As for why he selected MacDonald's recipe above all others, Palmer said, "I chose John MacDonald's Buttermilk Fried Turkey for a few reasons. For one, wild turkey meat tends to be a little on the dryer side compared to your regular Thanksgiving dinner turkey. By soaking it in buttermilk overnight, you are locking in the moisture and also enriching the flavor of the meat. Secondly, pan-frying it is a good way to go. John's recipe has us filleting off the turkey breasts and pan-frying them, which will continue to keep the meat moist. Finally, the cayenne pepper and seasonings he's used in his flour will give you some great flavor with just the right amount of kick. Nice work John!"