Chicken-Fried Turkey

Chicken-Fried Turkey
Staff Writer

Texaz Grill

Try something a little different with your turkey this year, like this chicken-fried steak recipe from chef Steve Freidkin of TEXAZ Grill in Phoenix. We promise it’s not as crazy as it seems — the crunchy buttermilk skin fits in perfectly with the stuffing and mashed potatoes.

Ingredients

For the turkey

  • Four  6-ounce turkey breast cutlets, flattened to 1/2-inch thick
  • 2  Cups  all-purpose flour, seasoned with salt and pepper
  • 3  Cups  buttermilk
  • Vegetable oil, for frying

For the gravy

  • 4  Tablespoons  butter
  • 1/4  Pound  breakfast sausage
  • stalks celery, sliced into 1/4-inch pieces
  • onion, julienned
  • 2  Cups  sliced mushrooms
  • 1/2  Cup  flour
  • 1/2  Teaspoon  white pepper
  • 1/4  Teaspoon  red pepper
  • 1/4  Teaspoon  thyme
  • 4  Cups  chicken stock
  • 1 1/2  Cup  whipping cream

Directions

For the turkey

Dredge the cutlets in flour, and then coat completely with buttermilk. Return to flour and coat completely, pressing the flour into the cutlet.

In a heavy skillet, fill with 1 inch of the oil and heat to about 350 degrees. Carefully lay the cutlets into the oil and fry until the breading is golden brown. Flip the cutlet and cook till brown on the second side, being careful not to break up the breading. Remove the cutlets and drain well.

Keep in a 200-degree oven until ready to serve.
 

For the gravy

In a medium sized skillet, melt the butter and brown the sausage over medium-high heat. Add the celery and onions and cook for 4
minutes, then add mushrooms and cook 2 minutes. Add the flour and seasonings and whisk well so it's evenly combined. Cook out for the flour, then add stock and simmer for 20 minutes. Temper the whipping cream and add last. 
 

Nutritional Facts

Total Fat
34g
49%
Sugar
36g
40%
Saturated Fat
12g
50%
Cholesterol
70mg
23%
Carbohydrate, by difference
167g
100%
Protein
35g
76%
Vitamin A, RAE
139µg
20%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
623mg
62%
Choline, total
139mg
33%
Copper, Cu
1mg
0%
Fiber, total dietary
10g
40%
Fluoride, F
74µg
2%
Folate, total
72µg
18%
Iron, Fe
9mg
50%
Magnesium, Mg
112mg
35%
Manganese, Mn
2mg
100%
Niacin
18mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
1326mg
100%
Riboflavin
1mg
91%
Selenium, Se
59µg
100%
Sodium, Na
2467mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
445g
16%
Zinc, Zn
4mg
50%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.