During the holidays there is only ONE kind of turkey I like and that is the best-fried turkey ever. We have a secret to making it juicy and moist. Once you have had this fried turkey — you will not want to go back to making it the same way ever again.
I love it when Thanksgiving and Christmas roll around. That means its time to pull out the Butterball Indoor Turkey fryer and make a delicious deep-fried turkey! I love this electric turkey fryer. It has a deep-fry thermometer on it making it almost a foolproof way to make the best fried turkey ever.
Indoor turkey fryers are the best tool and they make the best fried turkey ever. Its my secret to moist and juicy turkey. Whether its Thanksgiving or Christmas, you are going to want to make this year round!
Make the best-fried turkey this holiday season. Delicious flavor, moist and juicy. You will not want to make turkey any other way again.
Deep frying a whole turkey can seem daunting, but going boneless makes the process much easier and safer. A boneless turkey breast delivers all the crispy, juicy meat you crave in a small, easy to handle package. Follow this guide for foolproof deep fried boneless turkey breast results every time.
Why Choose Boneless Turkey Breast for Frying?
Opting to deep fry a boneless turkey breast instead of a whole bird has many advantages:
- Easier to maneuver and handle than a large, unwieldy whole turkey
- Cooks much faster than a full size turkey
- Requires less oil for frying, so it’s more economical
- Virtually eliminates dangerous boilovers
- Provides the perfect portion of juicy white and dark meat
- Ideal for feeding smaller gatherings of 4-8 people
With so many benefits it’s clear that a boneless turkey breast is the best choice for deep fry success and safety.
Selecting the Right Size Boneless Breast
When buying a boneless turkey breast to fry, choose one between 5-7 pounds. Anything smaller may cook unevenly, while larger breasts may not fit properly in your pot.
If the breast you select is frozen, make sure to allow ample time to thaw – give it at least 2 full days in the refrigerator before frying. Never deep fry a partially frozen breast.
Seasoning Techniques for Maximum Flavor
One key to achieving the best fried turkey is packing the boneless breast with flavor Try these easy seasoning techniques before cooking
- Rub the breast all over with a Cajun seasoning blend or herbed oil the night before frying.
- Inject the meat deep into the breast using an injector and chicken broth or marinade.
- Slide garlic cloves, herbs, and citrus slices carefully under the skin for built-in flavor.
- Liberally coat the skin right before frying with a savory spice rub.
Safely Frying for Golden Perfection
Deep frying requires care and vigilance to avoid burns or damage. Follow these tips:
- Use a heavy stockpot at least 10 inches tall to allow room for bubbling oil.
- Fill pot only 3/4 full with peanut or canola oil to prevent dangerous boilovers.
- Slowly heat oil to 325°F and carefully monitor temperature.
- Use long cooking tongs to gently lower breast into hot oil.
- Cover pot with vented lid to contain splattering and pop-ups.
Calculating Cook Times
A 5-7 pound boneless turkey breast will take approximately 25-30 minutes when submerged in 325°F oil. Larger breasts may require a bit more frying time.
Rely on an instant-read thermometer for doneness – cook until it reaches 165°F at the thickest part. The juices should run clear when fully cooked.
Resting and Carving the Fried Breast
After frying, let the breast drain briefly on a rack before transferring to a cutting board. Loosely tent with foil and allow to rest for 10-15 minutes so juices redistribute evenly.
To serve, slice the breast across the grain at a slight angle. Fan out slices on a platter with any desired sauces or sides.
Serving Suggestions
The hot, crispy fried boneless turkey breast pairs deliciously with:
- Cranberry sauce
- Turkey gravy or giblet gravy
- Cornbread dressing
- Mashed potatoes
- Green bean casserole
- Roasted autumn vegetables
- Fluffy dinner rolls or biscuits
It also makes excellent sandwiches layered on potato rolls with cranberry mayo, lettuce, and stuffing.
Tips for Frying Success
Use these extra pointers for the best fried boneless turkey breast:
- Let sit for 20 minutes after seasoning so flavors fully absorb.
- Use a thermometer with a long probe to monitor oil temp.
- Dry breast thoroughly so seasoning and rubs adhere.
- Fry skin side down first for maximum crispness.
- Drain on a cooling rack not paper towels for air circulation.
With this easy method, you’ll have delicious deep fried boneless turkey breast on the table in under an hour. The crisp, golden skin encases tender and juicy meat infused with flavor. Enjoy this simple recipe for holidays, game day, or anytime a smaller fried turkey is called for.
