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QTompkins2005

I eat mine raw

joking of course, havn't ever gone turkey hunting, hopeing to weekend after next though. Was going to go this weekend but the guy thats taking me has 3 kids and his wife is on call this weekend

MO_Bowhnter

Deep fry whole.

Mr. Bowhunt/Fish

i shot a turkey for the first time this year, my father-in-law advised me to just breast it out as the rest of the meat is very tough and it's like chewing on rubber. so i breasted it out. did i miss out on good meat or not really?

MA Jay

You did miss out on some good meat if you just breasted the bird. The thigh meat and back meat can be delicious, and it's a good sized portion to let just go to waste. Simmered on low in a red wine / cranberry sauce for an hour or so it is heavenly.

For breast meat I sometimes like to marinate it and cook it like steak tips. Baked and stuffed is also really good ... and if you like deep fried try slipping some prosciutto (or ham) and swiss cheese into a slice in the breast and closing it with a toothpick before coating it and frying it ... that's some good action right there!

Charlie P

I breast em out marinate them in a Teriyaki or Spiedi sauce. Then I grill them or Smoke em.

Spiedies (pronouced Speedies) are a very yummy grilled "sandwich" that
originated in or around Broome County, NY

Meats such as pork, chicken, beef, lamb or venison are cut into bite size pieces and marinated in spiedie sauce for 24 to 48 hours. Then the meat is skewered like shish kabobs and and grilled. The traditional way to serve them is to fold a piece of sandwich sized Italian bread and place meat in the center. Then you can spoon more fresh marinade over it and enjoy. Most restaurants in the area serve them as submarine sandwiches.

Chicken Spiedies

1 cup oil
3/4 cup lemon juice
2 tsp. salt
2 tsp thyme
2 tsp marjoram
1/4 tsp pepper
3 cloves chopped garlic
1 tsp. MSG--Accent
1 TBL - 1/4 cup parsley

Mix and Marinate.

Spiedie Sauce


1 c Cooking oil
1/4 c Wine vinegar
1 ts Lemon juice
1 Clove garlic
1 ts Oregano
2 Bay leaves
1/2 ts Dried parsley
1/2 ts Salt
1/4 ts Pepper
Hot pepper to taste..(optional)

Cut pork, lamb or just about any type of meat into 1 to 1 1/2" cubes. Marinate in the sauce, made from above mixture, for at least 24 hours. Place on skewers and barbecue over charcoal or gas grill until done. (Approx cooking time, 20 minutes) Serve on a slice of Italian Bread. The regional delicacy is is found throughout the Binghamton/Endicott, NY area. Spiedies are to that area as Buffalo Wings are to Buffalo.

Spiedie Sauce
Yield: 8 servings

4 lb Lamb; or pork
1/4 c Vinegar
2 tb Parsley
2 Garlic cloves, crushed
2 tb Oregano leaves
1 c Oil
2 Rosemary leaves
Pepper, hot; to taste
1 ts Salt
1/2 ts Pepper, black

Cut lamb or pork into 1" square pieces. Mix all ingredients
together and marinate meat overnight. The longer the better.
Put on skewers. Barbecue on charcoal or gas grill. Serve on
slices of Italian bread.


Spiedies
(Broome County, NY)

1 c Oil
3/4 c Wine Vinegar
1/8 c Sugar
1 Onion
4 Clove Garlic
1/2 t Salt
1/2 t Pepper
1 1/2 t Thyme
1 1/2 t Marjoram
1 1/2 t Basil
1 1/2 t Oregano

Mix all ingredients in a large covered bowl. Place cubed meat to marinate for at least 5 days, shaking or turning over each day. Place on skewers to cook on grill. Serve on Italian bread.

You can use the thighs,legs back meat for some nice soups.

IL-Cornfed

I prefer to breast the bird as well and prepare ours in pretty much the same way. The last time, my wife mixed up an excellent beer batter and then deep fryed in Peanut Oil...... AWESOME EATS!!!

Pro-Line

I've done about everything with them over the years...

BUT, my favorite is to breast them out and cut the breasts into small chunks/strips and fry like fish. YUM!

The thigh/legs are great if you slow cook them for about 10 hours in the crock pot with some onions/garlic/red wine.

ampahunter

I'm one of the FIVE!!!

Allseasonhunter7

thats all i do