usbbqsupply

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 28

7 members and 21 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
Page 1 of 2 1 2 LastLast
Results 1 to 10 of 15
  1. #1
    Join Date
    Mar 2008
    Location
    Northeast Georgia
    Posts
    491

    Default fried turkey pieces

    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/Prod...product_id=125

    or these:



    http://www.honeysucklewhite.com/Prod...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?

  2. #2
    Join Date
    Jan 2008
    Location
    Broken Arrow, OK
    Posts
    1,905

    Default

    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!!
    Kev
    GOSM 3405
    UDS - One of a set of twins
    Custom Stick Burner - "Latifah".....(yeah, she's big and beautiful)
    Certified KCBS Judge

    Between two evils, I always pick the one I never tried before.
    -Mae West

  3. #3
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    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.
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  4. #4
    Join Date
    Mar 2008
    Location
    Northeast Georgia
    Posts
    491

    Default

    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.

  5. #5
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    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

  6. #6
    Join Date
    Mar 2008
    Location
    Northeast Georgia
    Posts
    491

    Default

    Quote Originally Posted by SmokyOkie View Post
    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
    All that I have available in my local stores are the breast cutlets and the tenderloins.

    Would you advise cutting the tenderloins into strips?

  7. #7
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    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.

  8. #8
    Join Date
    Mar 2008
    Location
    Northeast Georgia
    Posts
    491

    Default

    You guys think I should forget the frying idea and just grill them?

  9. #9
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    Yes, remember that this is the Q-joint, not the Fry-joint.
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  10. #10
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by chef schwantz View Post
    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.......

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

Page 1 of 2 1 2 LastLast

Similar Threads

  1. Turkey
    By Fatback Joe in forum Poultry
    Replies: 5
    Last Post: 11-23-2008, 10:26 AM
  2. Turkey Season Already?
    By PigCicles in forum Poultry
    Replies: 7
    Last Post: 11-03-2008, 03:06 AM
  3. Southern Fried Chicken
    By fredrogers in forum In the Kitchen
    Replies: 20
    Last Post: 11-01-2008, 01:45 PM
  4. Turkey
    By swamprb in forum Rotisserie Cooking
    Replies: 3
    Last Post: 03-20-2008, 10:07 PM
  5. deep fried paradise and other things
    By BlazerQue in forum The Pickle Barrel
    Replies: 0
    Last Post: 03-19-2008, 07:33 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1