Ella Walter
Deep-frying a turkey breast is a quick and easy way to get juicy meat with golden, crispy skin. It's a great option for small gatherings and can be prepared any time of the year, not just during the holidays. The cook time will depend on the size of the breast, but a good rule of thumb is about 3-4 minutes per pound, plus 5 minutes. For example, a 7-pound turkey breast should be fully cooked after about 25 minutes in oil heated to 325°F. It's important to note that deep frying a turkey should never be done indoors, in a garage, or in any structure attached to a building.
How long to cook turkey breast in a deep fryer
| Characteristics | Values |
|---|---|
| Oil temperature | 325°F-375°F |
| Deep-frying thermometer temperature | 350°F |
| Cooking time | 3-4 minutes per pound, plus 5 minutes |
| Total cooking time for a 2.5-3-pound breast | 15-20 minutes |
| Total cooking time for a 7-pound breast | 25-30 minutes |
| Internal temperature | 160°F-170°F |
| Resting time | 5-15 minutes |
| Storage | Refrigerate leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months |
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What You'll Learn
Turkey breast preparation
Deep-frying a turkey breast is a quick and easy way to prepare a juicy and flavourful meal. It is a good option for small gatherings and can be prepared any time of the year.
Firstly, ensure your turkey breast is completely thawed and free of any ice. You can then choose to marinate the turkey breast, coat it with breading, or season it with a dry rub. If you are marinating, inject the marinade into several places in the breast. For a simple dry rub, combine sea salt, black pepper, red pepper flakes, granulated garlic, and chilli powder in a jar, seal, and shake to mix. Then, rub the blend all over the turkey breast.
After seasoning, wrap the turkey breast tightly in foil and refrigerate for 24 hours. If you have marinated the turkey, you can skip this step and move straight to frying. However, if you have refrigerated the seasoned turkey, remove it from the fridge and let it sit at room temperature for about 20 minutes before frying.
For the frying process, you will need a large pot, preferably the largest you have, and a basket or rack to lower the turkey into the oil. You will also need heat-proof gloves and a thermometer. The amount of oil needed depends on the size of the turkey breast, but it should be enough to cover the breast completely when placed in the pot. Heat the oil to 325-375°F.
Slowly and carefully lower the turkey breast into the hot oil, being cautious of splattering. Fry until golden brown, turning it over once. The breast is done when the internal temperature, measured at the thickest part, reaches 160-170°F. A good rule of thumb is 3-4 minutes per pound, plus 5 minutes.
Once cooked, carefully remove the turkey breast from the oil and place it on a paper towel-lined cutting board to drain. Allow it to rest for 5-15 minutes before carving into slices.
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Oil temperature
The oil temperature for deep-frying a turkey breast should be between 325°F and 375°F. Most recipes recommend heating the oil to 350°F.
It's important to preheat the oil before adding the turkey breast. You can check the temperature with a deep-frying thermometer. Be sure to also check the temperature of the oil during cooking and adjust the heat as necessary.
When measuring how much oil you need, place the turkey breast in a large pot and cover with water by 3 inches. The pot should be large enough that the water comes no more than halfway up the sides. Remove the breast and check the water level—this is how much oil you will need.
Before frying the turkey breast, pat it dry with paper towels. Using heat-resistant gloves, slowly and carefully lower it into the hot oil. Fry until golden brown, turning it over once. The breast is done when the internal temperature (at the thickest part) reaches 165°F on an instant-read thermometer.
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Frying time
It's important to note that the oil temperature should be maintained at 350°F (165°C) during the frying process. The ideal oil temperature for deep-frying turkey is between 325°F and 375°F. Make sure to check the temperature of the oil regularly and adjust the heat as needed.
When frying, slowly and carefully lower the turkey breast into the hot oil, being cautious of splattering oil. It is recommended to use heat-resistant gloves and kitchen/heat-proof gloves to protect yourself from burns.
The turkey breast is done when it turns golden brown and the internal temperature at the thickest part reaches 165°F on an instant-read thermometer. This should take approximately 15 to 25 minutes, depending on the size of the breast.
