For each pound of wild turkey, blend 1/4 cup flour, 1 teaspoon paprika, 3/4 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon poultry seasoning (optional), in a paper bag. Shake turkey pieces, 2 or 3 at a time, in bag to coat evenly, brown in at least 1/2 inch layer of fat in a heavy skillet

Place golden brown turkey pieces, one layer deep, in a shallow baking pan . For each 2 pounds of wild turkey, spoon a mixture of 2 tablespoons melted butter and 2 tablespoons of broth or milk over the turkey. Continue the cooking in a moderate oven (350° F.) until the turkey is tender. Test with fork. If fork penetrates easily, turkey is done. Turn once to crisp evenly. During the cooking, broth or milk may be drizzled over the turkey if it appears dry.

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