Wooddust

I go for simple so that the turkey is the star....I breast out the meat on breasts and bone out the legs, remove all the gristle and conective tissue..

I marinate the meat in milk for 1- 2 hours.

I make a mix of 1 part corn flour, 1 part corn meal, and 1 part flour. I cut the breasts into 1 1/4 in thick chunks across the grain then butterfly it to a final 3/4 inch or so thickness, roll in the flour mixture, season with lowrys seasoned salt or salt and lemon pepper and fry in a small amount of canola oil but fry slowly.

Serve that with a good Pinot Gris white wine, a bit of fresh asperagus, and some morels...