Cut turkey breast 1 inch thick across the grain. Pound with meat mallet to tenderize. Place in glass dish; cover with buttermilk. Cover and refrigerate for 4 to 6 hours. Remove turkey from buttermilk; discard buttermilk. In shallow dish, mix flour and seasoning. Dredge each piece of turkey in seasoned flour. Melt shortening in cast-iron skillet or pot, and fry turkey pieces until golden brown. You can make a cream gravy from the drippings if desired.
Mary Greider Houston, TX