This may sound dumb to some but in recent years I have given away any bird that I kill. My wife and I are wanting to try some again. My method: I remove the breast and lay the breast on the cutting board lengthwise and cut across the width of the breast making slices about 1/2" thick. Is that the correct way to cut in order to be cutting across the grain? We then soak it in milk overnight, roll in flour, salt and pepper and she fries it for a very short time. I have done it this a couple time and the meat is tough. If that is correct, free bird for neighbors again.
Never really sliced em a certain way,we just chunk/nugget ours..Usually a tap or two with the meat hammer..Never soaked in straight up milk,have done butter milk.But any more I soak it in hidden valley ranch for a day then flour and the seasonings you wish to you.
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here's another good one, take your breast and lay flat, slice 1/4" thick, soak in buttermilk over night, next day lay out slice and then take pepper jack cheese slice thin and layer on breast slice, next spread ranch over cheese. roll this up and the cross wrap with bacon, put it on grill and cook, last step I baste with a little bbq sauce. Now that's good!!
MK M GOBL
I usually just breast them out with a fillet knife on the tailgate at the farm after I check it in. I take the breast, legs, Spurs and beard. The yotes can have the rest. May take the fan if I know someone is looking for one.
At home I'll either cut it into nuggets or slow bake a half breast in the oven. Skin the legs and let them sit in the fridge for a few days and use them for soup meat. I tried baking them but it was like chewing on leather.
Thanks to all. But, are we cutting it the right way to be across the grain? Thanks
Quote from: rifleman on March 16, 2018, 10:03:49 PM
Thanks to all. But, are we cutting it the right way to be across the grain? Thanks
I don't know if it matters with a turkey breast but A butcher friend of mine told me to always cut with the grain on any meat.
Sounds like it's over cooked.
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Brine it. Dissolve .25 cup salt and .25 cup sugar in water per breast. Put breast in and let it sit overnight in fridge. Helps the meat retain moisuture and makes it less 'chewy'. I brine almost all of mine now after first trying it a few years ago.
i take the breast and cut the thin parts off to separate from thick. I'll slice the thick parts in half (like cutting a slice of Texas toast into two pieces of bread). i want pieces that are no thicker than half an inch. if desired, cut into sizes that will fit on a bun if you plan to eat on a sandwich. i then hit with the meat tenderizing mallet. season and fry like your favorite fried chicken recipe. fry to internal temp of 165.
wings and legs I turn into soup in a Dutch oven or slow cooker. any chicken noodle soup recipe will do.
thighs I either cook in a dutch oven until tender and eat ovet noodles or grind and make chili, tacos, etc.
Quote from: fallhnt on March 16, 2018, 11:27:17 PM
Sounds like it's over cooked.
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Can't believe this answer took more than one post. It'd be my conclusion as well. Wild game is not full of saturated fat and shouldn't be cooked the same as domestic animals.
I know guys that soak in 7 up. They say it breaks down a bird and makes it soft.
I'd personally cut it real thin so it cooked quick. Barbecue it with sweet baby rays or red wine vinegrette til the meat turns from pink but do not over cook. The juices should run.
Tell my girl all the time. I already killed him, no need to kill em again. Turkey done right is one of the best meats. If it's tough it's not your cutting method. It's a cooking method
Quote from: Bowguy on March 17, 2018, 01:22:31 AM
Quote from: fallhnt on March 16, 2018, 11:27:17 PM
Sounds like it's over cooked.
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Can't believe this answer took more than one post. It'd be my conclusion as well. Wild game is not full of saturated fat and shouldn't be cooked the same as domestic animals.
I know guys that soak in 7 up. They say it breaks down a bird and makes it soft.
I'd personally cut it real thin so it cooked quick. Barbecue it with sweet baby rays or red wine vinegrette til the meat turns from pink but do not over cook. The juices should run.
Tell my girl all the time. I already killed him, no need to kill em again. Turkey done right is one of the best meats. If it's tough it's not your cutting method. It's a cooking method
yes sir......sounds plum burnt up too me. ive eaten aloooooooooooooooooooooooot of wild turkeys and every one was like chewing cotton candy.
