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1
Preheat the oven to 400F.
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2
Arrange the bacon on a slotted broiler pan and bake it for 15 minutes, or until evenly crisp.
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3
Cool, chop, and reserve the bacon.
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4
While the bacon cooks, peel the taters and cut them into small chunks.
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5
Place the potatoes in a pot and cover with cold water.
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6
Cover the pot and bring to a boil over high heat.
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7
Uncover, add salt, and cook until the potatoes are tender, about 15 minutes.
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8
Heat a large nonstick skillet over medium-high heat.
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9
Season the turkey cutlets with salt, pepper, and poultry seasoning.
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10
Add the EVOO to the skillet.
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11
Add the cutlets and cook for 4 minutes on each side, or until evenly golden and firm but not dry.
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12
Transfer the cutlets to a platter and cover with foil.
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13
Return the skillet to the heat and melt the butter in it.
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14
Add the flour and cook together for 1 minute, then whisk in the chicken stock.
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15
Bring to a bubble and reduce the heat to simmer.
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16
Season the sauce with salt, pepper, and fresh thyme.
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17
The sauce will take about 5 minutes to become thickened gravy.
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18
Drain the potatoes, then return them to the hot pot to evaporate some of the water content.
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19
Add the sour cream and start smashing away with a masher.
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20
Add enough milk to get the potatoes to the desired consistency.
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21
Season the super mashers with salt and pepper.
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22
Fold the bacon, watercress, and tomatoes (BLT) into the smashed potatoes.
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23
Pile up one fourth of the potatoes on each plate.
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24
Slice the cutlets and arrange the sliced turkey on the potatoes.
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25
Cover the meat with pan gravy.
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26
Top the turkey club super mashers with chopped scallions and serve.
