If you are bored of oven roasted turkey at Thanksgiving, this Deep Fried Turkey Breast is sure to liven things up! Dry brined and then deep fried, this is one tasty way to cook your turkey this year!
What’s in this Deep Fried Turkey Breast Recipe?
This deep fried turkey comes out so well! Juicy and tender and full of flavor, this may just be my favorite method!
- Oil: You’ll need 1½-2 gallons of neutral oil, like canola or peanut.
- Turkey Breast: Use a 3-pound boneless, skinless breast.
- Salt + Pepper: Seasons the turkey to enhance its natural flavor.
Pro Tip: Make sure that you use the largest pot you have. The pot should be large enough that the water/oil comes no more than halfway up the sides of the pot.
Variations on Fried Turkey Breast
I love this turkey breast simply seasoned, but you can add more seasonings if you’d like. Try my favorite turkey rub!
Deep frying a turkey breast is a really quick method–a good rule of thumb is 3-4 minutes per pound, plus 5 minutes. A 3 pound turkey breast will take 15 to 20 minutes. Check this turkey cooking time chart for more info.
There’s no need! Turkey breast takes seasoning much more quickly than a whole turkey.
It depends on the size of the breast, but you’ll need 1½-2 gallons to do the trick.
Make sure that you pre heat the oil before adding the turkey breast. It should reach 350°F, which you can check with a deep frying thermometer. Be sure to check the temperature of the oil during cooking and adjust the heat as necessary.
How to Store and Reheat
Store leftover deep fried turkey breast in an airtight contianer in the refrigerator for up to 3 days. Reheat in a 350°F oven or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze fried turkey breast in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this deep fried turkey breast alongside your favorite Thanksgiving sides, like Hawaiian Rolls, Loaded Green Bean Casserole, Sauteed Brussels Sprouts, Brown Sugar Glazed Carrots. If you are looking to wow friends and family this year, I promise that you can not go wrong with this yummy turkey recipe!
Deep Fried Turkey Breast Recipe
Equipment
- Instant Read Meat Thermometer
Ingredients
- 1½-2 gallons canola oil or peanut oil
- 3 pound boneless, skinless turkey breast
- 2¼ teaspoons kosher salt
- Freshly ground black pepper to taste
Instructions
- To determine the amount of oil needed to deep fry the turkey breast, place the breast in a large, deep stock pot and cover with water by 3 inches. Mark the water level and remove the breast – this is the amount of oil needed to fry your turkey breast. Note: The pot should be large enough that the water/oil comes no more than halfway up the sides of the pot.1½-2 gallons canola oil
- Pat the turkey breast dry with paper towels and liberally season with kosher salt and ground black pepper. Leave at room temperature for 1 hour (or refrigerate, uncovered, 1 to 24 hours).2¼ teaspoons kosher salt, Freshly ground black pepper, 3 pound boneless, skinless turkey breast
- While the breast air dries, dry the pot and add the measured amount of oil. Heat the oil until it registers 350°F on a deep-frying thermometer.1½-2 gallons canola oil
- Very slowly and carefully (protecting yourself from splatters) lower the turkey breast into the hot oil and fry until golden brown, turning it over once. The breast is done when the internal temperature (at the thickest part) registers 165°F on an instant read thermometer. Be sure to check the oil temperature often to maintain the oil at 350°F.
- The cook time will depend how large the breast is, but a rough rule of thumb is about 3-4 minutes per pound plus 5 minutes. (About 15-20 minutes total for a 2½ – 3 pound breast.)
- Remove the breast and allow it the rest 5 minutes before cutting into ½-inch slices.
Becky’s Tips
- Make sure that you use the largest pot you have. The pot should be large enough that the water/oil comes no more than halfway up the sides of the pot.
- Once you measure the water level, be sure to dry the pot thoroughly. If there is any water left in the pot it can cause the oil to spit when it heats up.
- Lower the turkey breast in very gently. You can use kitchen / heat proof gloves to protect yourself.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
You measured the oil wrong. After covering breast with water you remove the breast Then mark water line. You could overfill with too much oil your way.
Hi, this recipe was rigorously tested, and as long as the oil is no more than halfway up the pot, it should not be an issue!
What this person is saying is that you have to remove the breast and then mark the water line. They way you describe is the wrong order
Hi John, you can certainly use that method if you prefer, but we tested with the method described and had good success each time.
hi nice this year i plan to deep fry the breast this info is great to have
i would like to keep breast rolled up for like a roast (see attached pic)
can i use #20 net made of cotton?
It should be fine as long as the net isn’t treated with any chemicals!