This fried turkey breast cooked in Oléico High Oleic Safflower Oil is the juiciest, most flavorful turkey you'll ever eat. Cajun fried turkey is our favorite part of Thanksgiving!
This post was written as a paid sponsorship by Oléico® High Oleic Safflower Oil. All opinions expressed are our own.
Every year at Thanksgiving, we make 2 kinds of turkey: deep-fried and smoked. I like smoked turkey just fine, but fried turkey is something I wait for all year long!
The great thing about this fried turkey breast recipe is that it is written for a small 3 lb turkey breast half. That means you don't need to worry about hauling out the big outdoor fryer, and you don't need to wait until you have a crowd for the holidays to enjoy that succulent fried turkey.
The most important part of frying a turkey is, of course, the oil. You want to be sure to buy a neutral oil for this recipe, so we headed over to Publix to buy Oléico® High Oleic Safflower Oil.
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Oléico® High Oleic Safflower Oil has a neutral flavor that does not overpower other flavors, so it is a good choice for a variety of dishes, including this fried turkey breast.
Another reason we chose this oil is because Oléico® High Oleic Safflower Oil has a high smoke point, which means that it can be used for cooking at high temperatures without breaking down and forming harmful compounds. Burnt oil can really affect the flavor of your fried turkey breast, so it's important to purchase an oil like this!
The oil's co-star in this recipe is the blackened seasoning. You can purchase your favorite blackened or Cajun seasoning at the store, or you can make your own mix like we did in our Blackened Baked Salmon and Blackened Pork Chops.
Why You'll Love This Cajun Fried Turkey Breast
- The Juiciness: The deep-fried turkey breast is exceptionally juicy, making a believer out of even people who don't love turkey.
- Explosive Flavor: The blackened seasoning infuses the turkey with a burst of flavors and a hint of spice.
- Perfectly Sized: This fried turkey recipe is tailored for a smaller 3 lb turkey breast half, making it accessible for everyday cooking and not just reserved for holiday feasts. You can avoid the hassle of large outdoor fryers, which means you can enjoy a fried turkey dinner for a weeknight meal.
- Customizable Seasoning: The blackened seasoning adds depth and spice to the dish, and you can easily customize it with your preferred Cajun seasoning.
Ingredients Needed
- Turkey Breast Half- A bone-in turkey breast half will be the main character in this recipe. We recommend a 3 lb breast half for best results.
- Oléico® High Oleic Safflower Oil- This oil acts as the cooking medium, contributing a neutral, mild flavor and a high smoke point to ensure the turkey is perfectly fried without compromising taste.
- Blackened Seasoning- You can make your own with a mixture of smoked paprika, onion powder, garlic powder, oregano, cayenne pepper, and salt & pepper, or you can purchase your favorite blackened or Cajun seasoning at the store.
How to Make Cajun Fried Turkey Breast
- Start by getting a turkey breast half (with the bone still in it). Make sure it's completely dry and then sprinkle your choice of blackened or Cajun seasoning all over it. This is going to give the turkey that rich, spicy flavor.
- Pop the seasoned turkey breast in the fridge, either uncovered or lightly covered, for a day or so. This helps the flavors really sink in, and leaving it uncovered gives you crispier skin
- About an hour before you're ready to cook, take the turkey out of the fridge and let it sit at room temperature.
- Heat your Oléico® High Oleic Safflower Oil in a large pot to around 365-375 degrees Fahrenheit.
- Carefully lower the seasoned turkey into the hot oil. You'll want to maintain the oil temperature between 350-375 degrees Fahrenheit throughout.
- Keep an eye on the turkey's internal temperature using a probe or instant-read thermometer. Since the temperature will continue to rise after it's removed it will be time to take it out when it reaches 150-155 degrees at the thickest part.
- Carefully remove the fried turkey breast from the hot oil and let it drain on some paper towels. It's best to let it rest for about 15-20 minutes before slicing.
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Expert Tips
- Bone-in turkey breast halves will range from 2.5 to 4 pounds and this will affect the number of servings. Figure on an average of 5-6 servings per half.
- Do not use a turkey breast "roast" for this dry brine turkey recipe. These are compressed pieces of meat that will fall apart during the deep frying process.
- Refrigerating uncovered is the dry brining process and produces excellent flavor and crispy skin.
- Letting the turkey sit out allows the temperature to rise causing less splatters and less time for the oil temperature to recover to optimum cooking temp.
- The oil amount is approximate. To get the exact amount needed, place turkey in the pot you intend to use and completely cover with water. Remove the turkey and measure the water. This is the amount of oil you'll need. Be sure to thoroughly dry the pot before adding oil to heat, as any moisture will make oil splatter.
- The pot you use should be no more full than one half with the turkey and the oil in it.
- The temperature will continue to rise after the turkey breast is removed. Internal temperature can be monitored with probe type or instant read thermometer.
- Allowing rest time after cooking keeps the turkey breast juices intact.
Substitutions and Variations
- While the recipe calls for blackened or Cajun seasoning, you can experiment with various spice blends to create a unique flavor. Consider using a BBQ rub, Italian herbs, or a homemade herb and garlic seasoning mix.
