If you’ve never fried an entire bird before, starting with a fried turkey breast is a terrific idea. The turkey breast is flavorfully enhanced with a delectable spice rub as it dries for 24 hours. The skin is golden, crispy, and aromatic after being deep-fried, and the meat is moist and soft. If using a larger turkey breast, double the spice rub’s ingredients.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 day 20 mins |
| Total Time: | 1 day 50 mins |
| Servings: | 12 |
Ingredients
- 2 tablespoons sea salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon red pepper flakes
- 1 tablespoon granulated garlic
- 1 tablespoon chili powder
- 1 (7 pound) turkey breast
- 2 gallons canola oil for frying
Instructions
- Combine sea salt, black pepper, red pepper flakes, granulated garlic, and chili powder in a small jar. Seal the jar and shake until seasonings are well mixed.
- Rub entire spice blend mixture over turkey breast to coat it completely. Wrap the breast securely in aluminum foil and refrigerate for 24 hours.
- Remove breast from the refrigerator and let stand at room temperature for about 20 minutes.
- Meanwhile, pour oil into a lidded pot large enough to hold it and the turkey breast. Heat oil to 325 degrees F (165 degrees C).
- Gently lower breast in the oil, cover the pot with a lid, and fry until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Always deep-fry in a safe environment as oil, if too hot or if the pot is too full, can boil over creating a serious condition.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 1040 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 191 mg |
| Dietary Fiber | 1 g |
| Protein | 77 g |
| Saturated Fat | 14 g |
| Sodium | 1041 mg |
| Sugars | 0 g |
| Fat | 80 g |
| Unsaturated Fat | 0 g |
Reviews
We made it w/ the ingredients, we doubled the spices for injection to marinade and rub. Soon juicy, reminder: let it sit. It smelled so good we didn’t wait, we made the rookie mistake. Luckily it was on a plate, I could catch all the yummy juices to add to my gravy.
Great. I marinated my turkey breast overnight