How to Make It
Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper evenly over
turkey. Set aside.
Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2
teaspoons salt, 1 teaspoon black pepper, and ground red pepper.
Whisk together 1 1/2 cups milk and eggs. Dredge cutlets in cracker
crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
Pour oil to a depth of 1-inch in a 12-inch skillet (do not use a nonstick
skillet). Heat to 360°. Fry cutlets, in batches, 4-5 minutes, turning halfway
through, until golden brown. Remove to a wire rack in a jellyroll pan.
Keep turkey cutlets warm in a 225° oven. Carefully drain hot oil,
reserving cooked bits and 2 tablespoons drippings in skillet.
Whisk together remaining 1/2 cup flour, remaining 2 1/2 teaspoons
salt, remaining 1 teaspoon black pepper, and remaining 6 1/2 cups milk.
Pour mixture into reserved drippings in skillet; cook over medium-high
heat, whisking constantly, 10 to 12 minutes or until thickened. Serve
gravy with turkey.