The Crunchiest Wild Turkey Fried Burger (à la Popeye’s)

Directions

• Cut the 1/2 turkey breast into two pieces wider than the burger buns. Then, cut the pieces of turkey in half, thickness-wise, to obtain 4 patties.
• Place the patties into a bowl and cover with milk. Marinate in the refrigerator for a minimum of 30 minute, up to 4 hours. You can use simply dip the patties in milk before flouring if you do not have time to marinate.
• Mix the flour, the paprika, the salt, the ground pepper, the cayenne and the garlic powder. Add about 3 tbsp of milk and mix until uniformly crumbly. One by one, remove the turkey patties and place in the flour mix. Press the flour mix onto the turkey patties and reserve on a plate. Repeat for all patties.
• Fill a large skillet up to 2 cm (1”) with vegetable oil and heat under medium to medium-high heat. When hot (oil at 350F or the oil bubbles when adding a bit of flour mix), add the turkey patties, without overlap. You may have to work in batches. Fry until golden brown, about 2-4 minutes per side. Remove the turkey patties from the oil and place on a paper towel to dry.
• Mix all the ingredients of the spicy mayo to make it, or simply use mayonnaise as a sauce.
• Optionally, grill the burger buns. To assemble, spread spicy mayonnaise on the two halfs of the buns. Stack one fried turkey pattie, lettuce, a few pickles, and a few slices of tomatoes onto the bottom half of a burger bun and close with the top half. And eat!