Frying Turkey Breast: Deep Fryer Method Explored

Deep-frying a turkey breast is a great alternative to oven-roasting and can be a good option if you're cooking for a smaller group. It's also a good way to experiment with deep-frying turkey without having to commit to a whole bird. You'll need a few key ingredients, including a neutral oil like canola or peanut, a turkey breast (bone-in or boneless), and some spices or seasonings for flavour. The process involves preparing the turkey breast with a dry brine or spice rub, heating the oil to the right temperature, and then carefully lowering the turkey into the hot oil to fry until cooked through.

Oil temperature and type

The type of oil you use for frying a turkey breast is important. It is recommended to use a neutral oil with a high smoke point, such as canola oil, peanut oil, or safflower oil. This is because these oils have a mild flavour that will not overpower the taste of the turkey, and they can withstand high temperatures without breaking down and forming harmful compounds.

When frying a turkey breast, the oil temperature should be maintained at around 350°F to 375°F. This temperature range will ensure that the turkey is cooked properly and that the oil does not smoke or burn. To check the temperature, use a deep-frying thermometer or an instant-read thermometer.

Before adding the turkey, preheat the oil in the fryer to the desired temperature. This is important because it ensures that the oil is hot enough to cook the turkey effectively and helps to prevent the oil from bubbling over when the turkey is added.

It is also important to note that the amount of oil needed will depend on the size of the turkey breast. A good way to determine the exact amount is to place the turkey in the pot and cover it with water. Then, remove the turkey and use the water level as a guide for how much oil to add. Ensure that the pot is completely dry before adding the oil to prevent splattering.

Additionally, the pot used for frying should be large enough to accommodate the turkey breast comfortably, with high sides to contain the hot oil. It should not be more than halfway full with the turkey and oil to prevent boiling over.

Turkey preparation

Firstly, decide whether you are frying a whole turkey or just the breast. If you are frying a whole turkey, you will need a large cooker and space outdoors. You will also need to take extra precautions, as deep frying with a propane fryer can be very dangerous.

If you are frying a turkey breast, you can use a large pot and fry it indoors. You will need a pot large enough to accommodate the breast and have high sides to contain the hot oil. The pot should be no more than half full with the turkey and oil.

Before frying, you will need to prepare the turkey breast. The most important step is to ensure that the turkey is completely dry. You can then add your chosen seasonings. Some recipes suggest making a spice rub with salt, pepper, red pepper flakes, garlic, and chili powder. You can also buy a pre-made Cajun or blackened seasoning mix. Coat the turkey breast with your chosen seasoning and leave it uncovered in the refrigerator for up to 24 hours. This is known as dry brining and will help the flavors sink in and create a crispier skin.

About an hour before cooking, remove the turkey from the refrigerator and let it sit at room temperature.

To determine how much oil you will need, place the turkey breast in the pot you will be using and cover it with water. Remove the turkey and measure the water level. This will indicate how much oil you need. Be sure to thoroughly dry the pot before adding the oil to prevent splattering. Use a neutral oil with a high smoke point, such as canola, peanut, or safflower oil.

Heat the oil to between 350-375°F. Carefully lower the turkey breast into the hot oil, ensuring you protect yourself from splatters. Fry for approximately 3-4 minutes per pound, plus an additional 5 minutes. The internal temperature of the thickest part of the breast should reach at least 165°F.

Once cooked, carefully remove the turkey from the oil and place it on paper towels to drain. Let the turkey rest for 5-20 minutes before slicing.

Cooking time

The cooking time for a deep-fried turkey breast depends on the weight of the meat. A good rule of thumb is 3-4 minutes per pound, plus 5 minutes. For example, a 3-pound turkey breast will take 15 to 20 minutes to cook. A larger 7-pound turkey breast should be fully cooked after about 25 minutes in oil heated to 325 degrees F.

The internal temperature of the turkey breast should reach at least 165 degrees F, with some recipes recommending an internal temperature of 170 degrees F. The meat is done when it is no longer pink in the center and the juices run clear. It is recommended to use an instant-read thermometer to check the internal temperature of the meat.

It is important to note that the oil temperature should be maintained at around 350-375 degrees F throughout the cooking process. Additionally, the turkey breast should be brought to room temperature before frying, and it should be thoroughly dried with paper towels to prevent splattering and ensure even cooking.

