This delicious dish is simple to prepare and takes less than an hour, making it a great option for busy families. If you are hosting guests, larger portions may also be available at restaurants or online. They can be found at most grocery stores or your local butcher. Be sure to pat them dry with a paper towel first as this helps remove any bacteria from the meat.įor a family meal, you will need approximately 4 to 6 turkey chops. Once your turkey chops have been seasoned, it’s time to bake them. With this method you can enjoy a delectable dinner that is packed full of nutrients without any extra fat! You could also add some minced garlic or onion for flavor as well. Additionally, you can check their doneness by taking them out of the oven and cutting into one.įor added flavor and nutrition, season your turkey breast cutlets with fresh herbs like thyme, rosemary, parsley, mint or sage. The best way to do this is with a meat thermometer when the internal temperature reaches 165 degrees Fahrenheit, your chops are done. When baking turkey chops, you must ensure the meat is thoroughly cooked. This will guarantee proper cooking time and allow for basting throughout. Plus, they’re low in fat and easy to prepare – no additional ingredients necessary!īefore roasting your turkey, be sure to set the oven thermostat to 400 degrees F (204 degrees C). Transfer to a wire rack set over paper towels to drain.Turkey chops offer all the flavor of turkey without the fat-laden bird. Working with 2–3 pieces at a time, carefully dip turkey into hot oil with tongs, turning occasionally, adjusting heat to maintain temperature, and most likely making your kitchen a bit of a mess, until deep golden brown, 5–7 minutes per batch. Heat over medium-high until thermometer registers 325°. Pour oil into a large heavy pot fitted with thermometer to come halfway up the sides. You don’t want to rush this process! Plus, you’re almost done. Let turkey sit at room temperature 1 hour-this may seem like a lot of waiting, but it’s essential to getting that perfect golden color and texture when frying. Dip turkey into remaining buttermilk mixture, allowing excess to drip off, then pack moistened flour mixture firmly onto turkey (when you add buttermilk to flour, it starts to clump up slightly, so you’ll get more jagged/crispy/awesomely flavored edges). buttermilk mixture to flour mixture and toss with your fingers. Shake to remove excess and return to rack. Working one at a time, dredge turkey pieces in flour mixture, turning to coat and packing into crevices. Whisk eggs and buttermilk in a medium bowl. Whisk flour, cornstarch, poultry seasoning, garlic powder, onion powder, salt, and baking powder in a large bowl. Chill, uncovered, on a wire rack set inside a rimmed baking sheet, at least 2 hours and up to 6. Season turkey pieces all over with salt mixture (use all of it). Mix salt, sugar, and pepper in a small bowl. If you season too liberally at the start, you may run out of salt before you get to all of the cutlet pieces, which is sad, but the measured amount of salt is important for the final seasoning.Ĭut breasts crosswise into 1"-thick strips (they will look like monster chicken tenders). Real Talk: When you season the turkey with the salt mixture, go lightly to make sure every piece gets some.
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