How Long to Fry a Turkey Breast for Juicy, Crispy Results

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For cooks with a brazen sense of adventure, the idea of submerging a whole turkey in a cauldron of bubbling oil is understandably exciting. Deep-frying a Thanksgiving turkey certainly has advantages: The technique produces a juicy, flavorful bird with guaranteed crispy, golden brown skin—and the whole process takes less than 2 hours. Plus, all of the action happens outdoors, freeing up oven space for all the holiday side dishes you plan on churning out.

But, there’s no better way to ruin Turkey Day than by setting the bird (and your house) on fire. If this is your first time frying a turkey, don’t just wing it. Our turkey frying guide includes step-by-step instructions and a few essential safety tips so your deep-fried Thanksgiving dinner will go off without a hitch.

So go ahead and fill the oven with sweet potatoes, green beans, and pecan pie; then head outdoors for this quick and easy way to cook your Thanksgiving turkey.

Frying a turkey breast is a fantastic alternative to roasting a whole turkey. It cooks faster yields incredibly moist meat, and gives you the crispiest skin imaginable. But to get ideal results you need to know exactly how long to fry a turkey breast.

As a general guideline, you can expect a turkey breast to take about 3 to 4 minutes per pound to cook through when deep fried. However, the exact time can vary quite a bit depending on a few key factors.

In this article, I’ll explain everything you need to know to deep fry a turkey breast with tender juicy meat and crispy browned skin.

Factors That Affect Turkey Breast Fry Time

There are several things that impact how long you should deep fry a boneless turkey breast:

Size of the Breast

The total weight of the turkey breast is the biggest factor in how long it will need to cook. A small 3 lb breast may only take 12-15 minutes. But a large 8 lb breast could take 30 minutes or even longer.

To estimate cook time based on size, plan for 3-4 minutes per pound. Then add 5 extra minutes to be safe.

Thickness

Even if two turkey breasts are the same weight, one may be shorter and fatter while another is longer and thinner. The thicker the breast, the longer it will need in the hot oil. Thinner cuts will cook faster.

Check the thickest part of your turkey breast and add a few extra minutes if needed.

Temperature of the Oil

The ideal oil temperature for deep frying turkey is between 325-375°F. If your oil is on the cooler side, closer to 325°F, it will take longer to cook the breast through. Hotter oil around 350-375°F will decrease the cook time.

Use an instant read thermometer to monitor the temp and adjust the heat to maintain your target temp.

Whether It’s Thawed

Always deep fry a completely thawed turkey breast. Trying to cook frozen meat will drastically increase the fry time needed.

Defrost turkey breasts in the fridge 1-2 days before cooking. Don’t thaw at room temperature.

Brining

Soaking the turkey breast in a saltwater brine before cooking will slightly lengthen the amount of time needed to fry it. The brine causes the meat to retain more moisture.

If brined, increase cook time by 2-3 minutes.

How to Tell When the Turkey Breast is Done

Because fry times can vary so much, you can’t depend solely on the clock to know when the turkey is fully cooked. Instead, use these methods to test for doneness:

Use an instant read thermometer to check the internal temperature in the thickest part of the breast. It should reach 165°F.
Slice into the breast to inspect the meat. It should be white throughout with no traces of pink.
Cut into the thickest section and check that the juices run clear rather than pink.
The skin will turn a deep golden brown when the breast is fully cooked.

Checking the temp in multiple spots with an instant read thermometer is the most reliable way to confirm the turkey is thoroughly cooked without over-frying it.

Step-by-Step Guide to Deep Frying a Turkey Breast

Follow this simple process for perfectly fried turkey breast every time:

Thaw and Pat Dry: Remove turkey breast from packaging and thaw completely in the refrigerator 1-2 days before frying. Pat dry with paper towels right before cooking.
Season the Breast: Rub the turkey all over with dried herbs, spice rubs, or just salt and pepper. Seasoning helps flavor the meat and also browns the skin.
Preheat the Oil: Pour oil at least 4-6 inches deep into a large pot or deep fryer. Slowly heat to between 325-375°F monitoring with a thermometer.
Carefully Add Turkey: Very slowly lower the breast into the hot oil using long cooking tongs. Hot oil may bubble up when you add the turkey.
Fry, Flipping Occasionally: Cook for the estimated time based on weight, flipping over halfway through. Check temp after estimated cook time.
Drain and Check Temp: Once golden brown, carefully remove turkey and let drain on a wire rack. Check internal temp in thickest part.
Let Rest and Slice: Let rest 5 minutes before slicing to allow juices to redistribute. Slice into 1/2 inch thick pieces.

Helpful Tips for Deep Fried Turkey Breast

Here are some additional useful tips for safely deep frying turkey breast with delicious results:

For safety, do not overfill the pot with oil. Leave at least 4 inches of headspace.
Use a thermometer to regularly check oil temp. Adjust heat to maintain 325-375°F.
Use long tongs and wear oil-safe gloves to carefully lower turkey into hot oil.
Fry outdoors or with good ventilation to prevent oil splatter issues.
Cooking times may vary. Use a meat thermometer to test doneness.
Let oil cool completely before disposing or straining for reuse.
Store leftovers for 3-4 days refrigerated. Reheat gently to avoid drying out.

