Wild Turk-Fil-A
WILD TURK-FIL-A | w/ PARMESAN FRIES & HOMEMADE BUNS
BUNS
INGREDIENTS:
To proof yeast
* 1/2 cup warm water - 105-110 degrees F
* 1 tablespoon instant or active dry yeast
* 1 teaspoon granulated sugar
To make bun dough
* 2 cups warm water
* 1/2 cup melted unsalted butter
* 1/3 cup granulated sugar
* 1 tablespoon salt
* 6-7 cups all-purpose or whole wheat flour
INSTRUCTIONS:
Proof the yeast
* In a small bowl whisk together the warm water, yeast and sugar
* Let sit for 10 minutes or until bubbly
Make the dough
* In the bowl of a stand mixer or a large bowl if mixing by hand, whisk together the 2 cups warm water, butter, 1/3 cup sugar and salt
* Add the bubbly yeast mixture and stir to combine
* Place the bowl in the stand mixer and put the dough hook on the machine. You can also knead by hand
* Add the flour, one cup at a time, and mix until nearly combined before adding more. Start with 4-5 cups flour, mixing until each is incorporated
* The closer you get to your dough being ready, the less flour you’ll add at once
* Add up to 6-7 cups flour total, very gradually at the end, until the dough comes together in a smooth, soft ball and does not stick to the sides of the stand mixer. When you touch it, it should be smooth and slightly tacky but not sticky
* Place dough in a large lightly greased bowl (you can use the same bowl and grease it), and cover with plastic wrap or a clean kitchen towel
* Set in a warm spot (I use the oven with the light on — turn the oven on to preheat for 2-4 minutes before turning off and adding the dough) and let rise until doubled, about 1.5 hours
* Uncover dough, punch down, and roll out 12-18 rounds — smoothing the top by almost folding from the top and pinching to the underneath of the bun
* Place on a parchment-lined baking sheet and let rise (you don't have to cover them) in a warm spot for 30 to 90 minutes (instant yeast will be quicker) until doubled
* Bake at 350 degrees for 15-20 minutes, until light golden brown
FRIES
INGREDIENTS:
* 3-4 RUSSET POTATOES
* 1/4 CUP FRESHLY GRATED PARMESAN
* 1/2 TBSP KOSHER SALT
* 1/2 TBSP FRESHLY CRACKED BLACK PEPPER
* 2 TBSP FRESH PARSLEY
INSTRUCTIONS:
PREP
* CUT EACH POTATO INTO 1/2" SLICES, LENGTHWAYS
* ONCE SLICES, CUT EACH SLICE LENGTHWAYS EVERY 1/4"
* ADD FRIES TO A BOWL OF COLD WATER AND LET SIT FOR AT LEAST AN HOUR
* DRAIN BOWL, RINSE FRIES AND PLACE FRIES ONTO A COUPLE OF LAYERS OF PAPER TOWEL TO DRY
FIRST FRY (BLANCHE)
* HEAT CANOLA, PEANUT, OR VEGETABLE OIL TO 300 DEGREES
* FRY IN BATCHES UNTIL THE FRIES ARE BLANCHED (COOKED, BUT NOT CRISPY AND ENOUGH TO WHERE THEY WONT SPLIT WHEN PICKED UP IN THE MIDDLE)
* SET ASIDE
SECOND FRY (CRISPY)
* HEAT OIL TO 400
* FRY IN BATCHES UNTIL GOLDEN BROWN AND CRISPY
* ADD FRIES TO A BOWL AND TOSS WITH SALT, PEPPER, PARMESAN AND CHOPPED PARSLEY
TURKEY
INGREDIENTS:
Marinade:
* 1 turkey breast
* 2 large eggs
* 2 cups buttermilk
* 2 tbsp hot sauce
* 2 tbsp pickle juice
* 1 tsp garlic powder
For Flour Mix:
* 3 cups all-purpose flour
* 2.5 tsp kosher salt
* 2 tsp garlic powder
* 1.5 tsp smoked paprika
* 1/2 tsp fresh cracked black pepper
* 1/2 tsp cayenne
For Mayonnaise:
* 3/4 cup mayo
* 1 tsp garlic powder
* 1 tbsp hot sauce
* 1 tsp smoked paprika
* Kosher salt to taste
* Lemon juice to taste
INSTRUCTIONS:
Wild Turkey Prep:
* Remove all skin, silver skin and any tough pieces from 1 wild turkey breast
* Cut breast in half or in quarters depending on the size of your bird
* Trim each piece so they are similar in shop and size
* Tenderize each piece
* In a ziplock bag with a meat mallet
Turkey Marinade
* Add marinade and tenderized wild turkey to a large ziplock bag, toss and let sit in the fridge for 2-12 hours
Flour Mix
* Mix all ingredients in a medium-sized bowl
* Secret tip: for those crunchy fried flaky bits, take 4 tablespoons (one at a time) and dribble droplets of the marinade into the flour mixture and mix. This will form little clumps in the flower
* Add each wild turkey piece into the flour mixture one by one. Toss and press down to attach those flower clumps to the meat
* Add to a baking sheet with a wire rack
Frying
* Heat canola, peanut, or vegetable oil to 350 degrees
* Drop pieces away from you and fry until golden brown and at an internal temperature of 165 degrees
* Remove from oil and place onto a baking sheet with a wire rack to let cool
Mayonnaise
* Combine all ingredients in a bowl
Assembly
* Toast both sides of the buns in a pan with butter
* Slice dill pickles into rounds
* Spread mayo on bottom buns
* Add pickles to the bottom bun
* Add 1 wild turkey piece
* Add top bun
* Enjoy the best wild game sandwich!