Deep Fried Turkey Breast Recipes

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FRIED TURKEY BREAST



Fried Turkey Breast image

Provided by Bobby Flay

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 3

One boneless, skin-on turkey breast (3 1/2 pounds)
Kosher salt and freshly ground black pepper
Canola oil, for frying

Steps:

  • 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.

DEEP-FRIED TURKEY BREAST



Deep-Fried Turkey Breast image

This deep-fried turkey breast is flavorful and tender from the Cajun injection and seasoning. Deep-frying a breast is a good choice for first-timers.

Provided by Derrick Riches

Categories     Entree     Dinner

Time 40m

Yield 6

Number Of Ingredients 4

1 (3 to 3 1/2 pounds/1.3 to 1.5 kg.) turkey breast
3 tablespoons/45 mL Cajun turkey seasoning
1/2 cup/120 mL Cajun turkey injection
1 to 2 gallons oil (see instructions for how to measure)

Steps:

  • Enjoy.

Nutrition Facts : Calories 665 kcal, Carbohydrate 4 g, Cholesterol 212 mg, Fiber 0 g, Protein 81 g, SaturatedFat 4 g, Sodium 677 mg, Sugar 1 g, Fat 35 g, ServingSize 1 turkey breast (Serves 4 to 6), UnsaturatedFat 0 g

TURKEY FRIED TURKEY BREAST



Turkey Fried Turkey Breast image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 8 servings

Number Of Ingredients 6

Vegetable oil, for frying
1 boneless turkey breast
Salt and freshly ground black pepper
Cajun seasoning
3 cups flour
3 cups milk

Steps:

  • Fill a large, deep pot halfway full with vegetable oil. Heat the oil over medium high heat to 350 degrees F.
  • Season turkey breast with salt and pepper and Cajun seasoning. Dredge the turkey in flour, then in milk, and back in the flour. Carefully lower the breast into the hot oil and fry until golden brown and cooked to 165 degrees F on an instant read thermometer.

DEEP FRIED TURKEY BREAST RECIPE



Deep Fried Turkey Breast Recipe image

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!

Provided by Becky Hardin - The Cookie Rookie

Categories     Dinner

Time 1h45m

Number Of Ingredients 5

1 2 ½ - 3 pound fresh turkey breast
Table salt
Kosher Salt
Ground black pepper
1½ - 2 gallons oil (canola or peanut)

Steps:

  • 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.
  • Pat the turkey breast dry with paper towels and liberally season with table salt, kosher salt, and ground black pepper. Leave at room temperature for 1 hour (or refrigerate, uncovered, 1 to 24 hours).
  • 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.
  • 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.
  • Enjoy!

Nutrition Facts : Calories 330 kcal, Protein 1 g, Fat 37 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 1 mg, Sodium 1 mg, UnsaturatedFat 35 g, ServingSize 1 serving

DEEP-FRIED TURKEY BREAST



Deep-Fried Turkey Breast image

Turkey breast marinated in Diamond Crystal® coarse sea salt and other spices and deep-fried in canola oil.

Provided by Cliff G

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time P1DT30m

Yield 12

Number Of Ingredients 7

2 tablespoons sea salt
1 tablespoon red pepper flakes
1 tablespoon freshly ground black pepper
1 tablespoon granulated garlic
1 tablespoon chili powder
1 (7 pound) turkey breast
2 gallons canola oil for frying

Steps:

  • Combine sea salt, red pepper flakes, black pepper, granulated garlic, and chili powder in a plastic container with lid. Seal container and shake until seasonings are well mixed.
  • Rub entire batch of spice mixture over turkey breast to coat completely; wrap breast in aluminum foil and refrigerate for 24 hours.
  • Remove breast from fridge and let stand at room temperature as you heat the oil.
  • Heat oil in a pot with a lid and large enough to hold the oil and breast to 325 degrees F (165 degrees C).
  • Gently add breast to the oil, cover pot with 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).

