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Turkey Tempura
Makes 4 Servings
*1 quart peanut oil (for frying)
*2 tablespoons rice vinegar or white vinegar
*1 tablespoon granulated white sugar
*1/2 cup soy sauce
*2 tablespoons dry white wine or chicken stock
*2 teaspoons ginger root, fresh, finely grated
*1 teaspoon hot chili oil (optional)
*1 red bell pepper, cut into 3/4-inch strips
*6 green onions, cut into 1 1/2-inch strips
*1 cup green beans, cut into 1 1/2-inch strips
*8 broccoli florets
*1 zucchini, thinly sliced
*1 package Shady Brook Farms or Honeysuckle White Turkey Breast Tenderloins
*6 eggs
*1 1/2 cups water (very cold)
*3 cups all-purpose flour
*1 1/2 teaspoons salt
*2 teaspoons baking powder
*1/4 cup dry white wine or chicken broth
1Preheat oil in wok to 375F degrees (use a thermometer).
2In a small bowl, combine all ingredients for the dipping sauce; mix together. Set aside.
3To prepare the vegetables and turkey, chop red bell pepper into 3/4-inch pieces. Cut green onions and green beans into 1 1/2-inch lengths. Cut woody stems from broccoli and slice zucchini.
4Cut turkey tenderloins into 1-inch cubes. Mix turkey and vegetables together.
5To prepare the batter, beat eggs and add ice cold water. Mix dry ingredients (flour, salt and baking powder) together and add egg mixture. Add white wine and stir quickly. Pour batter over turkey and vegetable mixture and stir well.
6Drop 6 to 8 spoons of turkey and vegetable mixture into hot oil, taking care not to crowd. Cook for approximately 5 minutes or until golden, turning pieces until golden on each side. Place cooked pieces on paper towels. Keep warm in a 200F degree oven.
7Repeat process until all the tempura is cooked. Use a strainer to remove any excess pieces from the oil before cooking the next batch.
Recipe courtesy of Shady Brook Farms.
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