Turkey Bird with the Sheepeater Spirit/pics

[Joseph]

Congratulations buddy!!!!

[Guru]

Way to go bud, congrats            

[Randy Morin]

Yeah Ken, that shoot-thru reinforced glass is hell on broadhead edges.LOL.  
I was driving out with my bird when I spotted these two hens coming up the road.  They came within about 3 yards of the front bumper.  I should have been under the car and grabbed one by the leg to count coup but I may have lost an eye or something.  That'd been one to remeber.          

Thanks everyone for the nice words and good luck to you all this season.

Joseph...see you in a few months Bud.

[sticshooter]

Great bird and that bow looks great!CONGRATS!

[Guru]

Where'd ya hit him bud?

Bears next?

[BigRonHuntAlot]

Hey Randy, Where is the recipe?????  You got me curious, Gotta a couple of Turkey breasts a waiting.  :D

[AnointedArcher]

Good job Randy!

[thp]

Nice! Good looking bird.

[yth-mnstr]

That a kid!

[Randy Morin]

Oh yeah the recipe...sorry
First soaked for 24 hrs in Salt water and Distilled Vinegar.
Then marinade and then BBQ.
Marinade was Lemon Juice, Soy Sauce, Olive oil/Canola mixture, and Ground Mustard, and a little Zesty Italian salad dressing.  I dont have the amounts in front of me but I will post them tomorrow AM.

[BigRonHuntAlot]

   Thanks

[Randy Morin]

Here you go Ron

1. Soak bird 24 hrs. in Salt water and White Vinegar
2. Soak in Marinade for atleast 4 hrs.
3. Marinade...For 1 lb Turk. Breast...1 tsp Dry Mustard....2 Tbsp Lemon Juice....2 Tbsp Soy Sauce...2 tsp Salad Oil (Canola or other)...1 Tbsp Zesty Italian Salad dressing.
4. BBQ
5 Burp and say Yummy.    

Hope you like it as much as I did Ron.  Bird was moist and not tough. Great flavor.

[jonesy]

Good shootin!

[Ray Hammond]

Randy, those are beautiful turkeys - love those white tips! Congratulations.

When you get your next one, try this recipe.

Stick the breast in the freezer for just long enough for it to firm up, but not freeze completely.

Put a big skillet on the stove, get it warmed up, and add your favorite cooking oil - I like canola, or some other all vegetable oil.

With a fillet knife, cut very thin slices of the breast.

Have a bowl of all purpose flour standing by that has been salted and peppered, and dredge the slices in it until they are lightly coated all around.

Slide them into the frying pan a batch at a time, not too crowded up, and watch them. As they turn white on bottom, flip them...you do not need to overcook...just get the pink out. Serve hot...so whatever you serve with it needs to be ready prior to cooking the medallions of turkey.

I like a small mixed field green salad with small chunks of goat cheese, red onion, walnuts, cranberries,and a balsamic vinagrette or olive oil and lemon juice dressing, along with oven roasted small red potatoes, red bell peppers, onions, carrots,zuchini, squash, and turnips tossed in olive oil, sea salt and fresh cracked pepper. Let them carmelize (get brown on the edges) and they are ready!