Turkey Ingredients:

• 5 lb. turkey breast, de-boned and cut into strips

• Italian dressing (enough to cover turkey strips)

• 1 tsp. garlic powder

• 1/2 tsp. liquid smoke • 2 C. milk

• 2 eggs

• 2 C. flour

• Kosher salt & freshly ground black pepper, to taste

• Canola oil

Gravy Ingredients:

• 2 Tbsp. butter

• salt & pepper, to taste

• 2 Tbsp. flour

• 1 C. milk

• Kitchen Bouquet


Combine the Italian dressing, garlic powder and liquid smoke and mix well. Marinade the turkey strips in the mixture for several hours, or preferably overnight.

In a small bowl, beat the eggs first and then add the milk; mixing well. In another bowl add the flour, salt and pepper.

Dip the turkey strips into the egg mixture and then dust with the flour and seasonings. Deep fry until golden brown and the juices run clear. Drain.

To make the gravy, melt butter in a saucepan and add salt and pepper. Slowly add flour and cook for a minute or two. Slowly add milk and stir continually until mixture thickens. Add a little Kitchen Bouquet to darken the gravy.

Plate chicken-fried turkey strips and top with gravy.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.