Quote from: rifleman on March 16, 2018, 10:03:49 PM
Thanks to all. But, are we cutting it the right way to be across the grain? Thanks
Yes, that is the right way to cut any type of meat for steaks or cutlets, across the grain. But what I think everyone else is saying is that for most preparations such as nuggets or chunks, it really doesn't matter. Hope this helps.
Quote from: Kylongspur88 on March 16, 2018, 10:06:26 PM
Quote from: rifleman on March 16, 2018, 10:03:49 PM
Thanks to all. But, are we cutting it the right way to be across the grain? Thanks
I don't know if it matters with a turkey breast but A butcher friend of mine told me to always cut with the grain on any meat.
I think he was referring to jerky.
Anymore I just grind up into burger
Brine it overnight. I like to add a little fruit juice, citrus zest, and dry spices to my brine as well as sugar and salt. If you have a smoker put it in a pan with a couple sticks of butter, a couple of quartered onions, few celery hearts, a couple of course chopped carrots, and a couple of smashed garlic cloves. I lightly sprinkle with rub of choice. Then smoke with a mild wood usually cherry and white oak blend in a butter bath at 250-275 until it gets to 165. This also works in oven. I also always throw the heart in with the breast and cook it as well. The heart is the best part on the whole bird in my opinion.
Thanks Uncle Nicky for the answer to my question.
Hack it up anyway you want, doesnt matter. You're overcooking it. Seems like most people overcook wild game and it ruins it. Brining helps too, as mentioned.
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I brine for 24 hours, minimum....usually 48. And I leave it whole. I cut it up just before cooking, and I usually cut across the grain. The extended brining period seems to really help.
One way my family loves it is pulled turkey bbq in a crock pot
But for fried turkey it's good to cut in and take every single tendon strand out you can find then brine. Pound flat or hit with a meat hammer like you are trying to kill it again. Then coat how you want I prefer a light seasoned batter over breaded but don't matter and fry not to over cook and they are incredible. When I hunt way up North they dip em in fresh maple syrup
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Quote from: rifleman on March 17, 2018, 08:13:46 AM
Thanks Uncle Nicky for the answer to my question.
Just by the nature of what it is, it will be a little tougher than domestic turkey or chicken. I think you are slicing it right and the thickness sounds right, I would break it down with a meat hammer, and fry it on a medium high temperature, just enough to cook it through and get a little color, but you definitely don't want to over cook it.
If you have never used a Jaccard Supertendermatic 48-Blade Tenderizer about $25 at wally world.
Work awesome to tenderize any meat
MK M GOBL
Turkey jerky is really good. I posted my recipe in recipe section.
Sorry wild turkey is the most tender meat I have ever eaten,I cut it in no certain way but there is some silver lining not sure what is call but you need to cut it out, it runs the length of the breast, I soak in butter milk and creole butter for at least three days and I just try and squeeze it every night, also you can't add enough pepper! I just wish I was your neighbor and getting all that free turkey beast!
Quote from: MK M GOBL on March 17, 2018, 04:23:06 PM
If you have never used a Jaccard Supertendermatic 48-Blade Tenderizer about $25 at wally world.
Work awesome to tenderize any meat
MK M GOBL
The Bomb! I use one all the time. Deer, pheasant, and turkey all get the beat down with one. Nothing better period. Makes all the difference. If you really want meat that is so tender you need to use a spoon to the get it out the the pot use a pressure cooker after the 48 blade beat down. Never over cook wild game.
get the sinew (shiny connective tissue) all off of it as best you can. Then slice it any old way I want. Fairly small pieces. I vary the breading, but my family likes it best when I use pancake batter (wet), heavily peppered and generous salt. Dunk it in the batter, roll it in some corn flakes and fry it up. If I say I am doing it another way, they get mad at me. I just fry it like fish, until it is done. Pull it out and eat it warm. The few I have grilled needed tenderizing for sure.