When the turkey breast is done, it should be removed from the oil and placed on paper towels to drain. It is then recommended to let the meat rest for about 5 minutes before slicing or carving. This resting period helps keep the juices intact, resulting in a juicy and tender fried turkey breast.

Seasoning

Firstly, the type of seasoning you use is important. A blend of spices such as sea salt, ground black pepper, red pepper flakes, garlic and chilli powder can create an irresistible flavour. You can make your own spice rub by combining these spices and mixing them well. If you want to keep it simple, just using salt and pepper is also an option to enhance the natural flavour of the turkey. Alternatively, you can purchase a pre-made spice rub or try other blends such as Cajun seasoning, BBQ rub, Italian herbs or a homemade herb and garlic seasoning mix.

Once you have your desired spice blend, it's time to season the turkey breast. Remove the turkey breast from any packaging and pat it dry with paper towels. Then, rub the spice blend all over the turkey breast, making sure to coat it completely. You can also sprinkle the seasoning over the turkey and pat it to help it adhere.

After seasoning, it is recommended to wrap the turkey breast tightly in foil or plastic wrap and refrigerate it for 12 to 24 hours. This step helps the flavours really sink into the meat and enhances the taste. However, if you prefer crispier skin, you can leave the turkey breast uncovered in the refrigerator. About an hour before cooking, remove the turkey from the refrigerator and let it sit at room temperature.

If you want to add even more flavour to your turkey breast, you can try injecting it with a marinade. Place the Cajun turkey injection marinade in several places on the turkey breast. This step can be done right before frying or up to a day ahead for a more intense flavour.

In summary, seasoning a turkey breast for deep frying involves choosing the right spice blend, coating the meat thoroughly, and allowing it to rest in the refrigerator. Additionally, injecting the turkey with a marinade can further enhance its flavour. By following these steps, you'll be sure to end up with a delicious and flavourful dish.

Safety

Frying a turkey breast in a deep fryer is a great alternative to oven-roasting a whole turkey, and it's perfect for a small holiday gathering. However, it's important to take the necessary safety precautions to avoid any accidents. Here are some detailed safety instructions to follow when frying a turkey breast in a deep fryer:

Choose the Right Equipment:

• Use a dedicated turkey fryer kit, which includes a large pot, rack, grab hook, and thermometer. Some kits also come with a propane burner for outdoor frying.
• Ensure your pot is large enough to accommodate the turkey breast and has high sides to contain the hot oil.
• Use heat-resistant gloves to protect your hands from burns when handling the turkey and hot oil.
• Consider using a frying basket with a hook for safely transferring the turkey into and out of the hot oil.

Prepare the Turkey:

• Always start with a completely thawed turkey breast or use a fresh turkey.
• Remove the neck, giblets, and any other packaging from the turkey breast.
• It is important to pat the turkey breast dry with paper towels before adding any seasonings or marinades.
• Determine how much oil you will need by placing the turkey breast in the pot and covering it with water. Remove the turkey and mark the water level. This will be the amount of oil you need.
• Do not overfill the pot with oil. The oil level should not exceed halfway up the sides of the pot.
• Ensure there is no water left in the pot before adding oil. Any moisture can cause the oil to spit and splatter when heated, potentially causing burns.

Fry Safely:

• Always fry in a well-ventilated area to prevent the buildup of heat and fumes.
• Preheat the oil to the recommended temperature, usually around 350°F to 375°F, before carefully lowering the turkey breast into the hot oil.
• Slowly and carefully lower the turkey breast into the oil to avoid splashing or boiling over.
• Maintain a safe distance from the fryer while the turkey is cooking, and never leave it unattended.
• Keep children and pets away from the fryer at all times.
• Use a meat thermometer to check the internal temperature of the turkey breast. Cook until the thickest part of the breast reaches an internal temperature of at least 165°F.
• When removing the turkey from the oil, do so slowly and carefully to avoid splashing or spilling hot oil.
• Allow the turkey to rest for at least 5 minutes before slicing or serving.

Clean-up:

• Allow the oil to cool completely before disposing of it safely.
• Clean all utensils, pots, and surfaces that came into contact with the raw turkey to prevent cross-contamination.
• Wash your hands thoroughly after handling raw turkey and before serving the cooked turkey.

Frequently asked questions