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Check Out These Other Turkey Inspired Recipes
Make the best-fried turkey this holiday season. Delicious flavor, moist and juicy. You will not want to make turkey any other way again.
- 1 7-8 pound turkey breast
- Cajun seasoning
- 1 stick of butter
- 3 gallons of peanut oil
- The night before, remove your turkey from its packaging. Pat it dry with paper towels and season it generously with cajun seasoning.
- Melt the stick of butter. Add the butter to an injector.
- Using an injector, poke the turkey and inject the butter inside the turkey breast.
- Place the turkey breast in the fridge. About an hour before cooking, remove the turkey from the fridge and let it come to room temperature.
- Place the oil inside the turkey fryer to the max line and heat to 375 degrees. Once the oil comes to temperature, use the fry basket and lower the turkey carcass slowly into the oil.
- Set the time for 45 minutes and let the breast fry until done. A thermometer should read 165 when the meat is cooked through.
- Remove the breast carefully from the oil and allow it to rest for 20 minutes before slicing.
- Enjoy!
My Favorite Way to Make Turkey
Start with a frozen or fresh turkey breast — bone in and thawed. Do not use a frozen turkey in a fryer. If you would rather do a whole turkey, that is fine too. We just dont eat dark meat, so I usually just get the breast meat. Take the turkey breast and pat dry with paper towels.
Add your favorite dry rub seasoning. For me, we always choose my homemade cajun seasoning that is chocked full of brown sugar. IT IS SO GOOD! Cover the whole turkey breast in it the night before and let it sit in the refrigerator, covered. This will give you juicy results when frying your bird.
Now, fill the deep fryer with oil up to the fill line. I buy the oil that has 3 gallons of peanut oil. There is always excess oil leftover so make sure to pay attention to how much you fill it.
If you put too much oil, you will cause issues, so never overfill past the max line. Let the temperature of the oil rise to where it needs to be before frying. If you put the turkey in too soon, the seasoning will come off.
About an hour before frying, pull the turkey out of the fridge and let it come to room temperature.
Inject it with some butter and then place turkey in the fry basket and lower it into the hot oil. Fry the turkey until it is golden brown. The cooking time should be around 45 minutes to an hour. The cooking time will vary on the pound of turkey you have. Use the book to determine the cooking time.
The oil temperature should be around 375 to 400 degrees.
A good rule of thumb to follow is that if you are deep-frying turkey always keep a fire extinguisher handy just in case you have issues like grease fires that need to be put out.
For the best oil, choose peanut oil or a mixture of peanut oil and another kind that creates a frying oil. It has the best smoke point. You can find that mixture at places like Sams. Never use vegetable oil or canola oil for drying in deep fryers.
Check for the doneness of the turkey with an instant-read thermometer. The internal temperature of the thickest part of the breast should be 165 degrees since it is poultry. You can also a regular meat thermometer if you dont have an instant-read kind.
Once its done, pull it out and let the turkey rest for about 20 minutes before slicing it. Trust me when I tell you that this is the most amazing turkey you will ever put in your mouth. The crispy skin from frying the bird is my favorite part!
Use a cutting board to remove each breast side from the turkey and then slice it into pieces. Place on your favorite serving tray. Top the flavorful turkey meat gravy or leave it plain. No matter how you serve it, it makes for a great holiday meal.
Use the leftover turkey to make dishes like my Turkey Orzo Soup or a Moist maker Thanksgiving Leftover Sandwich topped with homemade cranberry sauce.
Slice the turkey off the bone and allow it to come to room temperature. Store cooled turkey in an airtight container in the fridge. This deep-fried turkey recipe should stay good for up to a week.
I like to use leftover turkey in a lot of recipes. That way, no one tires of eating the same meal over and over again. My husband, however, could eat turkey every single day of his life.
If you dont think you will use all the turkey, feel free to freeze some of it to use later for sandwiches. Turkey should hold up in the freezer for 3 to 6 months.
Deep Fried Turkey Breast – Thanksgiving Dinner Made Easy
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.
Do you deep fry a turkey at 325 or 350?
keep your oil temperature to between 325-350; 2. turkeys 12 lbs and under 2-1/2 minutes per pound, and 12 lbs and over 3 minutes per pound; 3. if your turkey is floating it is overcooked.
Can you deep fry a skinless turkey?
Heat the oil to at least 310 F before adding the turkey. Skinless turkey should be cooked 3 minutes per pound, while turkey with its skin should be cooked 3½ minutes per pound.
Is 2 gallons of peanut oil enough to fry a turkey?
You’ll need approximately 5 gallons of oil; more for larger turkeys.