Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

TASTE OF THE SOUTH 78

FRIED BUTTERMILK-

BRINED TURKEY

MAKES ABOUT 10 SERVINGS

Need a shortcut? Have your butcher break down the whole turkey for you.

CRANBERRY-PECAN CHUTNEY

3 cups fresh or thawed
frozen cranberries
¾ cup granulated sugar
½ cup water
1⁄3 cup finely chopped celery
2 tablespoons firmly
packed light brown sugar
¾ teaspoon finely
chopped fresh rosemary

1. For chutney: In a medium saucepan, bring
   cranberries, granulated sugar, ½ cup water, celery,
   brown sugar, rosemary, salt, and red pepper to
   a boil over medium-high heat. Reduce heat to
   medium-low, and simmer until berries begin to burst
   and mixture begins to thicken, about 25 minutes.
   Remove from heat; stir in pecans and vinegar.
   Let cool and refrigerate until ready to serve or
   up to 1 week.


2. For turkey: Pat turkey dry with paper towels.
   To remove backbone from turkey, cut along both
   sides of backbone with heavy-duty kitchen shears.
   Discard backbone.


3. With turkey breast side up, remove leg quarters;
   separate into thighs and drumsticks. Cut each breast
   half from bone. Remove and reserve tenderloins. Cut
   each breast half crosswise into 3 pieces. Cut wings
   at joints into two pieces. Discard wing tips, if desired.


4. In a large nonreactive container, combine
   buttermilk, ½ cup salt, and hot sauce. Add turkey
   pieces, turning to coat. Cover and refrigerate for
   at least 8 hours or overnight.
   5. In a large cast-iron Dutch oven, pour oil to halfway
   full, and heat over medium heat until a deep-fry
   thermometer registers 360°.
   6. Preheat oven to 350°. Spray a wire rack with cooking
   spray, and place on a large rimmed baking sheet.
   7. In a large bowl, combine flour, pepper, onion
   powder, garlic powder, and remaining 1½ tablespoons
   salt. Working with a few pieces at a time, remove
   turkey from buttermilk mixture, letting excess drip off.
   Dip each piece in flour mixture, shaking off excess.
   8. Working in batches, fry turkey breasts, thighs, and
   drumsticks, turning occasionally, until golden brown
   on all sides, 5 to 8 minutes. Place on prepared pan.
   9. Bake until a meat thermometer inserted in thickest
   portion registers 165°, about 20 minutes.
   10. Fry turkey wings and tenderloins, turning
   occasionally, until golden brown on all sides, about
   8 minutes; let drain on paper towels. Sprinkle turkey
   with additional salt and pepper, if desired. Serve
   with chutney.

¼ teaspoon kosher salt

1⁄8 teaspoon crushed red pepper

2⁄3 cup toasted chopped pecans

2 teaspoons apple cider vinegar

TURKEY

1 (10- to 12-pound) whole turkey,

thawed and giblets removed

2 quarts whole buttermilk

½ cup plus 1½ tablespoons

kosher salt, divided

1 tablespoon hot sauce

Vegetable oil, for frying

5 cups all-purpose flour

1 tablespoon ground

black pepper

2 teaspoons onion powder

2 teaspoons garlic powder