Anybody got any GOOD wild turkey breast recipes.

The turkey bags work real well and keep the juices in.If you breast it out try smoking it on the grill with soaked cedar chips in tinfoil pan on lower rack,bird on upper rack

put lemon juice and rosemary in the body cavity of the turkey when you cook it, try it you'll like it!

Crock pot.Cut off the fat, tendons, and slice it about 1/2 inch thick. Flour the breast. you can then sear it in a skillet, or skip that step and put it right into the crockpot. Cover with a can of cream of chicken soup, or cream of mushroom soup, and your favorite spices. cook on low for 8 hours. spray the pot with Pam before putting it in, and turn every so often to make sure it doesn't stick to the sides.

1/4 pound (1 stick) unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves
1 fresh turkey (10 to 12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise
Preheat the oven to 350 degrees F.
Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Cut it up like chicken fingers,

2 eggs and about 1 cup of milk or buttermilk, flour - seasoned to taste...

dip strips in egg/milk then put in a bag with the flour give it a good shake...

Then fry in peanut, cottonseed, vegetable oil until done..

Make some taters, gravy and biscuits and get after it...

Put it in the slow cooker...Then take it out put it on a plate..Throw the turkey away and eat the plate.

Wild Turkey Nuggets

Two turkey breasts cut into nuggets about 2-3” long by 1” wide.

Marinade:
1/4 cup Wild Turkey
1/4 cup Teriyaki sauce
3 Tbsp. Apple cider vinegar
1 Tbsp. sage (I like sage)
2 Tbsp. brown sugar
1 Tsp. each of garlic powder, onion powder, chili powder, thyme, salt & pepper

Leave turkey in marinade for a few hours in fridge. Drain off excess. Drede turkey in flour, egg, then either bread crumbs or beer batter (I like beer batter). Cook in hot peanut oil until golden brown. Serve with honey mustard, sweet&sour or just plain.

Don’t forget about the remaining bottle of Wild Turkey and the rest of the beers.