Description
This Deep Fried Turkey Breast recipe offers a crispy, golden-brown exterior with juicy, tender meat inside. Perfect for a crowd-pleasing main dish, the turkey breast is seasoned simply with kosher salt and freshly ground black pepper, then carefully deep-fried to perfection in canola or peanut oil. The method ensures a flavorful, moist turkey with a delightful texture, ideal for family dinners or special occasions.
Ingredients
Scale
Deep Fried Turkey Breast Ingredients
- 1½ to 2 gallons canola oil (or peanut oil)
- 3 lb boneless, skinless turkey breast
- 2¼ tsp kosher salt
- Freshly ground black pepper (to taste)
Instructions
- Measure the Oil: Place the turkey breast in a large, deep stock pot and cover with water by 3 inches. Mark the water level, then remove the turkey breast. This mark shows the amount of oil needed. Ensure the pot is large enough so the water or oil does not come more than halfway up the sides.
- Season the Turkey: Pat the turkey breast dry with paper towels. Liberally season all sides with kosher salt and freshly ground black pepper. Let it rest at room temperature for 1 hour, or refrigerate uncovered for 1 to 24 hours to air dry the skin, enhancing crispiness.
- Heat the Oil: Dry the pot thoroughly and add the measured amount of oil. Heat the oil to 350°F using a deep-frying thermometer to ensure precise temperature control for frying.
- Fry the Turkey: Slowly and carefully lower the turkey breast into the hot oil, protecting yourself from splatters. Fry the turkey until golden brown, turning once to brown both sides evenly. Maintain the oil temperature at 350°F by checking frequently.
- Check Doneness: Frying time is approximately 3 to 4 minutes per pound, plus 5 minutes (around 15-20 minutes for a 2½-3 pound breast). Use an instant-read thermometer to ensure the thickest part reaches 165°F for safe consumption.
- Rest and Slice: Remove the turkey breast from the oil and allow it to rest for 5 minutes. Then slice into ½-inch thick pieces to serve, preserving the juicy, tender interior and crispy crust.
Notes
- Using a deep-frying thermometer is essential for safety and to maintain proper frying temperature.
- Drying the turkey skin before frying helps achieve a crispier exterior.
- Always lower the turkey slowly into hot oil to prevent dangerous splattering.
- Choose high smoke point oils like canola or peanut oil for deep frying.
- Resting the turkey after frying allows juices to redistribute for better flavor and texture.
