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Timber 2 Table - Mimosa Marinated Fried Wild Turkey Biscuit

Fried wild turkey on a biscuit gets the brunch treatment with this citrusy marinade

Mimosa Marinated Fried Wild Turkey Biscuit

30 Min

Prep Time

20 Min

Cook Time



Easy, Medium


For a lot of folks, brunch isn’t brunch without a mimosa. The citrusy blend of orange juice and Prosecco or champagne is a staple around weekend tables. But can those same sweet and tangy flavors work as a marinade for wild turkey breasts? You betcha.

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Marinate your wild turkey breast in a favorite brunch drink for a citrusy twist on fried turkey.

For your next weekend brunch, slice a wild turkey breast, across the grain, into cutlets. Pound them with a meat mallet to tenderize.

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Pound the turkey to tenderize.

Marinate them in 1 cup each of orange juice and either champagne or Prosecco with a tablespoon of Worcestershire sauce.

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The citrus enzymes help further tenderize the turkey breast, and the combo of sweet and tangy provide a nice kick.

Use your favorite fried chicken coating for this one, or make your own by seasoning all-purpose flour. To keep things simple, and to lend a bit of heat to the marinated turkey, I used a box of Calhoun Bend Mill Nashville Hot Style Crispy Fry Mix.

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Dredge the turkey in seasoned flour or pre-made fried chicken breading.

Marinate the turkey, covered, in the refrigerator for at least 4 hours or up to overnight. When you are ready to cook, drain the marinade. Heat ½ inch of oil in a large cast-iron skillet over medium-high heat. Dredge the marinated turkey cutlets in the breading mixture.

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Dredge well on both sides.

Fry, in batches so that you don’t overcrowd the pan, for 3-4 minutes per side or until the turkey reaches 150 degrees in the center and is crispy and golden on the surface.

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Fry for 3-4 minutes per side until golden brown and cooked through.

Break open a homemade biscuit and fill it with a crunchy fried turkey slice.

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Serve on a hot, freshly baked biscuit.

Use the remaining orange juice and bubbly for mimosas while you enjoy a wild turkey brunch.


1 wild turkey breast half, sliced, against the grain, into cutlets

1 cup orange juice

1 cup Prosecco or champagne

1 tablespoon Worcestershire sauce

1 cup fried chicken mix or seasoned flour

Oil for frying

Fresh hot biscuits

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