In the 9-minute YouTube video below, Mossy Oak Founder Toxey Haas explains his favorite method for preparing wild turkey breast. As you’ll see, the first step is taking the time to trim away any lining tissue, as well as areas with blood or freezer burn. After that is completed, you need to go to work on removing the tendons; it’s a bit time consuming, but well worth the effort for the best quality meat.

Toxey is clear to explain that you can add seasoning to the batter however you desire; he likes a bit of garlic, with lemon pepper, black pepper and Himalayan salt. The one seasoning he doesn’t mention by name, and isn’t listed in the ingredients list, is Cavender’s; you’ll see him add a liberal amount of this all-purpose Greek seasoning to the batter.

One step in the process that Toxey stresses repeatedly is first soaking the sliced breast meat in buttermilk. After removing the breast meat pieces from the buttermilk and covering them in the seasoned batter, he carefully adds them to his 2.5-gallon Bayou Classic Fryer.

As shown in the top photo, the results are spectacular.