Stuffing-Fried Turkey Tenders

Real Talk: When you season the turkey with the salt mixture, go lightly to make sure every piece gets some. If you season too liberally at the start, you may run out of salt before you get to all of the cutlet pieces, which is sad, but the measured amount of salt is important for the final seasoning.

Cut breasts crosswise into 1"-thick strips (they will look like monster chicken tenders). Mix salt, sugar, and pepper in a small bowl. Season turkey pieces all over with salt mixture (use all of it). Chill, uncovered, on a wire rack set inside a rimmed baking sheet, at least 2 hours and up to 6.

Whisk flour, cornstarch, poultry seasoning, garlic powder, onion powder, salt, and baking powder in a large bowl. Whisk eggs and buttermilk in a medium bowl. Working one at a time, dredge turkey pieces in flour mixture, turning to coat and packing into crevices. Shake to remove excess and return to rack.

Add 6 Tbsp. buttermilk mixture to flour mixture and toss with your fingers. Dip turkey into remaining buttermilk mixture, allowing excess to drip off, then pack moistened flour mixture firmly onto turkey (when you add buttermilk to flour, it starts to clump up slightly, so you’ll get more jagged/crispy/awesomely flavored edges). Gently shake off excess; return to rack. Chill at least 3 hours and up to 12.

Let turkey sit at room temperature 1 hour—this may seem like a lot of waiting, but it’s essential to getting that perfect golden color and texture when frying. You don’t want to rush this process! Plus, you’re almost done.

Pour oil into a large heavy pot fitted with thermometer to come halfway up the sides. Heat over medium-high until thermometer registers 325°. Working with 2–3 pieces at a time, carefully dip turkey into hot oil with tongs, turning occasionally, adjusting heat to maintain temperature, and most likely making your kitchen a bit of a mess, until deep golden brown, 5–7 minutes per batch. Transfer to a wire rack set over paper towels to drain.

Serve with gravy alongside.