- 2 boneless turkey breasts
- 1/2 cup kosher salt
- 1 tbsp black peppercorns
- 2 sprigs sage
- 2 springs rosemary
- 1 head of garlic
- kosher salt
- black pepper
- 1 tbsp paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 1/2 cups flour
- 1 1/2 cups cornstarch
- 2 cups buttermilk
- 4 cups canola or vegetable oil
Chili Maple Sauce
- 1/2 cup pure maple syrup from Canada
- 2 tbsp apple cider vinegar
- 1/4 cup orange juice
- 1 tsp red chili flakes
- 1 tsp cayenne pepper
- In a large saucepan, add 4 cups of water, 1/2 cup kosher salt, rosemary, sage, fresh garlic, and peppercorns. Simmer for 10 minutes and then let cool until it reaches room temperature.
- Next, pour brine over turkey breasts and refrigerate for 12-24 hours. Feel free to cut turkey breasts into medium or large pieces to allow for better flavor penetration and faster cook times.
- In a small saucepan, combine pure maple syrup, apple cider vinegar, orange juice, cayenne pepper, and red chili flakes. Let it simmer for 5 minutes and then transfer Chili Maple Sauce into a gravy bowl. Let it cool to room temperature before serving. Note: feel free to make sauce ahead of time and store in the refrigerator. Sauce will thicken as it cools and flavors will settle.
- In a large cast iron dutch oven, warm up 4 cups of canola or vegetable oil over medium-high flame.
- In a large mixing bowl, combine all purpose flour, cornstarch, onion powder, garlic powder, and paprika. Set aside. In a separate bowl, add 2 cups of buttermilk. Set aside.
- Remove turkey breasts from brine and pat dry. Then season freely with kosher salt and black pepper. Be sure to discard turkey brine after using.
- Next, dip seasoned turkey breasts into buttermilk and then into seasoned flour-cornstarch mixture. Dust away any excess flour and set aside onto a baking pan or dish. Repeat until all of the turkey tenders have been dipped in buttermilk and flour-cornstarch.
- Once the oil has reached desired temperature (roughly 350° F) gently add 2 pieces of turkey into the oil and fry until the turkey is golden brown and has reached an internal temperature of 165° F. Note: do not over crowd the pot and it’s best to fry turkey 2 pieces at a time if cooking large pieces. The goal is to keep oil temperatures consistently hot so that turkey is juicy and crispy.
- After frying the turkey, remove from oil and drain excess oil onto a paper towel. Enjoy with Chili Maple Sauce and sides of your choice!