Recipe: Texas Fried Wild Turkey
Spring 2015 turkey season has arrived for the Pure Instinct Hunting Crew!! I headed out to West Texas for opening day, and was able to bag and tag a gobbler to kick the season off. Spring Turkey hunting is always a blast, but my next favorite part is definitely grubbing my harvests. It’s tradition in my family to prepare our Texas Fried Wild Turkey meal with each year’s first bird…a lot of times the ingredients are pulled out and ready for preparation by the time I walk through the door from the hunt. Join us today as we show you our methods for preparing the perfect fried wild turkey time after time.
- Large Skillet
- 1 1/2 Turkey Breasts cut into medium sized cutlets
- Panko Bread Crumbs
- Salt & Pepper
- Tony Chachere’s Original Creole Seasoning
- Coconut Oil
Take your turkey breast cutlets and season both sides of each piece with your salt, pepper and Tony Chachere’s Original Creole Seasoning. Throw a heap of flour onto a plate and generously dredge the turkey to fully cover in flour. I place the dredged pieces of turkey onto a clean plate so they won’t get soggy on me yet. Grab a bowl or dish big enough to get a piece of turkey submerged, and fill with Buttermilk. Now, find a dish (I like to use a small square glass baking dish) to prepare our final breading mixture for the turkey. Again, pour a heap of flour into your dish, along with about 3/4 of a bag of Panko Bread Crumbs. Add a little more salt, pepper, and Tony Chachere’s to the mixture and stir until everything is blended evenly.
Take a piece of your dredged turkey and submerge in the bowl of buttermilk to cover all sides. Allow the excess milk to drip off the turkey for a moment, and then place into your dish with the breading mixture. I like to use a spoon to scoop on the breading, and pat it down to really help it stick to the turkey. Make sure both sides are evenly covered, and place on a clean plate.
Time to prepare your skillet for frying now. I spooned about 16 oz. of coconut oil into the skillet. (There is something about frying anything, but especially the wild turkey, in coconut oil that really helps bring out the best taste of the meat possible.) When frying with coconut oil, the low and slow method is best as it will begin to burn the breading, and smoke at higher temperatures. Kick your stove top on to medium-low, and when the oil reaches a temp between 350-360 degrees, it’s ready for frying. Gently place the turkey into the oil…depending on your skillet size, you can usually get about 4 or 5 pieces into the skillet at a time. Wait until you see the sides of the turkey begin to really turn a golden brown color, and flip each piece in the oil. Allow the other side to turn the same golden brown, and then they are ready to pull.
Here’s a little secret we learned a while back that really helps when frying food so that your finished product doesn’t get soggy while you are cooking the remainder of the meal. Let the excess oil drip from the turkey over the skillet, and then place it on an upside down muffin tin with a kitchen towel over it. After a few minutes, flip each piece on the other side, and all the moisture will fall away leaving perfectly crispy pieces of Texas Fried Wild Turkey every single time.
My favorite way to serve the Texas Fried Wild Turkey is with a little gravy, some biscuits, broccoli, and our version of The Pioneer Woman’s delicious Restaurant-Style Smashed Potatoes. Nothing like a traditional home cooked meal after a long weekend of hunting! Sitting down around the table with my family to enjoy the meat harvested by my own hands is always a special experience. This is definitely one of the biggest reasons I, and all the other members of our Pure Instinct Hunting family, get back out in the woods time after time.
What are you planning to cook up with your turkey this season? Let us know in the comments below!
Stay tuned for more of our “Field to Fork” series
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