Quote from: Kylongspur88 on March 16, 2018, 10:06:26 PM
Quote from: rifleman on March 16, 2018, 10:03:49 PM
Thanks to all. But, are we cutting it the right way to be across the grain? Thanks
I don't know if it matters with a turkey breast but A butcher friend of mine told me to always cut with the grain on any meat.
Never do that with corned beef, makes it hard to chew, it is one of the few meats you want to cut across the grain.
I cut it "cross grain". However I don't care for the turkey nugget thing. Personally I smoke the breast whole or make fajitas.
Quote from: TauntoHawk on March 17, 2018, 02:40:07 PM
One way my family loves it is pulled turkey bbq in a crock pot
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My wife and kids think they've eaten a lot of "pulled turkey bbq" that was actually wood chucks cooked the exact same way.
Cross grain , you end up with a nice loaf of turkey . Wild turkey is tender nothing better.
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If you cut with the grain you get long stringy meat great for jerky.cut across the grain for tender cutlets
I cut the breast meat off and hand it over to The Boss Hen to do the rest. :drool:
Quote from: tha bugman on March 19, 2018, 01:50:33 PM
I cut the breast meat off and hand it over to The Boss Hen to do the rest. :drool:
You tha man!
Quote from: rifleman on March 16, 2018, 09:42:00 PM
This may sound dumb to some but in recent years I have given away any bird that I kill. My wife and I are wanting to try some again. My method: I remove the breast and lay the breast on the cutting board lengthwise and cut across the width of the breast making slices about 1/2" thick. Is that the correct way to cut in order to be cutting across the grain? We then soak it in milk overnight, roll in flour, salt and pepper and she fries it for a very short time. I have done it this a couple time and the meat is tough. If that is correct, free bird for neighbors again.
The breast needs to be sliced more lengthwise to be acroos the grain.
I'll throw in my opinion as well. I cut finger strips across the grain, put in milk and franks hot sauce for few hours up to overnight (buttermilk is fine too but milks works as well), then drain, batter with chicken breader and fry it, but don't overdo it like others have already mentioned.
here is a tip my dad taught me, works with fish too. when turkey/fish starts to turn brown, squeeze a few pieces or press them against the side of the fryer. if they fire up and start sizzling like crazy, still too much moisture in meat and not done. as soon as you can press/squeeze them and that sizzle does not fire up, take them up
Personally, I think a lot of it starts with the way you cut it up. If you leave the clear fatty stuff on the outside of the breast and the few tendons within, you will run into tough pieces. I am very liberal about trimming the meat and doing my best cut out the tendons (guess that is what they are). if you have pure meat not overcooked, it should be almost as tender as chicken.
good luck
trimming well is key, cut off the xtra fat and i use a sharp fillet knife to remove the tendon in each breast
i usually cut each half of the breast in half, which is enough for two. cut off the tip then continue slicing across the grain
we like it marinated in lawry's mesquite/lime and cooked on the grill. sear, flip once and dont overcook
my favorite way to cook it, if the wife isnt around, is slice and fry like chicken then make gravy
Quote from: rifleman on March 16, 2018, 09:42:00 PM
This may sound dumb to some but in recent years I have given away any bird that I kill. My wife and I are wanting to try some again. My method: I remove the breast and lay the breast on the cutting board lengthwise and cut across the width of the breast making slices about 1/2" thick. Is that the correct way to cut in order to be cutting across the grain? We then soak it in milk overnight, roll in flour, salt and pepper and she fries it for a very short time. I have done it this a couple time and the meat is tough. If that is correct, free bird for neighbors again.
Across the grain yes with the grain and you'll never get it chewed up lol
I know everybody has their way but, to be honest, I've never had a tough piece except maybe the outer one (first one you cut off/feather side first cut).
I don't do anything elaborate in regard to soaking, etc., except soak in water overnight. Adding salt to the water might toughen it up some so I don't do that.
I cut it 1/4" thick fillets and pound it with a meat hammer, crack an egg or two and add a little milk. I dredge the fillets in the egg mixture and coat with plain bread crumbs and fry in olive oil.
Serve with a squeeze of lemon...Should be tender and tasty...