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Fried Turkey Breast

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3 quarts hot water
1/2 pound kosher salt
1/2 pound dark brown sugar
3 pounds ice
1 – 4-5 pound turkey breast
Approximately 2 gallons peanut oil


Place the hot water, kosher salt and brown sugar into a 3 -gallon pot and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. Weigh down the bird to ensure that it is fully immersed in the brine. Cover refrigerate for 8 to 16 hours.

Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for 30 minutes before frying.

Place the oil into a 12 quart pot and set over high heat.  Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 155 degrees F,  remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 165 degrees due to carry over cooking.