1 wild turkey breast (boned)
1 small barnyard egg
1 cup light cream
lemon pepper
salt
1 tbs. white wine
peanut oil
seasoned black iron skillet

Cut turkey across the grain as one would for chicken fingers. Place the fingers into light cream and egg mixture with white wine. Combine flour, lemon pepper & salt in a brown bag. Use the flour mixture to coat the fingers. Fry in hot oil until golden brown.