After removing the turkey breast from the oil, let it rest for 5 to 15 minutes before carving it into slices. Remember to use the largest pot you have to avoid oil splatters and ensure a safe frying experience.
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Safety precautions
Deep frying a turkey breast is a quick and easy way to cook a delicious meal, but it's important to take precautions to ensure your safety. Here are some detailed safety tips to follow when deep-frying a turkey breast:
- Location: Always use turkey fryers outdoors and keep them a safe distance from buildings, wooden structures, trees, and any other flammable materials. Never use them on wooden decks, concrete surfaces, or in garages. Place the fryer on a level surface, preferably on dirt or grass, and avoid moving it once it's in use.
- Weather Conditions: Avoid operating the fryer in rainy or snowy weather. Be cautious of wind and outdoor temperatures, as they can affect the heating time of the oil.
- Equipment: Use a fryer with temperature controls and a basket. A candy or deep-frying thermometer is essential for monitoring oil temperature, and a meat thermometer is needed to check the doneness of the turkey. Always use heat-resistant gloves to protect your hands from burns, and consider wearing safety goggles to shield your eyes from oil splatter. Well-insulated potholders or oven mitts are also recommended when handling hot surfaces.
- Oil Handling: Use oils with high smoke points, such as peanut, refined canola, corn oil, rice oil, or sunflower oil. Preheat the oil before adding the turkey, and maintain a temperature of around 350°F during cooking. Continuously monitor the oil temperature and adjust the heat as needed. Never leave hot oil unattended. Be careful not to overfill the fryer with oil to prevent spillage.
- Turkey Preparation: Choose the right size of turkey, typically 7-10 pounds for frying. Never attempt to fry a frozen turkey. Always ensure that the turkey is completely thawed and dry before placing it in the fryer. Avoid stuffing the turkey and be cautious with marinades as water can cause oil to spill over and create a fire or explosion hazard. Season the turkey with a dry rub or coat it with breading before cooking.
- Frying Process: For added safety, have two people lowering and raising the turkey in and out of the oil slowly and carefully. Never leave the fryer unattended during the cooking process. The cooking time will depend on the size of the turkey breast, but a good rule of thumb is 3-4 minutes per pound, plus an additional 5 minutes.
- Fire Safety: Keep a fire extinguisher and potholders nearby in case of emergencies. Never use water to extinguish a grease fire. Educate yourself on fire safety procedures and be prepared to act in case of a fire.
- Clean-up: Allow the oil to cool completely before disposing of it or storing it. Wash your hands and thoroughly clean all utensils, equipment, and surfaces that have come into contact with raw turkey.
- Children and Pets: Never allow children or pets near the fryer, even after use. The oil inside the cooking pot can remain dangerously hot for hours.
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Storage and reheating
When storing leftover deep-fried turkey breast, it is important to use an airtight container. The container should be placed in the refrigerator, where the turkey breast can be stored for up to three days. If you wish to keep the turkey breast for longer, you can store it in the freezer for up to three months.
When it comes to reheating, there are a few options. You can use a microwave, but be aware that this can dry out the meat and leave the skin chewy. If using a microwave, reheat in 30-second increments until warmed through.
A better option is to use an oven. Preheat the oven to 300-350°F and place the carved meat in a baking dish. Add some chicken broth or turkey stock to the dish to keep the meat moist. Cover the dish with foil and place it in the oven for 20 to 45 minutes, or until the meat is hot.
If you are reheating a whole turkey, rather than just a turkey breast, it is recommended to keep it in an oven at 200°F until you are ready to serve. If you have already carved the meat, cover it with foil to retain heat and moisture.
If you are reheating a plate of different foods, it is best to reheat them separately. Green beans and mashed potatoes, for example, are best reheated over low heat on the stovetop.
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Frequently asked questions
A good rule of thumb is 3-4 minutes per pound, plus 5 minutes. A 7-pound turkey breast will take about 25 minutes in oil heated to 325 degrees F.
You can use a neutral oil with a high smoke point, such as canola oil, peanut oil, corn oil, rice oil, or sunflower oil.
The oil should be preheated to around 350°F.
