Meridian Star

Outdoors

June 20, 2014

Cooking your wild turkey

MERIDIAN —     Arkansas friends Jim Spencer and Keith Sutton bring us an interesting way to prepare your spring gobbler for the table.

    Slice the breast meat lengthwise to create fillets that are about 1/2 inch thick. Make a marinade by combining soy sauce, brown sugar, lemon juice, honey and garlic in mixing bowl. Sprinkle the fillets with seasoning salt and meat tenderizer, then transfer the meat to a zip-seal plastic freezer bag. Pour the marinade into the bag with the turkey and seal. Turn to coat all the pieces of meat, and refrigerate for 24 hours. Remove the fillets from the marinade, drain and grill over a medium-hot fire for approximately 10 minutes per side or until done to taste. The complete recipe Is found on basspro.com under news and tips.

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