It's hard to beat it when the breast is cut into smaller pieces and breaded and fried like chicken. I think it's actually better than fried chicken. Put a little O'Charleys honey mustard on the side for dipping and you're good to go!
Posts: 814 | From: Middle Tennessee | Registered: Apr 2013
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Frying good but get creative with a bird you worked hard for!
Google the words "turkey roulade". I guarantee any of the top ten recipes that come up are great. Take some skill but not a lot. Once you know the technique to prep, assemble and cook you can play around and create your own stuffing mix. Enjoy!
-------------------- Hill Country, Jack Kempf, RER, Heartland, Eaglewing, TimberHawk
TGMM Family Of The Bow, COMPTON, PBS & P&Y Member Indiana Bowhunter Association Posts: 831 | From: Central Indiana | Registered: Mar 2013
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Ingredients 3/4 gallon water 2 cups white wine 1 1/2 cups orange juice 1 cup kosher salt 1 cup light brown sugar 1 tablespoon black peppercorns 4 bay leaves 4 sprigs fresh thyme 1 (5 1/2 to 6-pound) whole turkey breast 1 tablespoon vegetable oil 2 tablespoons Turkey Rub, or poultry seasoning and salt and pepper to taste Directions
For the brining liquid: Combine all of the brining liquid ingredients in a large non-reactive container (a stockpot works well for this) and stir to dissolve the salt and sugar. Rinse the turkey well under cold running water. Place the turkey in the brine, cover, and refrigerate, turning occasionally, for at least 12 hours and up to 24 hours.
Preheat the oven to 375 degrees F.
Remove the turkey from the brine and discard the brine. Place the turkey, breast side up, in an aluminum foil lined roasting pan. Pat dry with paper towels. Rub the turkey with the vegetable oil and sprinkle on all sides with the Turkey Rub.
Roast the turkey, basting occasionally with pan juices, until it is golden brown and an instant-read thermometer inserted in the thickest part of the breast registers 160 to 165 degrees F, about 1 hour and 20 to 30 minutes (If the turkey begins to get too dark before it is cooked through, cover loosely with aluminum foil until it reaches the desired temperature). Transfer to a platter and let rest at least 15 minutes before carving.
Carve into thin slices. Serve warm or at room temperature.
-------------------- We are what we do repeatedly. Execellence is, therefore, not an act but a habit.
Here's a good easy idea that turned out great on a bird I took this spring. fillet the breast length wise to is has the same outline just two thinner pieces. then cube these so you have a bunch of flat chunks of meat about 3" long or so.
get some garlic salt, pepper or what ever is your favorite poultry seasoning and toss it all in big ziplock bag and shake it all around until the meat is well coated.
Then take chunked canned pineapple an place a single piece in the middle of a chunk of meat and wrap it in just enough bacon that you can skewer it onto a shikabob stick without it unraveling. Add any other veggies, or or sausage you like grilled....and grill it up! It took me about 30 min to prepare ka-bobs using the entire turkey breast. It tasted excellent and fed a bunch of friends in the back yard.
Posts: 38 | From: Arizona | Registered: May 2015
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Marinated in your fav flavor and then cooked in crock pot however you like to do it comes out really good, IMO
-------------------- Bernie: "Hunters Are People Too"
Ret'd USMC '53-'72
Traditional Bow Shooters of West Virginia (Previously the Official Dinosaur Wrangler, Supporter, and Lifetime Honorary Member) TGMM Family of the Bow Posts: 21451 | From: S Coastal NC | Registered: Mar 2003
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We have tried turkey fried, roasted (in oven bag to keep it moist and tender), smoked. Problem is it always came out tough. Then wife came up with this:
Slice turkey breasticles into long strips about 3/4" wide. Then mix honey, regular mustard, and a little h2o (to thin a bit) in a bowl. add garlic powder, a little pepper and mix. Dip turkey pieces in mix and LIGHTLY dust with flour (don't want it too thick). Fry in olive oil. The flavor is slightly tangy, sweet and thick cripy crust is great. By cutting in strips the meat cooks fast, and the coating holds in moisture so it's not tuff.