Wild Turkey

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1 wild turkey breast filet
1/2 cup Extra Virgin Olive Oil
1/8 cup Dry Sherry
1/8 cup Wine Vinegar
1 Lime - juiced
1 Tablespoon Soy Sauce (Kikkoman) use low sodium if desired
2 Tablespoons Worcestershire Sauce
1 Teaspoon freshly ground black pepper corns (Tellicherry)  is considered the best
1 Teaspoon Kosher or Sea Salt
3 Garlic Cloves - minced fine
Meat Tenderizer
Wild Bill's Meat Rub
5 or 6 dashes Liquid Smoke
1 Tablespoon Brown Sugar
2 cups House-Autry Chicken Breader
Peanut or Vegetable oil of your choice for deep frying

Remove any membrane or gristle from one Wild Turkey breast filet and slice across the grain about 1/4 to 3/8 width slices.  Coat each slice with a light dusting of meat tenderizer and Wild Bill's Meat Rub on both sides of meat and let sit for about an hour. Mix the marinade in a plastic, glass or stainless steel container with a lid using the following ingredients; 1/2 cup extra virgin olive oil, 1/8 cup dry Sherry, 1/8 cup wine vinegar, juice from one lime, 1 tablespoon soy sauce, 2 tablespoons Worcestershire Sauce, 1 teaspoon fresh ground black pepper, 1 tablespoon brown sugar, 1 teaspoon salt, minced garlic and 5 or 6 dashes of Liquid Smoke.   Briskly stir marinade until combined and add the sliced turkey breast filets; place lid on container and store in refrigerator 36 to 48 hours inverting container or stirring every 6 hours to help evenly distribute the marinade. 

Drain the turkey strips using a colander.  Add 2 cups of flour seasoned with 1 teaspoon of salt, 1 teaspoon of black pepper and 1/2 teaspoon of Wild Bill's Meat Rub or a breader mix of your choice; e.g., House-Autry Chicken Breader  to a  one gallon Zip-Loc type plastic bag with 1/2 teaspoon of Wild Bill's Meat Rub adding a few turkey strips/nuggets at a time; close bag and shake to coat nuggets.  Repeat until all nuggets are thoroughly coated and deep fry in hot oil at 350 degrees F. until golden brown.  Deep fry in small batches to keep the deep fryer temperature at 350 degrees F.  Serve while hot with your favorite sides.

YIELD:  4 servings

Above Wild Turkey Nuggets deep fried on 06-22-14 and were outstanding.  The Native American Wild Rice complements this recipe extremely well as does the veggie medley stir fry.

NOTE:  My web hosting server no longer supports Microsoft FrontPage extensions and noticed some pages that has extensions active are not working and removed most of my original sequence pixs.  Will add updated complete sequence pixs the next time I do this recipe.

Originally web posted by Bill aka Mickey Porter on 04-15-09.

Below are copy and paste sequence thumbnails from my Wild Turkey Bread Enchiladas recipe which has identical steps prior to the deep frying and added additional sequence pixs on 06-22-14.  Click on thumbnails for a larger screen view:

Another one of my "Fruits of the Harvest" recipes.  There is really no comparison between Wild Turkey and farm raised domestic turkeys.  Wild Turkey has more natural flavor, taste and texture and you owe it to yourself to experience this wonderful delicacy.  Domestic turkey is totally bland tasting without seasoning and it would be scary and distressful to ascertain what antibiotics and growth hormones are injected into their water and feed supply to rapidly get them to market weight!  The natural taste and texture of Wild Turkey is not overpowered by my wild game marinade recipe above.

Web published updates on 06-22-14 by Bill aka Mickey Porter.

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