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Pioneer Woman chicken fried turkey takes 1 hour 30 minutes and thin turkey cutlets, buttermilk and a seasoned flour crust to make a crispy, golden dinner. Save this easy chicken fried turkey recipe for Thanksgiving, Friendsgiving or Sunday dinner, because it's a comforting skillet-fried twist on the holiday bird.
Let the turkey sit in the spiced buttermilk for at least 30 minutes, because that soak tenderizes the thin cutlets and seasons them all the way through. Skip it and the turkey comes out drier and the crust has less flavor to hold onto.
Stirring 3 tablespoons of the leftover buttermilk marinade into the flour mixture creates pebbly little clumps that fry up extra craggy and crunchy. Grating the onion into the gravy also lets it melt away completely, so you get savory depth without any chunks.
What you need for this recipe
Lodge 10.25-inch cast iron skillet
It holds steady heat so the oil stays at 350°F while the cutlets fry.
Buy on AmazonThermoPro instant-read thermometer
It confirms the turkey hits 165°F without overcooking the thin cutlets.
Buy on AmazonCheckered Chef cooling racks
Keeping the fried turkey on a rack in the oven stops the bottom crust from going soggy.
Buy on AmazonPantry pick Diamond Crystal kosher salt, 3 lb
A light, flaky kosher salt that is easy to pinch and less salty by volume.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Pioneer Woman Chicken Fried Turkey
Course: DinnerCuisine: AmericanDifficulty: Medium6
servings20
minutes40
minutes1077
kcalThin turkey cutlets fry in a pebbly, craggy crust in just 1 to 2 minutes per side, so they stay juicy inside. A silky cream gravy built on a toasted butter and flour roux gets spooned over the top.
Ingredients
2 tbsp. poultry seasoning
2 tbsp. kosher salt, plus more for sprinkling
1 tbsp. garlic powder
1 tbsp. ground black pepper
1/2 tsp. cayenne pepper
1 c. whole buttermilk
2 tbsp. hot sauce
1 large egg
2 lb. turkey cutlets
2 c. all-purpose flour
1/4 c. cornstarch
1 tbsp. baking powder
Vegetable oil, for frying
1/4 c. salted butter
1/2 medium yellow onion, grated
1/3 c. all-purpose flour
3 1/2 c. warm turkey or chicken stock, divided
3/4 tsp. kosher salt, plus more to taste
1/2 tsp. ground black pepper, plus more to taste
1/2 c. heavy whipping cream
1 tsp. dijon mustard (optional)
Directions
- Mix the spice blend: Combine 2 tablespoons poultry seasoning, 2 tablespoons kosher salt, 1 tablespoon garlic powder, 1 tablespoon black pepper and 1/2 teaspoon cayenne in a small bowl. Set it aside, since you'll use it in both the marinade and the flour coating.
- Marinate the turkey: Whisk 1 cup buttermilk, 2 tablespoons hot sauce, 1 egg and 2 tablespoons of the spice mixture in a medium bowl until smooth. Add the 2 pounds turkey cutlets, then cover and refrigerate for 30 minutes, or up to 4 hours.
- Dredge the cutlets: Take the turkey out of the fridge 10 minutes before frying. Stir 2 cups flour, 1/4 cup cornstarch, 1 tablespoon baking powder, the remaining spice mixture and 3 tablespoons of the marinade together in a pie plate until pebbly. Then dredge each cutlet, pat to coat and shake off the excess.
- Heat the oil: Pour vegetable oil to a depth of 1 inch into a large cast-iron skillet or Dutch oven. Heat it over medium-high until it reaches 350°F, and preheat the oven to 200°F while you wait.
- Fry the turkey: Fry the cutlets in batches for 1 to 2 minutes per side until golden brown, without overcrowding the pan. The internal temperature should read 165°F, so check with an instant read thermometer.
- Keep it warm: Move the fried turkey to a wire rack set over a rimmed baking sheet and sprinkle with salt to taste. Then keep it warm in the oven while you make the gravy.
- Toast the roux: Melt 1/4 cup butter in a medium stainless steel skillet over medium heat, then cook 1/2 grated yellow onion for 3 to 4 minutes until lightly golden and tender. Sprinkle in 1/3 cup flour and whisk constantly for about 2 minutes. It should smell toasty and turn lightly golden brown.
- Build the gravy: Gradually whisk in 3 cups of the warm stock, 3/4 teaspoon salt and 1/2 teaspoon pepper, breaking up any clumps. Simmer gently for about 3 minutes while whisking, until smooth and thickened.
- Finish the gravy: Whisk in 1/2 cup heavy cream and 1 teaspoon dijon mustard if you're using it. Add more of the remaining stock if the gravy is too thick, then season with extra salt and pepper.
- Serve: Divide the turkey among plates and spoon the warm gravy over the top. Finish with a sprinkle of black pepper.
Tools for this recipe
- Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, Checkered Chef cooling racks, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.
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Want more like this? Try Ree's cookbook A Year of Holidays.
FAQs
Can I use chicken breasts instead of turkey cutlets?
Yes, thin chicken cutlets work the same way in this recipe. Slice thick breasts in half horizontally or pound them to about 1/2 inch so they cook through in 1 to 2 minutes per side.
How do I store and reheat leftovers?
Keep the turkey and gravy in separate airtight containers in the fridge for up to 3 days. Reheat the turkey on a rack in a 375°F oven until hot and crisp again, and warm the gravy on the stove with a splash of stock.
Can I make any part of this ahead?
The turkey can sit in the buttermilk marinade in the fridge for up to 4 hours, so you can do that part in the morning. Fry it right before serving, since the crust is crispiest fresh.
What can I use if I don't have a cast-iron skillet or Dutch oven?
Any large, heavy-bottomed skillet with sides will work. Just keep the oil about 1 inch deep and at 350°F, because a thinner pan can lose heat quickly and leave the crust greasy.
Why is my breading falling off the turkey?
The most common cause is crowding the pan, which drops the oil temperature and makes the crust steam off. Fry in batches, pat the coating on firmly and let the oil come back up to 350°F between rounds.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, Checkered Chef cooling racks.
See the dealsRee's newest cookbook The Essential Recipes.
As an Amazon Associate I earn from qualifying purchases.
