Frying a whole turkey for holidays like Thanksgiving can seem daunting, but did you know you can also fry turkey pieces? Frying cut up turkey parts is an excellent alternative to frying a whole bird. It’s quicker, easier, allows you to fry just the pieces your family enjoys, and yields juicy, crispy, and flavorful results.
Why Fry Turkey Pieces?
There are several advantages to frying turkey parts rather than a whole turkey:
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Quicker cooking time – Turkey pieces cook much faster than a 15-20 lb whole turkey Breasts and drumsticks take 30-45 minutes while a whole bird can take over an hour
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Easier to handle – Manipulating a large whole bird in and out of hot oil can be difficult and dangerous Smaller pieces are easier to maneuver
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Select your favorite pieces – Fry only the cuts of turkey your family likes rather than frying a whole bird. Turkey breasts and drumsticks are especially well suited to frying.
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More even cooking – The thickness of turkey pieces is consistent which allows them to cook and crisp more evenly compared to a whole turkey.
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Use a smaller fryer – Pieces require much less oil and a smaller fryer than a whole bird. A stockpot or Dutch oven works well for frying pieces.
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Introduce more flavor – Seasoning and marinating pieces is easier and more effective compared to a whole turkey.
Choosing Turkey Parts for Frying
While all turkey parts can be fried, the most popular choices are:
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Turkey breasts – The breast meat is both lean and tender. Boneless, skinless breasts work best.
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Drumsticks – With succulent dark meat, drumsticks become crispy on the outside and juicy inside when fried.
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Thighs – Thighs have wonderful flavor and become exceptionally moist and tender during frying.
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Wings – Small wings fry up extra crispy and are easy to eat by hand.
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Tenderloins – These thin, delicate pieces yield the crispiest results.
Preparing Turkey Pieces for the Fryer
Proper prep is key for the best fried turkey texture:
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Cut pieces to size – Cut breasts into halves or strips. Slice thighs into a few large pieces.
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Remove bones – Take out thigh bones and cartilage for easier eating.
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Brine the turkey – Soaking in a saltwater brine ensures seasoned and moist meat.
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Dry thoroughly – Pat turkey dry before frying for crispy skin. Any moisture causes splattering.
Frying Oil Options
The best oils for frying turkey at high heat are:
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Peanut oil – With its high smoke point and neutral flavor, peanut oil is ideal for deep frying.
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Vegetable oil – A blend of plant oils, vegetable oil can withstand frying heat up to 400°F.
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Canola oil – With a light flavor profile and high smoke point, canola oil is excellent for frying.
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Corn oil – Affordable and commonly used for frying, corn oil has a high smoke point.
Do not use olive oil or butter which can burn at turkey frying temperatures. Heat the oil slowly to 350-375°F.
Helpful Equipment
These tools make frying turkey pieces safer and simpler:
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Heavy pot or electric turkey fryer – Choose a large pot with high sides to allow turkey submersion.
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Deep fry thermometer – Monitor oil temperature precisely. Maintain between 325-375°F.
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Thick oven mitts – Insulated gloves protect hands and arms from hot oil.
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Long handled tongs – Reach turkey easily in the hot oil.
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Slotted spoon – Remove any fried bits in the oil.
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Wire cooling rack – Allow oil to drip off and the turkey to cool.
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Fire extinguisher – Have an extinguisher on hand for safety.
Frying Cut Up Turkey Step-By-Step
Follow these simple steps for crispy, juicy fried turkey every time:
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Heat oil to 350°F in a large heavy pot.
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Pat turkey pieces dry then season all over with salt, pepper and spices.
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Dredge seasoned pieces in flour, then buttermilk, then back into the flour.
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Fry turkey in batches. Cook breasts for 6-8 minutes per side, thighs and legs for 8-12 minutes.
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Monitor oil temp and adjust heat to maintain 325-350°F.
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Fry until deep golden brown and turkey reaches 165°F internally.
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Drain fried turkey on a wire rack over a sheet pan.
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Let turkey rest for 5 minutes before serving. Enjoy!
