Patchers Take on Turkey Testicle Festival



'Tis the season for turkey, but probably not the kind that was served up in Huntley today.  The annual Turkey Testicle Festival was held at the Parkside Pub. The star of the menu? You guessed it, turkey testicles! 

Parkside Pub let me see what goes on behind the scenes at the Turkey Testicle Festival.  

"First of all, we put the nuts in the cold water, drain them, and then we put the turkey nuts in the breading, and bread them well," Chef Julio Cesar said.  "Then we put the nuts in the fryer and it takes about 20 minutes to cook the nuts."

The process of cooking the testicles might not be a secret, but the breading certainly is.  

"The breading, that's a secret recipe.  I can't tell you the recipe," Cesar joked. 

Cesar said the testicles aren't all that bad.  

"They taste like chicken nuggets."

We tested that theory out on a few Patch Editors who were brave enough to take a bite out of the deep fried delicacies. 

"This is for you, Patch readers!" Crystal Lake Editor Michael Bivona said as he stuck one in his mouth. 

Regional Editor Tara May Tesimu didn't even flinch as she plowed through a testicle. 

Huntley Editor Gloria Casas was on her home turf.  "Huntley Patch loves Huntley," she said as she took a bite out of one.  

Deep fried testicles might not be everyone's cup of tea, but the festival attracts thousands of eager customers year after year.  

Volunteer Tom Sroga said he's tried the testicles before. 

"They're actually like mushrooms with a little liver taste," he said. 

Tom's advice for a novice festival goer? 

"Try them, you'll like them!"