Can You Fry Turkey Breast? A Delicious and Doable Deep Frying Method

I know this isn’t a very sophisticated recipe, but turkey nuggets are so tasty that I had to share it with you.

Some fried goodness dipped in your favorite sauce is always a good idea. Especially if the sauce is Mississippi comeback sauce, which is basically All The Condiments mixed together if you have never heard of it.

The inspiration for my rendition of turkey nuggets comes from another Southern recipe I make, snapper bites. Snapper bites are basically this, only with red snapper or some other firm white fish. Fish or turkey chunks that are breaded in Saltines, fried in something that makes nutritionists cringe, and served with something that you can’t stop eating.

I use the thinner part of each side of the turkey breast—the triangle-shaped part closest to the bird’s tail—to make turkey nuggets. The back of a store-bought turkey doesn’t have this much of a difference from the front, but the back of a wild turkey always does. This section of turkey breast is excellent for cutlets, too.

It can help to brine the turkey first, which helps prevent it from drying out. My brine is super simple: 1/4 cup kosher salt (I use Diamond Crystal) to 1 quart of water. Brine for only a few hours, I’d say between 2 and 6, tops.

Next, you take the turkey breast and cut it into chunks. Next, you coat it in flour, then in a Louisiana-style egg wash that has mustard mixed in with the beaten eggs, and finally in breadcrumbs or Saltines. I prefer Saltines.

Fry in something that makes you feel proud of your wild turkey, like fresh rendered lard (you can find it in Latin markets or in the fridge), peanut oil, or, okay, regular vegetable oil.

The comeback sauce is right from my friend John Currence’s book Pickles, Pigs & Whiskey. It’s pretty much all the sauces: ketchup, mayo, Worcestershire, mustard, and even Heinz chili sauce, which I had never heard of before.

All of this makes comeback sauce strangely dirty, in a good way. As in having eaten three orders of onion rings from Burger King or a whole box of Krispy Kremes

You could use whatever sauce you want, however. I dunked cold, leftover turkey nuggets in hot sauce and it was fine. More than fine, really. This is also to say that cold turkey nuggets are almost as good as piping hot ones.

Fried turkey is a delicacy that many look forward to on special occasions like Thanksgiving and Christmas. But deep frying an entire turkey can be daunting for home cooks. The process requires special equipment, significant quantities of oil, and perfecting the technique to avoid undercooking. Luckily, there’s an easier and more approachable way to enjoy this crispy, juicy treat: fry just the breast! Here’s everything you need to know about how to deep fry turkey breast successfully.

Why Fry Turkey Breast Instead of Whole Turkey?

Frying turkey breast has some major advantages over frying a whole bird

Less oil A 3-5 lb breast requires much less oil to submerge than an entire 15 lb turkey Less oil means lower cost, easier cleanup, and increased safety
Faster cooking: A smaller breast fries up quicker than a bulky whole turkey. You can enjoy fried turkey breast any night of the week instead of only on holidays.
No special equipment: You likely have a stockpot big enough to accommodate a breast so there’s no need to buy a special turkey fryer.
Easier technique: Getting the oil temperature just right and safely lowering a smaller breast into the pot is much easier than managing a large bird.
More white meat: Turkey breast provides the lean, tender white meat that many love the most. Plus you get crispy skin!

Step-By-Step Guide to Frying Turkey Breast

Follow these simple steps for flawlessly fried turkey breast every time:

1. Choose a turkey breast half – Opt for a bone-in, skin-on breast half around 3-5 lbs. Boneless or skinless breasts won’t achieve the same juicy crispy results.

2. Brine or season the breast – For a juicy interior, soak the breast in a saltwater brine overnight. For flavor, try a spicy Cajun rub or herb blend under the skin.

3. Pat breast dry – Remove breast from brine or seasoning and pat very dry with paper towels. This helps achieve crispy skin. Let sit at room temperature as oil heats.

