• 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
• 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.