How to Fry a Juicy, Crispy Turkey Breast

I love fried turkey, but frying the whole bird isn’t a good idea. It’s dangerous, the outside gets overcooked before the inside is tender and the lengthy frying time means the turkey absorbs too much oil. I suggest you break down a turkey into its pieces, using the thighs, breasts and legs. Brine the pieces, then dry them out in the refrigerator to ensure extra crispy skin, before simply dipping the turkey in buttermilk and seasoned flour. I guarantee that using this method will give you perfect results every time.

Frying a turkey breast is a great alternative to roasting a whole turkey. It cooks faster, feeds fewer people, and lets you focus on getting the white meat perfectly crispy and juicy.

While frying a whole turkey can seem intimidating, frying just the breast is much more manageable. Once you try deep-fried turkey breast, you’ll discover it’s worth the effort for the incredible texture and flavor.

Benefits of Frying Turkey Breast

Frying a boneless, skin-on turkey breast has lots of advantages over roasting a whole bird:

  • Cooks much faster – A 3.5 pound breast takes only about 20 minutes to fry, versus hours for a whole turkey.

  • Easier to manage – Frying just a breast is safer and less messy than frying a 15 pound turkey It fits nicely in a stockpot

  • Ideal for small gatherings – One breast feeds about 4-6 people, perfect for Friendsgiving or a small family meal.

  • Maximizes crispy skin – The breast is submerged in hot oil, so more of the skin gets deliciously crispy

  • Keeps the white meat juicy – The oil conducts heat quickly for moist, tender meat without drying it out.

  • Lets you skip the dark meat – You can skip the legs and wings if you prefer white meat.

  • Requires less oil – You only need a few quarts of oil to submerge a breast vs. gallons for a whole bird.

Tips for Frying Turkey Breast

Follow these tips for the best shot at fried turkey breast success:

  • Start with a fully thawed breast – Completely defrost it in the fridge 1-2 days before. Ice crystals can cause splattering.

  • Brine the breast – Soaking it in a saltwater brine ensures juicy, well-seasoned meat.

  • Pat the breast very dry – Remove any moisture on the skin so the oil doesn’t splatter as much.

  • Use a thermometer – Monitor the oil temp and the internal temp of the breast as you fry it.

  • Fry uncovered – Don’t use a lid so you can monitor it and moisture can escape.

  • Let it rest before slicing – Give the juices time to redistribute after frying before carving.

Step-By-Step Guide

Follow this simple step-by-step method for perfectly fried turkey breast:

Ingredients

  • 1 boneless, skin-on turkey breast (3-4 lbs)
  • 2 gallons peanut or canola oil for frying
  • Dry brine or wet brine
  • Herb rub or seasoning

Brine the Breast

  • Make a saltwater brine with 1 cup salt per gallon of water.
  • Submerge the thawed turkey breast and brine 12-24 hours.
  • Remove the breast, rinse it, and pat it very dry inside and out.

Season the Breast

  • Apply an herb rub or seasoning all over the breast. Stuff some under the skin too.
  • Refrigerate uncovered for 1-2 hours to air dry the skin.

Heat the Oil

  • Pour oil into a large Dutch oven or stockpot – enough to submerge the breast.
  • Heat the oil to 350°F. Use a deep fry thermometer.

Fry the Breast

  • Carefully lower the breast into the hot oil using tongs.
  • Fry for about 3-4 minutes per pound, until 165°F internally.
  • Adjust the heat to maintain 350°F.
  • Regularly baste the breast with the hot oil.
  • After 20-25 minutes, check the internal temp.

Drain and Rest

  • Once 165°F, carefully remove the fried breast to a pan.
  • Let rest 15 minutes before slicing to let juices redistribute.
  • Slice and serve it up!

Make it Safe

Hot oil can be dangerous. Follow these precautions:

  • Fry outside on a flat surface, far from buildings.
  • Use a pot with high sides and leave space at the top.
  • Don’t overfill the pot – oil expands when hot.
  • Lower the breast away from you into the pot.
  • Monitor the temp and don’t let oil get above 375°F.
  • Wear long sleeves and closed toe shoes in case of splatter.
  • Turn off the burner if the oil smokes or you smell gas.
  • Let the used oil cool completely before disposing.

With proper care, you can safely fry a turkey breast to golden, crispy perfection.

Flavorful Options

Feel free to get creative with the flavor:

  • Brine ideas: Apple cider, citrus, wine, beers, herbs, spices
  • Seasonings: Lemon pepper, jerk, cajun, garlic, onion, paprika, chili powder
  • Rubs: Rosemary, sage, thyme, oregano, basil, cumin, mustard, curry
  • Injections: Butter, broths, liqueurs, hot sauces, fruit juices

Try soaking the breast in Creole buttery marinade before frying, then seasoning with spicy cajun blend. Or make a Greek breast with lemon brine and oregano rub.

