We’ve all been there. You spent three days sleeping in a humid ground blind, smelling like a mix of DEET and regret, just to outsmart a bird with a brain the size of a walnut. You finally got him. But now comes the real challenge: cooking a wild turkey breast without it turning into a piece of seasoned drywall.
Instead of doing the same old same old, lets turn that longbeard into something special, the Nashville Hot Wild Turkey Sandwich.
The Cast of Characters (Ingredients)
The Bird:
● 1 Wild Turkey Breast: Cleaned, trimmed of all that “silver skin” (which is just biological dental floss), and sliced into sandwich-sized cutlets.
● 2 cups Buttermilk: The spa treatment your bird deserves.
● 1/2 cup Pickle Juice: Trust the process.
The Seasoned Flour:
● 2 cups All-Purpose Flour
● 1 tbsp Garlic Powder
● 1 tbsp Onion Powder
● Salt & Pepper: Measure with your heart.
The Nashville Glaze:
● 1/2 cup Lard or frying oil (stolen directly from the frying pot)
● 3 tbsp Cayenne Pepper (use 4 if you want to see through time)
● 1 tbsp Brown Sugar (for “balance”)
● 1 tsp Smoked Paprika
● 1/2 tsp Chili Powder
The Supporting Cast:
● Quality Bun: Don’t skimp out on the bread, it’s the structural integrity .
● Pickle Chips: Plenty of them.
● Coleslaw: To act as a fire extinguisher.
The Procedure
1. The Brine
Wild turkeys spend their lives running up hills and avoiding coyotes; they are essentially marathon runners made of feathers. They are lean. Submerge your cutlets in the buttermilk and pickle juice for at least 4 hours. This breaks down the bird’s “will to be tough” and adds much-needed moisture.
2. The Dusting
Dredge your soaked turkey cutlets in the seasoned flour. Shake off the excess. Double-dip back into the buttermilk and flour again if you want that extra-thick “crunch” that can be heard from three counties away.
3. The Deep End
Heat about two inches of oil in a heavy skillet (cast iron is the only way, obviously) to 350°F. Fry the turkey until it’s golden brown and the internal temperature hits 160°F. Don’t overcook it!
4. The “Mistake” (The Sauce)
Carefully whisk a half-cup of that screaming hot frying oil into your bowl of spices. Use a brush to paint this liquid magma onto your fried turkey.
5. Assembly
Place the turkey on your bun. Top with an aggressive amount of pickles. Add the top bread (or don’t, if you’re feeling “open-faced”).
There you have it, the classic Nashville Hot Chicken sandwich that’s been morphed into the gobbler you chased all season. Keep the napkins and glass of water handy, this is about to get tasty!
