pice mixture over turkey breast to coat completely; wrap breast in aluminum foil
n a medium bowl. Brush turkey with 2 tbsp harissa paste
Slice turkey breast into 1-inch thick slices.
Combine egg, milk and liberal amount of Cavender's.
Cover turkey with egg mixture and let set several hours (3 hours minimum, overnight is better).
Remove turkey from marinating mixture.
Discard liquid but do not wash liquid off meat.
Roll in flour and fry like chicken.
This recipe also works well for tame turkey, squirrel, quail and chicken.
Rub seasoning over turkey and put some inside.
Sprinkle pepper all over turkey.
Marinate 24 to 48 hours.
Deep fry 4 minutes per pound.
In a shallow bowl beat eggs, then add salt and pepper.
Tear strips of turkey off breastbone.
Dip turkey in eggs, then flour.
Bring oil to 375 degrees in a Dutch oven or large stock pot, making allowance for the volume of the turkey, and fry turkey on medium-high until browned.
Cover Dutch oven while frying to prevent splattering.
Thaw turkey breast in refrigerator. Remaining prep can
ring to a boil; add turkey breast. Return to a boil; reduce
luminum foil.
Rinse the turkey breast and pat dry.
Cook
Pound the turkey breast slices; set aside.
Mix
Cut turkey into strips.
Soak in milk.
Salt and pepper to taste.
Flour.
Deep fry in grease until golden brown.
ason both sides of each turkey breast half with salt and pepper
he seasonings.
Put the turkey breast in a non-aluminum roasting
25\u00b0F
Rinse the turkey breast under cold running water and
Mix the dressing and wine.
Pour into a 1 gallon size zip-lock bag.
Add the turkey breast and marinate overnight, turning at least once.
Drain off the marinade & discard.
Sprinkle turkey breast with the seasonings.
Place in oven roasting bag.
Melt the butter in the olive oil and add to the turkey breast.
Place the roasting bag & turkey breast in a 9\"x5\" loaf pan.
Bake at 350 degrees for 1 1/2 hours.
Slice turkey breast 1/2 inch across the grain.
Place in large bowl.
Mix egg, buttermilk, salt and pepper together.
Pour over the meat.
Put enough flour in a brown paper bag to coat turkey.
Fry in hot oil 350\u00b0 until brown (like you fry fish).
Remove bone from turkey breast and slice meat into thin, bite sized strips.
(Will slice easier if slightly frozen.)
Combine soy sauce, onion, garlic, ginger and sesame seed; let turkey marinate as long as is convenient (15 minutes or overnight). Stir-fry turkey in oil for 3 to 4 minutes.
Add green beans and additional sauce (2 tablespoons), if desired.
Cover and simmer 12 to 15 minutes or until green beans are desired tenderness.
Serves 6.
Serve with rice.
o 350 degrees.
Rinse turkey breast and pat dry. Trim any
Remove extra parts and gravy packet from turkey breast.
Remove skin from turkey.
Make 1/2 inch deep cuts in turkey and insert garlic slices into the cuts.
Mix lemon peel, parsley and lemon pepper and rub onto turkey.
Use 1 tsp oil in a skillet and brown turkey in skillet on all sides.
Spray slow cooker with cooking spray and place turkey inside with any drippings.
Cook on Low for 8-9 hours.
Take sliced turkey breast and salt and pepper lightly.
When oil is hot, flour the turkey breast, put in hot oil and fry until done.
Be careful not to overcook.
emove and discard skin from turkey breast half. Using a sharp knife