FRIED TURKEY BREAST CUTLETS
Hey y'all, Are you thinking of giving up pork ? Or are you trying to cut pork out of your daily diet ? Watch this video as chef Pav fry a turkey breast cutlet to perfection it'll have you thinking its a pork chop, but this turkey cutlet is a leaner meat and a healthier option. Enjoy even the small steps matter.
Fried Turkey
Cajun Fried Turkey
Recipe:
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The Perfect Thanksgiving Turkey #shorts
The Perfect Thanksgiving Turkey ????
The average person will make “3 frantic phone calls for family help when cooking TG dinner this year” and even if they aren’t cooking, 61% will still get stressed out (SWNS 2020). When it comes to the turkey, I’m here to hopefully ease that stress.
Spatchcock your turkey:
How:
-Remove backbone, unfold legs, press down on breast to flatten
Why:
-Crispy skin: flat shape with skin facing same direction means it will be evenly exposed to heat
-Ideal internal temp: dark meat is only done at ~175F+ while breast meat dries out above ~160F. Spatchcock exposes dark meat, allowing it to cook faster
-Backbone can be used for gravy
Dry Brine:
How:
-Salt turkey day before cooking, rest in fridge loosely covered
-Combine 1/2c kosher salt with 1T baking powder for extra crispiness
***Some birds come pre-brined/salted. Minimally salt or skip this step if using this type.
Why:
-Crispy skin: skin dries out for better & more even browning
-Seasoned & juicy turkey: salt penetrates deeply, moisture retention is improved
Cook:
How:
-Place on rack over tray. Scatter tray w/ veg/herbs to help prevent smoke, reserved juices can be added to gravy
-Less than 15lb Turkey (recommended): 450F oven/smoker until IT of 150F in breast (~1.5hours)
-Greater than 15lb turkey: 400-425F oven/smoker until IT of 150F in breast
-Refer to my “turkey” highlight bubble to understand why 150F is perfectly safe
-Rest 20 mins
Final notes:
-High oven temp may cause smoke (IMO worth it for crispy skin)
-Traditional liquid brine can work though less browning & diluted flavor
-Covering bird in butter reduces crispiness (!) (butter is ~20% water and cools down skin as it evaporates)
-Basting bird can distribute some flavor, but ultimately adds moisture & reduces browning
References: Much of this info is from @JKenjiLopezAlt, check out seriouseats.com for further details.
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Molly Yeh's Fried Turkey Breasts with Cranberry Mayo | Girl Meets Farm | Food Network
Molly's crispy take on a Thanksgiving staple is extra juicy and paired with a tart, creamy sauce!
Watch #GirlMeetsFarm on Sundays @ 11a|10c from 9/19/21 to 12/19/21 + subscribe to #discoveryplus to stream the entire library and so much more:
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fried Turkey Breasts with Cranberry Mayo
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 5 hr 15 min
Active: 1 hr 30 min
Yield: 6 to 8 servings
Ingredients
1/2 cup (76 grams), plus 1 tablespoon kosher salt
1/2 cup (100 grams) loosely packed light brown sugar
1 cup of water (240 grams)
4 sprigs fresh thyme
4 sprigs fresh sage
2 dried bay leaves
2 teaspoons black peppercorns
1 lemon, peel removed with a vegetable peeler, and juiced
6 cups cold buttermilk
3 (453 to 566 grams) skin-on, boneless turkey breasts (about 1 to 1 1/4 pound each)
3 cups (360 grams) all-purpose flour
1/2 cup (64 grams) cornstarch
1 tablespoon baking powder
1 tablespoon sweet paprika
2 teaspoons poultry seasoning
Cranberry Mayo, recipe follows
Ground sumac, for garnish
Flaky salt, for garnish
Lemon zest, for garnish
Cranberry Mayo:
3/4 cup (168 grams) mayonnaise
1/4 cup (70 grams) whole berry canned cranberry sauce
2 teaspoons freshly squeezed lemon juice
Freshly ground black pepper
Directions
In a large Dutch oven, add 1/2 cup salt, brown sugar, water, thyme, sage, bay leaves, peppercorns and lemon peel. Bring to a simmer just to dissolve the sugar and salt. Turn off the heat. Stir in the cold buttermilk and lemon juice. Add the turkey breasts. Cover and refrigerate at least 4 hours or up to overnight.
Remove the turkey from the refrigerator 1 hour before you’re ready to cook and allow to come to room temperature.
Preheat the oven to 350 degrees F.
Pour enough neutral oil into a large Dutch oven to fill 1/3 of the way up the sides of the pot. Heat over medium heat until the oil reaches 350 degrees F.
Combine the flour, cornstarch, baking powder, paprika, 1 tablespoon salt and poultry seasoning in a large bowl. Stir in 1/4 cup of the buttermilk brine a little at a time to make small clumps.
When the oil is at 350 degrees F, remove the turkey breasts from the brine and dredge well in the flour mixture. Carefully add to the oil. (The oil temperature will drop initially, you want it to settle at about 330 degrees, so adjust the heat accordingly.) Cook, turning occasionally, until the coating is crisp and deeply browned and the internal temperature of the turkey is about 160 degrees F, 15 to 18 minutes depending on the size. (If you have larger size turkey breasts and they are brown before they are cooked through, you can finish for a few minutes in the oven at 350 degrees F .)
Remove the fried turkey to a cooling rack set over a rimmed baking sheet. Let the turkey cool slightly, 5 to 10 minutes.
While still hot, sprinkle with the sumac, flaky salt and lemon zest.
Keep warm in the oven until ready to serve.
To serve, slice the turkey into thick slices against the grain. Serve with the cranberry mayo on the side.
Cranberry Mayo:
Yield: Makes about 1 cup
In a small bowl, stir together the mayonnaise, cranberry sauce, lemon juice and a healthy grinding of black pepper.
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Molly Yeh's Fried Turkey Breasts with Cranberry Mayo | Girl Meets Farm | Food Network