Fried Turkey Italian Patty Melts
Breaded ground turkey patties fried in a skillet, buried in cheese and marinara, on a bun.
- calories
- 780
- weight
- 12 oz
- cal / oz
- 65
- protein
- 52 g
- serves
- 4, scales
- prep
- 20 min
- cook
- 25 min
- total time
- 45 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Lunch
- Campfire coals
- Grill grate
- Liquid fuel
- Car camping
- Basecamp
- One pot
- Pre-mix at home
- Needs a cooler
- Actual cooking
Ingredients
| Ground wild turkey | 2 lb | leg and thigh meat, ground at home and kept frozen until the drive |
|---|---|---|
| Seasoned flour | 1 cup | Kentucky Kernel or your own flour with salt and pepper |
| Eggs | 2 | beaten with 1 tbsp water |
| Seasoned Italian bread crumbs | 1 1/2 cups | |
| Mozzarella cheese | 4 oz | sliced, not shredded, so it stays put |
| Provolone cheese | 4 oz | sliced |
| Marinara sauce | 1 cup | shelf-stable jar or pouch |
| Buns | 4 | |
| Italian seasoning | 1 tsp | |
| Salt and pepper | to taste | |
| Lard or vegetable oil | 1 1/2 cups | enough for a half inch in the pan |
Method
- Get a cast iron skillet over steady medium heat and pour in oil to a depth of about half an inch. It is ready when a pinch of bread crumbs sizzles right away.
- Divide the turkey into four 8 oz patties, about half an inch thick. Season both sides with salt, pepper, and the Italian seasoning.
- Set out three shallow containers: flour, beaten egg, bread crumbs. Coat each patty in flour, then egg, then crumbs, pressing the crumbs on.
- Fry the patties two at a time, about 5 minutes per side, until the crust is deep brown and the center is cooked through. Ground poultry needs to be fully done, so cut one open if you are unsure.
- Move the patties to the edge of the fire or off direct heat. Spoon marinara over each and lay a slice of mozzarella and a slice of provolone on top.
- Cover the pan with foil or a lid for 2 minutes to melt the cheese, then slide each patty onto a bun.
This is a home kitchen recipe that needs a cooler and a real fire, so it belongs at the truck rather than in a pack. Everything else about it travels fine: the flour and crumb mix is dry goods, the marinara comes in a shelf-stable jar, and hard cheese slices hold a couple of days on ice.
The breading is the whole point. Ground leg and thigh meat is lean and dries out fast over a fire, and a flour-egg-crumb crust seals the outside before the inside overcooks. Slice the cheese rather than shredding it. Shredded cheese slides off a domed patty and burns in the oil.
Packing
Grind and portion the turkey at home, freeze the patties flat, and pack them frozen at the bottom of the cooler. Premix flour, crumbs, and seasoning in two labeled bags so the dredge station is three containers and nothing else. Carry the oil in a sealed jar and pour the used oil back into it to haul out.
Variations
- No cooler space for eggs: use 1/4 cup powdered egg mixed with 1/4 cup water for the dredge.
- Skip the bun and set the patty on cooked pasta with the rest of the marinara.
- Ground venison or pork works the same way if the turkey season went badly.
https://realtree.com/recipe/timber-2-table/fried-turkey-italian-sandwich