I know this isn’t a very sophisticated recipe, but turkey nuggets are so tasty that I had to share it with you.
Some fried goodness dipped in your favorite sauce is always a good idea. Especially if the sauce is Mississippi comeback sauce, which is basically All The Condiments mixed together if you have never heard of it.
The inspiration for my rendition of turkey nuggets comes from another Southern recipe I make, snapper bites. Snapper bites are basically this, only with red snapper or some other firm white fish. Fish or turkey chunks that are breaded in Saltines, fried in something that makes nutritionists cringe, and served with something that you can’t stop eating.
I use the thinner part of each side of the turkey breast—the triangle-shaped part closest to the bird’s tail—to make turkey nuggets. The back of a store-bought turkey doesn’t have this much of a difference from the front, but the back of a wild turkey always does. This section of turkey breast is excellent for cutlets, too.
It can help to brine the turkey first, which helps prevent it from drying out. My brine is super simple: 1/4 cup kosher salt (I use Diamond Crystal) to 1 quart of water. Brine for only a few hours, I’d say between 2 and 6, tops.
Next, you take the turkey breast and cut it into chunks. Next, you coat it in flour, then in a Louisiana-style egg wash that has mustard mixed in with the beaten eggs, and finally in breadcrumbs or Saltines. I prefer Saltines.
Fry in something that makes you feel proud of your wild turkey, like fresh rendered lard (you can find it in Latin markets or in the fridge), peanut oil, or, okay, regular vegetable oil.
The comeback sauce is right from my friend John Currence’s book Pickles, Pigs & Whiskey. It’s pretty much all the sauces: ketchup, mayo, Worcestershire, mustard, and even Heinz chili sauce, which I had never heard of before.
All of this makes comeback sauce strangely dirty, in a good way. As in having eaten three orders of onion rings from Burger King or a whole box of Krispy Kremes
You could use whatever sauce you want, however. I dunked cold, leftover turkey nuggets in hot sauce and it was fine. More than fine, really. This is also to say that cold turkey nuggets are almost as good as piping hot ones.
Frying a whole turkey can seem intimidating but frying just the breast is an approachable way to enjoy moist juicy and flavorful fried turkey. With some simple preparation and the right equipment, you can absolutely fry a turkey breast for your family.
Is Frying Turkey Breast Safe?
Frying turkey does involve some safety considerations. The oil is heated to high temperatures, so it’s crucial to use caution. Here are some tips for safe turkey frying:
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Fry outside on a flat surface away from homes/trees Don’t fry in a garage or enclosed space
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Use a pot with high sides specifically designed for frying. Don’t overfill the pot with oil.
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Slowly lower the turkey into the hot oil to prevent splattering Wear long sleeves and gloves
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Monitor the oil temp closely. Use a thermometer and don’t let it go above 375°F.
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Thoroughly dry turkey before frying. Any water on the turkey can cause hot oil to splatter.
As long as proper precautions are taken, frying turkey breast is completely safe and well worth the effort.
Benefits of Frying Turkey Breast
There are a few advantages to frying just the breast rather than the whole bird:
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Smaller turkey breast is quicker and requires less oil than a whole turkey. You can fry indoors in a stockpot on the stovetop.
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Juicy, tender meat from the hot oil bath infuses the breast with moisture and flavor.
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Crispy seasoned skin gets beautifully browned and extra crunchy.
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Customizable flavors when you coat the breast in spice rubs or herb blends before frying.
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Fun presentation with the whole golden breast served up tableside for carving.
Frying also cooks the breast more evenly since you can fully submerge it in hot oil. Overall, frying makes turkey breast incredibly moist and delicious.
Turkey Breast Sizes for Frying
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A 3-4 lb turkey breast is a good size for frying indoors on the stovetop in a large stockpot.
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A whole bone-in breast (5-7 lbs) can also be fried indoors but requires a very large pot.
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Larger breasts over 7 lbs are best fried outdoors in a propane turkey fryer for safety.
No matter the size, make sure you have enough oil to completely submerge the breast while frying. Figure roughly 1 quart of oil per pound of turkey.
