Though I know it’s not a fancy recipe, I had to share my recipe with you because my turkey nuggets are so good.
Chunks of delicious fried food are always a good idea to dip into your favorite sauce, especially if it’s Mississippi comeback sauce (which, if you’ve never heard of it, is basically All The Condiments combined).
The inspiration for my rendition of turkey nuggets comes from another Southern recipe I make, snapper bites. Snapper bites are basically this, only with red snapper or some other firm white fish. Chunks of fish or turkey dipped in bread crumbs, deep-fried to a crispiness that makes dietitians cringe, and served with a tantalizing garnish
To make turkey nuggets, I use the thinner part of each side of the turkey breast, the triangle closest to the bird’s tail. On a store-bought turkey, this is not as obvious, but on a wild turkey, it is always noticeably thinner than the front portion. This section of turkey breast is excellent for cutlets, too.
It can help to brine the turkey first, which helps prevent it from drying out. My brine is super simple: 1/4 cup kosher salt (I use Diamond Crystal) to 1 quart of water. Brine for only a few hours, I’d say between 2 and 6, tops.
After that, the turkey breast is cut into chunks and dusted with flour. Next, it is dipped in a Louisiana-style egg wash made of beaten eggs and mustard, and lastly it is covered with breadcrumbs or Saltines. I prefer Saltines.
Fry your wild turkey in peanut oil, regular vegetable oil, or freshly rendered lard (found in Latin markets or refrigerators) to enhance its flavor.
The comeback sauce is right from my friend John Currence’s book Pickles, Pigs & Whiskey. Basically, it’s all the condiments: mayo, ketchup, mustard, Worcestershire, and even a brand of chili sauce called Heinz that I’ve never heard of.
All of this makes comeback sauce strangely dirty, in a good way. Dirty in the sense of having three orders of Burger King onion rings or finishing an entire carton of Krispy Kremes
You could use whatever sauce you want, however. I dunked cold, leftover turkey nuggets in hot sauce and it was fine. More than fine, really. This is also to say that cold turkey nuggets are almost as good as piping hot ones.
If you’re tired of the same old roasted turkey at Thanksgiving, why not shake things up with a deep-fried turkey breast? This juicy, flavorful method is sure to impress your guests and become a new holiday favorite.
What You’ll Need:
- 1½-2 gallons of neutral oil: Canola or peanut oil works best.
- 3-pound boneless, skinless turkey breast: Choose a fresh, high-quality breast for the best results.
- 2¼ teaspoons kosher salt: This will season the turkey and enhance its natural flavor.
- Freshly ground black pepper: Add a touch of peppery spice to your turkey.
- A large, deep pot: Make sure it’s big enough to hold the oil and the turkey breast without overflowing.
- A deep-frying thermometer: This will help you monitor the oil temperature for perfect results.
How to Deep Fry a Turkey Breast:
- Determine the oil amount: Place the turkey breast in your pot and fill it with water until the breast is submerged by 3 inches. Mark the water level and remove the breast – this is the amount of oil you’ll need. Remember, the pot should be large enough to hold the oil without it reaching more than halfway up the sides.
- Dry and season: Pat the turkey breast dry with paper towels and generously season it with salt and pepper. Leave it at room temperature for an hour or refrigerate uncovered for 1-24 hours to allow the seasoning to permeate the meat.
- Heat the oil: While the breast rests, dry the pot thoroughly and add the measured oil. Heat it to 350°F using your deep-frying thermometer.
- Fry the turkey: Carefully lower the turkey breast into the hot oil, protecting yourself from splatters. Fry it, turning it once, until golden brown. The internal temperature should reach 165°F when checked with an instant-read thermometer.
- Rest and slice: Remove the breast from the oil and let it rest for 5 minutes before slicing it into ½-inch slices.
Becky’s Tips:
- Use the biggest pot you have: This ensures the oil level stays safe and prevents splattering.
- Dry the pot completely: Any leftover water can cause the oil to spit dangerously when heated.
- Lower the breast slowly: Use heat-proof gloves to protect yourself from hot oil splatters.
Serving Suggestions:
Pair your deep-fried turkey breast with your favorite Thanksgiving side dishes like Hawaiian rolls, loaded green bean casserole, sautéed Brussels sprouts, or brown sugar glazed carrots. This recipe is sure to wow your friends and family and become a Thanksgiving tradition everyone looks forward to.
More Turkey Breast Recipes We Love:
- Thanksgiving Turkey Breast
- Smoked Turkey Breast
- Bacon Wrapped Turkey Breast
- Air Fryer Turkey Breast
- Instant Pot Turkey Breast
- Grilled Huli Huli Turkey Breast
- Crockpot Turkey Breast
- Roast Turkey Breast
- Sheet Pan Turkey Breast
- Honey Baked Turkey
Frequently Asked Questions:
Q: How long does it take to deep fry a turkey breast?