Nutrition Facts : Calories 1039.8 calories, Carbohydrate 1.7 g, Cholesterol 190.5 mg, Fat 79.7 g, Fiber 0.7 g, Protein 76.5 g, SaturatedFat 13.5 g, Sodium 1040.8 mg, Sugar 0.1 g

DEEP-FRIED TURKEY



Deep-Fried Turkey image

This deep-fried turkey recipe will score you many oohs and aahs this Thanksgiving. It perfectly balances a crispy exterior while keeping the meat juicy and flavorful. Here's our take on how to deep-fry a turkey. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 16 servings

Number Of Ingredients 8

1 turkey (10 to 12 pounds)
2 tablespoons minced fresh thyme
4 teaspoons kosher salt
1 tablespoon sugar
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon coarsely ground pepper
Oil for deep-fat frying

Steps:

  • In a small bowl, combine first 6 ingredients. With fingers, carefully loosen skin from turkey; rub salt mixture under skin, inside cavity and over outside of turkey. Tuck wings under turkey; tie drumsticks together. Refrigerate 18-24 hours. Add oil to turkey deep fryer; preheat oil to 275°. Allow turkey to stand at room temperature while oil is preheating. Place turkey on deep fry rack, breast side down. Turn burner off; carefully lower turkey into oil. Turn burner on high and heat to 350°. Adjust heat to maintain 350°. Cook turkey until a thermometer inserted in thickest part of thigh reads 170°-175°, (about 35-45 minutes total time in fryer). Remove turkey from oil; tent with foil. Let stand 20 minutes before carving.

Nutrition Facts : Calories 589 calories, Fat 44g fat (7g saturated fat), Cholesterol 154mg cholesterol, Sodium 589mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 45g protein.

DEEP FRIED TURKEY INJECTION - BUTTER CREOLE



Deep Fried Turkey injection - butter creole image

Found this on the 'net'. Needed a cajun butter recipe on a minutes notice! Was the best deep fried turkey I have had!

Provided by Scibba

Categories     Sauces

Time 50m

Yield 10 serving(s)

Number Of Ingredients 6

2 tablespoons kosher salt (DO NOT USE REGULAR SALT! WILL CLOG YOUR INJECTOR)
2 teaspoons garlic powder
2 teaspoons white pepper (DO NOT USE BLACK PEPPER, WILL CLOG YOUR INJECTOR)
2 teaspoons cayenne pepper
1/2 teaspoon onion powder
1 cup melted butter

Steps:

  • Melt butter slowly as not to burn.
  • Add rest of ingredients and mix well.
  • (I place in a covered bowl and shake vigorously).
  • Inject into your turkey and allow to sit for one hour or more before deep frying.
  • HINT: We were cooking the turkey while camping, and decided to leave it in the bag to inject it, so it would not be so messy!
  • It worked great!

Nutrition Facts : Calories 167.8, Fat 18.5, SaturatedFat 11.7, Cholesterol 48.8, Sodium 1558, Carbohydrate 1.1, Fiber 0.3, Sugar 0.1, Protein 0.4

DEEP-FRIED TURKEY



Deep-Fried Turkey image

This Deep-Fried Turkey tastes so rich, it needs no gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 8

Fresh turkey (15 pounds)
25 medium whole bay leaves
3 1/4 teaspoons dried thyme
3 1/4 teaspoons dried oregano
1 1/2 teaspoons whole black peppercorns
3 tablespoons Konriko brand, or other hot Creole seasoning
2 teaspoons garlic powder
4 gallons peanut oil

Steps:

  • Wash turkey inside and out under cold running water; pat dry. Finely grind bay leaves in spice grinder; transfer to small bowl. Finely grind thyme, oregano, and peppercorns separately; add to bay leaves. Mix in Creole seasoning and garlic powder.
  • Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breast, and 1/3 on outside of turkey; place in roasting pan. Cover; marinate overnight in refrigerator or up to 24 hours.
  • Bring turkey to room temperature. Using a wooden skewer, thread neck flap securely to bottom of turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and tail's nose together securely; form a handle with wire. This will enable you to hold turkey while submerging in hot oil.
  • Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees. Holding turkey by handle, immerse in oil. Maintain temperature at 360 degrees while frying. Fry until golden brown, about 45 minutes, or 3 minutes per pound.
  • Lift turkey from oil; transfer to a wire rack over a roasting pan. Drain for 15 minutes. Serve.

CRISP FRIED WILD TURKEY BREAST



Crisp Fried Wild Turkey Breast image

An easy way to cook that wild turkey your mighty hunter brings home. From Texas Highways magazine posted in response to a recipe request. Cooking time is approximate.

