Crispy Turkey Tenders Recipes

CRISPY TURKEY TENDERS

Steps:

• Whisk the buttermilk, hot sauce, granulated garlic, onion powder, and 3/4 teaspoon kosher salt in a small bowl.
• Place the turkey in a resealable plastic bag and pour in the buttermilk marinade.
• Refrigerate at least 2 hours or overnight.
• Preheat the oven to 200 degrees F and have 2 baking sheets with wire racks set on top.
• Fill a large cast-iron skillet or Dutch oven with 1 inch vegetable oil and heat to 350 degrees F on a deep-fry thermometer.
• Put the flour in a baking dish and season it with the paprika and salt and pepper.
• Put the panko in another baking dish and season it with the chile powder and salt and pepper.
• Beat the eggs in another dish.
• Remove the turkey from the marinade, allowing the excess to drip off.
• Dredge the turkey first in the flour, then in the eggs and finally coat with the panko.
• Fry the turkey in batches, being careful not to overcrowd the skillet, until golden brown and an instant-read thermometer inserted into the center reads 160 degrees F, 3 tor so minutes per side.
• Remove to one of the prepared baking sheets and keep warm in the oven.

CRISPY TURKEY BITES

Steps:

• For the dipping sauce: Puree the cranberry sauce, mayonnaise and orange zest in the bowl of a food processor until evenly combined. Refrigerate until ready to use.
• For the bites: Heat 3 inches of vegetable oil in a medium saucepan over medium heat to 350 degrees F on a deep-fry thermometer. Put the stuffing, turkey, Parmesan, rosemary and 1 egg in a medium bowl and mix well until the mixture is evenly moistened. Place the flour, remaining 2 eggs and the panko in 3 separate shallow bowls. Beat the eggs to break apart until 1 cohesive color.
• Shape 1 tablespoon of the turkey mixture into a ball. Press a piece of smoked mozzarella into the middle of the ball and reshape the mixture around the cheese. Bread the ball by rolling it first in the flour to coat, then the egg and lastly the panko. Repeat with the remaining turkey mixture and breading ingredients. Fry 4 to 5 or the balls at a time until deep golden brown and hot all the way through, 2 to 3 minutes. Remove to a paper-towel lined plate and sprinkle with a pinch of salt. Serve hot alongside the dipping sauce.

TENDER BREADED TURKEY CUTLETS

Steps:

• Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
• Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.

ITALIAN TURKEY TENDERS

Steps:

• In a shallow bowl, whisk egg and salad dressing. Place flour in another shallow bowl. In a third shallow bowl, combine bread crumbs and seasonings. Coat turkey with flour, then dip in egg mixture and coat with bread crumb mixture., Place on baking sheets coated with cooking spray. Spritz turkey with cooking spray. Bake at 375° until no longer pink, 20-25 minutes, turning once.

TURKEY TENDERLOINS

Steps:

• Place the turkey tenderloins in a sealable plastic bag and set aside.
• In a small bowl combine the soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in the refrigerator for 1 to 4 hours shaking once or twice.
• Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear. Slice and serve with Cranberry Chutney.

CRISPY TREAT TURKEY

Steps:

• Spray a wooden spoon or rubber spatula with nonstick cooking spray and line a baking sheet with parchment paper. Set aside.
• Melt the butter in a large pot over medium heat. Add the marshmallows (reserving 4 pieces for garnish) and stir until completely melted, about 5 minutes; stir in the vanilla. Add the rice cereal and stir with the sprayed utensil until the cereal is completely coated and the mixture is thoroughly combined.
• Coat your hands with a little nonstick cooking spray so the mixture does not stick. Divide the crispy treat mixture into two portions, 1/4 of the mixture (about 9 ounces) and 3/4 of the mixture (about 1 1/2 pounds). Using the larger portion, make a teardrop-shaped body 8 inches across at the wide end and about 12 inches long. Using your hands or a spoon, create a cavity at the tail end of the teardrop shape, where you would ordinarily put stuffing in a real turkey. Do not hollow out the entire body, you only need to make an indentation about 4 inches deep.
• Take the remaining crispy treat mixture and set one-third of it aside to make the wings. From the other two thirds, mold two drumstick shapes and affix them to either side of the cavity. Make two wings and attach them to either side of the wide end of the teardrop.
• Transfer the turkey to a serving platter and fill the cavity with chopped-up chocolate-wafer candy bars. For a little flourish, mix in some sliced-up green gummy candy to resemble parsley. Whisk the cinnamon and sugar together in a small bowl. Sprinkle the cinnamon-sugar over the turkey to give the outside a browned look. Attach the four reserved mini marshmallows to the ends of the drumsticks to resemble bone tips. Tuck the slices of dried pineapple, dried kiwi and some grapefruit gummy candy around the turkey for garnish.

THE MOST TENDER TURKEY

Steps:

• Note: If your turkey is 15 lbs or less reduce the ingredients by half EXCEPT the wine/apple juice and chicken broth - make it 1.5 cups. Cooking time and oven temperature can vary. In my oven it is approximately 4 hours at a slightly higher heat. If turkey is cooked early carve and then use broth to keep it moist if keeping warm while rest of dinner is prepared.
• Combine the oil, 2 Tablespoons herbs, 2 Tablespoons garlic in a bowl, let stand for one hour or make one day ahead and refrigerate. The remainder of herbs go well in the stuffing.
• Preheat oven to 325 degrees. (In my oven it is 350 degrees).
• In a large roasting pan add carrots, celery and onions.
• Rub herb/oil mixture over turkey pieces, season with salt and pepper, add to roasting pan on top of vegetables.
• Pour wine and chicken broth around turkey in pan.
• The liquid will expand with cooking so when you remove from oven the pan will be quite full and needs to be removed carefully. A large roasting pan is optimal (I have a Kitchen Aid).
• Add less liquid if you do not want as much turkey broth or easier removal from oven once cooked. I use it for the stuffing and always use this amount.
• Bake uncovered until turkey is a nice golden brown. Baste every 30 minutes, turn the pan after each basting for even cooking. Cover with foil for the remainder of cooking time once turkey is browned. (Cooking time is dependent on the size of your turkey).
• Once done remove turkey onto cutting board and cover with foil for 30 minutes. Then carve and and add to turkey platter.
• Strain pan juices. Spoon the fat off. I use the turkey broth to add to the stuffing which I bake on the side.
• To make gravy measure 6 cups of broth in total. Adding chicken broth if required.
• Melt 6 tbsp butter & mix in 6 tbsp flour until blended, gradually whisk in pan juices, boil and then simmer gravy until thickened.

CRISPY TURKEY FINGERS

Steps:

• Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
• Rinse and pat dry the turkey breast and slice into 1/2 inch strips.
• Add sage, thyme, salt, and pepper to bread crumbs and mix well.
• Dip turkey fingers into egg white and cover with crumbs mix.
• Place fingers onto baking sheet and bake, turning once, about 10 minutes.