Frying Turkey Breast: Electric Fryer Time And Tips

Frying a turkey breast in an electric fryer is a great way to get a crispy texture and delicious flavour. It's also a lot safer than using a propane fryer outdoors. The cooking time will depend on the size of your turkey breast and the desired internal temperature, but you can expect it to take around 25-55 minutes for a 3-7 pound turkey breast. Here's a step-by-step guide on how to fry a turkey breast in an electric fryer:

Turkey fryer setup and oil selection

Deep-frying a turkey is a quick and delicious way to prepare a juicy bird with a crispy texture and flavour. It can be done indoors or outdoors, but it is important to follow safety precautions and the manufacturer's instructions carefully. Here is a guide on how to set up your turkey fryer and select the right oil:

Outdoor Turkey Fryer Setup:

• Choose an open, flat, level, and hard surface that is at least 10 feet away from any buildings or flammable surfaces.
• Assemble the stand and burner according to the manufacturer's instructions.
• Attach the fryer's gas line to a propane tank, placing it as far away from the fryer as possible without stretching the line.
• Determine the amount of oil needed by placing the thawed turkey in the fryer basket and adding water until it covers the turkey by about half an inch. Remove the turkey and mark the water level as a guide for the oil.
• Wash and dry the fryer pot before cooking.

Indoor Turkey Fryer Setup:

• Follow the manufacturer's instructions for your specific fryer model.
• Fill the fryer with oil to the pre-marked level, leaving room for the oil to rise when the turkey is added.

Oil Selection:

• Peanut oil is the most popular choice due to its high smoke point, neutral flavour, and ability to produce a crisp texture.
• Other suitable oils include refined avocado oil, safflower oil, refined soybean oil, sunflower oil, and vegetable oil (specifically meant for deep frying).
• Ensure the oil has a smoke point above 425 degrees Fahrenheit.
• Reusing oil: Peanut oil can be reused 3-5 times within six months if stored properly in a cool, dark area. Always use fresh oil when deep-frying to maintain the required oil level.

Turkey prep and seasoning

Before frying your turkey breast, there are a few important preparation steps to follow, as well as a range of seasoning options to choose from. Here is a step-by-step guide to preparing and seasoning your turkey breast for frying:

• Thaw your turkey: If you are using a frozen turkey, it is important to completely thaw it before frying. Place it in the refrigerator and allow approximately 24 hours for every 4 pounds of turkey.
• Remove packaging and giblets: Take the wrapper off the turkey and remove the neck, giblets, and any other packaging.
• Pat dry: Use paper towels to pat the turkey dry. Remove any excess moisture, as even a small amount of moisture can cause the oil to bubble up when frying.
• Prepare the injection marinade (optional): If you want to add extra flavour to your turkey, you can make an injection marinade. This involves combining spices (such as thyme and sage), sauces (such as Worcestershire sauce), and salts (such as garlic salt and onion salt). Mix the ingredients and draw them into a meat injector.
• Inject the marinade (optional): Using the meat injector, inject the marinade into different parts of the turkey, making as few holes as possible. Move the needle in different directions through each hole to distribute the marinade evenly.
• Prepare the dry rub: Combine your chosen spices and herbs for the dry rub. This could include sea salt, ground black pepper, red pepper flakes, garlic, chilli powder, paprika, onion powder, and garlic powder. Mix the ingredients well.
• Apply the dry rub: Generously sprinkle the dry rub all over the turkey breast, making sure to coat it completely, including the cavity and under the skin. Use your hands to gently spread the rub, ensuring it gets into every nook and cranny.
• Wrap and refrigerate: After applying the dry rub, wrap the turkey securely in plastic wrap or aluminium foil. Place it in the refrigerator and let it marinate for at least an hour, but preferably 24 hours. The longer it sits, the more time the flavours have to develop.
• Bring to room temperature: Remove the turkey from the refrigerator and let it sit at room temperature for about 20 minutes before frying.

Now your turkey breast is ready to be fried! Remember to always follow the safety instructions for your electric fryer and be cautious when handling hot oil.

Frying time and temperature

Thaw the Turkey:

If you're starting with a frozen turkey breast, it's important to plan ahead and thaw it properly. Place the wrapped turkey in the fridge a few days before you intend to cook it, allowing approximately one day of thawing for every four pounds of turkey. For a quicker method, you can submerge the wrapped turkey breast-side down in cool water for 30 minutes, then repeat the process with fresh water. Estimate about 30 minutes per pound.

Prepare the Electric Fryer and Oil:

Electric turkey fryers are a convenient and safer option than propane fryers. Remove the frying basket and fill the fryer with oil, ensuring you don't exceed the maximum fill line indicated. Peanut oil is a popular choice, but you can also use a frying oil blend. Once you've added the oil, preheat it to 350°F to 375°F. This step can take about an hour, so plan accordingly.

