Here’s a recipe for wild turkey that’s really good. I’ve cooked it for 20-30 folks at a time in hunting camps, and we don’t ever have any leftovers.

Hot Sauce Deep-Fried Turkey Breast

Cut one half of a turkey breast up in pieces about 1/2″ thick, pat it dry and put it in a big bowl. Stir in about half a big bottle of  Louisiana hot sauce (don’t worry about using too much) and let it soak for at least 15 minutes—30 is better. Pour off any liquid that comes to the top. Then dump in a big splash of buttermilk and 1 beaten egg and stir it in well. When you are ready to fry, just roll it in a 3 to 1 mixture of bread crumbs and self-rising flour (with a little salt and pepper added) and drop it in when your grease is around 350-355 degrees. A 3 to 1 mix of cracker crumbs and flour is good too.
Deep frying in peanut oil seems to work best. It’s a lot faster too if you’re feeding a bunch of folks, and the oil doesn’t burn as easily. When it gets done it’ll float to the top. Don’t overcook it or it’ll get dry and tough.