Extra Crispy Buttermilk Cajun Fried Turkey Po' Boys

Try this tasty twist on the classic New Orleans sandwich

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
3-5
serves
12
ingredients
Easy
difficulty

Po’ Boys originated in New Orleans sometime in the late 1800s when vendors started piling fried oysters on freshly baked rolls to make them easy to eat on the go. Originally, the sandwich was locally known as an oyster loaf.

Eventually, a pair of brothers by the name of Martin opened a sandwich shop where they sold oyster loaf sandwiches, as well as sandwiches filled with other things piled high on their freshly baked French bread loaves.

When the local streetcar and electric railway union went on strike in 1929, the brothers wanted to support their friends who were off work while they sought better pay and working conditions, so they started handing out free sandwiches to the striking workers.

Legend has it that as the sandwich-shop workers would see a union member approach, they would call out, “Here comes another poor boy,” to alert the kitchen to prepare a sandwich. The name stuck, and eventually got shortened to Po’ boy.

Piled high with crispy fried turkey breast, this is a Po' boy that hunters will love.

Extra crunchy bites of deep-fried wild turkey breast piled high on a bakery roll make the perfect Po’ boy filling. We like to drizzle them with Traeger Sweet and Heat BBQ Sauce and spicy sriracha ranch dressing.

Ingredients

1 side of a wild turkey breast, cut into bite-sized pieces

1 quart buttermilk

4 tablespoons hot sauce

1 1/2 cups all-purpose flour

1 cup cornstarch

4 tablespoons Cajun seasoning

1 teaspoon garlic powder

1 teaspoon paprika

salt and pepper to taste

Vegetable or Peanut oil for frying

Sliced tomato

Lettuce

Traeger Sweet & Heat BBQ sauce

Sriracha Ranch Dressing

 

Cooking Instructions

Marinate the turkey overnight in a mixture of buttermilk and hot sauce.

Start by cutting one side of a wild turkey breast into bite-sized pieces. In a large bowl, mix the buttermilk and hot sauce. Stir well to blend, then add the turkey. Refrigerate to marinate overnight.

Add as much or as little hot sauce as you like to match your taste preferences.

Mix the corn starch, flour, Cajun seasoning, garlic powder, paprika and salt and pepper to taste. Stir well to combine.
Combine the cornstarch, flour and seasonings.

Remove the turkey from the buttermilk, letting most of the excess drip off. Toss the turkey bites into the seasoned flour and cornstarch mix.

Allow the excess buttermilk to drain before adding the turkey to the flour mixture.

Heat 2 inches of oil in a heavy pot to 350 degrees. Drop the turkey in, taking care not to overcrowd the pan. Fry each batch for 5 to 7 minutes.

Deep fry the turkey nuggets for extra crunchy goodness.

Assemble the sandwich by adding crunchy leaf lettuce and a few slices of tomato to a toasted, bakery-fresh bun. Pile on the fried-turkey bites and top with a drizzle of both sriracha ranch dressing and Traeger Sweet & Heat BBQ sauce.

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