© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 Gallon buttermilk
1 c Texas Pete hot sauce
2 (4-lb) TURKEY BREASTS
2 qt mayonnaise
8 oz chopped capers, well drained
4 oz chopped fresh parsley
1 Bunch scallions, chopped fine
2 Each dill pickles, chopped fine
1 tbsp anchovy paste
Cayenne pepper Pinch
4 Dashes Tabasco sauce
8 oz Dijon mustard
1 oz dry mustard
Salt and black pepper To Taste
4 lbs all-purpose flour
1/3 c Cajun seasoning
1/3 c granulated garlic
1/4 c ground thyme
Cayenne pepper Pinch
Salt and pepper As needed
1 to 1-1/2 inch diameter biscuits, split As needed
TURKEY MARINADE
Mix together buttermilk and hot sauce in a large stockpot.
Submerge turkey breasts in marinade. Cover stockpot and marinate turkey breasts over night in the refrigerator.
REMOULADE SAUCE
In a mixing bowl combine nayonnaise, capers, parsley,scallions, dill pickle, anchovy paste, cayenne, Tabasco, Dijon and dry mustards and salt and pepper. Cover, chill and hold for service.
DEEP FRIED TURKEY
Remove turkey from marinade and drain well. Discard marinade.
Combine flour with Cajun seasoning, garlic, thyme, cayenne, salt and pepper. Dredge turkey breasts in seasoned flour taking care to completely cover all the turkey with an ample serving of flour. Discard any leftover flour.
In a preheated deep fryer (about 350 degrees F), fry turkey breasts until light golden brown (not too dark).
Drain oil and transfer to V-shaped racks placed in a 2-inch deep roasting pan. Immediately continue to cook in a preheated 325 degree F oven. Roast to an internal temperature of 165 degrees F.
Let cool, at least, 15 minutes before slicing.
SERVICE
Serve at a carving station. Served thinly sliced turkey in hot biscuits with a dollop of rémoulade sauce.