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.
- 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
- Trim turkey by removing any silver skin or connective tissue. Cut into 1-inch strips.
- 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.
- 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.
- 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.
- Meanwhile, heat oil to 350℃ in a pot or large, heavy-bottomed skillet at least 2 inches deep.
- 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).
- Serve hot with your favorite dipping sauces, like BBQ or honey mustard. Or try combining BBQ sauce with ranch dressing for a new treat.