November 18, 2010 at 3:30 pm EDT | by WBadmin
Deep Fried Turkey Breast

From Patrick Vanas of Patrick Vanas Events

I grew up in the north (on a Michigan dairy farm), which is not known for deep frying turkey but as far as I can remember back my dad built a deep fryer with thermometer and we were deep frying turkeys (never had a fire; always very safe), I have adopted the process but with a turkey breast as is easier for the in home cook and those only cooking for a few friends or family. I purchase a fresh turkey breast on the bone and remove it from the bone and make into two single breasts. I brine it for a full day (breasts, whole bird maybe more). I have a small tabletop deep fryer and can easily deep fry one breast at a time about 20 minutes.

1 bone in turkey breast (fresh or frozen)

Brine mixture:

1 cup kosher salt

1/2 cup granulated sugar

1 teaspoon black pepper

1 bay leaf

1 teaspoon dried thyme

1 teaspoon lemon zest

4 cups boiling water

Table top deep fryer (I got mine from Costco for $100; it’s easy to use and clean) If no deep fryer eight-quart heavy duty pot


3-4 quarts peanut oil or vegetable, canola (not olive; will not work)


Remove turkey breasts from bone slicing along breastbone (will be about three to four pounds per side/breast) set aside in refrigerator. I have a two-gallon container that I use to brine breasts in. Bring four cups of water to a boil, in container place rest of brine ingredients, pour boiling water over them. Stir until dissolved. Add about three to four quarts of ice, (brine needs to be cold when you add the turkey breasts). Place turkey breast in brine they should be just covered, you may need to add a little more ice. Cover container with airtight lid and place in refrigerator for 24 hours.

Remove breasts from brine and rinse then place on sheet pan with a cooling rack to drain about 20 minutes. Pat breasts dry with paper towels, tie the breast slightly loose with kitchen string and allow to sit until fryer is ready. Bring deep fryer fryer to 375 degrees. If using eight-quart heavy pot fill only about 1/3 to 1/2, the breast will only raise the oil level about an inch or so. Using kitchen tongs gently place breast (cooking one at a time) in oil, there will be some bubbling for about 30 seconds to a one minute, but allowing the breasts to drain and patting them dry and sitting out will lessen that a great deal. Oil temperature will drop about 100 degrees but you want to bring temp back up to 350 degrees and cook for about 15 to 20 minutes, have a clean sheet pan with cooling rack ready to remove breast and check temperature. I like to remove breast when it reaches a internal temp of 155 as it will continue to cook while resting on rack covered with foil bringing internal temp to desired 160 degrees. If cooking second breast allow oil to come back to 375 and repeat process; this will leave just enough time for first breast to rest and allow juices to even out. Slice and place on platter and enjoy with your favorite homemade sides and gravy or sauce. (I am serving mine with a simple Cranberry Gastrique ) Enjoy!

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