Fried Turkey Biscuits with Red Pepper Jelly and Goat Cheese

It may be early, but this Fried Turkey Biscuit with Red Pepper Jelly and Goat Cheese is definitely leading the way in the race for Sandwich of the Year! For some reason, I keep coming back to it, and now that turkey season’s getting underway, nothing hits the spot more sensationally than this fried turkey biscuit! All my hunters crave these turkey biscuits when they come back from their morning turkey hunts! This super easy recipe gives you tender, crunchy turkey that pairs perfectly with the tangy creaminess of the goat cheese and the sweet kick of the red pepper jelly.

Fried turkey biscuit with red pepper jelly, recipe by Stacy Lyn Harris

Watch me make Fried Wild Turkey for the Outdoor Channel’s Thanksgiving feast:

Turkey Hunting Season

Let me set the scene for you. The sky is pitch black, holding only a few gleaming stars. The roads are still and lonely. Fog rises and pervades over the fields. Boot tracks dapple a long, twisting trail that leads to a secluded spot, perfect for listening. Chuck-will’s-widows and barred owls come to life, singing the solemn songs of night. It’s about that time of year in Alabama.

The turkey hunter knows these sights and sounds very well. They live for it. As deer season closes, the fields are primed for turkey season, and the wild, dignified birds—the same birds that Benjamin Franklin, according to popular legend, once sought to make our national mascot—descend upon the land. Dusting holes, strut marks, and scratched leaves are common sights this time of year—impressions on the land left by wild turkeys.

Fried Turkey Biscuit

We still have some turkey left over from last year’s harvest, so I’ve been making new turkey-centric recipes to use up the rest of what we’ve got. This Fried Turkey Biscuit recipe is one of the best.

For breakfast, you can’t go wrong pairing these fried turkey fillets with a homemade southern-style biscuit, some red-pepper jelly, and a little goat cheese. My turkey hunters are trying extra hard to come back with an abundant harvest this year, so we can have these biscuits ready to go all year round!

Although I like to age my wild turkey for optimal flavor and tenderness, I’ve often brined and fried a freshly harvested turkey breast for a delicious breakfast at the hunting camp. By butterflying the turkey breast prior to brining, and filleting the breast into 4 x 4 x 1-inch pieces, you create more surface area for the brine to permeate into. This allows for a quicker and more efficient brining process.

Red Pepper Jelly

Red Pepper Jelly is a must for this recipe. You won’t believe how well the sweet spiciness rounds out all the flavor’s in the fried turkey. You can buy red pepper jelly and biscuits at the grocery store or you can find both recipes to make for yourself in my two cookbooks, Harvest and Happy Healthy Family.

Fried turkey biscuit with red pepper jelly and goat cheese, recipe by Stacy Lyn Harris

Fried turkey biscuit with red pepper jelly, recipe by Stacy Lyn Harris

Fried Turkey Biscuits with Red Pepper Jelly and Goat Cheese

This super easy turkey biscuit recipe gives you tender, crunchy turkey that pairs perfectly with the tangy creaminess of the goat cheese and the sweet kick of the red pepper jelly.
Course Appetizer, Breakfast
Cuisine American, Southern


Fried Turkey Biscuits

  • 1/2 turkey breast cut into fillets
  • peanut oil for frying
  • red pepper jelly
  • Homemade biscuits
  • 2 ounces goat cheese

Brine Ingredients

  • 4 cups buttermilk
  • 1/4 cup hot sauce
  • 3 tablespoons Original Alaga Cane Syrup
  • 3 tablespoons Kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pinch cayenne pepper

For the coating

  • 1 egg
  • 1/2 cup buttermilk
  • 1 1/2 cup all-purpose flour
  • 2 tablespoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 3 tablespoons brown sugar


Brining the turkey

  • In a baking dish, whisk together all brine ingredients until well incorporated. Place all 4 x 4 x 1-inch turkey fillets in the brine and refrigerate overnight or at least 2 hours.

Coating the turkey

  • Remove the turkey fillets from the refrigerator and place on a cooking rack over a cookie sheet. In a shallow bowl, thoroughly whisk the gg and buttermilk together. In a baking dish, mix together the rest of the coating ingredients. Dip the turkey pieces on at a time into the egg mixture then dredge into the flour mixture, thoroughly coating both sides of the turkey fillet. Place the fillets back onto the cooling rack. Allow them to rest at room temperature for about 30 minutes, or enough time for the coating to set.
  • In a Dutch oven or cast iron skillet, heat oil to 350 degrees. In batches, fry the turkey on one side for about 7 to 8 minutes, then turn and fry on the other side for about 6 minutes, or until the turkey registers at 160 degrees. Remove to paper towels. Repeat until all the turkey is fried.
  • Using my Homemade Biscuits recipe, cut a warm biscuit in half, and place goat cheese on both sides of the biscuit. Place the turkey on the bottom half of the biscuit. Spoon 2 tablespoons of red pepper jelly on the top half of the biscuit and put the top on the turkey.


Note: I butterfly the turkey breast before brining. The brine penetrates into the turkey easier, and it creates more surface area for frying.
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Happy Thanksgiving from Stacy Lyn!

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