This recipe was sent by John Maynard (COJO)
CAJUN DEEP-FRIED WILD TURKEY
(Courtesy of NWTF)
1 (10-15 lb.) unstuffed wild turkey
5 gallons peanut oil
2 tbsp. Cajun seasoning
1 stick butter or margarine
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper (optional)

Pour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees. Have turkey completely thawed and dry turkey thoroughly. Tie two cotton strings around the carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top. Remove bird from oil, and immediately dust heavily with cajun seasoning. Melt butter or margarine, and add to it garlic powder and cayenne, if desired. Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving. Yield 12 to 16 servings.

These recipes were sent by COJO
CHICKEN FRIED WILD TURKEY BREAST
1 (five pound) turkey breast deboned and cut into strips
1 (16-ounce) bottle Italian dressing
1/2 tsp. Lemon Pepper Dash or two of Liquid Smoke
2 eggs beaten
2 cups of milk
Salt as needed
Pepper as needed
2 cups flour
Peanut or vegatable oil as needed

Marinate turkey strips in Italian dressing, lemon pepper, and Liquid Smoke 8 hours or overnight. In small bowl, beat eggs into milk. In second bowl, mix salt, pepper, and flour. Dip turkey strips in egg wash, then into batter. Deep fry in oil until golden brown. Drain on paper towels. Serve with gravy made with 2 tablespoons flour combined in skillet with 2 tablespoons melted butter, salt and pepper. Slowly add 1 cup milk; stir until thickened. Yield: 8 to 10 servings

TURKEY ENCHILADAS
2 (10 3/4-ounce cans of cream of mushroom soup
1/2 cup sour cream
1/2 cup diced green chilies
12 tortillas, flour or corn
1 cup Monterey Jack cheese
1 cup Cheddar cheese
1/2 cup chopped onion
2 cups cooked, cubed wild turkey
Nonstick cooking spray

Combine soup, sour cream, and chilies. Heat throughly. Warm tortillas in damp paper towl in microwave. Coat a 13x9x2-inch baking pan with nonstick cooking spray. Mix cheeses, onion, turkey, and 1 cup soup mixture. Put 2 tablespoons of cheese-turkey mixture in center of each tortilla. Roll tortillas and place in baking pan. Pour remaining soup mixture over top. Cover and bake at 350 degrees for 30 minutes. Uncover and top with sliced ripe oilves and additional cheese if desired. Yield: 4 to 5 servings

This recipe was sent by Jerry M. of South Dakota
Wild Turkey Hors d'oeuvres
One de-boned wild turkey skinned and cleaned.
3 eggs
1/8 cup of milk (or less)
One 10 oz. of seasoned bread crumbs.
Mix eggs until well beaten. Add just enough milk to slightly thin the egg mix. Add dash of salt and pepper if desired. add peanut oil to a large skillet to cover bottom of pan to approx. 1/4 inch and heat to 375. Cut turkey into strips, dip in egg mix until well coated roll into seasoned bread crumbs, fry until browned drain and serve. Note: this is a quick and easy hors d'oeuvres after the hunt when everyone is sitting around telling lies and old war stories.

This recipe was sent by Gil Stacy
No Brainer Smoked Turkey
Use a Brinkman style waterpan cooker.  Mine is the two shelf model. 

Brine turkey overnight in refrigerator.  Use half cup of Kosher salt per quart. (Brining is optional)  Remove from solution, dry with paper towels and rub turkey with olive oil In coffee grinder, grind fresh 2 tablespoons of peppercorns and coat turkey with the pepper 

Place 10 lb. bag of charcoal (don't use self-lighting kind) in fire pan. Dowse charcoal with fluid and light. When flames die out, add hickory and mesquite chunks on top of charcoal. ( Do not wait until the coals are fully red.  You want to start cooking before all of the coals are glowing and covered; just make sure the edges of the coals are lit and the flames have died.  This keeps the bird from getting too hot.) Fill water pan to top with water. 

Place turkey on grill.  I usually use the top grill unless I have more than one bird.  Cover with lid and resist all temptation to look inside.  Never open the lid, side door or add water or more chips.  It's not necessary after cooking begins. 

I usually start the bird when I get home from work and let cook all night.  I usually take it off in the morning before work and refrigerate, usually 10-12 hours in the smoker.  The temperature by then is not cooking the bird. 

I've never figured out what to do with the legs.  Sometimes I breast out the bird, leaving the ribs and wings (large bone only)intact. I don't bother cooking a bird any other way as this is the most painless, fool proof way I know.  I've yet to overcook a bird with this technique (except the legs they're usually goners no matter how I cook a bird.)  Gil Stacy of Savannah, Georgia

 Best if prepared outdoors in the turkey camp. :-)

Cut breast into strips about 1 inch thick and 1 inch wide.
Dip the strips in the buttermilk and drop them into the baggie containing the flour, salt and black pepper mixture. 
Shake to coat the pieces with the flour mix.

Heat oil and butter, ( 1/2 oil and 1/2 butter mix) in a well "seasoned" cast iron skillet.  Slowly fry the strips in the oil until golden brown.
Remove and place on paper towels.

Serve with Saw Mill Gravy, Cat Head Biscuits, Eggs, Sorghum Molasses, fresh sliced tomatoes and a big cup of coffee around the campfire just before "gobblin time".

In a clean, plastic 5 gallon bucket Combine and mix: 
1 cup of Tender Quick
1 cup of Table Salt
10 1/2 TBLS of liquid smoke
2 gallons of water
 
Submerge cleaned turkey in solution and cover bucket 
for 24 hours.  Remove turkey and pat dry.  Place bird in 
roasting pan in the oven at 350 degrees or put on a hot 
grill that can be covered, I use a Weber, until bird is
done. (When a leg will almost pull off with little effort, 
the bird is done).  ENJOY!