How to Fry a Juicy, Crispy Turkey Breast for Your Next Holiday Feast

Frying a whole turkey can seem intimidating, but frying just the breast is an easy way to get all the crispy, juicy deliciousness of deep-fried turkey without the hassle. A fried turkey breast makes a mouthwatering centerpiece for your next special occasion meal.

I love cooking fried turkey breast for Friendsgiving or Thanksgiving dinner. It has so much more flavor and texture than a roasted breast, and takes much less time too! But it’s also fantastic for Christmas dinner, Easter brunch, or just a fun weekend meal.

After trying fried turkey breast just once, you’ll be hooked The skin gets ultra crispy in the hot oil, sealing in all the juices The meat comes out so moist and full of flavor. Just be warned – you won’t want to go back to roasting after this!

Benefits of Frying Turkey Breast

Frying a whole turkey is cumbersome – you have to deal with a lot more hot oil and maneuvering the large bird. Frying just the breast makes the process much more manageable. Here’s why I recommend frying turkey breast over a whole bird:

• Quick cooking time – A 3 pound boneless skin-on breast fries in just 15-20 minutes. Much faster than roasting!

• Easier to manage – You need less oil and a smaller pot to fry just the breast. It’s also easier to maneuver a breast than a 15 pound turkey.

• Guaranteed crispy skin – The hot oil ensures the breast skin gets ultra crispy.

• Moist, flavorful meat – The meat stays so juicy and soaks up all the flavors of your rub or marinade.

• Feed a smaller crowd – A turkey breast feeds about 4-6 people, perfect if you have a smaller holiday gathering.

• Less expensive – Buying just a breast is cheaper than purchasing a whole bird.

Picking the Right Turkey Breast

The most important thing is finding a high quality turkey breast. Here’s what to look for:

• Boneless, with skin – You want the breast to be boneless and with the skin still on for maximum crispy skin potential.

• No added liquid – Make sure the breast doesn’t have any added broths or solutions injected into the meat. This excess liquid will cause splattering during frying.

• About 3 pounds – This is the perfect size for feeding 4-6 people. Scale up or down if cooking for more or fewer.

• Good marbling – Look for some visible fat marbling throughout the breast meat. The fat keeps the breast juicy and flavorful during cooking.

I like to pick up an all natural turkey breast from my local butcher or the grocery meat counter. You can also order them online if you can’t find them in stores.

Trussing the Breast

Before frying, you’ll want to truss up the breast so it holds its shape nicely.

To truss:

• Pat breast dry and remove any pin feathers or quills.
• Fold the thin end under so breast is even thickness.
• Tie kitchen string around breast lengthwise and crosswise to secure.
• Make sure string is snug but not too tight.

This helps the breast cook evenly. Don’t skip this step!

Seasoning the Breast

Figure out your seasoning at least a day ahead so the flavors really get into the meat. You have a few options:

Dry Rub

Coat the breast all over with a dry spice rub. Let it sit at least overnight before frying.

Good spice rub combos:

• Brown sugar + chili powder + cumin + garlic powder + salt
• Smoked paprika + salt + pepper + dried thyme
• Cajun seasoning + garlic powder + onion powder

Brine

Soak the breast in a salt-sugar brine for 4-12 hours. Rinse and pat dry before frying.

Basic brine:

• 1 cup salt
• 1/2 cup sugar
• 1 gallon water

Marinade

Marinate for at least 2 hours or overnight. Wipe off excess marinade before frying.

Flavorful marinades:

• Greek yogurt, lemon juice, garlic
• Buttermilk, hot sauce, Worcestershire
• Soy sauce, sesame oil, ginger

Setting Up Your Fry Station

The essentials:

• Large heavy pot – at least 6 quarts
• Deep fry thermometer
• Long handled tongs or slotted spoon
• Oven mitts
• Wire cooling rack

Oil amount:

Figure about 1 quart of oil per pound of turkey breast. So for a 3 pound breast, you’ll need about 4 quarts or 1 gallon oil.

I like using peanut oil or canola oil since they have high smoke points.

Safety first!

• Make sure pot is on a flat, stable surface and not near any water source.
• Clear clutter around the pot so you can easily lower in and remove the breast.
• Tie back hair and roll up sleeves so nothing gets in the oil.
• Have tongs/spoon and cooling rack ready next to the pot.
• Heat oil slowly and use caution when lowering breast into the hot oil. The oil may bubble up.

Heating the Oil

Getting the oil to the right temperature is crucial for proper frying.

• Fill pot with oil no more than halfway.
• Heat oil to 350°F over medium heat. This takes 15-20 minutes.
• Use your deep fry thermometer to monitor temperature.
• Adjust heat to maintain 350°F.
• Let oil heat back up between frying batches.

Hot oil prevents the breast from absorbing too much grease and ensures it browns properly.

Frying the Breast

Once oil is ready, slowly lower the breast into the pot using tongs. The breast may cause the oil to bubble up, so go slowly and use caution.

Fry breast for 3-4 minutes per pound, plus 5 minutes. Figure 15-20 minutes total for a 3 pound breast.

While frying:

• Use thermometer to maintain oil at 350°F.
• Carefully flip breast halfway through frying time.
• Fry until deep golden brown and 165°F at thickest part.

Finishing Touches

When breast is done frying, remove from oil and let rest on a wire rack for 5 minutes before slicing.

While it rests:

• Check internal temp with a meat thermometer. It should be 165°F.
• Season with a bit more salt and pepper.
• Let juices redistribute for maximum juiciness!

Then slice into 1/2-inch pieces and serve!

Note that the meat will be a pale pink color even when thoroughly cooked. This isn’t undercooked, it’s just how breast meat looks when fried.

Make Ahead Tips

You can prep the seasoned breast 1-2 days ahead:

• Truss and season breast.
• Tightly wrap in plastic wrap.
• Refrigerate until ready to fry.

The breast should still sit out at room temp for 30-60 minutes before frying.

You can also completely fry the breast 1-2 days ahead:

• Follow recipe up until slicing.
• Let cool completely then wrap tightly.
• Refrigerate until ready to reheat and slice.

Reheat fried breast pieces in a 350°F oven until warm, 10-15 minutes.

Serving Suggestions

A fried turkey breast makes a fabulous entree for all kinds of meals:

• Thanksgiving or Christmas dinner
• Easter or Mother’s Day brunch
• Friendsgiving potluck
• Casual family dinner
• Game day feast
• Special occasion meal

It pairs nicely with all your holiday favorites. Round out the meal with:

• Cornbread or biscuits
• Mashed potatoes or rice
• Green bean casserole
• Cranberry sauce
• Stuffing or dressing
• Gravy (the pan drippings make great gravy!)
• Fall salad or slaw
• Dinner rolls

Leftovers are fantastic for sandwiches, tacos, salads, and more!

Troubleshooting Fried Turkey Breast

Oil is splattering:

• Make sure breast is patted very dry before frying
• Don’t overcrowd pot – fry just 1 breast at a time
• Make sure breast doesn’t have excess liquid injected

Breast is undercooked:

• Fry for longer, using thermometer as guide
• Make sure oil maintains temperature

Breast is overcooked:

• Fry for less time and monitor temperature
• Make sure you aren’t frying at too high temp

Breast is greasy:

• Don’t overcrowd pot