Create a satisfying handheld meal with this Crispy Dill Turkey Sandwich packed with crunchy texture and fresh herby flavor. Layer crispy turkey cutlets onto soft brioche buns with a creamy yogurt dill sauce made with pickles for the perfect balance of richness, freshness, and tangy flavor in every bite. Serve this sandwich for easy lunches, casual dinners, or anytime you’re craving a homemade sandwich with a little extra personality.
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Ingredients
Find below the list of ingredients I used to make my Crispy Dill Turkey Sandwich recipe.
- Turkey Breast Fillets
- Buttermilk
- Large Egg
- Pickle Juice
- All Purpose Flour
- Cornstarch
- Baking Powder
- Dry Dill
- Canola Oil (for frying)
- Greek Yogurt
- Fresh Dill
- Lemon Juice
- Garlic Clove
- Brioche Buns
- Shredded Lettuce
- Bread and Butter Pickles
See recipe card for quantities.
Tips on How to Deep Fry Safely
Deep frying creates the crispy golden coating that makes this Crispy Dill Turkey Sandwich so satisfying, but a few simple techniques will help you get the best texture while cooking safely.
- Use a heavy-bottomed pot or deep skillet: Choose a sturdy pot with high sides to help prevent oil splatter and temperature fluctuations.
- Fill the pot carefully: Never fill the pot more than halfway with oil, as the oil level will rise once the turkey is added.
- Use a high smoke point oil: Canola, avocado, vegetable, or peanut oil all work well for frying turkey cutlets.
- Maintain the oil temperature: Keep the oil around 350°F (175°C) for crispy results without greasy breading. Use a thermometer if possible for the most consistent frying.
- Pat the turkey dry before breading: Removing excess moisture helps the coating stick better and reduces dangerous splattering when frying.
- Lower the turkey in gently: Carefully place the breaded turkey into the hot oil away from yourself to minimize splashing.
- Avoid overcrowding the pan: Fry in batches if needed so the oil temperature stays stable and the turkey crisps evenly.
- Use stainless steel tongs or a spider strainer: These tools make it easier and safer to turn and remove the turkey from the oil.
- Drain properly after frying: Place the cooked turkey on a wire rack or paper towel-lined tray to remove excess oil while keeping the coating crisp.
- Keep a lid nearby: In the unlikely event of an oil flare-up, turn off the heat and cover the pot with a lid. Never pour water onto hot oil.
How to make Crispy Dill Turkey Sandwich
- Marinate the turkey: Whisk together the buttermilk, pickle juice, egg, and 1 teaspoon salt in a shallow bowl or baking dish. Add the turkey cutlets and turn to coat. Cover and refrigerate for 1 hour.
- Prepare the flour coating: In a large shallow bowl, whisk together the flour, cornstarch, garlic powder, dried dill, baking powder, smoked paprika, and remaining salt until evenly combined.
- Set up the frying station: Pour the oil into a large heavy-bottomed pot or Dutch oven and heat to 350°F (175°C). Set up a frying station with a thermometer, a baking sheet fitted with a wire rack, and paper towels nearby.
- Double dredge the turkey: Remove a turkey cutlet from the marinade and allow any excess liquid to drip off. Dredge it in the flour mixture, return it to the marinade, then dredge it once more in the flour mixture, pressing gently to help the coating adhere. Repeat with the remaining cutlets.
5. Fry the turkey: Carefully lower 2 turkey cutlets at a time into the hot oil to avoid overcrowding the pot and dropping the oil temperature. Fry for 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to the prepared wire rack and repeat with the remaining cutlets.
6. Make the sauce and assemble the sandwiches: Whisk together the Greek yogurt, mayonnaise, fresh dill, lemon juice, and garlic until smooth. Spread the dill yogurt sauce onto the brioche buns. Top the bottom buns with shredded lettuce, crispy turkey cutlets, and bread-and-butter pickle slices. Finish with the top buns and serve immediately.
Storage
Store the Crispy Dill Turkey Sandwich components separately whenever possible to maintain the best texture. Place the crispy turkey cutlets in an airtight container and refrigerate them for up to 3 days. Reheat the cutlets in the oven, air fryer, or a skillet to restore their crispy coating before serving. Keep the dill pickle yogurt sauce in a separate airtight container in the refrigerator for up to 4 days. Assemble the sandwiches on fresh brioche buns just before serving to prevent the bread from becoming soggy. Wrap any fully assembled leftover sandwiches tightly and refrigerate them for up to 1 day, keeping in mind that the breading will soften over time.
