Hey Y’all!  I hope you were listening to Upstate Outdoors 106.3 WORD today with Phil Gentry, as I was Phil’s guest co-host today!  I had a lot of fun talking turkey with Phil, and I hope y’all enjoyed listening to the show.  We had two wonderful guests today, Mitchell Johnston of Dead End Game Calls, and Tonya Thompson of Spent Rounds Designs.  If you missed the show, don’t worry, as you can listen to the podcast!  Make sure you listen to HR 1 and HR 2 for 2-22-20!  Let me know what y’all think! :)

On today’s show, I hosted the Roadkill Café segment, and shared with you my recipe for Gluten Free Gobbles.  This is basically fried popcorn pieces of wild turkey in gluten free batter.  I’m allergic to gluten, so I wanted to share one of my favorite recipes for cooking wild turkey that is not only gluten free, but delicious!  Check out the recipe below!  Happy Hunting Y’all!

Gluten Free Gobbles

Ingredients:

- 4 Cups of WT Breast cut into bite size pieces = Approximately ½ Turkey Breast (more or less depending on the size of your bird)

- 2 Whole Eggs

- ½ Cup of Whole Milk (You can use 2% or NF)

- 2 Cups of King Arthur GF All Purpose Baking Mix

Instructions: 

1)   Cut up your WT breast into bite size pieces of your choice to equal 4 cups of WT pieces

2)   Make your Egg Dip, by mixing into 1 bowl with a whisk: 2 Whole Eggs & ½ Cup of Whole Milk

3)   Put 2 Cups of flour into a separate large mixing bowl to make your batter

4)   Dip your WT pieces into the egg dip that your prepared, before dipping into your flour batter

5)   Toss your WT pieces in the batter, until fully covered

6)   Then fry in peanut oil until golden brown

7)   You can use the seasoning of your choice, but I only use salt and pepper for this recipe

8)   Ta Da!  Gluten Free Gobbles :)