Fried Turkey | Canadian Turkey

2

Credit
Chef Louis Simard at the Fairmont Château Laurier.

Serves:

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Ingredients

Marinade:

2 liters Buttermilk
1 tablespoon dried Oregano
1 tablespoon dried ground Mustard
1 tablespoon dried Garlic
1 teaspoon Paprika
½ teaspoon Cayenne
1 tablespoon Celery Salt
1 tablespoon Kosher Salt
1 teaspoon Pepper

Breading:

2 cups Japanese Breadcrumbs
1 cup crushed cornflakes
½ cup all-purpose flour
¼ cup corn starch

Directions

Cut pieces of boneless turkey thighs and breast and submerge in the marinade for 24 hours.
Remove from marinade and evenly drench in the breading mixture.
Re-dip in the marinade and back in the breading so it’s evenly double coated.
Fry at 425°F until internal temperature reaches 170°F, drain and let sit for 5 minutes, salt as desired.
Serve promptly.

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