Frequently Asked Questions

What size turkey breast should I buy to deep fry?

Good sizes for frying are 3-8 lbs. Very large breasts over 8 lbs will be difficult to fully submerge and cook evenly.

Can I fry a whole bone-in turkey breast?

You can! Bone-in breasts may take slightly longer to cook. Figure 4 minutes per pound plus 15-20 extra minutes.

Is it better to brine a turkey breast before frying?

Brining isn’t required, but it helps keep the meat extra moist and seasoned. Just increase cook time by 2-3 minutes.

What temperature should the oil be for frying turkey?

The ideal oil temp is between 325-375°F. Hotter oil will decrease cook time but risks burning exterior before interior cooks.

What type of oil is best for deep frying turkey?

Opt for oils with a high smoke point like peanut, canola, vegetable, or safflower oil. Do not use extra virgin olive oil.

The Takeaway

When deep frying a turkey breast, allow around 3-4 minutes per pound as a general guideline. But also consider the specific size, thickness, and brining. Monitor temperature and visual cues like browning instead of going solely by time. With the proper time and temperature, you’ll get a juicy and crispy deep fried turkey breast to impress your guests!

how long fry turkey breast

How to deep-fry a turkey:

Though the ingredient list for our deep-fried turkey recipe is relatively simple (all you need is a whole turkey and a lot of oil, plus any seasonings you want to add), the process requires very specific equipment. It might be an investment up front, but once you own the whole setup, you can deep-fry your turkey year after year. (You can also repurpose the equipment for a seafood boil come summertime.)Before you get started,

Always fry your turkey outdoors in an open space away from the house, garage, swing set, backyard patio, or any other combustible structure. Do not attempt to deep-fry a turkey in inclement weather (if rain or snow gets into your fry pot, it could spell trouble).
Arrange the burner on a flat surface and keep children and pets a safe distance from the fryer at all times.
Wear heavy-duty gloves and a sturdy apron when deep-frying to protect yourself from the hot oil.
Allow the oil to cool completely (at least a few hours; overnight is better) before moving or disposing of it.

The supplies:

You don’t need an industrial deep fryer to cook your bird, but you will need a specialized turkey-frying kit. Look for these at most hardware and home-improvement stores, or online retailers (we like this one from Amazon). Most turkey-frying kits use propane gas, though some electric models fitted with fryer baskets claim to be safe to use indoors (avoid these; frying a whole turkey indoors runs a greater risk of a grease fire). Make sure your outdoor frying kit includes the following items:

30-qt. or larger aluminum pot
Propane burner with a hose that connects to a propane gas tank and a gauge for regulating the flame
Poultry rack with a hook for lowering and raising the turkey
12″ deep-fry thermometer that clips to the side of the pot to monitor the oil temperature

Gas One Turkey Fryer Propane Burner Complete Kit

A full propane tank
A waterproof marker
A heavy-duty apron
Long, heavy-duty oven mitts (the kind you might use for grilling)
An instant-read meat thermometer for checking the internal temperature of the turkey
A fire extinguisher, in case of emergencies

The turkey: If you’re starting with a frozen turkey, allow it ample time to thaw before beginning the frying process (get our complete guide to thawing a turkey here). If you have a fresh turkey, simply pat it dry with paper towels. Either way, avoid using a wet brine or marinade; excess moisture can lead to splattering when you submerge the bird in the hot frying oil, resulting in dangerous flare-ups.

For most turkey preparations, including frying, we recommend dry-brining for optimal flavor and seasoning. A dry brine can permeate the meat, leading to a juicy, flavorful bird. More importantly, it dries out the skin, encouraging it to crisp and leading to a more controlled frying process. Note that some turkeys—such as Butterball and kosher turkeys—are pre-brined (often in water) and do require additional seasoning. Keep in mind that deep-fried turkeys should not be stuffed; instead, bake your stuffing in a casserole dish in the oven.

No matter which route you take, remember to remove the giblets from the turkey’s cavity and dry it inside and out. (Excluding the liver, which can be bitter, reserve the neck and any other discarded turkey parts to make turkey stock.)

The oil: You can use any type of oil that has a high smoke point. Canola oil, vegetable oil, grapeseed oil, and peanut oil all work well. How much oil do you need to fry a turkey? For a 12–14-lb. turkey, you’ll need approximately 4–5 gal. of oil. But pots vary in volume, so the method below will help you determine the precise amount you’ll need to fill your particular pot. Remember that the oil level will rise once you lower the turkey; this method factors in the clearance required between the oil’s surface and the top of the pot. Never fill the pot to the brim, which could cause the hot oil to overflow and set the whole thing ablaze.