Now you understand how to breast and leg out your wild turkey Let’s get to cooking a few of it. I’ll be making some Turkey Breast Schnitzel. This recipe solely makes use of the turkey breast, however I’ll have one thing out quickly for these legs don’t you are worried. The breast of a fowl is a leaner reduce of meat so should you overcook it you’ll find yourself with one thing very dry and hard. So together with being fairly cautious with cooking temp, there are just a few methods to hedge your bets to maintain that from occurring. On this recipe, we use mechanical tenderization to interrupt up the muscle fibers to maintain them from tightening up an excessive amount of when cooking. With lean muscle the tighter the fibers the more durable and dryer the reduce.
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Turkey Breast Schnitzel Components
- Wild Turkey Breast
- 2 Eggs
- All-Objective Flour
- Panko Bread Crumb
- Salt
- Black Pepper
- Lemon
- Water
- Olive Oil for Frying
Step one is to pat dry the turkey breast with paper towels and decide off any leftover feather stands which may have been missed if you first cleaned your fowl. You then need to do some trimming of the breast. You need to take off any connective tissue, extra fats, blood vessels, and every other extra membranes from the items of breast meat. All that stuff isn’t very nice to eat, both chewy or simply doesn’t style excellent.
Catch & Prepare dinner – Turkey Breast Schnitzel
When you’ve completed the trimming you need to break the turkey breast down into parts which can be in regards to the dimension of the palm of your hand. Additionally should you discover extra connective tissue and blood vessels as you portion the breast out, reduce them out. When you have items which can be smaller from simply how the breast was reduce maintain onto them too. Simply because they’re small doesn’t imply they may fry up good later.
The best way to tenderize and flatten down the turkey breast items. Put down a layer of plastic wrap throughout your reducing board, then place the turkey breast items unfold out with some areas between them. Then put down one other layer of plastic wrap. Then take a flat meat hammer or a saucepan should you don’t have a hammer helpful, and gently tenderize/flatten the items of turkey breast. You aren’t attempting to smash the shit out of them, however you do need to flatten them all the way down to about half-inch thickness.
After you tenderize/flatten the turkey breast items season each side liberally with salt and recent cracked black pepper. Let it sit for no less than 10 minutes with the salt and pepper so it may well get into it a bit higher.
Whereas that’s sitting, get your dredging station prepared. You need three vast bowls or trays. The primary with AP flour, the second with an egg wash, and the final with panko bread crumb. For the egg wash you need two eggs and a couple of tbsp of water all beat collectively until easy.
For dredging the turkey breast you need to do a two-hand technique, one hand handles solely moist and the opposite handles solely dry. This retains you from dredging your fingers as you’re employed. I take advantage of Panko breadcrumbs right here due to how crispy they change into however you should use whichever breadcrumb is your favourite. Begin by dredging the turkey items within the AP flour first, be certain that each nook and cranny is properly dusted, then shake off the surplus and drop it into the egg wash. Then utilizing your “moist” hand be certain that the egg will get all around the turkey and begin soaking the flour coating.
Then utilizing your moist hand take the piece of turkey breast from the egg wash and drop it into the panko breadcrumb. Use your dry hand to then coat the turkey in bread crumbs. Be certain that to press the panko into the piece of turkey to make sure you have a pleasant even coating of breadcrumb. Repeat this course of for all of the items of turkey breast you will have and put them apart nonetheless within the bread crumb bowl.
Take a pan and add in a 1/4″ layer of olive oil, then warmth it over medium warmth til it begins shimmering. As soon as the oil is as much as temp begin including in a few items of the breaded turkey. You don’t need to add an excessive amount of at a time otherwise you’ll cool to the oil and make the schnitzel greasy.
Let the items of turkey fry until the primary facet begins getting golden brown, then flip. Fry until each side are golden and the interior temp of the thickest a part of the schnitzel is studying 165f with a meals thermometer. After each bit is finished, pull it out onto a wire rack or some paper towels to tug away extra oil. Sprinkle with salt straight away.
Serve the turkey breast schnitzel straight away with a wedge of lemon with some sides. I made some German potatoes and a salad to go along with mine.
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