Smothered Turkey Chops – Fork-tender turkey bathed in a rich, flavorful gravy is Southern comfort food at its best! Serve it over creamy mashed potatoes for the ideal weeknight meal. Plus, this luxurious Southern staple comes together in under an hour!
When craving delicious comfort food, this smothered turkey chops recipe is a nice change from classic chicken. The mouthwatering combination of tender meat and creamy gravy is always satisfying, especially when I want something warm and cozy.
And this delectable dish is so versatile! Serve it at a holiday party for a twist on the classic turkey feast. But it also deserves a place in your meal rotation all year long!
What Are Turkey Chops?
Turkey chops, sometimes called turkey cutlets, are from the breast. If you make your own, cut across the grain of the turkey breast for nice slices of easy-to-cook meat. They usually weigh 4-8 ounces each.
Recipe Ingredients
- Turkey Chops – Succulent and tender turkey chops are the key players in this recipe!
- Seasoned Flour – Turkey seasoning, garlic and onion powder, classic salt and pepper, and flour give this dish loads of flavor.
- Roux – Butter and flour form the base of the rich gravy.
- Veggies – Yellow or white onions enhance the gravy’s taste with a touch of sweetness. Mushrooms add earthy umami, and a little thyme doesn’t hurt.
- Chicken Stock – The gravy’s base adds flavor and moisture to even the driest meat.
How to Make Smothered Turkey Chops
The Turkey Chops
- Prep – Dry the turkey with a paper towel and lightly season with salt and pepper.
- Season – In a small mixing bowl, stir the turkey seasoning, garlic powder, and onion powder until thoroughly combined. Season the turkey with it and rub it in. Set aside. (Photo 1)
- Bread – Mix the remaining seasoning with the flour in a shallow bowl. Thoroughly coat the turkey chops with the flour mixture and shake off excess. Place the coated turkey cutlets on a clean plate or board. Allow to rest for 3-5 minutes. (Photos 2-4)
- Cook – Heat a cast iron skillet on medium-high, then add about 2 tablespoons of oil. Place chops in the hot oil and cook for 4-5 minutes or until golden. Flip the chops over, and cook for another 4 minutes. (Photo 5)
- Let Rest – Once ready, transfer them to a cooling rack and set aside.
The Gravy
- Sauté – Pour the remaining cooking oil into the same pan, then add onion, mushroom, garlic, and thyme. Saute for 5-7 minutes until the onion is slightly brown and the vegetables are soft. Transfer to a plate and set aside. (Photo 6)
- Make Roux – Add butter to the cast iron pan. Once melted, add 2 tablespoons of seasoned flour, turn the heat to low, and whisk the flour until it dissolves in the melted butter. (Photo 7)
- Make Gravy – Whisk in chicken broth (continue whisking until the gravy thickens slightly). Add about a tablespoon of chicken broth if it gets too thick. Season with salt and pepper to taste. (Photos 8-9)
- Simmer – Place the fried turkey in the pan, and pour some of the gravy over the meat with a spoon. Put the lid on and simmer for 15 minutes. (Photo 10)
- Serve – Once the smothered turkey chops are ready, garnish with parsley. Serve over mashed potatoes, rice, or pasta. Enjoy.
Recipe Variations
- Seasoning Swap – Use your favorite poultry seasoning or customize the seasonings according to your palate.
- Meat Swap – You can replace the turkey with chicken, pork, or beef.
- Gravy Add-Ins – Kick up the heat with a pinch of chili flakes or the umami with white wine.
- Bacon – Fry some bacon and use the drippings instead of oil. Crumble the bacon bits on top for a crunchy, savory garnish.
Tips and Tricks
- If you prefer a darker gravy, cook the flour a little longer over low heat. To get a lighter gravy, cook it for less time over high heat.
- To avoid lumpy gravy, whisk it constantly until you’ve reached the desired consistency. If it still looks lumpy, give it a quick blitz in the blender. 😉
- Let the turkey chops rest briefly before adding them to the gravy. This will keep your chops flavorful and tender.
Make-Ahead Instructions
Smothered turkey chops are best fresh off the stove. That said, you can season and bread the chops the day before and store them in the fridge overnight. Then, remove them from the refrigerator 30 minutes before cooking.
You can also freeze the seasoned and breaded cutlets for a couple of months. Thaw them overnight in the fridge, then cook according to the instructions.
