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Wild Turkey Recipes
Wild Turkey Recipes
Fried Turkey Breast
Grilled Turkey Breast
Rob's Fried Turkey Breast
DJ's Honey Bar-B-Q Wild Turkey Breast
Rosemary Turkey Salad

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Fried Breast of Wild Turkey
1 wild turkey breast (boned)
1 small barnyard egg
1 cup light cream
Lemon pepper
1 Tbs. white wine
Peanut oil
Seasoned black iron skillet
Cut turkey across the grain as one would for chicken fingers. Place the fingers into light cream and egg mixture with white wine. Combine flour, lemon pepper & salt in a brown bag. Use the flour mixture to coat the fingers. Fry in hot oil until golden brown.
Grilled Turkey Breast

Slice Breast Into to -inch Thick Turkey Breast Steaks


1 cup virgin olive oil
? cup dry white wine and the juice of one lemon
? freshly chopped tarragon
Salt and freshly ground black pepper to ta

Whisk together the marinade ingredients and soak the breast steaks for three to four hours under refrigeration. Grill the steaks for 15 to 20 minutes, turning occasionally, and basting with the marinade.

Rob's Fried Wild Turkey Breast

1/2 wild turkey breast slice thinly across the grain
2 or 3 eggs beaten
1/2 cup milk
2 Tbsp. Worcestershire Sauce
Dash of Liquid Smoke
Lemon pepper (to taste)
Salt (to taste)
Cayenne pepper (to taste)
Garlic powder (to taste)
peanut or vegetable oil
(Cast iron skillets work best for frying)

Filet off both sides of the turkey breast. I usually only cook up one side at a time or even just 1/2 of one side but it all depends on how many people are eating and how big of a turkey you have. Cut the breast across the grain into thin, (1/4" to 1/2") slices. Rinse the slices and let them drain well. Marinate the slices in a mixture of 2 eggs (more for larger amounts), milk, Worcestershire Sauce, Liquid Smoke, lemon pepper, salt, cayenne pepper, garlic powder and paprika for several hours or even overnight in the fridge. When ready to cook, remove from marinade, roll in flour, & fry in hot oil. I usually pan fry mine with just enough oil to cover the bottom of the skillet. Fry it until golden brown, flip it once and do the other side and then remove it from the skillet. Flipping it more than once tends to loosen the coating and it will fall off. Many people like to use dips like a honey mustard or barbecue sauce. I just like mine plain.

D J's Honey Bar-B-Q Wild Turkey Breast

Contributed by Donald Jarrett

1 Wild turkey breast
1 16oz. bottle Allegro Game Tame Marinade
1 16 oz. bottle Bulls eye Original BBQ Sauce
2 TBS Brown Sugar
2 TBS Lemon Juice
1/4 cup honey
Peanut Oil
Self-rising flour
Black pepper

Cut turkey breast into strips about 2" wide x 3" long x 1/2" thick. Marinate turkey strips in Allegro game tame for a couple of hours, covered in refrigerator. After marinating the strips, put about 6 to 8 pieces at a time in a paper bag or Tupperware dish. Pour enough flour with about 1 tsp black pepper in bag or Tupperware dish to cover the strips. Fold bag or cover dish and shake well. This will evenly coat the meat. Place the strips in hot oil. A deep fryer works well as there is no turning. When pieces are brown remove from oil. When all the strips are cooked, take tongs and dip them in Honey BBQ sauce mixture. Mixture will have the above mentioned measurements of BBQ sauce, lemon juice, brown sugar and honey. After dipping strips in sauce, place in one layer in a greased glass baking dish. This usually takes 2 baking dishes. Bake in oven at 325 degrees for 25 minutes.

Colonel Sanders ain't got nothing on this stuff. CAUTION: May cause tongue to beat eyebrows off.

Rosemary Turkey Salad
1/4 cup low calorie mayonnaise
1/4 cup chopped, fresh parsley
1 Tbsp. fresh Rosemary leaves
1/8 teaspoon White Pepper
1 1/2 cups cooked turkey

1 large Granny Smith Apple OR Red Bartlett Pear, cored & shredded

2 large Lettuce Leaves
1 cup Alfalfa Sprouts
Combine all except the last two ingredients. Toss gently. Cover and chill until ready to serve. Serve on lettuce leaves surrounded by alfalfa sprouts.

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