, I make the same dish from one of the breasts. I pound it out, stuff it with some gruyere, and prosciutto. I roll it up, pin it together, coat it in flour, egg wash, bread crumps, and fry. That's really good. I kind of do it now as more of a tradition. I'll sometimes add asparagus in as well.

If I get one this year, I'm going to try it with some mole sauce. I used to hate mole until I worked with a bunch of Oaxacans a few years back. They'd bring it to the states. I buy mine from a Oaxacan who owns a restaurant and makes it fresh all the time. If you're feeling really ambitious, I wouldn't be afraid to give this recipe a try. The only tweak I'd make to it is that I'd toast some of the spices too.

http://www.mexconnect.com/articles/2074-puebla-style-turkey-mole-mole-poblano-de-guajolote

smoke it, low and slow... brine it, marinade it, and inject it first ... try to keep some moisture in the smoker and wrap it in foil for the last few hours... slice and make sandwiches.


Turkey fingers like chicken fingers would easy and good...

Yup I made turkey fingers, breaded and fried held the moisture.

+1. A buttermilk soak for a bit then dip in flour seasoned with a bit of Tony's and black pepper, b'milk, dip in flour again then in fairly hot oil in a cast iron pan with 1/2" of oil until golden brown. Same for critter backstrap and sliced pre-microwaved potatoes too.

Inject with cajun seasoning, cut into finger size, rollin flour with a package of onion soup added, and deep fry. Good for what ails you.

How about mixing a cup of fresh salsa with a cup of sour cream, then adding 1/2 cup chicken bouillon and stir it up well. Put the turkey breast in a foil cooking bag--or just doubled up length of foil--folded up a bit on the sides to catch the liquid, and pour the sour cream/salsa/bouillon mixture on top. Close up the foil and grill indirectly. (Fire on one side of the grill, turkey on the other side.) Depending on the size of the breast, at 350 should be ready in 45 minutes or so.
It comes out nice and moist.

Ok, post op report.

My Son drilled a huge Tom this weekend, 28 pounds.

Today I took 1/2 the breast and marinated in olive oil, lemon pepper and a splash of white wine.

On the grill with indirect heat for 25-30 minutes @350-400. Internal temp of meat was 160, maybe a little too high.

Great flavor but just a touch dry and "chewy".

I need to do something else with the 2nd 1/2.

Did you age it? Leaving a turkey or the parts in a refrigerator for a week or so tenderizes it, just like with a deer, especially an older bird.

of course, not cooking it quite so long helps too!

Cut into strips, season as you like (salt, pepper, seasoned salt, cajun spice, etc.) adn saute' with onions and fresh garlic in extra virgin olive oil. Remove turkey and other chunks from pan, add sour cream and mix to lift sticky bits from pan. Add turkey and onions back, heat, season to taste and serve over rice, noodles or potatoes. Fresh biscuits are also good...

Can add other pre-cooked veggies if you want - peas and/or carrots for example.

I always make stir fry or fajitas with my turkey breasts

That sounds good

Kenneth:

You've had some great suggestions that sound like good eats. I'll offer one more that we enjoy. I cut the breast into small pieces..cut against the grain...and soak in a full bottle of Louisiana Hot Sauce. Let soak for a couple of hours. Pat dry, roll in flour and fry. Hot sauce is not too hot after it's cooked...just adds some flavor.

Elwood

Season it your favorite way and fry it. I bone out the breast and slice it at least once longways so its thinner. 3/4 of an inch thick is about right. Cut into 1 or 2 inch strips and I roll it in Krustze seasoned flour with a little cayanne added. I fry mine in a cast iron pan with 1/8" olive oil. Fry on medium heat and don't over cook. Add a little seasoned pepper and its done.