Name: Chicken-Fried Turkey with Spicy Cranberry Sauce
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT5H5M0.000S
Yield: 8 to 10 servings (2 cups cranberry sauce)
Ingredients: One 10- to 12-pound turkey, cut into serving-size pieces (see Cook’s Note); 4 cups whole buttermilk; 6 tablespoons Miss Brown’s House Seasoning, recipe follows; Canola oil, for frying; 4 cups all-purpose flour; 4 teaspoons poultry seasoning; 2 teaspoons kosher salt; One 12-ounce bag fresh or frozen, thawed cranberries; 3/4 cup firmly packed dark brown sugar; 1 teaspoon orange zest plus juice from 1 orange (1/3 to 1/2 cup); 1/4 teaspoon kosher salt; One 3-inch jalapeño pepper, minced; 2 tablespoons garlic powder; 2 tablespoons onion powder; 2 tablespoons sweet paprika; 2 tablespoons kosher salt; 2 tablespoons freshly ground black pepper

Directions

Special equipment:

a deep-fry thermometer; a meat thermometer

For the chicken-fried turkey: Place the turkey pieces in a large bowl. Stir together the buttermilk and 2 tablespoons House Seasoning in a medium bowl. Pour the buttermilk over the turkey, turning to coat. Cover and refrigerate for at least 4 hours and up to overnight.
For the spicy cranberry sauce: Combine the cranberries, brown sugar, orange zest, orange juice, salt, jalapeño and 3/4 cup water in a medium saucepan. Bring to a boil. Reduce the heat and simmer until the sauce thickens and the cranberries have popped, 15 to 20 minutes.
For the chicken-fried turkey: Remove the turkey from the refrigerator and let stand at room temperature for 30 minutes. Preheat the oven to 300 degrees F.
Pour enough oil to reach 3 inches up the sides of a tall stockpot or Dutch oven and heat to 350 degrees F.
Combine the flour with the poultry seasoning, salt and the remaining 1/4 cup House Seasoning in a shallow dish.
Remove the turkey pieces from the marinade and discard the marinade. Dredge the turkey in the flour mixture, shaking off the excess. Fry the turkey in batches, turning occasionally, until golden brown, 6 to 8 minutes. Transfer to a wire rack-lined baking sheet and bake until a meat thermometer registers 165 degrees F (avoiding bone), 20 to 30 minutes longer. Serve the turkey with the spicy cranberry sauce.

Miss Brown’s House Seasoning:

Yield: 10 tablespoons

Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

Cook’s Note

Have the butcher cut up the turkey into serving-size pieces or look for packages of turkey pieces instead of buying a whole turkey.

Chicken-Fried Turkey with Spicy Cranberry Sauce

Ingredients