Country Fried Turkey Waffler

  • SERVING SIZE 1 plate
  • PREP TIME 30 mins.
  • TOTAL TIME 45 mins.

Here's a new way to serve turkey on your morning menu—batter and fry filets in breading with a hint of fresh thyme. This Southern-inspired brunch option is full of fun flavor combinations, including honey-flavored candied turkey bacon, savory waffles, and a sweet-and-spicy drizzle of Nashville hot honey syrup.

Ingredients

 

COUNTRY FRIED TURKEY WAFFLER

2 tbsp.

Smoked paprika

2 tbsp.

Coarse ground black pepper

2 tsp.

Granulated garlic

¼ tsp.

Cayenne pepper

3 tsp.

Fresh thyme

1 ea.

Egg, large

1 cup

Whole buttermilk

4 cups

Vegetable oil

1 ½ cups

Self-rising flour

½ cup

Cornstarch

2 ea.

Belgian waffles

Whipped butter, as needed

2 slices

Honey Bourbon Peppered Candied Turkey Bacon

Nashville Hot Honey Syrup, drizzle

 

 

 

 

 

 

 

 

 

HONEY BOURBON PEPPERED CANDIED TURKEY BACON

Yield: 15 slices 

⅕ cup

Honey

2 tsp.

Tennessee honey bourbon

2 tsp.

Coarse ground black pepper

 

 

NASHVILLE HOT HONEY SYRUP

Yield: ½ cup 

¼ cup

Honey

2 tbsp.

Brown sugar

¼ cup

Maple syrup

1 tbsp.

Hot sauce

Directions

 

TO PREPARE THE COUNTRY FRIED TURKEY WAFFLER:

1. Combine the paprika, black pepper, granulated garlic, cayenne pepper and 2 teaspoons of thyme; blend well and hold on the side.

2. In a bowl, whisk together the egg and the buttermilk and add in half of the seasoning mix from step 1. Blend well and pour the mixture into a 1-gallon freezer bag.

3. Place each of the turkey filets between two pieces of plastic wrap and gently pound with a meat mallet until ¼-inch thick.

4. Place each of the pounded filets into the freezer bag with the buttermilk mixture. Seal the bag and place it in the refrigerator (in a bowl—to prevent spillage) to marinate the turkey for 2–3 hours.

5. In a 12-inch skillet (cast iron recommended), heat the vegetable oil to 350°F.

6. Add self-rising flour and cornstarch to the remaining seasoning mix from step 1 and blend well.

7. With tongs, remove the turkey filets from the buttermilk mixture and allow the excess liquid to drain off, then place them into the flour mixture and thoroughly coat them (flipping 3–4 times).

8. Shake off the excess flour and carefully place the filets into the hot oil. With tongs, shift the cutlets around in the skillet to cook evenly. Flip the turkey filets after 3–4 minutes and cook for an additional 2–3 minutes, until they’re golden brown and reach an internal temperature of 165°F.

9. Transfer the cooked filets to a wire rack (on a ½-size sheet pan). Hold warm.

10. Use a waffle press to prepare 2 small/medium Belgian waffles.

11. When the waffles are complete, spread them with the whipped butter and top with the Honey Bourbon Peppered Candied Turkey Bacon and the finished fried turkey.

12. Sprinkle the remaining thyme on the turkey and drizzle with the Nashville Hot Honey Syrup.

 

TO PREPARE THE HONEY BOURBON PEPPERED CANDIED TURKEY BACON:

1. In an oven preheated to 350°F, cook the turkey bacon until crisp.

2. Line a ½-size sheet pan with foil or parchment paper and neatly arrange the crisp bacon slices on top.

3. Combine the honey with the bourbon and blend well, then brush the mixture over the bacon strips. Sprinkle with the coarse black pepper.

4. Return to a 350°F oven for 3–4 minutes.

5. Hold warm.

 

TO PREPARE THE NASHVILLE HOT HONEY SYRUP:

1. Combine all the ingredients. Blend well.

 

RECIPE TWISTS

Swap and substitute to make it your own.

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