Author Topic: Turkey/Chicken Breast  (Read 1641 times)

Offline Jeff @ Mutt Calls

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Turkey/Chicken Breast
« on: April 26, 2012, 11:21:06 AM »
Had this while I was down in GA turkey hunting last month.....INCREDIBLE!

Cut up a turkey breast or chicken breast into 1" cubes.
Rinse with water to clean up and drain water off real good.
Put turkey/chicken cubes in a 1 gallon zip lock bag... fill'er up!
Get a couple jars of pre-cut pickles -Sour or Dill - kinda like the hamburger crinkle pickles?
Pour in dill or sour pickle juice to cover cubes in zip lock bag. Zip tight!
Place in the fridge for 6-8 hours making sure meat is immersed in pickle juice. Rotate once in a while.
Keep the pickles!
"House Autry" medium hot breader is our breader of choice!
When reay to cook - get out the fry-daddy or shallow pot for your turkey fryer.
Regular canola or vegitable oil is fine.... peanut oil is best!  Bring to 350°
Bread the cubes completely with the House Autry and drop in the 350° oil - cube will float when they are done.
When you are done with the turkey, do the same thing with the pickles. Flour the heck out of them and drop them in the oil. 

This is a simple inexpensive recipe that will surprise you!

For it is in the Woods, Fields, & Marshes that Retrievers make thier own legends... and become our heroes!


Offline Braz

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Re: Turkey/Chicken Breast
« Reply #1 on: April 26, 2012, 12:40:52 PM »
thanks for sharing.  But my problem is the pickles. I"ve never figured out why anyone would want to take a perfectly god cucumber and make it taste so horrible as dill pickles do. I even hate to ge hamburgers with a pickle on it. I immediately toss the pickle but that horrible taste is still there. Did I say I hate dill pickles. Just awful things.
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