Deep-Fried Turkey Breast


  • 2 tablespoons sea salt
  • 1 tablespoon red pepper flakes
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon granulated garlic
  • 1 tablespoon chili powder
  • 1 (7 pound) turkey breast
  • 2 gallons canola oil for frying
  • Directions

  • Step 1

    Combine sea salt, red pepper flakes, black pepper, granulated garlic, and chili powder in a plastic container with lid. Seal container and shake until seasonings are well mixed.


  • Step 2

    Rub entire batch of spice mixture over turkey breast to coat completely; wrap breast in aluminum foil and refrigerate for 24 hours.

  • Step 3

    Remove breast from fridge and let stand at room temperature as you heat the oil.

  • Step 4

    Heat oil in a pot with a lid and large enough to hold the oil and breast to 325 degrees F (165 degrees C).

  • Step 5

    Gently add breast to the oil, cover pot with lid, and fry until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Cook's Notes:

    If using a bigger breast, you will need to double the spice rub.

    Always deep-fry in a safe environment as oil, if too hot or if the pot is too full, can boil over creating a serious condition.

    Editor's Note:

    We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

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