• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
2

Credit
Chef Louis Simard at the Fairmont Château Laurier.

Serves:
Easter Egg Orange
Easter Egg Orange
Easter Egg Yellow
  1. Cut pieces of boneless turkey thighs and breast and submerge in the marinade for 24 hours.
  2. Remove from marinade and evenly drench in the breading mixture.
  3. Re-dip in the marinade and back in the breading so it’s evenly double coated.
  4. Fry at 425°F until internal temperature reaches 170°F, drain and let sit for 5 minutes, salt as desired.
  5. Serve promptly.
Easter Egg Pink
Easter Egg Pink

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