How to Fry a Juicy, Crispy Turkey Breast

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!

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