Frying turkey pieces requires focus and care to avoid burns, but the crispy, succulent results are well worth the effort. With the right preparation, oil temperature, and frying time, you’ll achieve the ideal balance of juicy meat and ultra crispy coating every time. Give frying turkey parts a try this holiday season or anytime you crave the superior texture and flavor only this cooking method can deliver. Your family and friends will be asking for more!
How to Store and Freeze
- Put any turkey leftovers in shallow containers that won’t let air in and put them in the fridge within two hours. Store in the refrigerator for up to four days.
- Take the turkey out of the fridge and let it come to room temperature before cooking it again. Heat the oven to 400 F. Place the turkey pieces on a rack in a baking sheet. Bake for 15 to 20 minutes, or until the turkey is hot and crispy. The minimum safe temperature for cooked leftovers is 165 F.
- Put the turkey pieces in a shallow container that won’t let air in or a zip-close freezer bag to freeze them. Put a name and date on it, then freeze it for up to four months.
Fry the Turkey
- When ready to cook, preheat an oven to 325 F. Take the turkey out of the fridge and let it sit for an hour to get rid of the chill. Prepare 2 large baking sheets with racks set inside them. The Spruce / Diana Chistruga .
- Put half of the way full of oil into a 12-inch or larger cast iron skillet and heat it to 350 F. If you fill it up too much, the oil will move around when you add the turkey. The Spruce / Diana Chistruga .
- To make the seasoned flour, whisk together the flour, baking powder, salt, and the rest of the spice blend in a large baking dish (9 x 13). The Spruce / Diana Chistruga .
- A little at a time, drizzle about 1/2 cup of the buttermilk brine over the seasoned flour. Stir with a fork after each addition. This makes little lumps in the flour that give the crust a rough look. The Spruce / Diana Chistruga .
- Take the two drumsticks out of the buttermilk brine first, letting any extra drip off. They take the longest to cook. Coat them all over with the flour mixture and press them down hard to make sure they stick. The Spruce / Diana Chistruga .
- Fry the drumsticks until they are golden brown and crispy all over, which should take about 10 minutes per side. Keep the heat at 325 F. Add to one of the baking sheets that has been prepared with a rack. Place in the oven to finish cooking, which should take 20 to 30 minutes. They should reach an internal temperature of 165 F. The Spruce / Diana Chistruga .
- While that is going on, let the oil heat back up to 350 F. The next step is to coat the thighs. Fry them for 4 to 5 minutes per side, until the outside is browned and crisp and the inside is no longer pink. Place the drumsticks and thighs on the same rack in the oven. When the chicken breast pieces are done, move them to the second baking sheet that has been prepared with a rack. The Spruce / Diana Chistruga .
- Bring the oven temperature down to 200 F when the drumsticks are done. Once the oven is cool enough, move the second rack of cooked breasts to the oven to keep them warm. The Spruce / Diana Chistruga .
- Arrange the turkey pieces on a large platter and serve. The Spruce / Diana Chistruga .
- To get rid of the thigh bone, put the thigh on a cutting board so that the bone side is facing up. With the point of a sharp knife, like a boning knife, cut along the length of the thigh bone on both sides. To free the bone, carefully slide the knife under it and cut along its length once both sides of the bone are visible. Cut off any cartilage or muscle that is still on the thigh.
- Some supermarket brands pre-brine their turkeys. Make sure to read the label to see if it says anything about salt or a salt solution. If the turkey has already been brined, don’t add salt to the buttermilk marinade. However, do add salt to the flour coating.
- For frying turkey or chicken, a deep-fry thermometer is very important, especially since the temperature changes when you fry in batches. Before each batch, make sure to heat the oil back up to 350 F, and keep it at 325 F while you fry.
- Do not put too many things in the skillet at once. If you do, the oil temperature could drop too low, making the crust soggy and greasy.
- An instant-read thermometer is the best way to tell if something is done. The minimum safe temperature for turkey is 165 F. If you want to get an accurate reading for the drumstick, make sure the thermometer is not touching the bone.
