DEEP FRIED WILD TURKEY
Fried turkey is a southern favorite among us country folks, but it has really taken off across the country in the last few years as an alternative to the traditional roasted turkey at Thanksgiving and Christmas time. It is delicious to eat, easy to prepare, and very fast to cook. However, many people are afraid to deep-fry anything because of the obvious dangers in handling hot grease. Yes, you have to be very care and use your common-sense when deep frying, but with so many new home-sized fryers on the market that are extremely safe to use, you may want to look into buying one for your kitchen now. Follow the user’s manual and you should be fine.
INGREDIENTS:
2lb. Fresh Turkey cut into 1″X 3″ strips
4Cups-Corn Flour or Self-Rising flour (I prefer corn flour, but sometimes can’t find it. Ask your local bakery to get it for you )
4 eggs- beaten
1/4 cup Buttermilk
1/4Cup + 3TBS LAWHORN’S SIGNATURE SEASONINGS
DIRECTIONS:
Dump the 1/4 cup of Lawhorn’s into a bowl with your flour and mix it up very good.(sifting it is even better, if you have one) dump the 3 TBS of Lawhorn’s and the buttermilk into a bowl big enough to mix the turkey in with it, and mix them together good. For better flavor, let the turkey “marinade” in the seasoned egg wash for a couple of hours if you have the time.
Heat your oil to 345 degrees. I recommend peanut oil because of its higher temperature tolerances and superior flavor on fried foods. For a lighter crust, take the turkey out of the egg , let it drain off most of the egg, then toss the turkey in the flour and coat the strips good on all sides. GENTLY ease the turkey into the fryer away from your body to prevent hot grease from splashing on your hands. If you’re using a fry basket, then slowly drop the meat into the grease. Shake or stir the pieces so they don’t stick to each other, and cook them for about 4-5 minutes. DO NOT OVERLOAD your fryer basket, or your frying pot! The oil will lose too much temperature too quick and your strips will come out soggy. The oil must maintain temp. at least 335 degrees. For EXTRA CRISPY turkey, double bread your strips, by repeating the process, then fry as directed. Drain on a bed of paper towels and serve them with my awesome Asian Chili Dipping sauce! Here’s the recipe for it:
ASIAN CHILI DIPPING SAUCE
INGREDIENTS:
1 jar- Sweet Asian Chili sauce w/ garlic
1TBS- Hoisin Sauce
1TBS- Juice from Pickled Ginger
2TBS-Sesame Seeds toasted in 1TBS Sesame oil
DIRECTIONS:
Mix all ingredients together and keep refrigerated. You may serve it hot or cold. If you want it hot just pop some in a microwave for about 45 seconds. This is an outstanding healthier alternative to heavier dipping sauces like a honey-mustard, or BBQ sauce. This sauce goes on most any white meat from pork, chicken to fish!
There’s nothing better than a few days hunting wild turkeys with Jimmy Sites out in the hollows of Tennessee – Well, except maybe joining Amanda Sites, Jimmy’s lovely and talented wife in her kitchen to cook up some of that turkey using a simple egg coating and plenty of Lawhorn’s Signature Seasonings. Jimmy’s show, “Spiritual Outdoor Adventures” will be featuring these cooking spots during this new 2011/2012 season. Make sure to pick up a bottle of Lawhorn’s before you bring any game home for cooking. Of course this seasoning is just as good on store-bought too!
