_WebReady.jpg "Buttermilk Fried Turkey with Cranberry Cilantro Slaw and Smoky Mayo")
_WebReady.jpg&description=Buttermilk Fried Turkey with Cranberry Cilantro Slaw and Smoky Mayo)
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.
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 Slaw1 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 Mayo1 cup mayonnaise
3 Tbsp smoked paprika
3 Tbsp puréed chipotle peppers
salt and pepper, to taste
Dredging Flour7 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
Assembly6 Portuguese Kaiser buns
peanut oil, for frying
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 Slaw1. 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 Mayo1. 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 Flour1. 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.
Assembly1. 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
https://www.foodnetwork.ca/recipe/buttermilk-fried-turkey-with-cranberry-cilantro-slaw-and-smoky-mayo/15210/
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