Original Creole Seasoning 
Chicken Fried Turkey with Creole Gravy
Give your holiday turkey a Southern twist with @FirehouseGrub! This Chicken Fried Turkey with Creole Gravy…
Get RecipeGive your holiday turkey a Southern twist with @FirehouseGrub! This Chicken Fried Turkey with Creole Gravy brings crispy, golden turkey together with creamy Creole gravy and Tony Chachere’s signature Louisiana flavor.
Ingredients
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3 pounds boneless turkey breast
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2 tablespoons Tony Chachere’s Original Creole Seasoning
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4 cups buttermilk
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frying oil
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flour
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3 cups chicken broth
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1 teaspoon onion powder
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1 teaspoon garlic powder
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2 tablespoons fresh chopped parsley
- Clear
Directions
- Cut the turkey breast in half and then butterfly it into two more pieces. Place in a mixing bowl. Add 2 tablespoons of Tony Chachere’s original seasoning and 4 cups of buttermilk. Stir to combine and place in fridge for a few hours.
- Preheat cooking oil to medium heat. Pour flour into a baking dish and liberally season with more Tony Chachere’s original seasoning. Stir to combine. Remove one piece of turkey from buttermilk mixture and batter in flour. Return to butter milk and then return to flour mixture. Make sure it is thoroughly coated.
- Once the oil is hot, fry turkey breast until golden brown on each side.
- After the first batch of turkey is done, transfer about 1/4 of a cup of frying oil to a pot or skillet. Whisk in 1/2 cup of flour. Cook over medium-low heat and continue to whisk until you have a nice brown roux (15 minutes).
- Pour in chicken broth and continue to whisk. Add in onion powder, garlic powder, 1/2 tsp of Tony Chachere’s original seasoning, and parsley. Stir to combine. Continue to cook until the gravy is thickened to your liking. Serve over turkey breast and enjoy!
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