Marinating the turkey in buttermilk keeps the meat beautifully moist and tender and the crunch of the fried batter perfectly offsets the velvety combination of tangy cheese and hot buffalo sauce
1 x 2.4kg turkey crown
750ml (1 1/4pt) buttermilk
2 tbsp Maldon salt
1 tbsp cracked black pepper
300g (10oz) flour
100g (3 1/2oz) cornflour
2 tsp baking powder
150g (5oz) polenta
750ml (1 1/2pts) groundnut oil to fry
For the fondue
300ml (1/2pt) strong IPA
100g (3 1/2oz) blue cheese
100g (3 1/2oz) grated Gruyère
1 tbsp cornflour
100ml (3 1/2fl oz) hot pepper sauce
60g (2 1/2oz) butter
Cut your turkey crown into 8 pieces. Do this by cutting down either side of the breastbone and removing each breast as close to the bone as possible, wasting little meat. Cut each breast into 8 chunky pieces.
Mix 1 1/2 tbsp of the salt with the buttermilk and marinate your pieces for at least 4 hours in advance but preferably overnight.
Set your oven to gas 7, 220°C, fan 200°C. Heat the groundnut oil in a heavy pan with enough oil to come halfway up the pieces. The oil should reach about 200°C – test this by dropping a cube of bread into the oil – it should turn golden in 30 seconds.
Mix the flours, baking powder and polenta together in a large bowl and add 6 tablespoons of the buttermilk marinade. Stir it in to create a few lumps that will help give the coating more crunch.
Remove the turkey pieces and let the excess buttermilk drain off then coat them in the flour. Add one piece at a time and coat evenly.
Place the pieces in the pan and fry for about 4 minutes each side, moving only once to carefully flip, otherwise you’ll knock off the batter.
Meanwhile, prepare a bowl with some salt and cracked black pepper in it. As you remove the pieces of turkey from the oil, toss each one in the salt and pepper and transfer to a large baking tray – cook in the oven for 10-12 minutes until golden and cooked through.
While they’re baking, make the fondue. On a medium-low heat, bring the beer up to a boil and then simmer. Crumble the blue cheese and mix it with the Gruyère. Coat both with the cornflour. Add the cheese to the beer and stir until thick. Leave to one side.
For the buffalo sauce, place the hot pepper sauce on a low heat in a saucepan and add the butter, small cubes at a time until emulsified. Do not let the sauce boil.
Serve the turkey with both sauces poured all over, in a 'hot mess' fashion.
Recipe courtesy of Tesco