This recipe is perfect for wild turkey meat, which can be a little on the dryer side compared to store bought turkey. By soaking the meat in buttermilk overnight, you lock in the moisture and enrich the flavor of the meat. The quick pan fry will also keep the meat moist. You can play with the seasoning of the flour to suit your taste.
Buttermilk Pan-fried Wild Turkey Breast
1 ½ pounds wild turkey breast meat
1 quart buttermilk
1 ½ to 2 cups flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 tablespoon garlic powder (not garlic salt)
1 tablespoon onion powder
1-2 tablespoons dried sage
1 tablespoon grated lemon peel
2-4 tablespoons olive or canola oil
Fillet and/or pound turkey breast meat into four- ½ inch thick pieces…cutlet sized.
Soak turkey cutlets in buttermilk overnight in a glass or ceramic container in the refrigerator.
When ready to cook, mix flour and remaining ingredients (except oil, which is for frying) in a shallow pan.
Remove turkey pieces from the buttermilk and place directly into the seasoned flour, dredging thoroughly.
Heat the 2-4 T. oil in skillet over medium heat.
Pan fry flour-coated turkey cutlets until golden brown and cooked through, turning over once after about 4 minutes.
*The nutrition fact label is not based on wild turkey, so the fat and calorie content of this recipe is possibly lower than what is listed above. Currently, there is no nutritional data for wild turkey meat on the USDA National Nutrient Database for Standard Reference.