How Long to Deep Fry a 10 lb Turkey Breast? The Ultimate Guide

Deep frying a turkey breast can yield incredibly moist, tender, and flavorful meat when done properly. However, frying a large 10 lb turkey breast requires special considerations regarding cook times, oil amounts, safety precautions, and more. In this comprehensive guide, we will cover everything you need to know to successfully deep fry a 10 lb turkey breast for your next holiday meal or gathering.

Overview of Frying a Large Turkey Breast

Frying a turkey breast rather than a whole turkey has some advantages – it cooks faster requires less oil and can feed a smaller group rather comfortably. A bone-in, skin-on breast in the 10 lb range can feed around 10-14 people.

However, its size still warrants some special care when deep frying. Here are some key points:

• Use a large stock pot or turkey fryer – You’ll need a vessel that can fully submerge the breast in oil. Figure around 4 gallons of oil for a 10 lb breast.

• Fry for 30-45 minutes – Cook times vary but estimate around 3-4 minutes per pound A 10 lb breast will likely need 35-40 minutes to reach an internal temp of 165°F

• Monitor oil temp – Maintain oil at 350°F. If it drops too low, the breast will be greasy. If too high, the coating may burn.

• Dry thoroughly – Moisture causes hot oil to splash and pop. Pat the breast very dry before frying.

• Use long tongs and gloves – Protect your hands and arms when lowering breast into and removing from hot oil.

• Have a fire extinguisher ready – As a safety precaution in case the oil ignites.

Now let’s get into greater detail on each step of the process!

Selecting and Preparing the Turkey Breast

A high quality, properly thawed and dried turkey breast is key to successful deep frying. Here are some tips:

• Choose fresh, not frozen – Only fry a breast that has been thoroughly thawed in the refrigerator over 24-48 hours. Do not attempt to deep fry a frozen breast.

• Look for quality packaging – Pick a breast that is well packaged and feels cold and firm to the touch. Avoid leaking packages.

• Trim excess fat – For easier frying, trim off any loose skin flaps or large fat deposits. Keep the skin intact.

• Brine if desired – For added moisture and flavor, brine the breast for 4-12 hours before frying. Make a simple saltwater brine.

• Pat very dry – The drier the breast, the less likely it is to cause hot oil to pop and splatter. Thoroughly dry inside cavity and outside skin.

Setting Up the Fryer and Oil

Having the right equipment and amount of oil is imperative for even cooking. Here’s how to prepare:

• Use a large stockpot or turkey fryer – You’ll need a heavy bottomed vessel than can safely hold 4-5 gallons of hot oil along with the submerged breast. Many people use propane turkey fryer kits.

• Calculate oil amount – Figure roughly 4 gallons of oil for a 10 lb turkey breast. The breast must be fully submerged. Have extra oil on hand.

• Choose a high smoke point oil – Good options include peanut, vegetable, canola, or grapeseed oil. Do not use olive oil as it cannot withstand high fry temperatures.

• Clip a thermometer to pot – Monitor oil temp continuously. Ideal is 350-375°F for crispy skin without burning coating.

• Use outdoors away from home – Position pot safely away from home and flammable objects. Do not leave it unattended.

• Have a fire extinguisher ready – As a precaution in case the oil ignites. Keep emergency numbers handy.

Coating and Frying the Turkey Breast

Once the oil is hot and ready, it’s time to coat and fry the breast:

• Use paper towels for coating – For a thin, even coating, press breasts into flour, egg wash, and breadcrumbs using paper towels between steps.

• Test oil temp before frying – Lower a piece of bread into oil. If it takes 60 seconds to brown, oil is ready at 350°F.

• Gently lower breast into oil – Use sturdy tongs to lower breast slowly into hot oil to prevent splashing.

• Maintain oil temperature – Regulate burner heat to keep oil consistently at 350°F. Monitor with thermometer.

• Flip breast halfway – About halfway through estimated cook time, carefully flip breast using tongs. Wear protective gear.

• Fry until deep golden brown – Fry for total of 30-45 minutes until skin is crispy and dark golden brown.

• Check internal temperature – Breast is done when internal temp reaches 165°F. Use a meat thermometer to verify doneness.

• Remove from oil gently – When fully cooked, use tongs to slowly lift breast from oil and allow excess to drain off.

Serving and Leftover Storage

Follow these final tips for serving your fried turkey breast hot and enjoying leftovers:

• Let rest 10 minutes – Before carving, let breast rest on a cutting board for 10 minutes so juices redistribute.

• Carve across the grain – Use a sharp knife to carefully slice breast meat across the grain. This results in tender slices.

• Serve warm – For best texture and flavor, serve the freshly fried turkey breast warm. Pass any sauces on the side.

• Refrigerate leftovers quickly – Once turkey has cooled slightly, refrigerate within 2 hours. Store sliced meat in shallow airtight containers.

• Use within 3-4 days – Eat leftover fried turkey within 3-4 days for maximum freshness and flavor. Reheat gently in the oven.