Ingredients:
¼ cup
2 tbsp.
2 tbsp.
2 tbsp.
15 whole
6 each
6 each
4 each
1 each
3.5 to 4 lb.
4 cups
2 tbsp.
1 ½ tbsp.
1 ½ tbsp.
1 tsp.
1 tbsp.
For frying |
kosher salt
black pepper – ground
honey
sugar
cloves
parsley sprigs
thyme sprigs
bay leaves
lemon zest & juice from 1 lemon
turkey breast
flour
granulated garlic
cayenne pepper
onion powder
paprika
baking powder
canola oil |
Method:
In a 4-qt. saucepan, add 6 cups of water, ¼ cup salt, 1 tbsp. pepper, honey, sugar, cloves, parsley, thyme, bay leaves, lemon zest, and lemon juice. Boil until salt is dissolved (approximately 5-7 minutes). Remove from heat and let cool completely. Add turkey and cover. Refrigerate overnight.
The next day, drain and rinse turkey. Pat dry with paper towels. Whisk 2 cups flour, half of each of the granulated garlic, cayenne pepper, onion powder, and paprika with salt and pepper in a bowl. In another bowl, whisk remaining flour, granulated garlic, cayenne, onion powder and paprika with baking powder, salt, pepper and 2 cups water until it forms a smooth batter.
Preheat deep fryer to 300F. Working in batches, dredge turkey in flour mixture shaking off excess. Dip in batter and dredge again in flour. Fry until golden brown and almost cooked through, 8-10 minutes or until a thermometer reads 150F. Transfer to paper towels to drain.
Increase oil to 350F and fry turkey again until crispy, about 2-4 minutes more. Drain on paper towels and season with salt and pepper. |