Provided by Molly53

Categories     Poultry

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 eggs
salt and pepper
1 wild turkey breast
1 1/2 cups flour
oil (for deep frying)

Steps:

  • In a shallow bowl beat eggs, then add salt and pepper.
  • Tear strips of turkey off breastbone.
  • Dip turkey in eggs, then flour.
  • Bring oil to 375 degrees in a Dutch oven or large stock pot, making allowance for the volume of the turkey, and fry turkey on medium-high until browned.
  • Cover Dutch oven while frying to prevent splattering.

DEEP-FRIED TURKEY



Deep-Fried Turkey image

As every politician since Huey Long -- or possibly Madison himself -- has said, ''We can do better.'' And in Louisiana, they have, by doing the unthinkable: deep-frying an entire turkey in a bubbling vat of peanut oil or lard. The result is delicious, surprisingly ungreasy and fast. (A 14-pounder cooks in 49 minutes -- 49 minutes!) I've made five of these things, and comments have ranged from ''This is the best turkey I've ever eaten!'' to ''This is the best turkey I've ever eaten!'' with nary a discouraging word. Deep-frying must be done outside, which means you will need a propane tank. In New York City it is illegal to cook with propane gas except in large gardens or outdoor spaces of single-family dwellings. It should work fine in a yard, where your fryer can double as a defensive weapon in case of intruders scaling your wall. In case the oil overflows, place a large bowl and a ladle next to the pot. Also, just before lowering the bird into the oil, and again just before taking it out a scant 49 minutes -- 49 minutes! -- later, turn the flame off for the same reason.

Provided by Jonathan Reynolds

Categories     dinner, main course

Time 1h40m

Yield 8 servings

Number Of Ingredients 14

3/4 cup chopped onion
3/4 cup chopped celery
3 to 6 tablespoons chopped garlic
4 tablespoons unsalted butter
2 tablespoons (or more) chopped hot peppers from pepper vinegar
2 tablespoons Worcestershire sauce
1 tablespoon plus 1 teaspoon salt
1 tablespoon cayenne
1 tablespoon black pepper
1 cup chicken stock
1 recipe for internal turkey brine
1 14-pound turkey
1 tablespoon of cayenne or favorite Cajun spice
5 gallons of peanut oil or lard (approximately)

Steps:

  • Eight to 24 hours in advance, make the brine by sauteing onion, celery and garlic in butter until tender. Add hot peppers and Worcestershire, then stir in the salt, cayenne and black pepper. Add the chicken stock and bring to a boil.
  • Strain into a bowl, pressing the solids to extract as much juice as possible, to yield about 1 1/2 cups.
  • With monster hypodermic, inject the turkey's breast in five places and each leg in one place.
  • With your bare hands, rub the cayenne into the turkey's breast under the skin. Omit if you don't like the flavor -- though it's very mild in this quantity.
  • Refrigerate, uncovered, for 8 to 24 hours. Or if you prefer, you may fry the bird immediately.
  • On the day you plan to eat it, remove the turkey from the refrigerator, place it in the empty fryer pot and cover with water. Then empty the pot, measuring the water to find out how much oil you'll need (usually about 5 gallons for a 14 pounder).
  • Dry the pot very thoroughly and fill it with the same amount of oil or lard, attach the extra-long thermometer and heat the oil to 350 to 375 degrees. Just before lowering the bird, turn off the flame to make absolutely sure that Mr. Peanut's essence won't start a fire. Then pierce the turkey with its holder and lower slowly into the oil. Boil for 49 minutes or longer (3 to 3 1/2 minutes per pound).
  • Remove the turkey, drain excess oil and rest it on a platter for 10 to 30 minutes. Slice and dive in!

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Top Asked Questions

How to cook a turkey breast in a deep fryer?
Place the turkey breast in the pot you are going to fry it in. Add enough water to cover the breast with about 3 inches to spare. Remove the breast and measure the water. This is how much oil you will need. Dump out water and dry the pan well with paper towels.
How much oil do you fry a turkey breast in?
Place the turkey breast in the pot you are going to fry it in. Add enough water to cover the breast with about 3 inches to spare. Remove the breast and measure the water. This is how much oil you will need.
How to make Cajun turkey breast Fry?
Steps to Make It Gather the ingredients. Place the turkey breast in the pot you are going to fry it in. Dump out water and dry the pan well with paper towels. Pat dry the trussed breast dry with paper towels and coat all over with Cajun turkey seasoning. Meanwhile, heat oil to 350 F. The temperature is important, so use a thermometer to test.
How do you deep fry a chicken breast?
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.

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