A delicious festive sandwich which highlights a very different way of eating your turkey and sprouts. This worked a treat! Full recipe below...
INGREDIENTS:
Serves 4
Turkey:
4 turkey breast portions (cut a large turkey breast in half or into thirds)
300ml buttermilk
2 tbsp crabanero hot sauce
2 tsp smoked Paprika
2 tsp garlic Powder
Salt & pepper
Dredge:
1 cup plain flour
1/4 cup cornstarch
1 tsp smoked paprika
1 tsp garlic powder
Salt and pepper
Vegetable oil for frying
Spicy Mayo:
1 egg yolk (good quality)
1 tsp dijon mustard
Little squeeze of lemon juice
100 - 125 ml of neutral (flavourless) oil - I like to use peanut
2 tbsp crabanero hot sauce
Salt
Brussels Sprout Slaw:
15 Brussels sprouts
Small knob of ginger (grated)
Splash of rice vinegar (any other vinegar will do)
1 tsp sesame oil
Salt & pepper
Other Fillings:
Pickles
4 x burger buns to serve (I will be releasing a recipe video for this soon on my IG, if you want to learn how to make these - it will be an updated version of the one on my website. A lot fluffier and softer).
METHOD:
Start by mixing all of the marinade ingredients in a bowl. Add your turkey and leave to soak up the flavours and tenderise for at least 4 hours, ideally overnight (this will make sure that the turkey is moist and flavourful - very important).
Once the turkey has marinated, mix together the dredge ingredients and coat each turkey portion in the flour, a piece at a time. Really press the turkey down into the flour to ensure an even costing. If you have enough buttermilk, dip the turkey back in, the dip in the flour again. This will get you an extra crispy exterior.
Heat your vegetable oil in a pan to 175 C / 350 F, then in batches fry your turkey. Cook for roughly 5-7 minutes depending on the size, or until internal temp reaches 165 F / 73 C (I pulled mine out when it was around 70 C). Place onto a wired rack, season with salt and you are ready to go.
For the mayo, whisk the egg yolk, mustard and lemon juice together until slightly paler in colour and all combined. Then, begin to gradually stream in the oil, continuously whisking, until you reach your desired thickness of mayonnaise. Add in the crabanero hot sauce and season to taste with salt. The acidity in the mustard and lemon juice will 'cook' the egg yolk, so don't worry about it being raw.
For the slaw, peel the outer layer off of each sprout, cut the end off, cut in half, then finely slice across the grain to get nice thin strips. Mix in a bowl with the rest of the ingredients and season to taste. The aim of this is to be pretty 'punchy' - the slight bitterness of the sprout and acidity of the vinegar pair nicely with the richness from the fried turkey, buttery buns and mayo.
Toast your buns, then layer up with mayo, sliced pickles, fried turkey, slaw, more mayo and the other side of the bun. Enjoy!