There are plenty of ways to prepare Wild Turkey but my favorite is to filet the breast from the ole boy and slice the meat across the grain in about 1/2 width strips the full thickness of the breast filet which can be an inch or two thick and marinate it a day or two in the refrigerator to soften the fibers up a little since they are much tougher than a tame turkey.  The recipe for the marinade as follows: 

            3 Eggs 

            2 Cups Buttermilk

            3 Tablespoons Paprika

            1 Tablespoon Salt

            1 Tablespoon Cayenne Pepper

            2 Teaspoons Onion Powder

            2 Teaspoons Garlic Powder

I usually drain the turkey strips using a colander and coat them with flour or a seafood breader like House of Autry and add a little additional sprinkling of salt and black pepper and deep fry them in hot oil @ 350 degrees until golden brown. 

Bill aka Mickey Porter