Wild Turkey-Based Recipes
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Story Time
"I was 8 weeks late from my due date giving birth to Samantha and we were living in Rolla, Missouri. My doctor was a family practitioner who had only delivered 12 other babies in his short career. I had toxemia and had tried to tell the doctor that my baby girl wasn't coming out. He laughed and said, "they all come out and how could I be sure it was a girl?" Perhaps we had "misfigured" the date. That is just one of the reasons I have so little faith in doctors. Samantha was due on March 9, 1982, but it was April 22 and I had been out to Jean and Walt Henry's place and had picked two vases full of dogwood blossoms. Roger had shot a turkey and I had the breast soaking to fry that afternoon. Roger was mowing the yard as I fried the turkey when my water broke. Since I wasn't contracting, we had plenty of time to get to the hospital. Only I wasn't allowed to eat any of that delicious meal of fried turkey, cream gravy, biscuits, rice, and steamed broccoli. I was so hungry, but had to sit there and watch as Roger enjoyed the meal. The next day I delivered my baby girl by C-section since she refused to come out on her own. I guess that was a good thing because she was 1O½ pounds and 23 inches long because of her extended stay."
Fried Wild Turkey Breast
1 wild turkey breast, soaked in milk overnight
1 egg
1 cup light cream or milk
pepper
Salt
Peanut oil or Crisco
Seasoned black iron skillet
Grilled
Cut turkey across the grain from the pointed tip of the breast to the wider top about a ½ inch thick. You should have some small pieces but there should be some pieces about the size of a chicken cutlet. Whisk the egg and milk. Combine flour, pepper and salt in a large Ziploc bag. Use the flour mixture to coat the turkey cutlets. Fry in hot oil until golden brown. Drain on paper towels.
Serve with gravy made with 2 Tablespoons of flour combined in skillet with 2 Tablespoons of melted butter, salt and pepper. Slowly add 1 cup milk, stirring constantly until thickened. Fried wild turkey looks like fried chicken, but tastes so much richer.
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