Turkey Chops Recipe

We don't play about real-deal comfort food, nothing beats turkey chops smothered in rich, homemade gravy. I grew up on Southern cooking, learning from my great-grandmother in Louisiana, and smothered dishes like this were always on the table. I have tested and perfected this recipe so you don’t have to worry about dry meat or bland gravy, it’s seasoned just right, tender, and full of flavor.

Turkey chops are cuts of turkey, usually taken from the thigh or breast that are sliced into thick, chop-like portions, kind of like how pork chops are cut. They’re usually bone-in, meaty, and full of flavor. In store you may also see them labeled as cutlets, especially if they are boneless.

Turkey Chops Ingredients

• Olive Oil
• Turkey Chops/Cutlets: You’ll usually find turkey chops at larger grocery stores, local butchers, or markets that carry a wide variety of cuts. Around the holidays, they’re more common, but some stores keep them stocked year-round.
• Smoked Paprika, Garlic Powder, Onion Powder
• Diced Onions
• Butter
• Flour
• Broth

How to Make Turkey Chops

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Season the turkey: Pat the turkey chops dry, then rub them on both sides with smoked paprika, garlic powder, onion powder, salt, and pepper. This locks in flavor before they even hit the pan.
2. Sear the chops: Heat a little olive oil in a heavy skillet over medium-high heat. Once hot, add the turkey chops in a single layer. Sear for 3–4 minutes per side until browned. Don’t worry about cooking them through just yet, you’re just building flavor. Remove the chops and set aside.
3. Cook the onions: In the same skillet, add the diced onions. Sauté for 2–3 minutes until softened and golden, scraping up those browned bits from the bottom of the pan.
4. Make the roux: Add the butter to the skillet with the onions. Once melted, sprinkle in the flour and stir constantly for about 1–2 minutes. This makes a roux that will thicken your gravy.
5. Build the gravy: Slowly pour in the broth while whisking or stirring to avoid lumps. Keep stirring until it smooths out into a golden brown gravy. Taste and adjust seasoning if needed.
6. Smother the turkey: Return the seared turkey chops to the skillet, nestling them down into the gravy. Reduce the heat to low, cover, and let simmer for about 15-25 minutes, or until the turkey is tender and cooked through. Make sure the turkey reaches an internal temperature of 165 degrees using a meat thermometer.
7. Serve: Spoon the chops and plenty of gravy over rice, mashed potatoes, or noodles. Don’t forget a biscuit or cornbread to mop up that gravy.

Substitutions and Variations

• Broth options: I usually use chicken broth, but turkey broth or even vegetable broth works just fine. Use what you have on hand.
• Butter swap: Out of butter? Use olive oil or avocado oil for sautéing the onions and building your gravy base.
• Add some veggies: Mushrooms, bell peppers, or even celery can be added to the gravy for extra flavor and texture.
• Spice it up: Add cayenne or crushed red pepper flakes if you like a little heat in your gravy.
• Creamier gravy: For a richer, creamier finish, stir in a splash of heavy cream or half-and-half once the gravy is done simmering.
• Different cuts of turkey: If you can’t find chops, use wings, drumsticks, or even turkey thighs. Just adjust the cook time to make sure the meat gets tender.
• Make it a one-pan meal: Toss in some small red potatoes or carrots while the turkey simmers, and you’ll have your main dish and sides ready all in one skillet.

Frequently Asked Questions and Recipe Pro Tips

What should I serve with smothered turkey chops?

Rice is classic because it catches all that gravy, but buttermilk mashed potatoes, Southern cornbread, or even buttered noodles work. Add collard greens with smoked turkey or Southern green beans for a full Southern-style plate.