Deep Fried Turkey Recipe

Buttermilk fried turkey

  • serves 4
  • Easy

Buttermilk fried turkey is a great alternative to chicken. The buttermilk makes the batter really light and crisp


Try our deep-fried turkey recipe then check out our turkey chilli and Christmas leftover recipes.



  • skinless turkey breast 1 (or 450g slices)
  • buttermilk 284ml 
  • plain flour 100g
  • celery salt ½ tsp
  • paprika 2 tsp
  • garlic powder or smoked garlic powder 1 tsp
  • cayenne a large pinch
  • groundnut oil for frying
  • lemon wedges to serve
  • coleslaw to serve (optional)


  • Step 1

    Cut the turkey breast into goujons or the slices into strips and soak them in the buttermilk in the fridge for 1 hour.

  • Step 2

    Heat the oven to 220C/fan 190C/gas 7. Put a roasting rack over a roasting tin. Mix the flour, celery salt, paprika, garlic powder and cayenne and tip the lot onto a large flat plate. Add a generous amount of seasoning. Shake the buttermilk off each piece of turkey and toss it in the flour mix until it’s completely coated.

  • Step 3

    Heat 4cm oil in a large deep, non-stick frying pan until a cube of bread browns in 30 seconds. Add the turkey in batches of 4 or 5 pieces and fry for a few minutes until they’re light gold all over (don’t let them get too dark as you are going to cook them in the oven).

  • Step 4

    Carefully lift each piece onto the roasting rack with a slotted spoon. When all the pieces have been fried, put them in the oven for 10 minutes to finish cooking (separate the pieces out a little so they crisp up rather than steam). Serve hot sprinkled with sea salt, the lemon wedges to squeeze over, and coleslaw.

Nutritional Information

  • Kcals 340
  • Fat 12.8g
  • Saturates 2.8g
  • Carbs 22.9g
  • Fibre 1.1g
  • Protein 32.7g
  • Salt 0.9g