Description
Our Deep Fried Turkey Breast is the quickest way to get the most juicy and tender turkey breast in a matter of minutes!
Ingredients
Scale
- 8 pound bone-in turkey breast, thawed
- 3 gallons peanut oil (enough to fully cover turkey breast while cooking)
- 2–3 tablespoons butter, melted
Instructions
- Thaw: Completely thaw the turkey breast (very important) – do not cook unless it is 100% thawed – and bring to room temperature. Ensure you remove any gravy packet.
- Brine (optional): Feel free to brine the turkey before frying, if you choose (optional).
- Peanut Oil: Once ready to deep fry, add enough peanut oil to an aluminum deep fryer (you can test out how much you need by practicing with water first), so that your turkey will be completely submerged.
- Temperature: Bring oil temperature up to 375-400 degrees F. – do NOT let it go over 400 degrees F, as it is very dangerous and could catch on fire. Keep the pot covered when heating the oil.
- Slowly Lower Turkey: Place turkey breast in an aluminum basket/strainer (usually comes with a turkey fryer) and very, VERY slowly lower it into the hot oil using the hook/hanger that comes with your turkey fryer (and have an oven mitt on). Ensure oil does not bubble over the top of the pot.
- Temperature: The oil temperature will drop from 400 degrees F. down to 350-325 degrees F when the turkey is added. You are going to want to cook the turkey at 350 degrees F. for approx. 3 1/2 minutes per pound.
- Check Internal Temp: Once you have cooked the turkey for about 3 1/2 minutes per pound or until the internal temperature at the thickest part of the breast reaches 162/163 degrees F (use an instant-read thermometer).
- Remove + Baste: Carefully remove the fry basket from the deep fryer and place the entire thing, with the turkey breast inside, on a large baking sheet. Let cool at room temperature for 5-10 minutes. Carefully remove turkey breast from the basket and place on a serving platter. Use a basting brush to baste with melted butter. Let rest for another 10-15 minutes at room temperature.
- Carve & Serve: Use a carving knife to remove the turkey breasts from the bone and serve!
Notes
- Do I Need to Prep/Pat Dry the Turkey: No need to pat dry or rub with olive oil beforehand – it will be basted with melted butter after cooking! Option to use an apple cider brine to brine the turkey beforehand, but that’s completely optional and it will turn out amazing either way.
- Cooking Time: the cooking time in the recipe card was calculated using an 8 pound turkey breast (8 lbs x 3.5 minutes = 28 minutes). Be sure to calculate cook time based upon the number of pounds that your turkey is.
- Peanut Oil: Purchase from your local grocery store. You will most likely need 3 gallons (this will obviously depend on the size of the turkey and deep fryer).
- Fully Thaw: It is a MUST to fully thaw the turkey and allow it to come to room temperature before you deep fry it. Check out our tutorial on how to thaw a turkey!
Nutrition
- Serving Size: 6oz
- Calories: 146
- Sugar: 0 g
- Sodium: 49.4 mg
- Fat: 7.5 g
- Trans Fat:
- Carbohydrates: 0 g
- Protein: 18.3 g
- Cholesterol: 58.6 mg