Thaw: Completely thaw the turkey breast (very important) - do not cook unless it is 100% thawed - and let it sit out to get to room temperature. Be sure to remove gravy packet. 

Brine (optional): Feel free to brine the turkey before frying, if you choose (optional).

Peanut Oil: When 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 - do not put the turkey in the oil until it is hot.

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. Use a fryer thermometer or meat thermometer to keep an eye on the oil temp.

Slowly Lower Turkey: Place turkey breast in the aluminum basket (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 375-400 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 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!