Turkey Breast

Smoker, fryer, baked, broiled, coconut, pan-fried, deep-fried, nuggets of goodness. Sorry this was my poor attempt at a buba joke from Forest Gump. Nevertheless, I prefer a smoked turkey. I also like fried... But baked is also good for keeping the juices in. My wife uses a clear pyrex pan and some seasonings baked on 350 until it's 155/60 then let's it rest on the cutting board until I can't wait anymore. Usually, 5/6 minutes then I burn my tongue. Best of luck no matter how you cook it! 🦃 🍗
 
My wife likes it cooked in a crock pot then shreds it and adds bbq sauce. I like it floured and fried in bacon grease. Her way is probably healthier.
 
Brining will always help prevent drying. A good brine will be SALT = 1.5% of the meat weight, plus BROWN SUGAR = 1.25% of the meat's weight. This will allow you to season with salt however your prefer once it's time to cook. But a good brine a day ahead of time will help with juciness.

If you have your own butchered wild game, you'll want to add some water. Either wet-brine and submerge the meat (your brine calculation will then be the total weight of water + meat), or just make a damp paste with your salt & sugar.
 
Cut into nugget size chunks and soak in buttermilk for a day or two in the fridge. Coat in flour ( I mix in Tony Chachere's Creole seasoning to taste with the flour), then dredge in some whipped up eggs and then coat them in bread crumbs. Then fry them in a pan of oil.....
 
Smoked a turkey breast today. [wild turkey]
Brined for 24 hrs, smoked it for 5 hrs at around 200 with Hickory to an internal temp of 160, kept the water pan full.
Came out really good, nice and juicy, tender, good smoke ring and tasted great. May cut down on the salt a little next time though it was just a tad too salty.
1/4 cup salt, 1 cup brown sugar, 2 tbls ground black pepper.
 
Cut breast into strips. Marinate over night in Italian dressing. Take jalapeños, remove the seeds and cut into slices.
Take a couple pieces of jalapeño, place on the strips, and wrap in bacon. Place on the grill. It's a favorite at my house.

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spicy popcorn turkey. Not the big chunks. Diced it into popcorn sized bites and soak it overnight in buttermilk/hot sauce mix. Next day toss em (while wet) in zatarans seasoned fix batter and deep fry until they are crispy and float to the top of oil. Enjoy with homemade jalapeno ranch dressing
 
TN Larry said:
Cut breast into strips. Marinate over night in Italian dressing. Take jalapeños, remove the seeds and cut into slices.
Take a couple pieces of jalapeño, place on the strips, and wrap in bacon. Place on the grill. It's a favorite at my house.

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That looks wonderful.....I'll have to give that one a try....thanks
 
redblood said:
spicy popcorn turkey. Not the big chunks. Diced it into popcorn sized bites and soak it overnight in buttermilk/hot sauce mix. Next day toss em (while wet) in zatarans seasoned fix batter and deep fry until they are crispy and float to the top of oil. Enjoy with homemade jalapeno ranch dressing
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Dang..... y'all killing me.....that sounds great!
 

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