| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- One boneless, skin-on turkey breast (3 1/2 pounds)
- Kosher salt and freshly ground black pepper
- Canola oil, for frying
Instructions
- One hour before frying, place the turkey breast on a baking sheet, sprinkle liberally with salt and pepper, and let sit at room temperature.
- To figure out how much oil you will need for frying, put the breast in a large pot and cover with water by 3 inches; the pot should be large enough that the water comes no more than halfway up the sides. Remove the breast and check the water level — that is how much oil you will need.
- Dry the pot and add the oil. Heat to 350 degrees F on a deep-frying thermometer.
- Pat the breast dry with paper towels. Using heat-resistant gloves (to protect yourself from burns), SLOWLY and CAREFULLY lower it into the hot oil.
- Fry until golden brown and the internal temperature reaches 160 degrees F on an instant-read thermometer, 15 to 20 minutes. Remove to a paper towel-lined baking sheet and season with a bit more salt. Let rest for 5 minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 947 |
| Total Fat | 67 g |
| Saturated Fat | 6 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 14 g |
| Protein | 68 g |
| Cholesterol | 171 mg |
| Sodium | 3683 mg |
Reviews
Amazing way to enjoy turkey breast, tried it for thanksgiving..it cooks much faster then the 20 minutes stated ( I burned a very small section of the big turkey breast, that I was able to cut off with a regular knife, it’s crispy outside, moist inside and flavorful..this will be my go-to from now on
I ended up trying to do too much at once preparing Thanksgiving lunch and didn’t take the time to dig out my deep-fat thermometer from wherever I’d stowed it, so I let my canola oil get way too hot while I wasn’t looking and then made the mistake of adding my prepared turkey breast into the already smoking oil. I quickly had to take the smoking stock pot of oil and turkey outside and air out the whole house, but after only about 5 minutes in the over-heated oil the breast was crispy on the outside and mostly cooked on the inside. I cut it up and put the pink/slightly raw sections in the microwave for 2 minutes, and served it all — to rave reviews! Everyone agreed this was the ‘holy grail’ of Thanksgiving turkey meat, incredibly juicy and flavorful and tender, and with that salty crisp layer outside. Even with the unfortunate ‘gas attack’ of canola smoke, my family are eager to have this again — though at a much lower oil temperature, or better yet heated outside on the gas grill, next time!
Great recipe, IF you take the right precautions, and it was cheap, too (I got a whole turkey for half the price of a boneless breast, thawed it, and cut it up the day before — which wasn’t hard, surprisingly — so that I could keep my boneless, skin-on breast meat for cooking on Thanksgiving, and simmer the other parts on the stove top for ‘do-ahead leftovers’, then making a gelatin-rich turkey broth from the meatless bones afterwards).
Simple, straightforward, and excellent!