Are you looking for a unique and flavorful way to cook a turkey breast? Look no further than deep-frying! This method produces a juicy, tender breast with a crispy golden-brown crust, perfect for any special occasion.
Why Deep-Fry a Turkey Breast?
- Quick and Easy: Deep-frying a turkey breast is much faster than roasting or baking, making it ideal for busy cooks.
- Flavorful and Juicy: The hot oil helps seal in the moisture and flavor, resulting in a succulent and delicious turkey breast.
- Crispy Skin: The high heat of the oil creates a crispy and golden-brown skin that adds a satisfying crunch to each bite.
- Festive and Impressive: Deep-fried turkey breast is a unique and impressive dish that is sure to wow your guests.
Ingredients You’ll Need:
- 1 (3- to 3 1/2-pound) boneless turkey breast
- 1/2 cup Cajun turkey injection marinade
- 3 tablespoons Cajun turkey seasoning
- 1 to 2 gallons neutral oil, such as peanut or canola
Step-by-Step Instructions:
- Prepare the Turkey Breast: Remove the turkey breast from the packaging and pat it dry with paper towels. If desired, inject the turkey breast with the Cajun turkey marinade. Season the breast all over with the Cajun turkey seasoning.
- Heat the Oil: Fill a large pot or deep fryer with the neutral oil and heat it to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature.
- Fry the Turkey Breast: Carefully lower the turkey breast into the hot oil using a heat-resistant basket or tongs. Fry the breast for 3 to 4 minutes per pound, plus 5 minutes more. The internal temperature of the thickest part of the breast should reach 165°F (74°C).
- Rest and Carve: Remove the turkey breast from the oil and let it rest on a paper towel-lined plate for 5 to 7 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful turkey breast. Carve the breast into slices and serve with your favorite sides.
Tips for Success:
- Use a neutral oil: Peanut or canola oil are good choices for deep-frying, as they have a high smoke point and won’t impart any unwanted flavors.
- Control the oil temperature: It’s important to maintain the oil temperature at 350°F (175°C) throughout the frying process. This ensures even cooking and prevents the turkey breast from burning.
- Don’t overcrowd the pot: If you’re frying multiple turkey breasts, do it in batches to avoid lowering the oil temperature too much.
- Let the turkey breast rest: Resting the turkey breast allows the juices to redistribute, resulting in a more tender and flavorful dish.
Additional Resources:
- Deep-Fried Turkey Breast Recipe: https://www.thespruceeats.com/deep-fried-turkey-breasts-recipe-336460
- How to Deep Fry a Turkey: https://www.youtube.com/watch?v=bkphA5bTreI
Deep-frying a boneless turkey breast is a delicious and festive way to cook this classic holiday dish. With its juicy tender meat and crispy golden-brown skin, it’s sure to be a crowd-pleaser. So, gather your ingredients, heat up the oil and get ready to enjoy this unique and flavorful culinary experience!
Deep Fried Turkey Breast – Thanksgiving Dinner Made Easy
FAQ
How long does it take to deep fry a boneless turkey breast?
Alternatively, you can use heat-resistant gloves to carefully place the turkey in the oil, making sure to protect yourself from splashing. Fry the breast, calculating 3 to 4 minutes per pound plus 5 minutes more. The internal temperature of the thickest part of the turkey breast should be at least 165 to 170 F.
What temperature should the breast be on a deep fried turkey?
Remove the turkey and check the internal temperature with a food thermometer. The internal temperature should reach 165°F in three places – the thickest part of the breast, the innermost portion of the wing and the innermost portion of the thigh.
Should you brine a turkey breast before deep frying?
You can brine the turkey a few days ahead of time, inject it or season it. If you are looking for a brine recipe, be sure to check out my cranberry brine recipe. Another option for a brine is a dry brine. A dry brine is perfect for deep frying because no additional liquid is introduced.