Season and Prep the Turkey:

Remove the thawed turkey from its wrapping and take out any giblets from the cavity. Pat the turkey dry. You can then apply your chosen seasonings, marinades, or injections. If using an injection, it can be added right before frying or up to a day ahead for a more intense flavor. A simple option is to use a blend of spices like sea salt, ground black pepper, red pepper flakes, garlic, and chili powder. Don't forget to season the inside of the turkey as well.

Fry the Turkey:

Now it's time to carefully lower the seasoned turkey into the hot oil. Use the provided extension tool or metal hanger to maintain a safe distance from any splattering oil. The frying time will depend on the weight of your turkey breast. Calculate 3 to 4 minutes per pound, plus an additional 5 minutes. For a 7-pound turkey breast, expect a frying time of about 25 minutes. However, the most important factor is the internal temperature. The thickest part of the turkey breast should reach at least 165°F to 170°F. Dark meat should be cooked to an internal temperature of 175°F to 180°F.

Rest and Serve:

Once the turkey has reached the desired internal temperature, carefully remove it from the oil and place it on a paper towel-lined cutting board or a serving platter. Allow the turkey to rest for 5 to 20 minutes before carving. This resting period lets the juices redistribute and ensures the turkey stays moist.

Carving the turkey breast

Frying a turkey breast in an electric fryer is a great way to get a crispy texture and delicious flavour. Now that you've fried your turkey breast, it's time to carve it. Here is a detailed guide on how to do it:

Allow the Turkey Breast to Rest:

First, let the turkey rest for at least 15 to 20 minutes before carving. This will allow the juices to redistribute, ensuring that your meat is juicy and flavourful. Place the turkey breast on a serving platter or a large cutting board, breast side up.

Tools You'll Need:

You'll want to use a sharp knife, such as a carving knife or a chef's knife. Some people prefer a serrated knife, but the choice is up to you. You can also use a two-pronged fork, tongs, or your hand to help with the carving. Avoid using an electric knife, as it may shred the meat.

Start by running your knife alongside the breastbone, using long, even strokes if you're using a chef's knife or a sawing motion if you're using a serrated knife. Follow the bone down towards the serving plate. Bring your knife around to the front, connecting to where you started carving at the top of the breastbone. Cut down the ribs. Follow the bone down to the bottom, connecting to the bottom of the first breast bone cut.

Now, gently pull the meat away from the carcass. It should come away easily, but you can use your knife to cut away any bits that are still connected. Repeat this process on the other side of the turkey.

Slicing the Turkey Breast:

Once you've removed both sides of the turkey breast, you can start slicing the meat. Slice against the grain of the meat to your desired thickness. If you prefer thinner slices, use a sharp knife or an electric carving knife to carefully cut thinner pieces. Place the sliced turkey on a platter, and pour any juices that have collected on the platter or cutting board over the meat.

And that's it! You've successfully carved your fried turkey breast. Now you can serve it with your favourite sides and enjoy the delicious results of your hard work.

Storing leftovers

Frying a turkey breast is a great alternative to frying a whole bird, and it's perfect for a small holiday gathering or a fun family dinner. But what do you do with the leftovers?

Leftover fried turkey can be stored in an airtight container in the refrigerator for three to four days. If you don't plan on eating the leftovers within that time frame, you can freeze them for up to two months. Make sure to use a freezer-safe container or a Ziplock bag, and let the turkey thaw overnight in the refrigerator before reheating or eating cold.

Reheating Leftovers

When you're ready to enjoy your leftover fried turkey, you can reheat it in the microwave or in the oven at 350°F. If you're reheating in the microwave, use 30-second intervals to avoid overheating.

Leftover Recipes

There are endless possibilities for creating delicious meals with your leftover fried turkey. Here are some ideas to get you started:

• Leftover turkey sandwich: This classic option is a great way to enjoy your leftovers. You can keep it simple or get creative with your choice of bread, toppings, and spreads.
• Turkey chili: Swap ground turkey for shredded leftover meat in a rich and smoky chili. Top it off with lime juice and sour cream for a tangy and creamy kick.
• Casserole: Toss cooked turkey, peas, spaghetti, and mushrooms in a creamy, Parmesan-infused sauce, and bake until the top is crispy.
• Soup: Turn your Thanksgiving leftovers into a hearty soup. Combine mashed potatoes, carrots, stuffing, and turkey for a filling and comforting meal.
• Pot pie: Trade shredded chicken for leftover turkey in a pot pie. This comforting dish is perfect for chilly days.
• Homemade turkey stock: Don't discard those turkey bones! Simmer them with aromatic vegetables to make a flavorful stock that can be frozen and used for soups, stews, or risotto.
• Taiwanese turkey rice: This simple yet satisfying dish features shredded turkey over rice, drizzled with savory soy sauce, and topped with crispy fried shallots.
• Monte Cristo sandwiches: Take your leftover turkey sandwich to the next level by battering and frying egg bread. Serve with cranberry sauce for a sweet and tangy dip.

Frequently asked questions