4. Determine oil amount – Place breast in pot and cover with water. Remove breast, measure water to determine oil amount needed to submerge breast.

5. Heat oil to 325-350°F – Use a thermometer to bring oil up to temperature in a large pot. The oil should come no more than halfway up the pot.

6. Fry breast for 15-20 minutes – Slowly lower breast into hot oil. Cover pot and fry, maintaining oil temperature, until deep golden brown.

7. Check doneness temperature – Insert a meat thermometer into thickest part of breast. It should reach 165°F for food safety.

8. Drain and rest – Carefully remove breast from oil and drain on a wire rack or paper towels. Let rest 10 minutes before slicing.

Helpful Tips for Perfect Results

Keep these tips in mind for the very best deep fried turkey breast:

Dry thoroughly after brining and seasoning to get the crispiest skin possible. Blot with paper towels.
Let breast sit at room temperature before frying so the temperature recovers quickly after adding the breast.
Use an oil with a high smoke point like peanut or canola oil to avoid burning.
Maintain oil temperature between 325-350°F for even cooking.
Use a meat thermometer to check doneness instead of time. Breasts vary in size so cook time isn’t precise.
Let breast rest 10 minutes after frying so juices reabsorb for moist, tender meat.
Store leftovers in an airtight container in the fridge up to 4 days. Reheat pieces in a 300°F oven.

Make This Epic Fried Poultry Tonight

Craving crispy, juicy fried turkey but intimidated by frying a whole bird? Try deep frying just the breast for incredibly moist meat, ultra crunchy skin, and intense flavor in way less time. Brine or season to add flavor, then simply submerge the breast in hot oil until browned and cooked through. Serve your fried turkey breast with favorite holiday sides or enjoy it on a sandwich the next day. Fried turkey breast lets anyone easily experience this treat any night of the year.

can you fry turkey breast

Deep Fried Turkey Breast – Thanksgiving Dinner Made Easy

FAQ

Can you deep fry a whole 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.

Can you cut up a turkey and fry it like chicken?

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.

Is it better to fry or bake turkey?

Deep-frying a turkey is a vastly superior option for countless reasons. The most important: Like everyone who’s ever tried it will tell you, it tastes better than roast turkey. The white meat is moister, the dark meat is even more flavorful, and the skin, while not always totally crispy, is never slimy and gross.

Can you fry a turkey in frying oil?

No, you don’t have to stick with peanut oil when you fry a turkey. Any frying oil with a smoke point over 425 degrees Fahrenheit is suitable.

Can you deep fry a turkey breast?

If you want to experiment with deep-fried turkey, a turkey breast is a great recipe to start out with. You won’t need all the oil or commitment as you would for a whole turkey but will still have juicy meat and golden, crispy skin.

Can You spice rub a fried turkey breast?

Can fried turkey breast be frozen?

Reheating: We love this fried turkey breast cold on sandwiches, but if you would like to reheat it, you can do so in a 350°F oven or in the microwave at 30-second increments. Freezing: You can freeze the fried turkey breast for up to 3 months. Be sure to store it in a freezer-safe container or a Ziplock bag.

How much fried turkey breast should I Cook?

This is the perfect amount of Fried Turkey Breast for a family or a small holiday gathering. By cooking only half a turkey breast you are able to fry your turkey indoors, resulting in the juiciest, most flavorful Cajun fried turkey you have ever tasted! Wash and thoroughly dry the turkey breast half.

Can fried turkey breast be reheated?

Store leftover deep fried turkey breast in an airtight contianer in the refrigerator for up to 3 days. Reheat in a 350°F oven or in the microwave in 30-second increments until warmed through. Freeze fried turkey breast in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

How long can you keep a deep fried turkey breast?

Make sure that you pre heat the oil before adding the turkey breast. It should reach 350°F, which you can check with a deep frying thermometer. Be sure to check the temperature of the oil during cooking and adjust the heat as necessary. Store leftover deep fried turkey breast in an airtight contianer in the refrigerator for up to 3 days.