i like my wild turkey with ice cubes and a splash of water. why make it complicated?

My hunting buddies have tried numerous ways to try to make their turkey teder and juicy. What we finally tried was cajun-style deep fry. We used the Cajun Injector brand of injectable marinade, the day before, then deep fried the entire turkey in 350 deg oil, until we got 170 degrees in the thigh. We didn;t have an accurate weight for the turkey, so we couldn't equate that to time per lb., though domestic turkey is 3 1/2 minutes per lb. (BUT, chicken is 9 minutes per lb., go figure). It all seems to work out to 40-50 minutes per bird. The meat stays very juicy, as the frying seals the skin to keep in more moisture. The meat does get dry and crispy where it gets very thin, but they all seem to do that.

heres one i like . bone out the breasts and cut them in 1 1/2 inch cubes . soak them overnite in white wine . before cooking , drain the wine from them , lightly sprinkle salt pepper poultry seasoning and garlic powder over them . next wrap the cubes both ways with bacon slices and secure with a toothpick . cook them over the grill till the bacon is lightly crisp . do not over-cook .