Deep Fried Turkey Recipe

Buttermilk fried turkey

Name: Buttermilk fried turkey
Total time: 30 min
Yield: Serves 4
Ingredients: 1 (or 450g slices) skinless turkey breast; 284ml buttermilk; 100g plain flour; ½ tsp celery salt; 2 tsp paprika; 1 tsp garlic powder or smoked garlic powder; a large pinch cayenne; for frying groundnut oil; to serve lemon wedges; to serve (optional) coleslaw

Adam Bush

Published: December 21, 2015 at 2:13 PM

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Serves 4

Easy

Total time: 30 mins

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Buttermilk fried turkey is a great alternative to chicken. The buttermilk makes the batter really light and crisp

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Alternatives

Complete the dish

Try our deep-fried turkey recipe then check out our turkey chilli and Christmas leftover recipes.

Ingredients

Nutrition

1 (or 450g slices) skinless turkey breast
284ml buttermilk
100g plain flour
½ tsp celery salt
2 tsp paprika
1 tsp garlic powder or smoked garlic powder
a large pinch cayenne
for frying groundnut oil
to serve lemon wedges
to serve (optional) coleslaw

Nutrition: per serving

kcal340
fat12.8g
saturates2.8g
carbs22.9g
fibre1.1g
protein32.7g
salt0.9g

Method

step 1

Cut the turkey breast into goujons or the slices into strips and soak them in the buttermilk in the fridge for 1 hour.
step 2

Heat the oven to 220C/fan 190C/gas 7. Put a roasting rack over a roasting tin. Mix the flour, celery salt, paprika, garlic powder and cayenne and tip the lot onto a large flat plate. Add a generous amount of seasoning. Shake the buttermilk off each piece of turkey and toss it in the flour mix until it’s completely coated.
step 3

Heat 4cm oil in a large deep, non-stick frying pan until a cube of bread browns in 30 seconds. Add the turkey in batches of 4 or 5 pieces and fry for a few minutes until they’re light gold all over (don’t let them get too dark as you are going to cook them in the oven).
step 4

Carefully lift each piece onto the roasting rack with a slotted spoon. When all the pieces have been fried, put them in the oven for 10 minutes to finish cooking (separate the pieces out a little so they crisp up rather than steam). Serve hot sprinkled with sea salt, the lemon wedges to squeeze over, and coleslaw.

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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