Buttermilk battered Fried Wild Turkey nuggets

[indaswamp]

Had to make a little room in the freezers after our big deer and wild hog processing day so pulled out the turkey breasts from last season to cook this week. Had 5 Turkey breasts. I cut the large end off and set aside for cured smoked honey glazed turkey. Those are in the cure right now. The tenderloins and the thin triangle flat we cut into nuggets and fried for supper tonight.

The plate...

Cajun pasta with butter and Tony's, Caesar Salad, Fried turkey nuggets and homemade Steen's and creole mustard dipping sauce.

So good....

I'll post the smoked turkey breast when they hit the smokehouse in about 7 days.....

 

[oldsmokerdude]

Looks mighty fine. Just egg and flour for the coating or something special?

 

[indaswamp]

Egg Wash:
3 cups buttermilk
3 eggs
1 TBSP. Crystals Louisiana Hot Sauce

Flour mix:
4 cups plain flour
3/4 cup corn starch
3 TBSPS. Cajun Seasoning

into the egg wash to soak for about an hour, then flour in a batter bowl, place on a paper plate to sit for about 4-5 minutes. then fry @ 350* for 3 minutes.

 

[sawhorseray]

WOW! You really got it going on down there, nice piece of work, Like! RAY

 

[xray]

Man, inda it looks really good and such a simple dish! I would love a plate of that.

Good idea with the turkey nuggets, if I ever get an air fryer, I’ll be sure to make those.

 

[SmokinAl]

That is one fine looking meal right there my friend!
Al

 

[indaswamp]

WOW! You really got it going on down there, nice piece of work, Like! RAY

Thanks Ray!

Man, inda it looks really good and such a simple dish! I would love a plate of that.

Good idea with the turkey nuggets, if I ever get an air fryer, I’ll be sure to make those.

Thanks xray!

That is one fine looking meal right there my friend!
Al

Thanks Al!

 

[smokerjim]

sure does look good, never had Cajun spaghetti, may have to try that.

 

[SmokinVOLfan]

Dang man that looks so damn good. I could kill a plate of that! Don't have any wild turkey but have a few breasts in the freezer might have to try that out. I am going to have to look up that creole mustard dipping sauce!

 

[HalfSmoked]

Awesome plate of goodies there. Sure could settle in to that plate.

Warren

 

[SecondHandSmoker]

That is a plate of pure down home goodness.

 

[indaswamp]

Dang man that looks so damn good. I could kill a plate of that! Don't have any wild turkey but have a few breasts in the freezer might have to try that out. I am going to have to look up that creole mustard dipping sauce!

It's an easy sauce to make... just adjust the amounts of steens and creole mustard to your liking. Some like it sweet with more syrup, some like it tangy with more mustard.

 

[indaswamp]

sure does look good, never had Cajun spaghetti, may have to try that.

Dang man that looks so damn good. I could kill a plate of that! Don't have any wild turkey but have a few breasts in the freezer might have to try that out. I am going to have to look up that creole mustard dipping sauce!

Awesome plate of goodies there. Sure could settle in to that plate.

Warren

That is a plate of pure down home goodness.

Thanks guys!

 

[tenpoint]

Looks great! Basically the same process/recipe I found from the Drury's. Maybe they stole it from you. ;)

I tried the buttermilk/dry batter method a few times and was happy with it. Then I decided to try beer batter and can say it leaves the meat even juicier. Basically copying a McDonald's chicken mcnugget.

3 minutes at 350 is key though.

 

[hoity toit]

Egg Wash:
3 cups buttermilk
3 eggs
1 TBSP. Crystals Louisiana Hot Sauce

Flour mix:
4 cups plain flour
3/4 cup corn starch
3 TBSPS. Cajun Seasoning

into the egg wash to soak for about an hour, then flour in a batter bowl, place on a paper plate to sit for about 4-5 minutes. then fry @ 350* for 3 minutes.

Ima gonna try dis recipe tonight on one of my wild turkey breasts, gonna cut it in cubes. The other breast gonna go on the pellet pooper w post oak. Thanks.

 

[indaswamp]

The other breast gonna go on the pellet pooper w post oak.

I find it very beneficial to brine the wild turkey breast first before smoking....if you have not already done so. As you probably already know, wild turkey breast is drier than domestic...

Enjoy the turkey nuggets....they are great!

 

[hoity toit]

I find it very beneficial to brine the wild turkey breast first before smoking....if you have not already done so. As you probably already know, wild turkey breast is drier than domestic...

Enjoy the turkey nuggets....they are great!

My gosh, I brined and fried using your method and good god, man it was good. The rest of the breast I trussed up like you did and put on pellet smoker at 350 for an hour...geez so delicious. You cajun folk got it down. I appreciate you sharing it here my friend.

HT

 

[indaswamp]

My gosh, I brined and fried using your method and good god, man it was good. The rest of the breast I trussed up like you did and put on pellet smoker at 350 for an hour...geez so delicious. You cajun folk got it down. I appreciate you sharing it here my friend.

HT

I'm glad you enjoyed it. Did you give the sauce a try as well? Really good with the fried turkey.

 

[gmc2003]

I didn't realize this was an older thread, but everything looks fantastic Keith. One of my favorite dishes is leftover spaghetti fried in butter. I also add some Tony C's and shredded cheddar to mine. Boy is it good.

Point for sure
Chris

 

[indaswamp]

Yeah...I got a full plate the past 5-6 days with Salumi Palooza so I have not been cooking, been eating leftovers and dump/cook crock pot meals. Old thread, but it's all good. Apparently some people missed it first go around.