Fried Wild Turkey

Raven Higheagle


Hunting is very popular in Texas. Avid hunters will pretty much hunt anything that doesn't eat them first. Around the Holidays begin the start of Turkey season. We also have a Spring turkey season and the bow hunters have their own seasons too.

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Serves at least 10
20 Min
20 Min
Pan Fry


breast of turkey, wild but, domestic will do
salt to taste
pepper to taste
2 1/2 c
whole fat buttermilk or more, fresh is best
2 c
vegetable oil


1Bone the breast of the turkey.
2Slice the breast in 1/4-inch slices or thicker, if desired.
3Soak turkey breast in buttermilk for 2 to 3 minutes.
4While turkey is soaking, heat the vegetable oil in a large cast iron skillet, 325 degrees.
5Mix the flour, salt, and pepper together, in a shallow baking dish.
6Roll the turkey slices in flour, a few at a time, and fry until golden brown, do not crowd the pieces. Do not overcook.
7Drain on a paper towel or paper grocery bag on a baking sheet. Keep warm in a 200 degree oven until all the turkey slices are fried.
In a small cast iron skillet on high heat, combine 3 tablespoons melted butter and 3 tablespoons flour.
9Stir until smooth and bubbly, cook for about a minute. Stirring constantly.
10Stir in the buttermilk from the marinating of the turkey slices, bring to a boil and simmer, stirring constantly until thickened. Add salt and pepper to taste.

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