- Should you start with a frozen whole turkey or turkey parts, the safest way to thaw them is in the fridge. It will take 24 hours for every 4 pounds of bird to thaw. Just remember to plan ahead, because you’ll need to account for the time it takes to brine the turkey.
- If you still have turkey left over, try making the ultimate turkey club sandwich with the fried boneless turkey pieces or one of these other tasty ideas.
- You can mix the spices a week ahead of time and keep them at room temperature in a container that won’t let air in.
- The day before, season the flour in the baking dish. (Do not add the buttermilk until you are ready to cook.) ) Cover and keep at room temperature.
- For an 8-hour to overnight brine, cut and brine the turkey the day before. Keep refrigerated.
- It’s easy to make substitutions that will make the same number of servings if you can’t find or rather use certain turkey parts. You can replace:
- 2 thighs with 1 boneless breast or 2 drumsticks
- 2 drumsticks with 1 boneless breast or 2 thighs
- 2 breasts with 4 thighs or 4 drumsticks
- For this recipe, turkey parts that have already been butchered are used, but you can start with a whole turkey and cut it up yourself to get the right size pieces. The body of a turkey is like the body of a chicken. This article on how to cut up a whole chicken is helpful. Make a stock with the animal’s bones, and then make the gravy ahead of time.
- Change up the spices to suit your taste. You can use Cajun seasoning, lemon pepper, dry adobo, or your own mix instead of the spice blend. And sometimes all you need to make a tasty fried turkey is salt and pepper.
- If you want a spicy kick, add cayenne pepper. For a milder heat, try Aleppo pepper or ancho chili powder. You can also add hot sauce to the buttermilk brine to make it tangier and spicy. If you do this, you might want to cut back on the salt if you use a lot.
- You can use these things instead of buttermilk if you don’t have any on hand.
- Change about a quarter of the flour to cornstarch for a lighter crunch.
- You can also deep-fry the turkey in a big Dutch oven or heavy-bottomed pot with about 2 inches of oil. With this method, the turkey pieces might cook faster, so check to see if they’re done earlier.
Not Your Grandpa’s Fried Turkey – How to Fry a Turkey
FAQ
Can you cut up a turkey then cook it?
How to trim a turkey for frying?
How to deep fry half a turkey?
Can you fry turkey like chicken?
Can you cut up a Turkey before cooking?
The good news is that you can indeed cut up a turkey before cooking it. However, there are a few things you need to keep in mind in order to ensure that the turkey cooks evenly and safely. In this article, we’ll discuss the pros and cons of cutting up a turkey before cooking, as well as provide step-by-step instructions on how to do it properly.
Can you freeze a turkey if you cut it up?
Once you have cut up the turkey, you can store it in the refrigerator or freezer until you are ready to cook it. Cutting up a turkey can be a daunting task, but it is not as difficult as it seems. With a few simple steps, you can easily cut up a turkey and have it ready to cook in no time.
Is it better to cook a Turkey whole or cut up?
Cutting up a turkey can be more time-consuming than cooking it whole. This is because you have to carefully remove the meat from the bones and cut it into smaller pieces. If you are short on time, it may be better to cook the turkey whole. * Increased risk of drying out the meat. When a turkey is cut into smaller pieces, it
How do you cook a fried turkey?
This fried turkey recipe calls for buying cut-up turkey parts, which get brined in a flavorful buttermilk marinade, coated in seasoned flour, and then fried until golden brown in a cast-iron skillet —just like you would with classic fried chicken.
How do you cut a turkey thigh?
Arrange the turkey pieces on a large platter and serve. To remove the thigh bone: Place the thigh on a cutting board with the bone-side facing up. Using the tip of a sharp knife, such as a boning knife, cut closely along the length of the thigh bone on either side of it.
Can I roast turkey parts instead of a whole bird?
Here’s how to solve this dilemma: roast turkey parts instead of a whole bird! When cut away from the bird, the legs and thighs cook more quickly while the whole breast, which is much larger, takes a bit longer to cook. Choose one herb mixture or rub and use that on all of the turkey parts.