Found a turkey breast from one I killed this fall in the freezer. I let thaw, sliced in finger size strips across the grain, an dropped in a Tupperware container, covered in Italian and teriyaki sauce, let marinade 48 hours. I then mixed 4 parts flour/1part corn meal in a gallon zip loc bag, added 2 teaspoons of Cavender's Greek Seasoning, a dry blend in a shake can, Wal-Mart and Kroger's keep it. Shook all the dry goods up, then took each turkey strip out, shook them off and dropped in the bag till bag was half full, zipped up and shook the dickens out of it till all the fingers were coated good, then dropped them into sizzling hot canola oil, 2-3 minutes on each side, done and out by 6 minutes! I opened up some canned Okra/tomatoes from our garden, heated them to a boil and added instant rice, then lowered heat to a simmer till done, about 10 minutes. Man, talk about good, the turkey strips would melt in your mouth, and also made 2 cornbread fritters in skillet to go along. The whole meal took about 20-25 minutes. This is the best way I have found to cook wild turkey, even big tough toms, you guys gotta try this recipe out!
Topic: Turkey fingers for supper! (Read 1976 times)
