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

Deep frying a turkey breast is a great way to enjoy moist, flavorful meat with irresistibly crispy skin. But to get the best results, you need to know how long to deep fry a turkey breast.

Frying times can vary quite a bit depending on the size and thickness of the breast, oil temperature, and other factors. With the right timing, you’ll get tender, juicy meat coated in a beautifully browned, crunchy crust.

In this detailed guide we’ll cover everything you need to know about deep frying turkey breast including ideal cook times, oil temp, tips for juicy meat, and how to get that crispy fried exterior.

Factors That Affect Turkey Breast Fry Time

There are several key variables that impact how long you’ll need to deep fry a boneless turkey breast:

Size of the Breast

The total weight of the turkey breast is the primary factor determining cook time A small 3 lb breast may only take 12-15 minutes But a hefty 8 lb breast will likely need around 30 minutes.

As a general guideline, plan for 3-4 minutes per pound. Then add 5 extra minutes to ensure it cooks through.

Thickness

If two turkey breasts are the same weight, a shorter, fatter one will take longer to fry than a longer, thinner cut. The thicker it is, the more time you’ll need for the heat to penetrate inside.

Check thickness and add a few minutes if needed for very thick breasts. Thinner ones cook faster.

Oil Temperature

The ideal oil temp for frying turkey is 325-375°F. If your oil is on the cooler end, closer to 325°F, the meat will require more time to fully cook. Hotter oil around 350-375°F will decrease total cook time.

Monitor the temp and adjust your burner to maintain your target.

Frozen vs. Thawed

Only fry turkey breasts that are completely thawed. Trying to cook frozen meat will substantially increase the amount of time required.

Always thaw turkey in the fridge 1-2 days before cooking, not at room temperature.

Brined or Not

Soaking the breast in a saltwater brine solution before frying will slightly increase the cook time needed. Brining helps it retain moisture, requiring extra time to cook through.

For brined breasts, tack on 2-3 extra minutes of fry time.

Step-by-Step Guide for Deep Frying Turkey Breast

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

1. Thaw and Pat Dry: Remove breast from packaging and thaw fully in the fridge 1-2 days before. Pat dry with paper towels before frying.

2. Season the Breast: Coat with dried herbs, spice rubs, or basic salt and pepper. This adds flavor and helps brown the skin.

3. Preheat the Oil: Pour oil at least 4-6 inches deep into a large pot or fryer. Slowly heat to 325-375°F monitoring with a thermometer.

4. Carefully Add Turkey: Very slowly lower the breast into the hot oil using long tongs. The oil may bubble up initially.

5. Fry, Flipping Occasionally: Cook for estimated time based on weight, flipping halfway through. Check temp after estimated time.

6. Drain and Check Temp: Remove turkey and drain on a rack. Check internal temp in the thickest part with an instant read thermometer.

7. Let Rest and Slice: Allow to rest 5 minutes before slicing to let juices redistribute. Cut into 1/2 inch slices.

How to Tell When It’s Done

Rather than relying solely on cook time, use these methods to test for doneness:

• Check internal temp using an instant read thermometer. It should reach 165°F minimum.

• Slice into thickest section to inspect meat. It should be white throughout with no pink.

• Cut into the thickest area and check juices run clear rather than pink.

• The skin will turn a deep golden brown when fully cooked.

An instant read thermometer is the most reliable way to ensure the breast is thoroughly cooked without over-frying.

Helpful Deep Fried Turkey Breast Tips

• Don’t overfill the pot with oil. Leave at least 4 inches of room at the top.

• Use a thermometer to regularly monitor oil temp, adjusting heat to maintain 325-375°F.

• Carefully lower turkey into hot oil slowly using long tongs and wear oil-safe gloves.

• For safety, fry outdoors or with very good ventilation.

• Cooking times can vary. Rely on a meat thermometer for doneness, not just time.

• Allow oil to fully cool before disposal or straining for reuse.

• Store leftovers 3-4 days refrigerated. Reheat gently to prevent drying out.

Frequently Asked Questions

What’s the best turkey breast size for frying?

Good sizes range from 3-8 lbs. Larger than 8 lbs can be tricky to submerge and cook evenly.

Can I fry a whole bone-in turkey breast?

You certainly can! Bone-in will likely need an extra 15-20 minutes compared to boneless. Figure around 4 minutes per pound.

Should I brine turkey breast before frying?

Brining isn’t required but does help keep the meat extra moist and seasoned. Just add 2-3 minutes to the cook time.

What oil temperature is best for frying turkey?

The ideal oil temp falls between 325-375°F. Hotter risks burning the exterior before the interior cooks through.

What type of oil works well for deep frying turkey?

Use oils with high smoke points like peanut, canola, vegetable, or safflower oil. Avoid extra virgin olive oil.

The Takeaway

When deep frying turkey breast, plan for around 3-4 minutes per pound as a general guide. But also consider size, thickness, brining, and oil temp. Monitor doneness closely using a meat thermometer instead of only relying on time. With the right timing and temperature, you’ll get tender, juicy meat and crispy browned skin on your deep fried turkey breast.