Here in SD they make a lot of Chislic, that is meat cut into thumb tip size pieces with all the fat trimmed off and breaded with Golden Dip! It taste great on any meat or fish, by heating the cooking oil until its pops when a bit of water hits it works the best. By fast cooking the outside of the meat you will find the little moisture in the meat remains in the meat and the breading will take out any mild wild taste!
I havent tried deep frying turkey yet, I have been kind of stuck on grilling them. I like to take the breast meat and cut it into strips, then get a bottle of italian salad dressing and marinate the meat overnight. Grill it over a charcoal fire, good stuff.
That sounds like some fine eating ronnie!! Italian dressing goes good with a lot of foods when used as a marinade! I think the sugars and vinegar in it help break down the meat and make it more tender.
Best turkey I ever did went like this....(I'm not a 'recipe' guy, but here's how it went down) In a bowl, mix orange marmalade, melted butter, brown sugar and a little cayenne pepper. Brush the bird good & heavy with the mixture from above and shove some slices of oranges, celery and onion into the body cavity. Loosely cover the bird with foil( leaving some space for the smoke to get in) and slow smoke it over your choice of wood. I used pecan.