Thanksgiving Turkey McNuggets
Thanksgiving Turkey McNuggets
Ingredients
For the Turkey Nuggets
- 1 1/2 pounds boneless, skinless turkey thighs, cut into 1-inch pieces, against the grain
- 1 1/2 teaspoons salt
- 1/2 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chicken seasoning
- 2 tablespoons potato starch
- 1 egg yolk
- 1/2 cup cold water, for handling meat mixture
For the Dredge and Batter
- 2 cups all-purpose flour, divided
- 1/2 cup potato starch
- 1 teaspoon baking powder
- 1/2 teaspoon white pepper
- 1 tablespoon chicken powder
- 1 1/3 cups cold water, for batter, plus more as needed
For Frying
- 4 cups vegetable oil, for deep frying
- cooking spray, as needed
Instructions
- 1
Place the cut turkey thigh pieces into a food processor. Add salt, white pepper, garlic powder, onion powder, chicken seasoning, 2 tablespoons of potato starch, and the egg yolk. Process the mixture until it forms a fine, paste-like consistency, scraping down the sides as needed.
⏱️ 10 min
- 2
Line two baking sheets with parchment paper and lightly spray with cooking spray to prevent sticking. Dip your gloved hands in cold water to prevent the sticky turkey mixture from adhering. Take small portions of the turkey mixture, about 1 tablespoon each, and press them into nugget shapes, approximately 1/2 inch thick. Place the shaped nuggets on the prepared baking sheets. Freeze the nuggets for at least 1 hour, or until firm.
⏱️ 15 min
- 3
While the nuggets are freezing, prepare the dry dredge. In a large bowl, combine 1 1/2 cups of the all-purpose flour, 1/2 cup potato starch, baking powder, 1/2 teaspoon white pepper, and chicken powder. Whisk thoroughly to combine.
⏱️ 5 min
- 4
To make the wet batter, take 1 1/4 cups (approximately 175g) of the dry dredge mixture from Step 3 and place it in a separate bowl. Gradually whisk in 1 1/3 cups of cold water, starting with 1 1/4 cups and adding the remaining water as needed, until you achieve a very loose, thin batter consistency.
⏱️ 5 min
- 5
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350-375°F. Remove the firmed-up turkey nuggets from the freezer. For the first fry, dip each frozen nugget into the wet batter, allowing any excess to drip off. Carefully drop the battered nuggets into the hot oil, working in batches to avoid overcrowding. Gently stir them to prevent sticking. Fry until they achieve a light golden color, about 3-4 minutes per batch.
⏱️ 10 min•🌡️ 360 - 6
Remove the lightly fried nuggets from the oil and place them on a cooling rack. Allow them to cool for at least 10-15 minutes. Once cooled, return them to the hot oil for a second fry. Fry until they are deep golden brown and have a perfectly crispy, glassy exterior, about 3-5 minutes per batch. This double frying ensures maximum crispiness.
⏱️ 15 min•🌡️ 375
- 7
Remove the finished nuggets from the oil and place them back on the cooling rack to drain any excess oil. Serve immediately with your favorite dipping sauce, such as gravy or honey mustard.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Thanksgiving Turkey McNuggets
Ingredients
For the Turkey Nuggets
- 1 1/2 pounds boneless, skinless turkey thighs, cut into 1-inch pieces, against the grain
- 1 1/2 teaspoons salt
- 1/2 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chicken seasoning
- 2 tablespoons potato starch
- 1 egg yolk
- 1/2 cup cold water, for handling meat mixture
For the Dredge and Batter
- 2 cups all-purpose flour, divided
- 1/2 cup potato starch
- 1 teaspoon baking powder
- 1/2 teaspoon white pepper
- 1 tablespoon chicken powder
- 1 1/3 cups cold water, for batter, plus more as needed
For Frying
- 4 cups vegetable oil, for deep frying
- cooking spray, as needed
Instructions
- 1
Place the cut turkey thigh pieces into a food processor. Add salt, white pepper, garlic powder, onion powder, chicken seasoning, 2 tablespoons of potato starch, and the egg yolk. Process the mixture until it forms a fine, paste-like consistency, scraping down the sides as needed.
⏱️ 10 min - 2
Line two baking sheets with parchment paper and lightly spray with cooking spray to prevent sticking. Dip your gloved hands in cold water to prevent the sticky turkey mixture from adhering. Take small portions of the turkey mixture, about 1 tablespoon each, and press them into nugget shapes, approximately 1/2 inch thick. Place the shaped nuggets on the prepared baking sheets. Freeze the nuggets for at least 1 hour, or until firm.
⏱️ 15 min - 3
While the nuggets are freezing, prepare the dry dredge. In a large bowl, combine 1 1/2 cups of the all-purpose flour, 1/2 cup potato starch, baking powder, 1/2 teaspoon white pepper, and chicken powder. Whisk thoroughly to combine.
⏱️ 5 min - 4
To make the wet batter, take 1 1/4 cups (approximately 175g) of the dry dredge mixture from Step 3 and place it in a separate bowl. Gradually whisk in 1 1/3 cups of cold water, starting with 1 1/4 cups and adding the remaining water as needed, until you achieve a very loose, thin batter consistency.
⏱️ 5 min - 5
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350-375°F. Remove the firmed-up turkey nuggets from the freezer. For the first fry, dip each frozen nugget into the wet batter, allowing any excess to drip off. Carefully drop the battered nuggets into the hot oil, working in batches to avoid overcrowding. Gently stir them to prevent sticking. Fry until they achieve a light golden color, about 3-4 minutes per batch.
⏱️ 10 min•🌡️ 360 - 6
Remove the lightly fried nuggets from the oil and place them on a cooling rack. Allow them to cool for at least 10-15 minutes. Once cooled, return them to the hot oil for a second fry. Fry until they are deep golden brown and have a perfectly crispy, glassy exterior, about 3-5 minutes per batch. This double frying ensures maximum crispiness.
⏱️ 15 min•🌡️ 375 - 7
Remove the finished nuggets from the oil and place them back on the cooling rack to drain any excess oil. Serve immediately with your favorite dipping sauce, such as gravy or honey mustard.
⏱️ 5 min