Wild turkey fingers are a crowd favorite. Use herbs and spices to season strips of breast meat for a crispy, flavourful coating that doesn’t overpower—with wild turkey you want to be able to taste the natural goodness! .

This recipe works wonderfully on wild turkey, but can also be used for any upland game bird.

Ingredients:

• 2 boneless, skinless wild turkey breasts
• 1 tbsp salt
• 2 tbsp Italian herb seasoning
• 1 tbsp celery salt
• 1 tbsp ground black pepper
• 1 tbsp dried mustard
• 2 tbsp sweet paprika
• 1 tbsp smoked paprika
• 2 tbsp garlic pepper rub
• 1 tbsp ground ginger
• 3 tbsp ground white pepper
• 2 cups all-purpose flour
• 1 cup buttermilk
• 1 large egg
• vegetable or peanut oil for frying

Directions:

1. Trim turkey by removing any silver skin or connective tissue. Cut into 1-inch strips.
2. Pulverize the Italian herb seasoning in a small food processor, or use a mortar and pestle to break it up. In a large bowl, mix the flour with all of herbs and spices. Blend until well combined.
3. In another large bowl, whisk the egg into the buttermilk. Add the turkey pieces and soak for at least 1 hour, or overnight in the refrigerator.
4. Drain turkey and let excess buttermilk drip off. Dredge the turkey pieces in the flour and spice mixture, giving each piece a shake to remove any excess coating. Spread out coated turkey pieces on a cookie sheet and set aside in the refrigerator for 30 minutes to allow the coating and egg to set up.
5. Meanwhile, heat oil to 350℃ in a pot or large, heavy-bottomed skillet at least 2 inches deep.
6. Carefully add turkey pieces to the hot oil and fry in small batches for 4-5 minutes. If your turkey isn’t fully submerged in oil, turn the pieces over halfway through cooking. Remove cooked turkey to a rack over a cookie sheet (a paper-towel lined plate will cause the bottom of the turkey pieces to steam and become soggy).
7. Serve hot with your favorite dipping sauces, like BBQ or honey mustard. Or try combining BBQ sauce with ranch dressing for a new treat.