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BlazerQue
11-23-2008, 04:48 PM
I usually work on Thanksgiving and cook for my coworkers. I'm planning to do so again this year. I was going to take a grill and do a turkey breast, but I am now thinking about doing fried turkey pieces.

I'm thinking of taking these:

http://www.honeysucklewhite.com/images/products/125_medium.jpg

http://www.honeysucklewhite.com/ProductDetail.aspx?product_category_id=4&product_id=125

or these:

http://www.honeysucklewhite.com/images/products/128_medium.jpg

http://www.honeysucklewhite.com/ProductDetail.aspx?product_category_id=4&product_id=128

and dredging them in flour and frying them in either a dutch oven or a skillet.

I've grilled both of the above, but I have never tried frying them.

Would I be better off pan trying them in a skillet or deep frying them in a dutch oven? Also, for the tenderloins, would I be better off frying them whole or cutting them into medallions?

BA_LoKo
11-23-2008, 05:51 PM
I think either method would work just fine. As you know, they don't tolerate being overcooked.


As to the tenderloins, I'd think that either whole or cut into medallions would be great.

Crispy fried turkey sounds great, and I don't even particularly care for turkey. On several occasions I have deep fried whole turkeys and they've always gotten rave reviews. Someday I'll end up smoking one.

What kind of side dishes you gonna have? I've got no plans set in stone for Thanksgiving. Road trip!! :D

chef schwantz
11-23-2008, 06:15 PM
If you wait til wed night to get your provisions, you may be able to score a good deal on fresh turkey cut up in the meat section. fried turkey cutlets almost seem like chickenstrips to me, but more power to you.

BlazerQue
11-23-2008, 07:05 PM
I'll brine for a few hours before I dredge and cook. Last year, I grilled the cutlets pictured above to very good reviews. The other meat was some country style pork.

This year I thought I would change it up a little bit and go with the fried pieces.

I'm thinking that I might also get a half ham and ask the butcher to cut it into 1" steaks for me. Then I'll cut those into cubes, toss them in either some honey or maple syrup, and then cook the chunks in a dutch oven to set the glaze.

For desert, I'll probably do an apple cobbler in a dutch oven. Sides would be provided by other coworkers.

SmokyOkie
11-23-2008, 07:07 PM
I think I'd use the tenders only if frying. I've fried the main breast part before and it ended up a little tough because you can't fry the small pieces long enough to break down the connective tissues in the breast meat.

I have found that thinner strip work well because they fry fast and don't have as much tendency to be chewy. Do season well or even marinate though. They won;t have much flavor otherwise.

That's my:twocents:

BlazerQue
11-23-2008, 08:29 PM
I think I'd use the tenders only if frying. I've fried the main breast part before and it ended up a little tough because you can't fry the small pieces long enough to break down the connective tissues in the breast meat.

I have found that thinner strip work well because they fry fast and don't have as much tendency to be chewy. Do season well or even marinate though. They won;t have much flavor otherwise.

That's my:twocents:

All that I have available in my local stores are the breast cutlets and the tenderloins.

Would you advise cutting the tenderloins into strips?

SmokyOkie
11-23-2008, 09:57 PM
I'd cut 'em into fingers about like your fingers and flash fry them. Only a couple minutes, just enough to crisp them and take them past pink. If you're doing a bunch of them, you can trial and error a few to get an exact time. They'll prolly stay crisper if you do a wash and dredge with bread crumbs or cracker crumbs.

BlazerQue
11-24-2008, 02:03 AM
You guys think I should forget the frying idea and just grill them?

chef schwantz
11-24-2008, 10:54 AM
Yes, remember that this is the Q-joint, not the Fry-joint.

SmokyOkie
11-24-2008, 11:30 AM
Yes, remember that this is the Q-joint, not the Fry-joint.

But it is dedicated to all forms of outdoor cooking, so if he fries outside.......:msn-wink:

Bacon wrapped grilled tenders sliced into medallions couldn't possibly be bad.

BlazerQue
11-24-2008, 06:34 PM
Yes, remember that this is the Q-joint, not the Fry-joint.

...that just also happens to have a deep fried section.

BlazerQue
11-24-2008, 07:23 PM
But it is dedicated to all forms of outdoor cooking, so if he fries outside.......:msn-wink:

Bacon wrapped grilled tenders sliced into medallions couldn't possibly be bad.


I've done pork tenderloin in this manner. Turkey may be good done this way too.

chef schwantz
11-24-2008, 07:29 PM
Eaze up, I was just givin ya a little grief:msn-wink:

BlazerQue
11-28-2008, 01:14 PM
We ended up having very nice weather. We found an open grocery store and bought 5lbs of sliced county ham. I grilled them on my little Weber Q 120 with good results. We used Armor potato bread and had some excellent sandwiches.

californiasmokin
11-28-2008, 05:20 PM
Glad your meal turned out nice.I am sure that they appreciated your effort.Hope your Thanksgiving was nice after you left work.