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Deep Fried Turkey Fingers, Smoked Turkey



Half inch thick turkey breast strips                                  Buttermilk

1/4 cup flour                                                                  Vegetable oil

1 tsp. salt

1 tsp. black pepper

Slice a filleted turkey breast across the grain into half inch thick strips of meat.  Marinate the turkey in buttermilk for several hours prior to cooking.  Add the salt and pepper to the flour and mix well.  Remove the strips of meat from the buttermilk and coat well in the flour mixture.  Deep fry in vegetable oil at 350 degrees until done.

Submitted by Tim Cosby, Chief, Law Enforcement Section (Retired)




1 Whole wild turkey

Salt and pepper to taste

1 12 inch section of cheese cloth

1/4 cup melted butter

1/4 cup bourbon whiskey

First, fill the charcoal pan in the smoker and light the coals. Season outside of turkey with salt and pepper to taste.  Place turkey on smoker rack with the breast up.  Fold the cheese cloth into a square and lay it on top of the breast area of the bird. Mix the butter (melted) and the bourbon and saturate the cheese cloth with the mixture. Once the coals have fully ignited (they should all be white), add a large chunk of green hickory to the coals or several smaller pieces.  Dry hickory can be soaked in water and used if green wood is unavailable.  Fill the water pan in the smoker with hot water and place the lid on the smoker.  Allow the turkey to smoke overnight or all day--how long depends on your smoker. Note: the alcohol in the bourbon will evaporate during the cooking process--the turkey is guaranteed to be non-alcoholic.

Submitted by Corky Pugh, Director, Wildlife and Freshwater Fisheries Division

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