|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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. It is also easy enough that you can prepare this dish any time of the year and not just for special occasions and Thanksgiving. However, this dish is perfect for small gatherings during the holidays.
The flavor comes from the Cajun turkey seasoning and injection, which can be added right before frying, or up to one day ahead for a more intense flavor. Before you begin, make sure you have a large quantity of deep-frying oil and all of the necessary equipment; you can simply buy a turkey fryer kit, which includes a large pot, rack and grab hook, and thermometer, and sometimes propane burner.
"My deep-fried turkey breast was excellent, with a spicy, crusty coating and a nice internal flavor from the injection marinade. Make sure you truss the turkey breast with kitchen twine. A frying basket with a hook is ideal to ensure you have a stable way to transfer the turkey breast into and out of the oil." —Diana Rattray
Gather the ingredients.
Place the turkey breast in the pot you are going to fry it in. Add enough water to completely cover the breast. Remove the breast and measure the water. This is how much oil you will need.
Dump out the water and dry the pot very well with paper towels.
Truss the turkey breast with kitchen twine, if necessary.
Pat dry the trussed breast with paper towels. Inject the Cajun turkey marinade into several places, and then coat the breast all over with the Cajun turkey seasoning. Cover with plastic wrap and set aside for 15 to 20 minutes or refrigerate overnight.
Meanwhile, fill the pot with the measured oil and heat it to 350 F. The temperature is important, so use a thermometer to test. Place the turkey breast on the rack, attach the hook, and very slowly lower the breast into the hot oil. Alternatively, you can use heat-resistant gloves to carefully place the turkey in the oil, making sure to protect yourself from splashing.
Fry the breast, calculating 3 to 4 minutes per pound plus 5 minutes more. The internal temperature of the thickest part of the turkey breast should be at least 165 to 170 F. Check the oil temperature to maintain 350 F.
Carefully remove the turkey breast from the oil and place it onto a paper towel-lined cutting board. Allow the breast to drain for 5 to 7 minutes.
Carve into 1/2-inch slices and serve with your favorite sides.
- When drying the pot after removing the water, make sure no water remains; if there's moisture in the pot when you heat up the oil, there will be splattering, which could potentially cause burns.
- If marinating the turkey overnight in the refrigerator, bring it to room temperature before frying.