Hamdi Saidani Pioneer Woman Turkey Cutlets are made with turkey cutlets, poultry seasoning, kosher salt, garlic powder, black pepper, cayenne pepper, buttermilk, hot sauce, egg, all-purpose flour, cornstarch, baking powder, and vegetable oil. This fried Turkey Cutlets recipe creates a hearty delicious that takes about 1 hour 30 minutes to prepare and can serve up to 6 people.
Pioneer Woman Turkey Cutlets Ingredients
Ingredients For the Turkey Cutlets:
- 2 tbsp. poultry seasoning
- 2 tbsp. kosher salt, plus extra for final seasoning
- 1 tbsp. garlic powder
- 1 tbsp. ground black pepper
- 1/2 tsp. cayenne pepper
- 1 cup whole buttermilk
- 2 tbsp. hot sauce (medium heat recommended)
- 1 large egg
- 2 lbs. turkey cutlets
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tbsp. baking powder
- Vegetable oil for frying (about 2 cups)
Ingredients For the Creamy Gravy:
- 1/4 cup salted butter
- 1/2 medium yellow onion, grated
- 1/3 cup all-purpose flour
- 3 1/2 cups warm turkey or chicken stock, divided (3 cups for gravy, extra if needed)
- 3/4 tsp. kosher salt, plus more to taste
- 1/2 tsp. ground black pepper, plus more to taste
- 1/2 cup heavy whipping cream
- 1 tsp. Dijon mustard (optional)
How To Make Pioneer Woman Turkey Cutlets
- Prepare the Marinade: In a small bowl, mix together poultry seasoning, 2 tablespoons kosher salt, garlic powder, black pepper, and cayenne. In a separate medium bowl, whisk buttermilk, hot sauce, egg, and 2 tablespoons of the spice mixture. Submerge the turkey cutlets in the marinade, cover, and refrigerate for 30 minutes to 4 hours.
- Prepare the Dredging Mixture: Remove the turkey cutlets from the refrigerator 10 minutes before frying. In a medium shallow bowl, combine flour, cornstarch, baking powder, and the remaining spice mixture. Add 3 tablespoons of the turkey marinade to achieve a pebbly texture. Dredge each turkey cutlet in the flour mixture, ensuring it’s well-coated, and set aside on a plate.
- Fry the Turkey Cutlets: Heat vegetable oil in a large cast-iron skillet or Dutch oven to a depth of 1 inch, and preheat to 350°F (177°C). Fry the turkey cutlets in batches to avoid overcrowding, cooking 1 to 2 minutes per side until golden brown. Ensure the internal temperature reaches 165°F (74°C). Transfer to a wire rack over a rimmed baking sheet and sprinkle with kosher salt. Keep warm in an oven preheated to 200°F (93°C).
- Make the Creamy Gravy: Melt butter in a medium skillet over medium heat. Add grated onion and cook until tender, about 3-4 minutes. Sprinkle in flour and whisk for 2 minutes until golden. Gradually add 3 cups of stock, whisking constantly. Add salt and pepper, bring to a simmer, and let thicken for 3 minutes. Stir in cream and mustard, adding more stock if needed. Adjust seasoning with salt and pepper.
- Serve: Arrange the turkey cutlets on plates, spoon over the warm creamy gravy, and garnish with additional black pepper.
Recipe Tips
- Let the Turkey Soak in Flavor: Marinate the turkey for 30 minutes to 4 hours before cooking. This makes the turkey more flavorful and soft.
- Keep the Oil Hot: Use a thermometer to make sure the oil stays at 350°F (177°C). This will help your turkey get crispy and cook right.
- Cook in Small Batches: Don’t put too many turkey cutlets in the pan at once. This keeps them from getting soggy and helps them cook better.
- Let the Cutlets Dry a Bit: After frying, put the turkey cutlets on a rack to dry. This makes them stay crispy.
- Check the Gravy’s Taste: While making the gravy, taste it and see if it needs more seasoning. Add more salt and pepper if you like. If the gravy is too thick, you can thin it with some stock.
What To Serve With Turkey Cutlets
Turkey Cutlets pair well with buttered noodles, sautéed spinach, garlic bread, and steamed rice. You can also serve them with a Caesar salad, roasted asparagus, herbed couscous, and baked beans for a delicious dinner that goes well with the rich gravy.
How To Store Turkey Cutlets
- In the fridge: Let the turkey cutlets cool down completely. You can cover them with plastic wrap or put them in a container with a lid. They stay good in the fridge for 3 to 4 days.
- In the freezer: If you want to keep them longer, wrap the cutlets in aluminum foil, then put them in a freezer bag or container. You can freeze them for up to 2 months. Thaw them in the fridge overnight when you’re ready to eat them.
How To Reheat Leftover Turkey Cutlets
- In the oven: Heat your oven to 350°F (175°C). Put the turkey cutlets in a dish that can go in the oven and cover with foil. Warm them up for 15-20 minutes until they’re hot.
