Nashville Hot Turkey

Prep time 30 minutes       Cook time 90 minutes       Serves 4 - 6


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2 lb Butterball Easy Fresh boneless turkey thighs, cut into 3-inch pieces2 lb Butterball Easy Fresh boneless turkey breasts, cut into 3-inch pieces2 cups buttermilk3 eggs¼ cup cayenne pepper sauce3 cups all-purpose flour2 Tbsp. kosher salt1 cup butter¼ cup maple syrup1 tsp. cayenne pepper1 tsp. ground paprika1 tsp. garlic powder1 tsp. onion powder6 cups vegetable oil for frying8 slices white bread2 cups sweet pickle slices


  1. Mix 2 teaspoons kosher salt and 1 teaspoon ground cayenne pepper. Add boneless turkey thigh and breast slices. Toss until fully coated in rub. Cover bowl with plastic wrap and transfer to the fridge for 2 hours or overnight.

  2. In a large, high-sided Dutch oven, heat vegetable oil to 325°F. Be sure to have a lid and box of baking soda handy for safety.
  3. In a medium bowl mix together buttermilk, eggs, and cayenne pepper sauce. In a separate bowl combine flour and 3 tsp. kosher salt.
  4. Bread turkey by first dredging it in flour then dip in buttermilk mixture, shaking off excess liquid, then dip it in flour mixture again. Transfer to a large baking sheet and repeat with remaining turkey pieces.
  5. When oil has reached 325°F place 3-4 pieces of battered turkey into oil, using metal tongs. Fry each side for 10 minutes. Flip when golden brown. The thicker the piece, the longer it will take to cook. Internal temperature should reach 165°F. Repeat in batches and place fried turkey on a baking sheet lined with a rack.
  6. While turkey is resting, combine butter, maple syrup and remaining spices in a small pot over medium heat. Once melted, generously brush over top of turkey. Serve with slices of white bread and sweet pickles, enjoy!

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