How to Fry a Turkey Breast
Frying turkey breast takes just 4 easy steps for tender, juicy meat.
1. Prep the Turkey
Rinse the breast and pat it completely dry. Apply seasoning like a spicy rub, herbs or seasoning blends. Refrigerate for up to 24 hours to let flavors penetrate. Remove from fridge 30 minutes before frying.
2. Heat the Oil
Pour oil at least 2-inches deep into a heavy stockpot or propane fryer. Heat to 325-350°F on a thermometer. Good oils are peanut, canola or vegetable oil.
3. Fry the Breast
Slowly lower turkey into hot oil. The oil may bubble up. Fry for about 3-4 minutes per pound, until the meat registers 165°F.
4. Drain and Carve
Remove the fried breast and drain on a wire rack or paper towels. Let rest for 20 minutes then carve and serve!
Delicious Fried Turkey Breast Recipes
There are endless ways to season and fry a turkey breast. Here are some must-try recipes:
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Cajun Fried Turkey Breast – Blackened Cajun seasoning gives this fried breast a spicy kick.
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Garlic Herb Turkey Breast – Infused with rosemary, thyme and garlic flavors.
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Brown Sugar Glazed Turkey Breast – Crispy fried breast drizzled with a sweet glaze.
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Fried Orange Chili Turkey Breast – With a zesty citrus and chili rub.
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Fried BBQ Turkey Breast – Coated in a sweet and tangy barbecue rub.
Get creative with spices, herbs, chili powders, citrus zests or sweet glazes on your fried turkey breast.
Serving Suggestions
A fried turkey breast is delicious served several ways:
- Sliced or shredded for sandwiches
- Diced in soups or chili
- Chopped over salads or pasta
- Pair with classic barbecue sides like baked beans, coleslaw and cornbread
- Serve with red-eye gravy, cranberry sauce or chutney
Leftovers will keep in the refrigerator for 3-4 days tightly wrapped. Reheat in the oven or microwave or enjoy cold in sandwiches and salads.
Let’s Get Frying!
Frying a boneless turkey breast is totally doable for home cooks with the right precautions. Try frying a small 3-4 lb breast indoors on the stove or use an outdoor propane fryer for larger breasts. With flavorful seasoning and hot oil, you’ll get an unbelievably moist, tender and crispy fried turkey breast the whole family will love.
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Deep Fried Turkey Breast – Thanksgiving Dinner Made Easy
FAQ
Can you deep fry a whole turkey breast?
Can you cut up a turkey and fry it like chicken?
Is it better to fry or bake turkey?
Can you fry a turkey in frying oil?
Can you deep fry a turkey breast?
If you want to experiment with deep-fried turkey, a turkey breast is a great recipe to start out with. You won’t need all the oil or commitment as you would for a whole turkey but will still have juicy meat and golden, crispy skin.
Can You spice rub a 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.
Can fried turkey breast be frozen?
Reheating: We love this fried turkey breast cold on sandwiches, but if you would like to reheat it, you can do so in a 350°F oven or in the microwave at 30-second increments. Freezing: You can freeze the fried turkey breast for up to 3 months. Be sure to store it in a freezer-safe container or a Ziplock bag.
How much fried turkey breast should I Cook?
This is the perfect amount of Fried Turkey Breast for a family or a small holiday gathering. By cooking only half a turkey breast you are able to fry your turkey indoors, resulting in the juiciest, most flavorful Cajun fried turkey you have ever tasted! Wash and thoroughly dry the turkey breast half.
Can fried turkey breast be reheated?
Store leftover deep fried turkey breast in an airtight contianer in the refrigerator for up to 3 days. Reheat in a 350°F oven or in the microwave in 30-second increments until warmed through. Freeze fried turkey breast in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
How long can you keep a deep fried turkey breast?
Make sure that you pre heat the oil before adding the turkey breast. It should reach 350°F, which you can check with a deep frying thermometer. Be sure to check the temperature of the oil during cooking and adjust the heat as necessary. Store leftover deep fried turkey breast in an airtight contianer in the refrigerator for up to 3 days.