You may also like
If you enjoyed the crispy coating and juicy texture of this Crispy Dill Turkey Sandwich, try Crispy Lemon Chicken Cutlets or Crispy Cajun Chicken Sandwich for two more crunchy, flavor-packed recipes that showcase breaded cutlets in different ways. Serve a bowl of Zucchini Dill Soup alongside your sandwich for a fresh pairing that highlights the same bright dill flavor found in the creamy yogurt sauce. Make Pierogi Salad when you're looking for another crowd-pleasing comfort food dish that works well for casual lunches, picnics, and summer gatherings. Finish the meal with a stack of Chocolate Chocolate Chip Pancakes when you're in the mood for a fun and indulgent homemade treat.
Recipe
Crispy Dill Turkey Sandwich
Ingredients
Turkey Fillets
- 680 grams Turkey Breast Fillets 6 pieces (1½ Lbs)
- 1 cup Buttermilk
- 2 tablespoon Pickle Juice
- 1 large Egg
- 1 teaspoon Salt
- 1½ cup All Purpose Flour
- ¼ cup Corn Starch
- 1 teaspoon Baking Powder
- 1 tablespoon Dry Dill
- ½ teaspoon Garlic Powder
- ¼ teaspoon Smoked Paprika
- ¼ teaspoon Salt
- 4 cups Canola Oil see notes
Creamy Dill Sauce
- ¾ cup Plain Greek Yogurt
- 2 tablespoon Mayonnaise
- 2 tablespoon Fresh Dill finely chopped
- 1-2 tablespoon Lemon Juice to preferred thickness
- 1 clove Garlic minced
Sandwich Ingredients
- 6 pieces Brioche Hamburger Buns
- ½ Cup Bread Butter Pickles
- 1½ cup Lettuce shredded
Instructions
- Whisk together the buttermilk, pickle juice, egg, and 1 teaspoon salt in a shallow bowl or baking dish. Add the turkey cutlets and turn to coat. Cover and refrigerate for 1 hour.
- In a large shallow bowl, whisk together the flour, cornstarch, garlic powder, dried dill, baking powder, smoked paprika, and remaining salt until evenly combined.
- Pour the oil into a large heavy-bottomed pot or Dutch oven and heat to 350°F (175°C). Set up a frying station with a thermometer, a baking sheet fitted with a wire rack, and paper towels nearby.
- Remove a turkey cutlet from the marinade and allow any excess liquid to drip off. Dredge it in the flour mixture, return it to the marinade, then dredge it once more in the flour mixture, pressing gently to help the coating adhere. Repeat with the remaining cutlets.
- Carefully lower 2 turkey cutlets at a time into the hot oil to avoid overcrowding the pot and dropping the oil temperature. Fry for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to the prepared wire rack and repeat with the remaining cutlets.
- Whisk together the Greek yogurt, mayonnaise, fresh dill, lemon juice, and garlic until smooth. Spread the dill yogurt sauce onto the brioche buns. Top the bottom buns with shredded lettuce, crispy turkey cutlets, and bread-and-butter pickle slices. Finish with the top buns and serve immediately.
Notes
Best Oils for Frying
Canola oil is my preferred choice for this recipe because it has a neutral flavor and a high smoke point, making it ideal for frying crispy chicken or turkey sandwiches. Here are some excellent oil options and their approximate smoke points:- Canola oil – Smoke point: 400°F (204°C)
Neutral flavor, affordable, and widely available. - Avocado oil – Smoke point: 520°F (271°C)
Extremely heat stable with a mild flavor. - Peanut oil – Smoke point: 450°F (232°C)
Popular for deep frying because it creates a crisp, golden crust. - Vegetable oil – Smoke point: 400–450°F (204–232°C)
A versatile option with a neutral taste. - Sunflower oil – Smoke point: 450°F (232°C)
Light flavor and excellent heat tolerance. - Safflower oil – Smoke point: 510°F (266°C)
Very high smoke point and neutral flavor.
Deep Frying Safety Tips
Follow these simple tips to fry safely at home:- Use a heavy-bottomed pot or Dutch oven to help maintain a steady oil temperature.
- Fill the pot no more than halfway with oil to prevent overflow.
- Heat the oil to 350°F (175°C) and use a thermometer whenever possible.
- Pat the chicken or turkey dry before dredging to minimize splattering.
- Lower the cutlets gently into the oil and avoid dropping them from a height.
- Fry in batches to prevent overcrowding and temperature drops.
- Keep a lid nearby in case of an emergency, but never pour water on a grease fire.
- Allow the oil to cool completely before disposing of it.
- Transfer fried cutlets to a wire rack instead of paper towels to help maintain maximum crispiness.
