Prep Time: 5 hrs.
Cook Time: 20 min.
Total Time: 5 ½ hrs.
Yield: 8 servings
Ingredients:
· 2 wild turkey breast halves, cleaned and cut into ½ inch, 2 oz. strips. Ideal cutlet size is equal to a standard chicken strip. Store-bought turkey breast works well too. One 3-lb store-bought breast will yield roughly 18 cutlets, or enough for 8 sandwiches.
· 1 pack of Sweet Hawaiian burger buns (8 count) we recommend King’s Hawaiian or Sara Lee brand.
· 1 bag of coleslaw (8 oz.) any store-bought, mayo-based coleslaw works
· Brushfire Farms Cranberry Pepper Sauce
· Schilo’s Hot Mustard
· Stanley’s Famous Pit BBQ Sweet Hot Pickles
· 1 bag of Meat Church Bird Baptism Brine
· 2 Tbsp. Meat Church Garlic & Herb Seasoning
· 4 eggs, whisked
· 1 tsp. Crystal’s Hot Sauce or vinegar based hot sauce
· 1 – 8 oz. box of Kikkoman Panko (Japanese bread crumbs) or a similar brand.
· 1 – 48 oz. bottle of vegetable oil
Process:
· Mix ½ Cup Meat Church Brine with ½ gallon of water in a container. Whisk until dissolved and add turkey cutlets. Seal and place in refrigerator for 4 hrs.
· Pour vegetable oil into a skillet or fryer and heat to 325°.
· Combine egg yolks with hot sauce in medium size mixing bowl and set aside. In a large plate or mixing bowl, combine Panko with Meat Church Garlic & Herb Seasoning and set aside.
· Mix coleslaw together and set in refrigerator.
· Remove cutlets from brine. Submerge in egg wash, remove and allow excess egg wash to drip off. Press cutlet into Panko mixture and make sure to coat it on all sides, until cutlet is covered with a good layer of Panko.
· Place cutlets into hot oil and cook for 6 minutes, or until golden brown. Make sure to reach an internal temperature of 165°. Do not overcrowd fryer, we recommend 4 – 6 cutlets per batch. Remove from oil and allow excess oil to drip off cutlets.