The Ultimate Guide to Deep Frying a Juicy, Crispy Boneless Turkey Breast

Deep frying a whole turkey can be intimidating for many home cooks. It requires a large pot, massive amounts of hot oil, and maneuvering a bulky bird in and out of the fryer. Accidents can easily happen.

Opting to deep fry a boneless turkey breast eliminates much of the danger and difficulty of frying a whole bird. A boneless breast is easy to handle, cooks quickly, requires less oil, and feeds a smaller gathering perfectly. Follow this guide for foolproof boneless fried turkey breast every time.

Why Choose Boneless Over Whole Turkey for Frying

Frying a 5-7 pound boneless, skin-on turkey breast has many advantages over a 15+ pound whole turkey:

• Easier to lower into the oil safely since it is smaller and lighter
• Takes up less space in the fryer so oil is less likely to overflow
• Cooks much faster, in only 20-30 minutes
• Needs only 2-3 gallons of oil versus 5+ for a whole bird
• Provides the perfect amount of white and dark meat for 4-6 people
• Allows seasoning to penetrate the meat easily for more flavor

With so many benefits it’s clear that boneless turkey breast is the ideal choice for simpler safer deep frying success.

Picking the Right Size Boneless Breast for Frying

When selecting a boneless turkey breast to fry up, choose one that is 5 to 7 pounds in size. Anything smaller may not cook evenly since thicker parts need more time. Going too large makes the breast difficult to maneuver in most fryer pots.

If buying a frozen boneless breast, be sure to allow at least 2 full days for it to thaw thoroughly in the refrigerator before frying. Partially frozen meat leads to uneven cooking.

Injecting, Brining and Seasoning for Maximum Juicy Flavor

One key secret to amazingly delicious fried turkey is packing the breast with as much flavor as possible. Here are some easy ways to accomplish that

• Inject flavor deep into the meat using a marinade injector tool. Try injecting broth, herbed butter, citrus juice or Cajun seasoning.

• Brine the breast overnight in a saltwater solution with spices and flavorings of your choice.

• Rub the breast all over with dried spices, herbs or spicy oil the day before and let it marinate in the fridge.

• Coat the skin liberally with a flavorful dry rub right before frying. Cajun seasoning works well.

• Slide garlic cloves, citrus slices, fresh herbs or compound butter under the skin for built-in flavor.

Choosing the Best Oil for Frying Turkey Breast

The type of oil used for deep frying is important, as you want one with a high smoke point and neutral flavor. Good choices include:

• Peanut oil: Has a smoke point of 450°F so it won’t burn easily. Has a mild flavor.

• Canola oil: Also has a smoke point of 450°F. Has a neutral taste that won’t compete with the turkey’s flavor.

• Vegetable or soybean oil: Neutral flavored oils with smoke points of 440-450°F.

Avoid using olive oil, corn oil or butter which can burn or negatively impact the turkey flavor.

Setting Up the Fryer Safely

Having the right equipment and setup is key to safe, successful deep frying:

• Use a heavy stockpot at least 10 inches tall to allow room for the oil to bubble vigorously.

• Make sure the pot you use is designed for deep frying and has no plastic handles.

• Place the pot on a flat surface away from structures or trees. Never fry indoors.

• Fill the stockpot no more than halfway with oil to prevent boiling over. 2-3 gallons of oil is typically enough.

• Setup in an area protected from wind so the flame under the pot burns steadily.

Heating the Oil to the Ideal Temperature

Properly heating the oil is critical for even cooking and optimum flavor:

• Heat the oil slowly over medium heat to 325°F. Going too hot can burn the exterior before the interior cooks.

• Use a deep fry thermometer with a long probe to monitor the oil temp precisely.

• Adjust the heat to maintain a consistent 325°F temperature during the entire frying time.

• Allow the oil to come back up to 325°F between frying batches. Don’t overload the pot with too much food at once.

Frying the Turkey Breast Golden Brown

Once the oil is heated to the target temp, it’s time to fry the bird for crispy perfection:

• Thoroughly pat the breast dry so the hot oil doesn’t pop and splatter.

• Use long cooking tongs to slowly lower the breast into the hot oil, skin side down.

• Partially cover the pot with the lid, allowing steam to vent out one side. This prevents dangerous splashing.

• Fry for 4-5 minutes per pound, adjusting as needed until the internal temp reaches 165°F.

• Flip the breast over halfway through frying to ensure even browning.

• Remove the fried breast and let drain briefly on a cooling rack before slicing.

How to Tell When the Turkey is Fully Cooked

With boneless turkey breast, it’s easy to check for doneness using an instant read thermometer:

• Insert the probe into the thickest part of the breast, avoiding bone.

• It’s done when the thermometer reads 165°F or higher.

• The meat will turn from pink to white and the juices will run clear when fully cooked.

• If thick parts aren’t done, fry a minute or two longer and double check the temperature.

Letting the Fried Turkey Rest Before Carving

Allowing the breast to rest after frying is crucial for juicy meat:

• Let it drain on a cooling rack right after frying so air can circulate underneath.

• Transfer to a cutting board and tent loosely with foil for 10-15 minutes.

• Resting gives the juices time to redistribute through the meat before slicing.

Carving and Serving the Crispy Fried Breast

Follow these steps for easy carving and simple serving:

• Slice the breast across the grain into pieces approximately 1/2 inch thick.

• Arrange the slices neatly on a platter and garnish with parsley or sliced lemon.

• Provide any sauces or condiments like barbecue sauce, honey mustard or remoulade on the side.

• Pair with classic Thanksgiving sides, slider rolls, or simply enjoy the fried breast on its own.

Storing and Reheating Leftover Fried Turkey

Fried turkey breast leftovers keep well for 3-4 days when stored properly:

• Place cooled turkey in an airtight container and refrigerate.

• Reheat leftover slices in a 350°F oven until warmed through, about 15 minutes.

• Individual slices can also be warmed in the microwave for 30-60 seconds.

Helpful Tips for Deep Frying Boneless Turkey Breast

Keep these additional pointers in mind for perfect boneless fried turkey every time:

• Let the breast air dry for 10-15 minutes after seasoning to help flavors absorb.

• Use a thermometer with a long probe designed for deep frying to monitor oil temp.

• Dry the turkey skin thoroughly before frying so seasonings will stick.

• Lower and remove the breast slowly and carefully using extra long tongs.

• Immediately turn off the burner if the oil starts smoking to prevent fire.

• Fry the breast skin side down first, then flip halfway through cooking.

• Filter and reuse the oil after cooling if it looks clean. Discard otherwise.

Common Questions About Deep Frying Boneless Turkey Breast

Here are answers to some frequently asked questions about frying boneless turkey breast:

What size turkey breast is best to fry? Aim for 5-7 pounds. Larger or smaller makes it hard to cook evenly.

How long does it take to fry? Figure around 4 minutes per pound. A 5-6 lb breast takes 20-25 minutes at 325°F.

What temperature should the oil be for frying? Heat to 325°F and maintain it there for even cooking.

Is it necessary to inject or brine turkey breast before frying? While not essential, it really boosts moisture and flavor. Highly recommended.

Can you fry a frozen boneless turkey breast? No, only fry thoroughly thawed breast meat. Partial frozen leads to undercooking.

Make This Recipe for Juicy, Crispy Deep Fried Turkey Breast

Frying up a golden, juicy boneless turkey breast is much simpler than tackling a whole bird. For your next small gathering, give this easy method a try. With the right steps, you will have tender, flavorful meat with an ultra-crispy skin in under 30 minutes. It’s