Serving Suggestions

A fried turkey breast makes a nice small holiday meal. Serve it with:

  • Mashed potatoes or stuffing to soak up the juices
  • Cranberry sauce or gravy for tart and savory flavors
  • Roasted vegetables like Brussels sprouts or carrots
  • Dinner rolls or biscuits
  • Pumpkin or pecan pie for dessert

For a more casual meal, slice up the breast and pile it on sandwiches or salads. The possibilities are endless!

Is It Worth It?

While deep frying requires more effort and care than roasting, many people find the work worthwhile:

  • “It was messy but worth it! My first fried turkey breast turned out incredibly moist, tender and tasty. The skin was to-die-for crispy. I’ll never roast turkey again.”

  • “Frying a breast is SO much easier than a whole turkey. Less risk of something going wrong too. I loved how quick it cooked with amazing flavor.”

  • “Brining the breast was key. It came out super juicy despite frying. And the seasoned crunchy skin – man, that’s the best part!”

  • “Definitely frying just the breast next year! Way less stressful and cleanup than deep frying an entire bird. The white meat was absolute perfection.”

While it requires care and attention, deep frying lets you achieve the ultimate turkey breast – golden crispy skin encasing moist, succulent meat with incredible flavor. Once you taste it, you’ll agree it’s worth the effort. Give it a try this year!

how to fry turkey breast

How to Make Perfect Fried Turkey

  • 1 cup sugar
  • 1 cup salt
  • 8 stems fresh thyme
  • 3 stems fresh rosemary
  • 2 stems fresh sage
  • 1 tablespoon peppercorns
  • 1 fresh turkey, broken down into legs, thighs and breasts
  • Peanut oil for frying
  • 4 cups flour
  • Salt
  • 1 quart buttermilk
  • Rosemary and thyme sprigs, for garnish

First, brine the turkey pieces for a few hours. Place the sugar, salt, herbs and peppercorns in a large stockpot. Add water and whisk until the sugar and salt is dissolved. Place the turkey pieces in the stockpot, adding more water if needed to cover the turkey. Place in the fridge and brine for 6 hours. Take them out of the brine, and pat dry with paper towels. Lay the turkey pieces on a baking sheet and place in the fridge uncovered for a few hours, or better yet overnight.

Place peanut oil in an outdoor turkey fryer or deep fryer. Heat to 365 degrees F.

Put the flour in a large mixing bowl, season well with salt. Put the buttermilk in another large mixing bowl.

Make a cut across the pieces of turkey so that it cooks more evenly and quickly. Cut each turkey breast in half. Season the pieces with salt. Dip each piece of turkey in the buttermilk, allowing excess to drip off, then into the seasoned flour. Fry pieces a few at a time in the peanut oil, for 20 to 25 minutes. Sprinkle the hot turkey with salt and aromatics like rosemary or thyme.

How To Fry a Turkey Breast with Chef Tony

FAQ

How long does it take to deep fry a turkey breast?

Fry until an instant-read thermometer inserted into coolest part of breast registers 145°F (63°C), about 25 minutes.

How long to pan fry turkey breast?

Links
  • Lemon thyme turkey breast: Cook for about 3 minutes per side, or until the turkey is no longer pink and browned around the edges 

  • Breaded turkey breast: Cook for 8–10 minutes, or until golden brown and juices run clear 

  • Pan-fried turkey breast with honey sauce: Cook for 8–10 minutes, or until cooked through 

  • Pan-seared turkey breast with herbs: Cook until quickly browned 

Can you fry a butterball turkey breast?

Time it 4 minutes per pound of turkey. However my turkey breast was a little over 11 pounds and it only took 35 minutes. The temperature should be at 165 degrees at the thickest part of the thigh and breast. Lift the basket and drain the turkey for at least 20-30 minutes before removing to platter to carve.

Is 2 gallons of peanut oil enough to fry a turkey?

You’ll need approximately 5 gallons of oil; more for larger turkeys.

Can You spice rub a fried turkey breast?

A fried turkey breast is a great place to start if you’ve never fried an entire bird before. A delicious spice rub adds flavor to the turkey breast as it dry-brines for 24 hours. Once deep-fried, the meat is tender and juicy and the skin is golden, crispy, and flavorful. Double the spice rub ingredients if using a larger turkey breast.

Can you deep fry a whole turkey breast?

For whole turkey breast or whole turkeys you will need a large cooker and space outdoors for deep frying. Nutritional information is based on cooked turkey retaining approximately 5% of the oil used. Tried this recipe?

How do you cook a turkey breast before frying?

One hour before frying, place the turkey breast on a baking sheet, sprinkle liberally with salt and pepper, and let sit at room temperature. To figure out how much oil you will need for frying, put the breast in a large pot and cover with water by 3 inches; the pot should be large enough that the water comes no more than halfway up the sides.

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