In a recent Prime Cuts Wild Game Edition episode, award-winning chef and host David Bancroft teamed up with Michael Waddell to prepare the Bone Collector star’s deep-fried, jalapeño-dill turkey nuggets recipe.
Michael starts by cutting bite-size nuggets from the turkey his wife harvested on their Georgia farm last fall. When cutting the nuggets, Michael suggests doing so across the grain of the meat, and to your desired thickness.
Naturally, wild bird meat is leaner and more muscular than the store-bought variety (which is often pumped full of saltwater). Brining your meat before cooking will help keep it moist and tender as it cooks. Michael marinades his nuggets overnight in a jalapeño and dill pickle juice brine mixture. He then coats his nuggets in a batter made from flour and spices, then deep fries them in peanut oil at 350-degrees. The nuggets are done once they’re golden brown and floating in the oil.
As a bonus to this delicious recipe, chef David Bancroft mixes up his and her dipping sauces. One sweet and one creamy, the honey mustard and fire-roasted poblano ranch sauces provide a perfect complement to the tangy spice of the jalapeño-dill turkey nuggets.
Who better to teach you how to cook wild turkey than the Bone Collector himself, right? So, what are you waiting for? Try preparing it yourself with the help of Waddell’s recipe, below.
For more field-to-table recipes like this, check out Prime Cuts: Wild Game Edition.