Deep-Fried Turkey Breast
A fried turkey breast is a great place to start if you've never fried an entire bird before. A delicious spice rub adds flavor to the turkey breast as it dry-brines for 24 hours. Once deep-fried, the meat is tender and juicy and the skin is golden, crispy, and flavorful. Double the spice rub ingredients if using a larger turkey breast.
A fried turkey breast is a great place to start if you've never fried an entire bird before. A delicious spice rub adds flavor to the turkey breast as it dry-brines for 24 hours. Once deep-fried, the meat is tender and juicy and the skin is golden, crispy, and flavorful. Double the spice rub ingredients if using a larger turkey breast.
Ingredients
Spice Blend:
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2 tablespoons sea salt
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1 tablespoon freshly ground black pepper
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1 tablespoon red pepper flakes
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1 tablespoon granulated garlic
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1 tablespoon chili powder
Turkey:
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1 (7 pound) turkey breast
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2 gallons canola oil for frying
Method
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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.
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Rub entire spice blend mixture over turkey breast to coat it completely. Wrap the breast securely in aluminum foil and refrigerate for 24 hours.
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Remove breast from the refrigerator and let stand at room temperature for about 20 minutes.
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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).
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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).
