Can You Fry Cut Up Turkey? Everything You Need To Know

Frying turkey has become increasingly popular, especially around the holidays. Many home cooks wonder – can you fry cut up turkey pieces rather than a whole bird? The answer is yes, you absolutely can fry turkey parts!

Why Fry Turkey Pieces?

There are several advantages to frying turkey pieces versus a whole turkey:

• Quicker cooking time – Pieces cook much faster than a 15-20 lb whole turkey. Breasts and drumsticks take 30-45 minutes while a whole bird can take over an hour.

• Easier to handle – Maneuvering a large whole turkey in and out of hot oil can be difficult and dangerous. Smaller pieces are easier to manage

• Select your favorite pieces – Fry only the cuts your family enjoys rather than frying an entire turkey Breasts and drumsticks work exceptionally well

• More even cooking – The consistent thickness of pieces allows them to cook and crisp more evenly compared to a whole bird.

• Use a smaller fryer – Pieces require much less oil and a more compact fryer than a whole turkey. A stockpot or Dutch oven is sufficient.

• Add more flavor – It’s easier to season and marinate pieces than a whole turkey

Choosing Turkey Parts for Frying

While all turkey parts can be fried, the most popular choices are:

• Turkey breasts – The lean, tender breast meat works beautifully. Boneless, skinless breasts are best.

• Drumsticks – With delicious dark meat, drumsticks become crispy outside and juicy inside when fried.

• Thighs – Thighs have great flavor and become exceptionally moist and tender during frying.

• Wings – Small wings fry up extra crispy and are easy to eat by hand.

• Tenderloins – These thin, delicate pieces yield the crispiest results.

Preparing Turkey for the Fryer

Proper preparation is key for the best fried turkey texture:

• Cut pieces to size – Halve or strip breasts. Cut thighs into large pieces.

• Remove bones – Take out thigh bones and cartilage for easier eating.

• Brine the turkey – Soaking in a saltwater brine ensures seasoned, moist meat.

• Dry thoroughly – Pat turkey completely dry before frying for crispy skin. Moisture causes splattering.

Best Oils for Frying Turkey

The top oils for deep frying turkey at high heat are:

• Peanut oil – With its high smoke point and neutral flavor, peanut oil is ideal for deep frying.

• Vegetable oil – A blend of plant oils, vegetable oil can withstand frying heat up to 400°F.

• Canola oil – With a light flavor and high smoke point, canola is excellent for frying.

• Corn oil – Affordable and commonly used for frying, corn oil has a high smoke point.

Avoid frying in olive oil or butter which can burn at turkey frying temperatures. Heat the oil slowly to 350-375°F.

Helpful Equipment

These tools make frying turkey pieces safer and easier:

• Heavy pot or electric turkey fryer – Choose a large pot with high sides for submerging turkey.

• Deep fry thermometer – Monitor oil temperature precisely. Maintain between 325-375°F.

• Thick oven mitts – Insulated gloves protect hands and arms from hot oil.

• Long handled tongs – Easily reach turkey in the hot oil.

• Slotted spoon – Remove any fried bits in the oil.

• Wire cooling rack – Allow oil to drip off and turkey to cool.

• Fire extinguisher – Have an extinguisher on hand for safety.

How to Fry Turkey Pieces Step-By-Step

Follow these simple steps for crispy, juicy fried turkey:

• Heat oil to 350°F in a large heavy pot.

• Pat turkey pieces completely dry then season all over with salt, pepper and spices.

• Dredge seasoned pieces in flour, then buttermilk, then back into the flour.

• Fry turkey in batches. Cook breasts 6-8 minutes per side, thighs and legs 8-12 minutes.

• Maintain oil between 325-350°F.

• Fry until deep golden brown and internal temperature reaches 165°F.

• Drain fried turkey on a wire rack over a sheet pan.

• Allow to rest 5 minutes before serving. Enjoy!

Safety Tips

Frying turkey does require care to avoid burns, but the delectable payoff is worth it. Follow these safety tips:

• Use well-insulated mitts to carefully handle hot oil. Avoid skin contact.

• Fry in small batches to prevent overcrowding.

• Dry turkey thoroughly before frying to prevent splattering.

• Don’t let oil exceed 375°F. Monitor temperature.

• Don’t overfill the fryer to prevent spillover.

• Fry outdoors only. Have a fire extinguisher nearby.

• Never leave the fryer unattended, even for a minute.

With the right preparation and precautions, frying cut up turkey pieces results in incredibly moist, tender and crispy perfection. This cooking method yields impressive flavor and texture that is hard to match. Give frying turkey parts a try this holiday season or anytime a craving strikes. Your family and friends will be delighted!