Beer Battered Turkey Strips
Prep time: Cook time:
- 3 pkgs (400 g each) boneless skinless Ontario turkey slices, tenders or strips
- 3/4 cup (175 mL) all purpose flour (plus extra for dredging)
- 1/2 cup (125 mL) cornstarch
- 1 tsp (5 mL) baking powder
- 1 1/2 tsp (7 mL) garlic powder
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) cayenne
- 1 bottle (331 mL) dark or strong ale
- Flaked sea or kosher salt (optional)
Cut each turkey strip lengthwise into halves or thirds; set aside.
In a large bowl, whisk together 3/4 cup (175 mL) of flour, cornstarch, baking powder, garlic powder, salt and cayenne. While whisking, slowly pour in enough of the beer until mixture resembles a thin pancake batter. (You will have just enough left to enjoy while you are frying the strips.)
In a large deep heavy saucepan, heat about 3 inches (7 cm) of oil over medium high heat to about 350 F to 365 F (176 C to 185 C) or alternatively use a deep fryer.
Dredge the turkey strips in some flour and shake off excess, then dip into beer batter and let excess drip off. Carefully add a few turkey pieces at a time into the oil and fry for 3 to 5 minutes, turning occasionally until golden brown and no longer pink inside. Remove with a slotted spoon to a paper towel lined plate and repeat with remaining pieces. Sprinkle with salt, if using.
Makes about 24 pieces.
Tip: To reheat turkey strips place on baking sheet in 350 F (180 C) oven for about 10 minutes or until heated through.