The best part of bringing home a nice spring gobbler is by far the table fare. A wild turkey is tender when cooked properly and flavorful as wild meat gets. To ensure the best flavor and texture of your gobbler’s breast meat, take a few of these simple tips of preparation and put a bit of a buffalo spin on the cooking process.

Be sure all of the silver skin and fat is removed from the breast. Cut the breast into 4-inch-long by a half-inch-wide strips. Gently add garlic powder, salt, and pepper to each cutlet and place them in a bowl of buttermilk overnight in the refrigerator. Make sure to coat each cutlet within the buttermilk.

Gently add enough oil into a 2-quart saucepan to 2 inches deep if you are trying to cook this on a stovetop. Heat over medium heat on the stove or until 350 degrees. You also can use a traditional fryer with minimum of 4 inches of oil in the bay. Using metal tongs, grab the turkey strips from the wet batter and immediately into the hot oil. Deep fry until the batter is golden brown and the turkey strips are cooked through to 160 degrees. Remove with a metal slotted spoon and drain on a rack or on paper towel before getting ready to be tossed in the buffalo sauce.

Buffalo Sauce


  • 3 cups Franks Red Hot
  • 1 tsp Worcestershire sauce
  • A quarter stick of melted butter

Wisk all these elements together and toss the cooked cutlets in the buffalo sauce until evenly coated. Serve.