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 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.
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.
Dip
turkey
strips
into egg batter and roll in flour. Fry in\tan
electric
fryer
on approximately 200\u00b0 to 225\u00b0 in cooking oil.
Salt and pepper.
Cover and cook slowly turning only\tone time while cooking.
Make sure that a fork is easily inserted into the turkey to make sure it is done.
Sprinkle turkey inside and out with salt
Place wild rice in a bowl and
Thaw turkey breast in refrigerator. Remaining prep can
ring to a boil; add turkey breast. Return to a boil; reduce
alt and pepper.
Place turkey breast skin side down on prepared
br>To stuff turkey:
Lay out the turkey breast on a cuttin
Cut up turkey in chunks and cook in a crock-pot with water on low for 4 hours or until tender.
Saute oleo, garlic, onion and green peppers in a Dutch oven.
Add all vegetables in a Dutch oven on top of stove and simmer for 30 minutes.
Add cooked turkey and simmer for 15 minutes.
25\u00b0F
Rinse the turkey breast under cold running water and
o 350 degrees.
Rinse turkey breast and pat dry. Trim any
Preheat water smoker or start fire with full pan of charcoal. Pat turkey dry inside and out.
Stuff cavity with onion, parsley and carrots.
Sew and truss.
Place bacon over turkey breast.
Chop shallots finely.
Place in large Ziploc bag.
Add next 8 ingredients.
Seal and shake.
Place turkey breast between 2 sheets plastic, flatten to 1-inch thick.
Place in bag and leave 12 hours. Remove meat and barbecue or broil to 155\u00b0.
Brush occasionally with marinade, 12 minutes per side.
Serve with wild rice and summer squash.
Marinate turkey in dressing, hot sauce and lemon pepper for 8 hours or overnight (I've done 4 hrs and it turns out fine).
Combine eggs and milk in a shallow dish.
Combine flour, salt, & pepper in another shallow dish.
Coat each piece of marinated turkey 1st in flour, then in milk mixture, then again in flour.
Deep fry until golden brown.
To make gravy, combine 2 T margarine or butter with 2 T flour over medium heat. Slowly whisk in 1 cup milk and salt & pepper to taste. Whisk over medium heat until it thickens.
alt are dissolved.
Add turkey.
Cover ; refrigerate at least
emove and discard skin from turkey breast half. Using a sharp knife
ven 325\u00b0.
Place turkey breast in a shallow baking pan
ven to 400\u00b0F. Wrap turkey breast with the prosciutto. Sprinkle with