Turkey recipes ?

[xbhntr]

Just skinned out my tom and put it on ice. Planning to Deep Fryer it. Any directions to follow ,inject a marinade ,or amount of time required to fry ? I'd appreciate any deep fryer turkey recipes . Ray

[Cossack]

Anything I've tried-except jerky-was disappointing when compared to their tame cousins. The ones we shoot do a lot of walking, running and flying, don't have an ounce of fat on 'em and are several years old. None of these is synonymous with making 'em tender. I cooked the hind quarter of a 26 lb breeder tom for 24hrs- in a crock pot-before throwing it away as inedible. The jerky I made from the rest of it was awesome.

[flightattendant100]

I normally save the breast only.You can slice it and chicken fry it.It is good that way. Or you can cube it(fairly large cubes like stew meat) and marinate it in the marinade of your choice,wrap the marinated cubes in about 1/3 piece of bacon and put it on a skewer and grill it. They are REAL good that way. The bacon keeps them from drying out.I have used terriaki to marinate with and included pineapple chuncks on the skewers. Allegro marinade is good also.When I was a youngster,my dad would not hear of skinning a turkey. He said that it let the meat dry out when you cook it so we picked all of our turkeys that we got.It nearly turned me against hunting turkeys. Do you know how big a pile of feathers you have after you get one picked!!! Some of the wing feathers and tail feathers are tough to get out. You get them ONE at a time.Picking a turkey is a job that I dont want to do any more, but they did cook up nice.

[secret]

Sausage in the stuffing....pin bacon on the outside...cook slow !!!!!

[dutchhunter]

bone out the breast and cut it in to one inch cubes then covewr with egge and milk then dip in fish crisp or bread crumbs then deep fry fpor three minutes yummmy tender .we us the legs for soup just do it the same as chicken soup very good DUTCH

[ncstan]

I cut the turkery in bite size cubes.Then marinate overnight in ranch dressing.I then flour the bite size pieces and fry golden brown.Everyone that has tryed this loves it.Stan

[VixChix]

I cook the legs, and then de-bone them. They're great in stew, with potatoes, carrots, and wild leeks.

I always marinate the breast - Italian salad dressing is good. I've cubed and fried the breast. I've also left it whole, floured and browned it quickly then put it in the slowcooker with extra chicken or turkey stock - adding at least a cup of stock seems to help keep it moist. This year I want to try the bacon wrapped bits - that sounds delish!

[carvedtip]

Everyone around here plucks em and deep fry em and that includes me. The Rio's taste great.

[shaftthrower]

Anything I've tried-except jerky-was disappointing when compared to their tame cousins. The ones we shoot do a lot of walking, running and flying, don't have an ounce of fat on 'em and are several years old. None of these is synonymous with making 'em tender. I cooked the hind quarter of a 26 lb breeder tom for 24hrs- in a crock pot-before throwing it away as inedible. The jerky I made from the rest of it was awesome.

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