Crunchy Honey Lime Wild Turkey | Great Days Outdoors

For a tasty recipe to prepare wild turkey from items you probably already have in your cabinet, you can’t beat the flavor of this sweet and tangy dish. Photo by John E. Phillips


The unique flavor of sweet and sharp of this easy-to-prepare dish has made it a winner at our home.


1/4 cup all-purpose flour

1 teaspoon chili powder

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 egg

2 tablespoons milk

1 pound skinless wild turkey pieces

1 1/2 cups panko breadcrumbs (seasoned)

2 tablespoons olive oil for frying or olive oil cooking spray for baking

2 large limes, cut into wedges

1/2 cup honey


In a bowl, whisk together flour, chili powder, salt, pepper and cayenne. Add egg and milk and whisk until smooth. Add turkey pieces to the flour mixture and stir to coat well. Place panko breadcrumbs in a separate medium-sized bowl. Dip each turkey piece in the breadcrumbs and then place on a plate.

To pan fry: Warm oil in a large skillet over medium-high heat. Once the oil is hot, carefully add turkey pieces to skillet in small batches. Let cook, undisturbed, for two minutes or until lightly browned. Flip and repeat with the other side, until turkey is fully cooked and no longer pink in the center. Repeat until all turkey pieces are done.

To make in oven: Preheat oven to 425 degrees. Set a wire rack over a rimmed baking sheet and lightly grease with oil or cooking spray. Place crumb-coated turkey pieces on wire rack. Spray liberally with olive oil spray. Bake for 10 minutes or until turkey is cooked through. Note: The crumb coating won’t brown when cooked this way, but still will be delicious! Often I’ll broil the dish for about one to two minutes to brown. Transfer the turkey to a plate. Squeeze lime wedges over the turkey and drizzle with honey, just before serving. Yield: Four servings

The Best Wild Game and Seafood Cookbook Ever:

This cookbook contains some of the most-delicious recipes we’ve tried and tested from the best wild-game and fish chefs all over the nation to answer the question, “What will I do with this meat?” It contains delicious recipes for venison, elk, wild pigs, turkeys, birds, rabbits, squirrels, crabs, shrimp and more than 20 species of freshwater and saltwater fish, as well as helpful information about how to prepare your game or fish for eating.

John’s Books

Check your email for your free issue!