Serving and Storage Instructions
I like serving smothered turkey chops straight from the stove over mashed potatoes or white rice.
Leftovers are easy to store in an airtight container refrigerated for 3-4 days or frozen for up to 2-3 months.
To reheat in the oven, place the leftovers in an oven-safe dish and heat at 350℉ (177℃) for 15-20 minutes. To reheat on the stovetop, place leftovers in a saucepan and reheat over medium heat. As soon as the sauce bubbles and the turkey is hot, you’re good to go.
If the gravy gets too thick, whisk in a splash of chicken stock or water until it reaches the desired consistency.
FAQs
You can! Slice a turkey breast or turkey tenderloin thinly to make your own chops.
A heavy-bottomed cast iron or stainless-steel skillet works best because it distributes the heat evenly and prevents burning. It should be large enough for the turkey chops to simmer in the gravy.
Both are similar. But stewing involves simmering in a broth or stock, whereas smothering involves frying the meat and then smothering it in gravy. 😉
What to Serve With Smothered Turkey Chops
I love smothered turkey chops with garlic mashed potatoes and a colorful carrot raisin salad or easy coleslaw. A melt-in-your-mouth coconut cream pie for dessert tops things off. 😍
More Exquisite Turkey Recipes to Try
- Fried Turkey Wings
- Roasted Turkey Thighs
- Turkey Breakfast Sausage
- Smoked Turkey Wings
- Roast Turkey Breast
Conclusion
Satisfying Southern smothered turkey chops are easy enough for a weeknight meal but luxurious enough for a holiday feast. Would you like more holiday ideas? Please sign up for my weekly newsletter!
Smothered Turkey Chops
Ingredients
- 3-4 turkey cutlets
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon turkey seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ cup vegetable oil, divided
- ½ cup all-purpose flour
For the Gravy
- 2 tablespoons salted butter
- ½ onion, sliced
- 1 cup mushrooms, sliced
- 2 teaspoons minced garlic
- 1 teaspoon fresh thyme, minced
- 2 tablespoons seasoned flour (from above)
- 2-3 cups chicken stock
- salt and pepper to taste
Instructions
- Pat the turkey chops dry with a paper towel. Then, lightly season both sides with salt and pepper.
- In a small mixing bowl, stir the turkey seasoning, garlic powder, and onion powder until thoroughly combined. Generously season the turkey chops with the seasoning mix and rub it in well. Set turkey chops aside.
- Mix the remaining seasoning with the flour in a shallow bowl. Thoroughly coat the turkey chops with the flour mixture, shake off the excess, and place the coated turkey chops on a clean plate or board. Allow to rest for 3-5 minutes.
- Heat a cast iron skillet on medium-high, then add about 2 tablespoons of oil.
- Place chops in the hot oil and cook for 4-5 minutes or until golden. Flip the chops over, and cook for another 4 minutes.
- Once they're ready, transfer them to a cooling rack and set aside.
- Pour the remaining cooking oil into the same pan, then add onion, mushroom, garlic, and thyme. Saute for 5-7 minutes until the onion is slightly brown and the vegetables are soft. Transfer to a plate and set aside.
- Add butter to the cast iron pan. Once melted, add 2 tablespoons of seasoned flour, turn the heat down to low, and whisk the flour until it dissolves in the melted butter.
- Whisk in your chicken broth (continue to whisk until the gravy thickens slightly). Whisk in about a tablespoon more chicken broth if it gets too thick. Season with salt and pepper to taste.
- Place the fried turkey chops back in the pan, take your spoon, and pour some of the gravy over the meat. Put the lid on and simmer for 15 minutes.
- Once the smothered turkey chops are ready, garnish with parsley. Serve over mashed potatoes, rice, or pasta. Enjoy.
Alisha Robinson says
I would like to make this but I’m confused on part of the directions. When making the turkey seasoning, we make the 1/2 cup, use a tsp on the turkey, and the remaining turkey seasoning in the flour? It sounds like way too much. Please help!! Thank you so much!
Imma says
Hi Alisha,
You can cut the recipe in half or even a quarter. Sure you will still have some leftovers which you can store in an airtight bag or container in a cool, dark place for the longest possible shelf life. You can use this seasoning for any of your protein dishes too, especially poultry. Hope this helps!