A Cook Named Matt logo

Turkey And Chill this year with a fried turkey sando

cook:

3 h

4 sandwiches

US

original

metric

Picture for Turkey And Chill this year with a fried turkey sando

4 sandwiches

US

original

metric

Ingredients

Brioche Buns

Warm Milk

60 g Warm Milk

Flour

20 g Flour

H2O

10 g H2O

warm milk

150 g warm milk

yeast

15 g yeast

Honey

65 g Honey

flour

400 g flour

salt

4 g salt

soft butter

170 g soft butter

egg yolks

2 egg yolks

eggs

2 whole eggs

Egg wash

yolk

1 yolk

cream

1 tbsp cream

For the Stuffing Dredge

Flour

1 quart Flour

corn starch

1 ½ cups corn starch

Spiceology Onion, Powder

4 tablespoons Spiceology Onion, Powder

Spiceology Celery Seed

4 tablespoons Spiceology Celery Seed

Spiceology Black Pepper

2 tablespoons Spiceology Black Pepper

kosher salt

2 tablespoons kosher salt

Fried Turkey

turkey breast and tenders

1 ½ lbs turkey breast and tenders

butter milk

1 quart butter milk

Spiceology Thyme,

¼ cup Spiceology Thyme,

Spiceology Rosemary,

¼ cup Spiceology Rosemary,

Spiceology Sage

¼ cup Spiceology Sage

canola oil

canola oil

Step 1

For the Brioche Buns
Warm Milk

60 g Warm Milk

Flour

20 g Flour

H2O

10 g H2O

Step 1

Cook tanzong ingredients below in pan till comes together

Step 2

In mixing bowl whisk milk, yeast, honey and let bloom
warm milk

150 g warm milk

yeast

15 g yeast

Honey

65 g Honey

Step 3

Add in rest of ingredients including the tonzong then mix together with the hook while adding in butter slowly at a time mix on high for about 10 minutes
flour

400 g flour

salt

4 g salt

soft butter

170 g soft butter

egg yolks

2 egg yolks

eggs

2 whole eggs

Step 4

Put dough into a separate bowl cover with plastic wrap or a towel proof for about 30 minutes to an hour until it doubles in size

Step 5

Once it doubles in size toss it into the fridge for about 30 minutes or overnight if preferred to do the next day

Step 6

Form doughballs as described in video

Step 7

Brush with egg wash set onto a parchment paper lined sheet tray
yolk

1 yolk

cream

1 tbsp cream

Step 8

Bake off at 400°F for 8 minutes

Step 9

Drop to 350°F and bake til deep golden about 15 minutes.

Step 10

Cool and keep covered once cooled

Step 11

For the Fried Turkey

Step 1

mix all dredge ingredients and use whenever wanted. May be stored in container
Flour

1 quart Flour

corn starch

1 ½ cups corn starch

Spiceology Onion, Powder

4 tablespoons Spiceology Onion, Powder

Spiceology Celery Seed

4 tablespoons Spiceology Celery Seed

Spiceology Black Pepper

2 tablespoons Spiceology Black Pepper

kosher salt

2 tablespoons kosher salt

Step 2

Marinade turkey in butter milk overnight
turkey breast and tenders

1 ½ lbs turkey breast and tenders

butter milk

1 quart butter milk

Step 3

Fry in canola oil at 325°F until golden brown delicious and 165°F internal temp.
canola oil

canola oil

Step 4

Immediately after frying toss in a bowl with chopped herbs and salt to taste
Spiceology Thyme,

¼ cup Spiceology Thyme,

Spiceology Rosemary,

¼ cup Spiceology Rosemary,

Spiceology Sage

¼ cup Spiceology Sage

kosher salt

kosher salt

Related Recipes

Matt Logo

Powered by Provecho

Join

© 2023 Matt Broussard. All rights reserved