Chad,I know this isnt a grilling or bbq recipe, but I have tried ALL forms of wild turkey prep and this has become the ONLY way we eat wild turkey breast meat. The legs we make into a soup that is made with finely minced carrot, chopped onion, flat leaf parsley, and basmati rice.
OK, so wrap the breast fillets in saran wrap and put in freezer...pull out just before they are frozen, so they are stiffened up but not hard yet, and slice them like a piece of flank steak..thin, and across the grain.
While you are slicing the breast up, have a large skillet getting warm over the fire and using either olive oil or a good vegetable oil(or if you aren't worried about cholesterol use butter- it's the best) coat the bottom of the pan with just enough to 'sit' the breast pieces in...maybe 1/16th of an inch on bottom of pan...heat pretty warm..but not smoking.
In a medium size bowl like a mixing bowl put about 2 cups of flour and dredge your sliced turkey breast in the flour to coat.
Place the slices in the pan, and watch them. As the bottom gets golden, turn them once. I said golden, not brown...do not overcook the turkey. You just want to basically seal the bottom and turn it white, then flip it to the other side.
Watch it close- this side won't take as long as the first one did...and remove to a plate with paper towels folded up on it to absorb any oil on the turkey pieces.
When the turkey is done, you want to serve right away so have everything else ready and THEN cook the turkey, OK?
A nice red or white California wine, a loaf of crusty french bread and some butter, sweet potato puree with pecans and brown sugar and maybe some brandy in it, and some mixed sauteed or roasted root vegetables go great with this turkey...it is absolutely the best way to eat turkey breast bar none, but it doesnt keep this way and reheated gets like rubber. Eat it while its hot.
Root vegetables like idaho gold potatoes, red skins, and sweet potatoes or yams, sections of carrots, turnips, and red and white onions chopped up into pieces all about the size of your little finger work great, clean them all, chop, put in a big metal or plastic bowl, add sea salt, olive oil, and cracked black pepper to taste and mix it all up to coat all evenly.
The oven should have been turned onto broil, on the lower broil temp setting like 475 to 500 degrees, put all on a roasting pan to spread them out and broil, watching till all the veggies start to carmelize (turn brown on the edges) and the potatoes can be stuck with a fork and you can really penetrate the potato. whoooeee, make you slap your mamma.
Topic: Wild Turkey BBQ/Grilling Recipe (Read 1023 times)
