This is one thing we like to do with turkey breasts. The starting point is one of our favorite recipes for buffalo wings.
http://americanfood.about.com/od/keytipstechniques/ss/chicwingsbs.htmThe sauce is the original formula from the Anchor bar in Buffalo NY. I found I only needed to go 15 minutes on the second half of the oven bake. They cook faster than wings do. They could also be deep fried instead of oven baked as the sauce goes on after the cooking.
Here's what the oven baked turkey strips look like.
We serve them with Ranch Dressing and cold beer. No leftovers, ever.
I'l sometimes do an overnight brine on the breast first. The brine is real simple: 2 quarts water, 1/2 cup kosher salt, 1/4 cup sugar. Soak the whole breast overnight in the fridge. This is optional though. I've done them with and without the brine. With the brine they are a bit more moist inside.
