This recipe has been forged in fire and hot oil from years of experience. Please dont take advice on frying a turkey from some weekend warrior whos only done it once. Let me take you through the process so your fried turkey comes out perfect year after year.
You won’t have to call the fire department because you tried to fry a frozen turkey; we’ll tell you how to make a juicy fried turkey and give you safety tips.
You could bake or smoke the turkey, and I do have great recipes for those too, but if you really want to elevate your holiday meal, fried turkey is the only way to go!!
Fried turkey is a delicious, fun way to put a unique spin on a holiday or dinner classic. When done right, hot oil crisps the skin beautifully while keeping the lean breast meat incredibly moist and tender.
Frying just turkey breasts, rather than a whole bird, makes the process much easier to manage With a few simple steps, you can enjoy juicy fried perfection
Here is a complete walkthrough on how to fry turkey breasts in peanut oil for finger lickin’ good results
Why Fry Turkey Breast?
Turkey breast meat dries out easily since it is lean and prone to overcooking. Frying is a great technique because:
- Hot oil cooks the meat quickly to lock in moisture.
- The skin gets ultra crispy, adding irresistible texture.
- Peanut oil has a high smoke point and neutral flavor.
- Smaller breasts cook faster and more evenly than a whole bird.
- You can feed a crowd with sliced fried turkey breast.
When done safely, frying seals in the juicy goodness everyone craves.
Equipment Needed
Frying turkey breast at home requires just a few key pieces of equipment:
- A stock pot or deep fryer large enough to submerge turkey breast
- A propane burner or cooktop for heating oil
- Long handled tongs and slotted spoon for maneuvering
- Instant read thermometer for monitoring oil and internal temperatures
- Thick oven mitts for protection from splatter
Having the right gear makes the process much easier.
Step 1: Cut Breasts in Half
Whole large turkey breasts won’t cook evenly. Start by cutting each breast in half crosswise for thinner, quicker frying pieces.
Aim for roughly even sizes around 1-1.5 lbs each so they fry at the same rate. Rinse and thoroughly pat dry.
Step 2: Make Buttermilk Marinade
Buttermilk marinade tenderizes the breast meat and adds delicious tangy flavor. Whisk together:
- 2 cups buttermilk
- 1 Tbsp hot sauce
- 1 tsp salt
- 1⁄2 tsp black pepper
Marinate breast halves in this mixture for at least 2 hours up to overnight.
Step 3: Mix Flour and Seasoning
For an ultra crispy coating, use a 50/50 blend of all-purpose flour and cornstarch. Mix well with:
- 2 Tbsp paprika
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp cayenne pepper
This seasoning gives the coating a tasty kick.
Step 4: Bread Breast Halves
Remove turkey breast pieces from the buttermilk one at a time. Allow excess to drip off, then press into the flour mixture on all sides, packing it on thickly.
Return each breaded breast half to a clean plate or sheet pan. Refrigerate for 10 minutes to help coating stick.
Step 5: Heat Oil to 350°F
Pour peanut oil into your pot or fryer to a depth of 4-6 inches. Slowly heat the oil to reach a temperature of 350°F.
Use a thermometer to monitor, adjusting heat to maintain 350°F. This temperature prevents burning.
Step 6: Carefully Add Breasts
Once oil is hot, use tongs to gently add a few breast halves at a time. Don’t overcrowd.
Fry for 7-8 minutes, then carefully flip each breast over. Fry another 7-8 minutes until browned and 165°F.
Step 7: Drain on Wire Rack
When turkey breasts reach 165°F internally, carefully transfer to a wire rack to allow oil to drain off.
Let rest at least 5 minutes before slicing to allow juices to settle. Enjoy immediately.
Fried Turkey Tips
Follow these tips for perfect fried turkey breast:
- Cut breasts in half so they fry evenly
- Brine or marinate in buttermilk for added moisture
- Use a thick flour and cornstarch coating for ultra crispy skin
- Maintain consistent oil temperature of 325-350°F
- Let oil return to temperature between batches
- Use tongs carefully to avoid splatter burns
With some practice, you’ll be frying up the best turkey breast ever!
Common Frying Mistakes
It’s easy to end up with subpar results if you make these common frying errors:
- Overcrowding the pot with too much turkey
- Letting oil temperature dip too low
- Adding breasts that are too thick or large
- Undercooking the meat and not reaching 165°F
- Letting the coating get soggy or fall off
Be mindful to avoid these pitfalls for perfect execution every time.
Serving and Leftover Ideas
Beautifully fried turkey breast deserves to shine in these tasty ways:
- Slider sandwiches with pickles and coleslaw
- Chopped in salads or wraps
- Diced in soups or casseroles like turkey tetrazzini
- Shredded for nachos, tacos, empanadas or tamales
- Sliced on a hearty sandwich with cranberry sauce
It also stores well to enjoy leftovers all week long. Just reheat gently in the oven.
Enjoy Restaurant-Worthy Results
Frying turkey breast at home lets you enjoy juicy, crispy meat any night of the year – not just for the holidays.
With a few simple precautions, you can fry up restaurant-quality turkey breast easily. The secret is gentle handling, high heat and a balanced coating.
Let peanut oil work its magic for your best fried turkey yet. Your family will keep begging for more of this iconic Southern favorite.
How to Deep Fry a Turkey
- STEP 1: Lower the turkey into the hot oil. When the oil gets to 325 degrees F, turn off the heat so you can safely lower the whole turkey into the peanut oil. Slowly lower the turkey into the oil with the turkey-lowering attachment. When you put the turkey in the oil, the bottom will start to sizzle and pop. Keep cutting the turkey down by about an inch at a time. Don’t rush through this step; it should only take 30 seconds.
- STEP 2: Raise the heat and cook. The heat can be turned back up to medium-high once the turkey is fully submerged. This should be done until the oil temperature reaches 275 to 300 degrees F. Let the turkey cook for about 30 minutes before checking the temperature inside. If you notice that the oil temperature has dropped, don’t worry. It can drop as much as 70 degrees. Slowly heat the oil back up to the right temperature for cooking.
- STEP 3: Check the internal temperature. Check the temperature in the leg and the thickest part of the breast. When the breast reaches 160 degrees F, the turkey is done. The leg will be much hotter, between 175 and 190 degrees F. This is a good thing, though, since dark meat has more fat.
- STEP 4: Remove the turkey from the oil. When the turkey is done, carefully take it out of the oil and let the extra oil drip back into the pot. Then, put the turkey on a piece of cardboard to drain. Let the turkey rest for about 15 minutes. The turkey will keep cooking until it reaches 165 degrees F or a little higher.
- STEP 5: Remove the twine. Take off the butcher’s twine and carefully slide the turkey off the metal base.
IMPORTANT Deep Fried Turkey Recipe Tips
Before you fry, make sure to read this 2-3 times. I promise these tips to make a huge difference when frying a turkey.
- Do not heat the oil over 325 degrees F.
- Fully thaw and dry off the turkey before frying.
- SLOWLY lower the turkey into the oil.
- For every pound of turkey, fry it for three to five minutes. After about thirty minutes, check the temperature inside the turkey.
- Turn off the flame while you check the turkey’s internal temperature and take it out.
The Best Way To Deep Fry A Turkey In Peanut Oil For Any Holiday.
FAQ
How long does it take to fry a turkey in peanut oil?
How long should I deep fry a turkey breast?
Do you fry a turkey at 325 or 350?
Do you season turkey before deep frying?