A: The cooking time depends on the size of the breast. A good rule of thumb is 3-4 minutes per pound plus 5 minutes. So, a 3-pound breast would take around 15-20 minutes.
Q: Should I brine the turkey breast before frying?
A turkey breast absorbs seasoning much more quickly than a whole bird, so there’s really no need to do this.
Q: How many gallons of oil do I need?
A: Depending on the size of the breast, you’ll need between one and two gallons.
Q: What temperature should the oil be?
A: The oil should be preheated to 350°F before adding the turkey breast. Keep an eye on the temperature with a deep-frying thermometer and adjust the heat as necessary.
Q: How do I store and reheat leftover turkey breast?
A: Keep leftovers in the fridge for up to three days or freeze them for up to three months when stored in an airtight container. Reheat in a 350°F oven or microwave in 30-second bursts until thoroughly heated.
Q: Can I use a different oil?
A: Yes, you can use vegetable oil or peanut oil. However, avoid using olive oil as it has a low smoke point and may burn during frying.
Q: Can I fry a whole turkey using this recipe?
A: This recipe is specifically for turkey breasts. Frying a whole turkey requires a different approach and more oil.
Q: What if my turkey breast is frozen?
A: Thaw the turkey breast completely in the refrigerator before frying. Do not fry a frozen turkey breast.
Q: How do I know if the turkey is done?
A: Use an instant-read thermometer to check the internal temperature of the thickest part of the breast. It should reach 165°F.
Q: Can I add other spices to the seasoning?
A: Absolutely! Try adding your favorite poultry seasoning or herbs for extra flavor.
Q: What if I don’t have a deep-frying thermometer?
A: You can use a candy thermometer, but be careful not to let the oil get too hot.
Q: Can I use a fryer instead of a pot?
A: Yes, you can use a deep fryer for this recipe. Just follow the fryer’s instructions and ensure the oil temperature is correct.
Q: Is deep-fried turkey breast healthy?
A: Deep-frying adds fat and calories to the turkey breast. However, it’s a delicious treat to enjoy occasionally.
Q: Can I use boneless, skin-on turkey breast?
A: Yes, you can use boneless, skin-on turkey breast. However, you’ll need to remove the skin before frying.
Q: What sides go well with deep-fried turkey breast?
A: Any of your favorite Thanksgiving side dishes would be delicious with deep-fried turkey breast. Try mashed potatoes, stuffing, gravy, green bean casserole, or cranberry sauce.
Q: Can I make this recipe ahead of time?
A: You can season the turkey breast ahead of time and store it in the refrigerator until ready to fry. However, do not fry the turkey breast until you’re ready to serve it.
Q: What if I don’t have a large enough pot?
A: You can use a Dutch oven or a large stockpot. Just make sure it’s large enough to hold the oil and the turkey breast without overflowing.
Q: Can I use a different type of oil?
A: Yes, you can use vegetable oil or peanut oil. However, avoid using olive oil as it has a low smoke point and may burn during frying.
Q: Can I add other ingredients to the oil?
A: You can add a few cloves of garlic or a sprig of rosemary to the oil for extra flavor. However, don’t add too many ingredients as they can affect the oil temperature.
Q: What if my turkey breast is browning too quickly?
A: If the turkey breast is browning too quickly, reduce the heat slightly.
Q: What if my turkey breast is not browning enough?
A: If the turkey breast is not browning enough, increase the heat slightly.
Q: Can I use a different type of thermometer?
A: You can use a meat thermometer or a digital thermometer to check the internal temperature of the turkey breast.
Q: What if I don’t have a deep fryer?
A: You can use a large pot or Dutch oven to deep fry the turkey breast. Just make sure it’s large enough to hold the oil and the turkey breast without overflowing.
Q: Can I use a different type of oil?
A: Yes, you can use vegetable oil or peanut oil. However, avoid using olive oil as it has a low smoke point and may burn during frying.
Q: Can I add other ingredients to the oil?
A: You can add a few cloves of garlic or a sprig of rosemary to the oil for extra flavor. However, don’t add too many ingredients as they can affect the oil temperature.
Q: What if my turkey breast is browning too quickly?
A: If the turkey breast is browning too quickly, reduce the heat slightly.
Q: What if my turkey breast is not browning enough?
A: If the turkey breast is not browning enough, increase the heat slightly.
Q: Can I use a different type of thermometer?
A: You can use a meat thermometer or a digital thermometer to check the internal temperature of the turkey breast.
Q: What if I don’t have a deep fryer?
A: You can use a large pot or Dutch oven to deep fry the turkey breast. Just make sure it’s large enough to hold the oil and the turkey breast without overflowing.
Q: Can I use a different type of oil?
A: Yes, you can use vegetable oil or peanut oil. However, avoid using olive oil as it has a low smoke point and may burn during frying.
Q: Can I add other ingredients to the oil?
A: You can add a few cloves of garlic or a sprig