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


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


  • 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.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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