Of all the wild game we eat, turkey is the one that gets fried the most often. And while there is nothing quite like southern-style buttermilk fried poultry, tempura is neck and neck with the classic. Tempura is a Japanese style batter- it's lighter in texture, and works best with thinner, faster cooking proteins. Turkey tenders are perfect for this.

It’s a lighter way to serve fried turkey, and it lends itself to more delicate pairings. The ponzu is savory and acidic and pairs well with fresh spring herbs and greens. 

You can make this recipe with turkey breasts as well, just cut across grain into ~½” cutlets and tenderize.

Tempura Turkey Tenders with Ponzu

Prep time: 15 minutes

Cook time: 5 minutes

Serves: 2

Ingredients:

2 turkey tenders - tendon removed

Marinade

2 tbsp soy

2 tbsp sake

1 tbsp ginger, minced

1 tsp garlic, minced

Tempura batter

⅓ cup flour

⅓ cup potato starch

~½ cup water

1 egg

Ponzu

4 tbsp soy sauce

3 tbsp yuzu juice (substitute lemon juice)

1 tbsp rice wine vinegar

1 tbsp sugar

Method:

Mix marinade ingredients, set aside. Mix ponzu sauce ingredients, stir until sugar is dissolved. You can make the marinade and ponzu a few days ahead of time, just keep them refrigerated.

Remove tendon from tenders. Cut tenders in half lengthwise, and tenderize with a mallet until ~¼” thick. Mix with marinade and refrigerate for 2-4 hours.

Preheat frying oil to 350-375F

Mix tempura batter with chopsticks or fork. Stir lightly- overmixing will cause the gluten to bind and create a “doughy” batter. There will be clumps in the batter, this is normal. Keep the batter cold until use.

Remove tenders from marinade and shake off excess. Dip in tempura batter and fry for 2-4 minutes until just golden brown. Work in small batches and allow oil to heat back up before frying another batch. Rest cooked tenders on a wire rack or paper towel lined plate. 

Serve hot with ponzu and shiso leaves.