Butterball Foodservice | Country Fried Turkey Waffler

Name: Butterball Foodservice | Country Fried Turkey Waffler
Ingredients: 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.; 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).; 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.; 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.; 1. Combine all the ingredients. Blend well.

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Try Butterball's Country Fried Turkey Waffler for a Southern-inspired brunch. Batter turkey breast filets, fry in oil, top with candied bacon and Nashville hot honey syrup. Perfect for your morning...

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Ingredients

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.
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).
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.
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.
1. Combine all the ingredients. Blend well.