Mimosa Marinated Fried Wild Turkey Biscuit

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.

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.

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.

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.

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.

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.

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.

Serve on a hot, freshly baked biscuit.

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