Here’s another recipe in my series of unique dinner ideas for Thanksgiving. I love a roasted turkey just like everyone else, but consider this……. Chicken Fried Turkey. Best of all, it still goes with all the fixin’s like green beans, mashed potatoes, and gravy. It goes especially well with gravy…….. delicious, delicious gravy.
Start with boneless turkey cutlets. Or, you can roast a turkey in advance, then slice off some thin cuts. Either way, thin cuts of turkey that you are going to drown and bread in a grand blend of spices, hot sauce, and buttermilk just to name a few. Then it’s frying time. After which, you’ll serve with a drizzle of creamy, made from scratch gravy that takes less than 10 minute to cook. You’ll probably end up dipping everything in the gravy.
So, if the same meal every year feels like you’re cooking in a rut, give Turkey Fried Chicken a chance.
Ingredients for the Turkey:
2 tbsp. poultry seasoning, 2 tbsp. kosher salt, 1 tbsp. garlic powder, 1 tbsp. ground black pepper, 1/2 tsp. cayenne pepper, 1 cup whole buttermilk, 2 tbsp. hot sauce, 1 large egg, 2 pounds of turkey cutlets, 2 cups all-purpose flour, 1/4 cup cornstarch, 1 tbsp. baking powder, and enough vegetable oil to cover the bottom of the pan for frying.
Ingredients for the gravy:
1/4 cup salted butter, 1/2 medium yellow onion- grated, 1/3 cup all-purpose flour, 3 1/2 cups warm turkey or chicken stock- divided, 3/4 tsp. kosher salt, 1/2 tsp. ground black pepper, 1/2 cup heavy whipping cream, 1 tsp. Dijon mustard.
Here’s how you throw it together:
- For the turkey: In a small bowl, combine the poultry seasoning, salt, garlic powder, black pepper, and cayenne.
- In a medium bowl, whisk together the buttermilk, hot sauce, egg, and 2 tablespoons of the spice mixture until smooth. Add the turkey to the buttermilk mixture; cover and refrigerate for 30 minutes (or up to 4 hours).
- Remove the turkey from the refrigerator 10 minutes before frying. In a medium shallow bowl or pie plate, stir together the flour, cornstarch, baking powder, the remaining spice mixture, and 3 tablespoons of the turkey marinade until well combined (the mixture will be pebble-y). Working with one piece of turkey at a time, dredge the turkey in the flour mixture, patting to coat. Shake off the excess flour, and transfer to a plate. Repeat with the remaining turkey.
- Add oil to a depth of 1 inch in a large cast-iron skillet or Dutch oven. Heat over medium-high heat until the oil reaches 350°F.
- Preheat the oven to 200°F.
- When the oil is hot enough, fry the turkey, in batches as necessary, until golden brown on both sides, 1 to 2 minutes per side, being careful not to overcrowd the pan. (The internal temperature of the turkey should read 165°F on an instant read thermometer when finished.) Transfer the cooked turkey to a wire rack set over a rimmed baking sheet. Sprinkle with salt, to taste. Keep warm in the oven.
- For the creamy gravy: In a medium stainless steel skillet, melt the butter over medium heat. Add the onion and cook until lightly golden and tender, 3 to 4 minutes. Sprinkle the flour over the butter and cook, whisking constantly, until the flour smells toasty and turns lightly golden brown, about 2 minutes.
- Gradually add 3 cups of the stock, whisking to break up any clumps. Add the salt and pepper, and bring to gentle simmer. Cook, whisking frequently, until the gravy is smooth and thickened, about 3 minutes. Whisk in the heavy cream and mustard, if using. Add more stock, if needed; season with additional salt and black pepper.
- Divide the turkey among plates; spoon over the warm gravy. Sprinkle with more black pepper.