During this Cook with Cabela’s episode, our expert chefs are cooking deep fried turkey and morel mushrooms. A classic preparation for wild turkey takes a tangy twist with the addition of an unusual ingredient – yellow mustard. Take advantage of that turkey you harvested this spring with this delicious turkey recipe for the whole family.
Check out the products used in this recipe:
Coating Buddy Breading Bowl – http://www.cabelas.com/product/Coating-Buddy-Breading-Bowl/716041.uts?WT.tsrc=SEO&WT.mc_id=seo_cm_yt_cwc_friedturkeymorelmushrooms1
The Sportsman’s Boards – http://www.cabelas.com/product/The-Sportsmans-Boards/738465.uts?WT.tsrc=SEO&WT.mc_id=seo_cm_yt_cwc_friedturkeymorelmushrooms2
Cabela’s Open Season Coating Mixes – http://www.cabelas.com/product/Cabelas-Open-Season-One-Gallon-Coating-Mixes/1340543.uts?WT.tsrc=SEO&WT.mc_id=seo_cm_yt_cwc_friedturkeymorelmushrooms3
For more Cook with Cabela’s recipes, check out: http://www.cabelas.com/category/Cook-With-Cabelas/562839480.uts?WT.tsrc=SEO&WT.mc_id=seo_cm_yt_cwc_friedturkeymorelmushrooms4
2 turkey breasts, deboned
– 1/4 cup kosher salt
– 1 gallon water
– 2 cups mustard
– 1/4 cup Worcestershire
– 1-2 cups milk
– 2 cups Cabela’s Open Season Coating Mix
– 2 cups seasoned flour
1. Make a brine by whisking together the kosher salt and water until the salt is fully dissolved. Add the turkey breasts, cover and refrigerate. Let the turkey brine overnight. Remove the turkey from the brine and drain well.
2. The next day, about six hour before you plan to eat, make the mustard marinade by stirring together the mustard and Worcestershire. Slowly add the milk about ¼ cup at a time until a light batter forms. You want it to be fairly thin, but not watery.
3. Slice the turkey breast against the grain in ½ inch strips. Cut these strips crosswise at ½-inch intervals. Place the turkey chunks into the marinade and cover. Refrigerate for six hours.
4. Pour peanut or other high-temperature oil into a fryer at a depth of several inches, enough for the turkey to spread out and not clump together. Heat the oil to 350°.
5. Pour the coating mix or seasoned flour into a large bowl. Working in batches, transfer the turkey chunks from the marinade into the coating mix and stir until the turkey is well coated. Remove the coated turkey to a wire rack and let them sit for 10 minutes or so as you finish breading the rest of the turkey.
6. Once the oil comes up to temperature, add the breaded turkey in small batches, frying until the coating is browned and turkey cooked through, about 10 minutes. Remove and allow to drain in a paper-towel lined bowl or tray.