Equipment
Ingredients
Turkey
- 600 g turkey breast cutlets, cut into 2.5cm/1 inch strips
- 3 g salt
- 1 g black pepper
Breading Station
- 125 g all-purpose flour
- 2 eggs, beaten
- 100 g panko breadcrumbs
- 60 g parmesan cheese, finely grated
- 5 g garlic powder
- 2 g dried rubbed sage
Sage Garlic Butter
- 60 g unsalted butter, melted
- 5 fresh sage leaves, finely minced
- 2 fresh garlic, minced or crushed
- flaky sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 685 kcal
- Protein
- 47 g
- Carbohydrates
- 45 g
- Fat
- 34 g
- Fiber
- 3 g
- Sugar
- 2 g
- Sodium
- 979 mg
- Saturated Fat
- 15 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 231 mg
- Potassium
- 506 mg
- Calcium
- 288 mg
- Iron
- 3.7 mg
- Magnesium
- 72 mg
- Phosphorus
- 503 mg
- Zinc
- 2.7 mg
- Vitamin A
- 211 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 1.2 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 1.0 mcg
- Thiamin
- 0.40 mg
- Riboflavin
- 0.43 mg
- Niacin
- 17.0 mg
- Folate
- 56 mcg
- Water
- 137 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 220°C/425°F. Place a wire rack over a baking sheet and lightly grease the rack with oil spray to prevent sticking.
Set up a 3-bowl breading station. Bowl 1: Flour seasoned with a pinch of salt. Bowl 2: Beaten eggs. Bowl 3: Panko breadcrumbs, grated Parmesan, garlic powder, and dried sage mixed thoroughly.
Season the turkey strips with salt and pepper. Working one at a time, dredge a strip in flour (shake off excess), dip into the egg (let excess drip off), and press firmly into the parmesan-panko mixture to coat.
Arrange the coated goujons on the prepared wire rack, ensuring they do not touch. Spray the tops lightly with cooking oil spray to encourage browning.
Bake for 12-15 minutes, flipping halfway through if not using a convection fan. Cook until the crust is golden brown and the internal temperature reaches 74°C/165°F.
While the turkey bakes, melt the butter in a small saucepan over low heat. Add the minced fresh garlic and fresh sage. Sauté gently for 1-2 minutes until fragrant but not browned, then remove from heat.
Immediately upon removing the turkey from the oven, brush the hot goujons generously with the warm sage garlic butter. Sprinkle with flaky sea salt and serve immediately.
Chef's Notes
- For an Air Fryer adaptation: Cook at 200°C/400°F for 8-10 minutes, flipping halfway. Do not overcrowd the basket.
- Using a wire rack is the secret to mimicking a fried texture in the oven; it allows hot air to crisp the bottom of the goujon.
- The fresh sage in the butter provides a bright, herbal pop that contrasts with the dried sage in the crust, giving a multi-dimensional flavor.
- Serve with warm cranberry sauce or a white pepper country gravy for the full holiday experience.
Storage
Refrigerator: 3 days — Store in an airtight container. Crust will soften.
Freezer: 2 months — Freeze raw on a tray, then bag. Bake from frozen adding 5-10 minutes.
Reheating: Reheat in oven or air fryer at 180°C/350°F for 5-8 minutes to recrisp. Microwave is not recommended.
Troubleshooting
Turkey is dry and tough
Cause: Overcooking due to lean meat content
Fix: Dice the meat and mix with gravy or mayonnaise for a sandwich filling
Prevention: Check temperature early; remove exactly at 74°C/165°F. Turkey cooks faster than chicken.
Breading is soggy
Cause: Baked directly on a flat sheet pan or too much egg wash
Fix: Air fry for 2-3 minutes to re-crisp
Prevention: Use a wire rack over the baking sheet to allow air circulation underneath
Cultural Context
While 'goujon' is a French term for a strip of fish or meat, this preparation is distinctly American, borrowing the flavor palette of a Thanksgiving roast—sage, turkey, and savory gravy notes—and applying it to the beloved format of the breaded chicken tender.
