1. Preheat the oven to 450 degrees Fahrenheit.
2. In a mixing bowl whisk together the buttermilk and 2 teaspoons spicy brown mustard. In a second mixing bowl whisk together the next five ingredients, cornmeal through sodium free salt alternative.
3. Cut the center tendons out of the turkey, then slice into finger sized strips and nuggets. Thoroughly mix the turkey in the buttermilk bowl. Then roll the strips in the cornmeal mixture.
4. Lightly spray a baking sheet and put it in the oven for 5 minutes to warm it up. Take it out of the oven and put the strips onto the heated baking sheet. Place the baking sheet in the lowest rack of the oven.
5. Bake for 8-10 minutes until the undersides are a golden brown. Flip them over and put back into the oven for another 8-10 minutes, until the turkey is browned on the outside and no longer pink inside.
6. In a dipping bowl mix together the syrup and 1/2 cup spicy brown mustard. Serve mustard sauce with the turkey strips while they're hot.

Yield: 8 Servings