what do yall do with your turkeys, freezing and cooking wise? I killed 3 this weekend and don't know where to start.

I freeze my breast in a quart freezer bag in water. To cook slice across the grain into chunks. Soak in buttermilk for 24 hours. Roll in seasoned flour and fry it until it floats. Not a second longer.

I stir fry mine. Just cut across grain and throw in skillet with a little olive oil. Then throw veggies like mushrooms, onion, brocolli, etc. Little soy sauce and it is great. A little chewier than regular turkey breast.

Fajitas are good. Marinate in DL Jardines fajita marinade. Slice and cook in skillet. Grill as well if you don't dry it out. I found this copy cat recipe if you can't find it.

http://www.food.com/recipe/d-l-jardines-fajita-marinade-336920

The fajita idea is the trick amigo!!! My wife doesn't like fried foods, so I have to settle for another option. I did fajitas on the charcoal grill and threw in some Mesquite to add the Smokey flavor and it was pretty darn good I'd say. Shoot I even did some stuffed peppers with them. cant go wrong, my wife put some of hers into a big wrap thing made from lettuce and you could even put it in a salad. I always marinate my meat with cooking oil, worstershire sauce and beer. works for me

Smoked Turkey Enchiladas!!!!!

Smoke the breast and the thighs and cut half the meat up into 1" chunks (freeze the other half for next time). Put into a sauce pot and add a can of cream of mushroom and two cans of cream of chicken soup. Add a pound of Hatch hot green chile (roasted and skinned), garlic salt and pepper to taste. Simmer on low heat so all the tastes combine. Take white corn (preferred) or yellow corn tortillas and slightly heat in some oil (softens them up - makes then pliable). Layer a half dozen or so on the bottom of a baking dish and spread half of the meat sauce on top. Add another layer of tortillas and meat sauce then cover with cheese and pop in a oven to heat everything and make the cheese a little crispy.

Eat half and send me the other half and I'll let you know how well you did.

You can also do this with pig meat - just use all cream of mushroom soup (2 - 3 cans).

Fajitas: butterfly to 1/2" - 3/4" thick, throw them in a gallon ziplock, pour in some Zesty Italian dressing, and grill a couple hours later.

Turkey pot pie!

I normally save the drumsticks and winglets for pot pies, dumplings or soups, but if I don't batter fry the breast or make stir fry's I'll smoke them like this in the pic below.

[img]https://texashuntingforum.com/forum/pics/...4_3918108898419[/img]

One of the tricks to keeping them from drying out is to brine them for a day or 2 before smoking them. I use about 2 quarts of water and 1/2 to 3/4 cup of kosher salt. about 3 table spoons worchestershire sauce, 3 table spoons of minced garlic. Some people use brown sugar but since I'm passing on sugars right now I added about a 3/4 cut of apple juice to the mixture.

I used oak and hickory wood as I like a good smoked flavor and I smoked it over the heat for about 1.5 hours, then glazed it with a mango sauce that I made by cooking down softened mangoes in apple juice, olive oil and adding a couple of teaspoons of vinagor, and adding blk pepper, garlic powder and a few other spices. I smoked it for another 30 minutes over the heat to let the sauce glaze. Then I moved it to the top wrack and sat it in foil and painted it with more olive oil to keep it moist and smoked it for another 40 minutes to an hour...give or take. When done I removed it from the heat and let set. Was the most moist and best tasting turkey breast I've had...

Turkey Parmesan!! Pound a few chunks into 1/4 inch cutlets. Egg wash and roll in breadcrumb/parm mix. Pan fry in olive oil. Use store bought or homemade marinara to make Turkey Parm. Serve over spaghetti noodles. Really Good!

This one is really good. I had never used a brine before but man it can really infuse flavor into whatever your cooking.

This, then make some gravy.....