- In the microwave: Place some turkey cutlets in a microwave-safe dish and cover them loosely with plastic wrap. Microwave on high for 2-3 minutes, stirring halfway to warm them evenly.
- In the air fryer: Turn the air fryer to 350°F (175°C). Put the turkey cutlets in a dish that fits in the air fryer. Warm them for 5-10 minutes, checking them now and then so they don’t get too dry.
Pioneer Woman Turkey Cutlets Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 1077
- Total Fat: 75 g
- Saturated Fat: 17 g
- Trans Fat: 1 g
- Cholesterol: 181 mg
- Sodium: 1141 mg
- Carbohydrates: 52 g
- Dietary Fiber: 2 g
- Sugar: 5 g
- Protein: 45 g
FAQs
Can I Use Chicken Instead Of Turkey?
Yes, you can use chicken cutlets if you don’t have turkey. Just make sure the chicken is cooked to 165°F (74°C).
What Can I Use If I Don’t Have Buttermilk?
If you’re out of buttermilk, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Wait 5 minutes, and then use it.
Can I Make The Gravy Ahead Of Time?
Yes, the gravy can be made ahead of time. Reheat it on the stove over low heat, stirring occasionally. Add a little extra stock if the gravy has thickened too much upon standing.
How Can I Tell If The Oil Is Hot Enough For Frying?
Use a cooking thermometer to check that the oil is at 350°F (177°C) before starting to fry the cutlets. If you don’t have a thermometer, you can test the oil by adding a small pinch of flour to it; if it sizzles without smoking immediately, it’s ready.
Try More Pioneer Woman Recipes:
- Pioneer Woman Turkey Chili
- Pioneer Woman Turkey Brine
- Pioneer Woman Turkey Taco Skillet
- Pioneer Woman Leftover Turkey Pie
- Pioneer Woman Spatchcock Turkey
Pioneer Woman Turkey Cutlets
Description
Pioneer Woman Turkey Cutlets are made with turkey cutlets, poultry seasoning, kosher salt, garlic powder, black pepper, cayenne pepper, buttermilk, hot sauce, egg, all-purpose flour, cornstarch, baking powder, and vegetable oil. This fried Turkey Cutlets recipe creates a hearty delicious that takes about 1 hour 30 minutes to prepare and can serve up to 6 people.
Ingredients
Ingredients For the Turkey Cutlets:
Ingredients For the Creamy Gravy:
Instructions
- Prepare the Marinade: In a small bowl, mix together poultry seasoning, 2 tablespoons kosher salt, garlic powder, black pepper, and cayenne. In a separate medium bowl, whisk buttermilk, hot sauce, egg, and 2 tablespoons of the spice mixture. Submerge the turkey cutlets in the marinade, cover, and refrigerate for 30 minutes to 4 hours.
- Prepare the Dredging Mixture: Remove the turkey cutlets from the refrigerator 10 minutes before frying. In a medium shallow bowl, combine flour, cornstarch, baking powder, and the remaining spice mixture. Add 3 tablespoons of the turkey marinade to achieve a pebbly texture. Dredge each turkey cutlet in the flour mixture, ensuring it’s well-coated, and set aside on a plate.
- Fry the Turkey Cutlets: Heat vegetable oil in a large cast-iron skillet or Dutch oven to a depth of 1 inch, and preheat to 350°F (177°C). Fry the turkey cutlets in batches to avoid overcrowding, cooking 1 to 2 minutes per side until golden brown. Ensure the internal temperature reaches 165°F (74°C). Transfer to a wire rack over a rimmed baking sheet and sprinkle with kosher salt. Keep warm in an oven preheated to 200°F (93°C).
- Make the Creamy Gravy: Melt butter in a medium skillet over medium heat. Add grated onion and cook until tender, about 3-4 minutes. Sprinkle in flour and whisk for 2 minutes until golden. Gradually add 3 cups of stock, whisking constantly. Add salt and pepper, bring to a simmer, and let thicken for 3 minutes. Stir in cream and mustard, adding more stock if needed. Adjust seasoning with salt and pepper.
- Serve: Arrange the turkey cutlets on plates, spoon over the warm creamy gravy, and garnish with additional black pepper.
Notes
- Let the Turkey Soak in Flavor: Marinate the turkey for 30 minutes to 4 hours before cooking. This makes the turkey more flavorful and soft.
- Keep the Oil Hot: Use a thermometer to make sure the oil stays at 350°F (177°C). This will help your turkey get crispy and cook right.
- Cook in Small Batches: Don’t put too many turkey cutlets in the pan at once. This keeps them from getting soggy and helps them cook better.
- Let the Cutlets Dry a Bit: After frying, put the turkey cutlets on a rack to dry. This makes them stay crispy.
- Check the Gravy’s Taste: While making the gravy, taste it and see if it needs more seasoning. Add more salt and pepper if you like. If the gravy is too thick, you can thin it with some stock.
Pioneer Woman Turkey Cutlets, Ree Drummond Turkey Cutlets
