Fried Turkey with Chili Maple Sauce

Brine

• 2 boneless turkey breasts
• Water
• 1/2 cup kosher salt
• 1 tbsp black peppercorns
• 2 sprigs sage
• 2 springs rosemary
• 1 head of garlic

Breading

• 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

1. 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.
2. 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.
3. 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.
4. In a large cast iron dutch oven, warm up 4 cups of canola or vegetable oil over medium-high flame.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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!