Cooking turkey breasts

[mcw3734]

For context of my response, know that I don't cook hardly at all. I more assemble food/meals then do real cooking.

My experience is that wild turkey breast meat IS tough, if you don't do anything with it. I'm sure you're picking up a common theme from folks here: "What are you talking about? It's not tough.... after I marinated it overnight".  Which is what I eventually learned to do.

Once I thaw mine in the fridge, I let it soak 12+ hours in a simple saltwater brine. Then I soak it in a marinate of some kind (italian salad dressing works) for 24 hours. Then I cook it in the oven and take care not to overcook it. Once it hits 165 degrees, it's done.

Doing it this way, it comes out fairly tender, juicy, and tasty.

Again... my experience.

[KYTurkey07]

Grilled turkey breast sounds awesome! The only problem is they are so good fried I don't think I can do anything different!

[Lcmacd 58]

Grilled turkey breast sounds awesome! The only problem is they are so good fried I don't think I can do anything different!

Me too !!!!!

[mdmitchell]

I've tried everything but frying always wins out IMO.

Soak the meat in pickle juice for a few hours, bread and fry. They're amazing that way and my kids eat them like crazy!

[Tclipse01]

Grilled turkey breast sounds awesome! The only problem is they are so good fried I don't think I can do anything different!

I always say I'm going to try a new recipe this year, and then every year they're back in the fryer.

[LMO]

Just cut in 1/2 to 3/4" strips salt, black pepper and plenty of garlic powder put into a bowl and add Buttermilk and mix around until all the strips are pretty wet but not so much as to dilute the seasoning, best to let soak overnight in the fridge, roll in flour and fry in peanut oil,  hard to beat

[eddie234]

I've never had a tuff turkey breast.


Sent from my iPad using Tapatalk Pro

[Tclipse01]

Cut into Strips/nuggs, bread/season as desired, and fry 'em.

There are other ways, but the biggest mistake is treating a wild bird the same as a fat store-bought bird. The wild ones are so much leaner and therefore easier to screw up, resulting in dry/tough meat.

[PA-strutter]

I cube then soak it in buttermilk overnight, panco breading with an egg dip, then pan fry. I squueze a lime over them afterwards.

For the sauce I mix 2 or 3 parts ranch to 1 part franks hot sauce depending on the spice level I want.

[GobbleGitr]

I rarely cook a whole breast anymore. Cutting the breast into pieces and using a Jaccard (a meat tenderizer tool that is amazing) is great to tenderize any meat...not that turkey needs that, but it does help with marinade and seasoning penetration before I grill or fry.

[Muzzy61]

I'm a fan of the Buttermilk as well. Dredged in seasoned southern flower and fried in strips.

Same here.

[ferocious calls]

My wife's turkey meatballs are hard to beat.

Ground 160 breasts one year just for meatballs.

[Sir-diealot]

Did not find mine tough at all and he was a Tom. I don't recall how I cooked him, I more than likely in the crock pot though.