Easy Deep Fried Turkey Breast Recipe
This is the perfect amount of Fried Turkey Breast for a family or a small holiday gathering. By cooking only half a turkey breast you are able to fry your turkey indoors, resulting in the juiciest, most flavorful Cajun fried turkey you have ever tasted!
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.
Nutrition
Calories: 318kcalCarbohydrates: 2gProtein: 45gFat: 11gSaturated Fat: 4gCholesterol: 121mgSodium: 410mg
Tried this recipe?Let us know how it was!