Buttermilk Fried Wild Turkey: A Mossy Oak Family Recipe

Deep Fried Buttermilk Wild Turkey

Prep time approx. 30min
Cook time approx. 15min

2 Breasts of Wild Caught Turkey
1 full bottle of Peanut Oil
2 cups of All Purpose Flour
2 cups of Buttermilk
4 tbsp of Lemon Pepper
3 tsp of Hot Sauce (Texas Petes, Frank's, etc)
1 tsp of Cayenne Pepper
Deep Cast Iron Skillet
Shallow Baking Pan

Nothing strikes a cord with me more than the memories of long days out in the fields, covered in camo from head to toe, hunting turkey with my dad.  We'd spend hours out there to hopefully get one gobbler down and if we were lucky enough, we'd spend the night deep frying the little bites of goodness and sharing them with our family and friends. Growing up hunting turkey to now continuing the legacy of Mossy Oak, a company that pioneered camouflage unlike any other competitors, cooking turkeys practically runs in my veins.

I had the chance to meet Mark right after a very successful turkey hunt he had in the Berkshires and passed along our family recipe for wild turkey that has been passed down from generations. It's simple, quick, and deep fried - what else could you as for?  

Turkey Recipe:

2 breasts of 1 wild turkey and cube into 1.5 in cubes
Buttermilk Sauce Recipe - Combine all ingredients in large bowl
  • Buttermilk
  • Hot Sauce
  • Cayenne Pepper

Flour Mixture - Combine all ingredients in shallow baking pan

  • All Purpose Flour
  • Lemon Pepper seasoning, vary amount based on preference

Soak turkey cubes in buttermilk mixture. After turkey cubes have been fully coated in buttermilk mixture, add them into the flour mixture and gently toss until fully covered in mixture. Bring peanut oil to very high temperature, you can test the heat by dropping a few drops of water into it, water should bubble up very quickly. Drop turkey into hot oil and let cook for roughly 3-5 minutes or until golden brown. Remove from oil and place onto paper towel to remove excess oil.

Serve with side of bacon collard greens, jalapeño mashed sweet potatoes and homemade aioli.

Mark was able to cook up this turkey on his annual company retreat out to the Berkshires were they set up the elk canvas tent, lite with kerosine lanterns and dined with good company under the stars. My preferred method of enjoying this incredible dish.

Older Post Newer Post


There are not comments yet. Be the first one to post one!

Leave a comment