Buttermilk Fried Turkey with Cranberry Cilantro Slaw and Smoky Mayo

  • prep time30 min
  • total time 40 min
  • serves 6

Note: Turkey needs to brine for 24 hours and marinate for an additional 8 hours before serving.

Recipe courtesy of Doan Nguyen of The Clubhouse.

9 Ratings
Directions for: Buttermilk Fried Turkey with Cranberry Cilantro Slaw and Smoky Mayo

Ingredients

Turkey

32 oz skinless boneless turkey thighs, sliced to 1/2-inch thickness

2 bay leaves

4 whole cloves

½ tsp mustard seed

10 whole black peppercorns

10 cloves garlic, smashed

1 white onion, chopped

¼ fennel, chopped

1 carrot, chopped

1 leek, chopped

10 sprigs parsley

6 sprigs thyme

juice of 1 lemon

1 cup white vinegar

½ cup kosher salt

¼ cup honey

2 cups buttermilk

Cranberry Cilantro Slaw

1 Napa cabbage, chopped (4 cups)

½ white cabbage (2 cups)

½ red onion, chopped

1 large carrot, grated

juice of 3 limes

juice of 1/2 lemon

1 Tbsp hot sauce

3 Tbsp sweet soya sauce

⅓ bunch cilantro

1 cup dried cranberries

salt and pepper, to taste

Smoky Mayo

1 cup mayonnaise

3 Tbsp smoked paprika

3 Tbsp puréed chipotle peppers

salt and pepper, to taste

Dredging Flour

7 ¼ cups all-purpose flour

⅓ cup salt

⅓ cup smoked paprika

4 Tbsp onion powder

3 Tbsp garlic powder

3 Tbsp black pepper

2 Tbsp cayenne pepper

Assembly

6 Portuguese Kaiser buns

peanut oil, for frying

Directions

Turkey

1. In a large pot, combine 4 ¼ cups cold water, bay leaves, cloves, mustard seed, peppercorns, garlic, white onion, fennel, carrot, leek, parsley, thyme, lemon juice, white vinegar, kosher salt, and honey.

2. Bring mixture to a boil over medium high heat; remove from heat and set aside to cool completely.

3. Place turkey in a large re-sealable container and pour brine over top, making sure turkey is completely submerged.

4. Refrigerate for at least 24 hours.

5. Remove turkey from brine and place in a clean container; coat turkey with buttermilk, cover, and refrigerate for an additional 8 hours.

Cranberry Cilantro Slaw

1. To make the coleslaw, mix together Napa cabbage, white cabbage, red onion, carrot, lime juice, lemon juice, hot sauce, soya sauce, cilantro, cranberries, and salt and pepper.

2. Place coleslaw in a re-sealable container and let sit overnight in the fridge.

Smoky Mayo

1. To make the smoky mayonnaise, combine mayonnaise, smoked paprika, chipotle peppers, salt, and pepper.

2. Note: The more chipotle seeds in the mayonnaise, the hotter it will be. Adjust to taste.

Dredging Flour

1. To fry the turkey, fill a large heavy bottomed pot less than halfway full with peanut oil and turn on ventilator fan.

2. Heat oil to 320ºF. To make a dredging flour for the turkey, mix together flour, salt, paprika, onion powder, garlic powder, black pepper, and cayenne pepper.

3. Remove turkey from buttermilk, reserving buttermilk. Dredge turkey in the seasoning flour, dunk back into the buttermilk, and dredge a second time in the flour.

4. Place turkey in the hot oil and fry for 7 minutes, flipping half way. If turkey is thicker than ½ inches, fry for an additional 1 to 2 minutes, to make sure the turkey cooks through.

5. Remove turkey from hot oil and let rest for 2 to 3 minutes on a paper towel.

Assembly

1. Cut and toast buns.

2. Place fried turkey on the bottom half of the bun, top with a generous amount of smoky mayonnaise, and finish with coleslaw.

3. Note: Slaw will keep for 4 to 5 days if covered in the fridge. Smoky mayonnaise will last for 2 to 3 weeks if refrigerated.

See more: Dinner, Fry, Main, Turkey, Vegetables


http://www.foodnetwork.ca/recipe/buttermilk-fried-turkey-with-cranberry-cilantro-slaw-and-smoky-mayo/15210/

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