- If Cajun flavors are not desired, you can season and dry brine turkey simply with salt and black pepper.
Storage Tips
Refrigerator: You can store your dry brine turkey breast in an airtight container in the refrigerator for up to 3 days.
Reheating: We love this fried turkey breast cold on sandwiches, but if you would like to reheat it, you can do so in a 350°F oven or in the microwave at 30-second increments.
Freezing: You can freeze the fried turkey breast for up to 3 months. Be sure to store it in a freezer-safe container or a Ziplock bag. Let it thaw overnight in the refrigerator before reheating or eating cold.
What to Serve with Cajun Fried Turkey
Fried turkey is an important part of our Thanksgiving meal, so we serve it with classic gravy (or Cajun gravy if you're feeling the Cajun theme) and classic Thanksgiving sides.
We have lots of great recipes like Southern Cornbread Dressing, Classic Macaroni and Cheese, Pan-Fried Sweet Potatoes, Honey-Glazed Carrots, and Keto Squash Casserole that will be perfect on your Thanksgiving spread!
Recipe FAQs
This recipe is specifically designed for a smaller 3 lb turkey breast half. Using a whole turkey would require a different cooking method and equipment, including an outdoor turkey fryer.
The pot you use should be no more than half full with the turkey and the oil in it. Make sure it's large enough to comfortably accommodate the turkey breast and has high sides to contain the hot oil.
This recipe is designed for a bone-in turkey breast half. Using a boneless breast may require adjustments in cooking time, as boneless meat tends to cook faster. Use a meat thermometer to ensure it reaches the proper internal temperature.
For precise measurements, put the turkey in your cooking pot, cover it with water, and then remove the turkey to measure the water—this quantity represents the required oil. Ensure the pot is completely dry before heating the oil to prevent splattering.
Looking for more Thanksgiving recipes?
- Old Fashioned Creamed Corn
- Cornbread Dressing (Southern Style)
- Crustless Squash Pie
- Old Fashioned Baked Macaroni and Cheese
- Sweet Potato Praline Pie
- Classic Pecan Pie (Southern Style)
For a fun and quick look at this recipe check out the Google Web Story.
📖 Recipe
Fried Turkey Breast
Ingredients
- 1 turkey breast half bone in, about 3 pounds
- 10 cups Oléico® High Oleic Safflower Oil
- 3 Tablespoons Blackened Seasoning or other Cajun seasoning
Instructions
- Wash and thoroughly dry the turkey breast half.
- Sprinkle the seasoning all over and pat, if needed, to make it adhere.
- Refrigerate uncovered, or loosely covered in refrigerator for 12-24 hours.
- Sit out of refrigerator for about 1 hour before cooking.
- Heat Oléico® High Oleic Safflower Oil to 365-375 degrees Fahrenheit and then slowly lower the turkey breast half into the oil.
- Maintain the heat at 350-375 degrees Fahrenheit and cook until the internal temperature of the turkey breast (at the thickest part) is 150-155 degrees.
- Remove from oil carefully and place on paper towels to drain. Let rest 15-20 minutes before slicing.
Notes
- Bone-in turkey breast halves will range from 2.5 to 4 pounds and this will affect the number of servings. Figure on an average of 5-6 servings per half breast.
- Do not use a turkey breast "roast" for this recipe. These are compressed pieces of meat that will fall apart during the deep frying process.
- Oil amount is approximate. To get exact amount needed, place turkey in the pot you intend to use and completely cover with water. Remove the turkey and measure the water. This is the amount of oil you'll need. Be sure to thoroughly dry the pot before adding oil to heat as any moisture will make oil splatter.
- The pot you use should be no more full than one half with the turkey and the oil in it.
- The temperature will continue to rise after the turkey breast is removed. Internal temperature can be monitored with probe type or instant read thermometer.
- Allowing rest time after cooking keeps the turkey breast juices intact.
- The outside of the breast will be very brown by the time the proper internal temperature is reached.
- This recipe is intended for situations when a smaller amount of turkey is needed and can be cooked inside. For whole turkey breast or whole turkeys you will need a large cooker and space outdoors for deep frying.
- Nutritional information is based on cooked turkey retaining approximately 5% of the oil used.
Dina and Bruce says
What a great way to celebrate with a smaller amount of turkey. This is the perfect recipe for next week!
Stephanie says
What a difference this approach makes in creating a tender and flavorful turkey. Also, thanks for the introduction to Oléico oil - I am sure I will use this in many other recipes.
casey says
I've never tried fried turkey as I've heard way too many horror stories about the huge deep fryer burning the house down, but I love the idea of doing it on a smaller scale. Can't wait to try it!
Ann says
This is the perfect amount for my family of just two. Also love the cajun seasoning. Thanks!
Ashley says
Wow thank you for this recipe, it really opened my mind to a different way of enjoying turkey!
Holly says
I love this idea. We are going to have a very small Thanksgiving group this year and I didn't want to cook an entire turkey. This is the perfect compromise and deep-fried anything has to be the bomb!! Thanks for the fantastic recipe.
veenaazmanov says
Thanks for so much of detailing. This is surely a festive dish. I am definitely planning it for my next party.