Everyone loves fried wild turkey. The crispy, spicy exterior, and tender turkey breast are delicious in their own right, but they pair well with a variety of delicious recipes, including this citrus stir-fry featuring crispy snap peas, savory red onion slivers, and sweet tangerine slices. Everything is tossed in a sweet and salty Asian-inspired sauce that’s made with orange juice and Crown Royal Peach Whiskey.

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Cook this one in the kitchen or over the open fire at turkey camp with your freshly tagged bird. Images by author

If that sounds like a winner, read on. I like to cook this one in my Lodge cast iron wok over an open fire. It is the perfect meal for turkey camp. But don’t worry, it works just as well indoors on the stove top; just get your wok good and hot for a traditional stir fry.

Start by making the citrus sauce. In a medium saucepan, add the orange juice concentrate, brown sugar, soy sauce, red pepper flakes, sesame oil, five spice powder, and Crown Peach. Bring the mixture to a light boil, stirring to blend, then reduce the heat to a simmer.

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Make the sauce before you begin the stir fry.

After the sauce is made, it is time to deep fry the turkey breast. We’ve shared many versions of this over the years, but this is the purest form. Cut the breast meat into bite-sized pieces and roll in your favorite seasoned flour or chicken fry mix (I use Kentucky Kernel seasoned flour).

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Roll the turkey breast nuggets in seasoned flour or your favorite chicken fry coating.

Deep fry in hot oil until crisp and just cooked through. Set the fried turkey aside while you work on the stir fry.

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Deep fry the wild turkey for crispy bites in your stir fry.

Place your wok over high heat, and add two tablespoons of oil to it. When the oil starts to smoke, add the snap peas and slivered red onions. Stir fry 3-4 minutes or until the vegetables start to soften just a bit. Add the fried wild turkey and minced garlic. Stir it immediately to prevent the garlic from burning, and then pour in the sauce, stirring to blend. Bring the sauce to a boil and stir in the corn starch slurry. Once the sauce comes back to a boil, it will thicken. Serve over rice or noodles for a complete meal.

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