Battered Deep Fried Turkey

Long before frying a whole bird in gallons of oil in your back yard became fad-dy or fashionable deep fried turkey meant batter fried turkey to many of us. I first had a version of this "leftover rescue" recipe decades ago at Marshall's Restaurant on Water Street in Bay Robert's. Marshall's Restaurant is long gone but this recipe idea survives as a standard post-holiday or anytime leftover turkey meal idea. Some in my family might even prefer these leftovers to traditional roast turkey. It also goes great with Savoury Stuffing and Partridgeberry-Apple Sauce, a great alternative to Cranberry Sauce. Both recipes also follow this one.

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg, lightly beaten
2 cups cold soda water or beer

Combine dry ingredients. Add the egg and soda water or beer and whisk together just until the liquid is incorporated. Lumps in the batter are not a problem.
Slice leftover roast turkey into thick slices. Dip the pieces into the batter and carefully drop them into canola oil filled deep fryer that has been preheated to 350degrees F. Fry for a few minutes, just until golden brown on both sides. Drain on a wire rack placed over a cookie sheet. Serve immediately.

If you have to fry the turkey in more than one batch at a time, hold the fried pieces in a 200 degree F oven on the draining rack to provide air circulation all the way around the fried turkey pieces to prevent it from getting soggy.
Serve with Oven Baked Crispy Wedge Fries, leftover turkey gravy if you have it, Savoury Stuffing and Partridgeberry-Apple Sauce.