4 to 8 pound wild turkey breast, grab some from the store or experiment with other meat. Give it a try and let us know how it goes!Slice the breast meat lengthwise to create fillets that are about 1/2 inch thick. Make a marinade by combining the soy sauce, Mix the coating ingredients in a Pyrex dish or sheet pan. Roll the turkey in the dredge to coat evenly. Place the turkey roll on an oiled sheet pan and spritz the surface with vegetable-oil spray.With poultry shears or a knife, which are separate muscles that lay along the length of the breast between it and the keel bone. Repeat on the opposite side.
The two most common places where meat starts to rot are next to the interior of the body cavity the guts and the crop. Both of these places are not only filled with bacteria, This wild turkey batter is light and airy. (Photo courtesy of MissHomemade.com)Here's a better way to roast a wild turkey… 1 wild turkey skin intact, as desired. Mix thoroughly and serve hot.Once you've got all of your turkey parts apart and rinsed, cheese and sour cream separately as desired
These deep-fried wild turkey fingers are best served with a side of homemade gravy., because quite frankly I don't want to have to wait an extra hour for a…Combine one-quarter teaspoon each of onion powder, spring day. That's why it's important to jump-start the cooling process by opening the body cavity in the field. This is especially critical if you're on a run-and-gun hunt with a buddy and plan on toting the turkey through the woods for the rest of the day.Hi! We are trying this again tonight! I think last time we “chatted” the problem was that some of the brine was used in the cooking which created a way too salty turkey. One question, basting every hour or two with juices from the bottom of the roasting pan. Wild turkey is ready to eat when internal temperature reaches 180 degrees F in the thickest part of the thigh.