Can You Fry Cut Up Turkey? Everything You Need to Know

Frying turkey has become an increasingly popular cooking method, especially around the holidays. The appeal is easy to understand – fried turkey is juicy, crispy, and flavorful But many home cooks wonder, can you fry cut up turkey pieces rather than a whole bird? The short answer is yes, you absolutely can fry turkey parts!

Frying cut up turkey comes with several advantages. It’s quicker and easier than frying a whole turkey You can fry just the pieces your family enjoys, like turkey breasts or drumsticks. Pieces fry more evenly since thickness is consistent And if you don’t have a large enough fryer for a whole bird, frying pieces is an excellent option.

Below we will cover everything you need to know to successfully deep fry cut up turkey,

How to Choose and Prepare Turkey Pieces for Frying

You can fry any turkey pieces you like. The most popular choices are:

Turkey breasts
Turkey drumsticks
Turkey thighs
Turkey wings
Turkey tenderloins

Turkey breasts are a great choice because they are both lean and tender. Drumsticks and thighs have more fat so they will be juicier. Wings and tenderloins fry up extra crispy.

No matter which cut you select, the preparation method is similar:

Cut each turkey breast in half. Season the pieces with salt.
Dip each piece of turkey in the buttermilk, allowing excess to drip off, then into the seasoned flour.
Fry pieces a few at a time in the peanut oil, for 20 to 25 minutes.

Be sure the turkey is completely thawed and patted dry before frying. Cutting the turkey into smaller pieces allows it to thaw faster. Any moisture on the exterior can cause splattering when added to the hot oil.

Frying Oil Options for Cut Up Turkey

The best oils for frying turkey are:

Peanut oil – With a high smoke point and neutral flavor, peanut oil is ideal for frying. It can withstand the high heat needed to fry turkey without burning.
Vegetable oil – Made from a blend of plant oils, vegetable oil also has a high smoke point perfect for frying at 350-375°F.
Canola oil – With mild flavor and one of the highest smoke points of any frying oil, canola is another excellent choice.

Avoid frying in olive oil, which can burn at the temperatures needed to fry turkey. The oil should be at least 4-inches deep to allow the turkey pieces to be fully submerged. Heat oil slowly over medium heat until it reaches the ideal 350-375°F temperature.

Helpful Equipment for Frying Cut Up Turkey

Frying turkey is safer and easier with the right equipment:

A heavy pot or deep fryer designed for frying. Choose a large capacity pot to accommodate multiple turkey pieces.
A deep fry thermometer to monitor oil temperature. Maintain heat at 350-375°F.
Thick oven mitts and long handled tongs for safely adding and removing turkey from the hot oil.
A slotted spoon or skimmer to remove any debris from the oil.
A tray lined with paper towels to drain fried turkey pieces after cooking.

Be sure to set up your turkey fryer outdoors on a flat surface, far away from any buildings or combustibles. Never leave a frying turkey unattended.

How Long to Fry Cut Up Turkey Pieces

Cooking time will vary slightly depending on the size and thickness of the turkey pieces:

Turkey breast halves or quarters: 20-25 minutes
Turkey drumsticks or thighs: 18-22 minutes
Turkey wings: 15-18 minutes
Turkey tenderloins: 8-12 minutes

The best way to test doneness is by using a meat thermometer. Turkey is safe to eat once it reaches an internal temperature of 165°F. If the outside is getting too brown before the center is cooked, lower the oil temperature slightly.

For crispy skin, fry turkey skin side down first. Flip pieces over halfway during cooking time. Let cooked turkey drain on a paper towel lined tray for 5 minutes before serving.

Safety Tips for Frying Cut Up Turkey

Hot oil can be dangerous. Follow these tips for safe turkey frying:

Use well-insulated mitts when handling hot cooking oil. Avoid any skin contact.
Fry small batches of turkey at a time to prevent overcrowding.
Prevent splattering by patting turkey pieces dry before adding to oil.
Monitor oil temp and don’t let it exceed 375°F.
Don’t overfill the fryer with oil to prevent spillover.
Fry outdoors only. Keep a fire extinguisher on hand just in case.
Never leave the fryer unattended, even for a minute.

As long as safety precautions are followed, frying cut up turkey pieces can be an incredibly delicious cooking method. Crispy, juicy, golden turkey fried to perfection is simple to achieve with the right techniques. Give frying turkey parts a try this holiday season or anytime you crave the special flavor only frying can provide.

can you fry cut up turkey

Fry the Turkey

When ready to cook, preheat an oven to 325 F. Remove the turkey from the fridge and let sit for an hour to take the chill off. Prepare 2 large baking sheets with racks set inside them. The Spruce / Diana Chistruga
Fill a 12-inch or larger cast iron skillet halfway up with oil and heat to 350 F. Be careful not to fill it higher, as the oil will get displaced when you add the turkey. The Spruce / Diana Chistruga
Mix the seasoned flour: Whisk the flour, remaining spice blend, baking powder, and salt in a large baking dish, such as a 9 x 13, until evenly combined. The Spruce / Diana Chistruga
Drizzle about 1/2 cup of the buttermilk brine all over the seasoned flour, a little at a time, and stirring with a fork after each addition. This creates little clumps in the flour that will give the crust a craggy texture. The Spruce / Diana Chistruga
Since they take the longest to cook, remove the 2 drumsticks first from the buttermilk brine, letting any excess drip off. Roll them in the flour mixture until completely coated, pressing well to adhere. The Spruce / Diana Chistruga
Fry the drumsticks until golden brown and crisp all over, about 10 minutes per side, adjusting the heat to maintain a temperature of 325 F. Remove to one of the prepared baking sheets with a rack and transfer to the oven to finish cooking, 20 to 30 minutes. They should reach an internal temperature of 165 F. The Spruce / Diana Chistruga
Meanwhile, allow the oil to come back up to 350 F. Coat the thighs next and fry until browned and crisp outside and no longer pink inside, 4 to 5 minutes per side. Transfer the thighs to the rack with the drumsticks in the oven. Fry the breast pieces in batches and remove them to the second prepared baking sheet with a rack. The Spruce / Diana Chistruga
When the drumsticks are cooked through, reduce the oven temperature to 200 F. Allow the oven to cool down enough, then transfer the second rack of cooked breast pieces to the oven to keep warm. The Spruce / Diana Chistruga
Arrange the turkey pieces on a large platter and serve. The Spruce / Diana Chistruga

To remove the thigh bone: Place the thigh on a cutting board with the bone-side facing up. Using the tip of a sharp knife, such as a boning knife, cut closely along the length of the thigh bone on either side of it. Once the bone is exposed on both sides, carefully slide the knife underneath the bone and cut along the length of it to release the bone. Trim any pieces of cartilage or sinew left on the thigh.
Some supermarket brands pre-brine their turkeys. Be sure to check the label for any mention of salt or a salt solution. If your turkey is pre-brined, skip the salt in the buttermilk marinade, but keep the salt in the flour coating.
A deep-fry thermometer is key for frying turkey or chicken, especially with the temperature fluctuations of frying in batches. Be sure to bring the oil back up to 350 F before each batch and maintain a temperature of 325 F during frying.
Avoid overcrowding the skillet, which can cause the oil temperature to drop too low and result in a soggy and greasy crust.
The best way to check for doneness is to use an instant-read thermometer. The minimum safe temperature for turkey is 165 F. For the drumstick, make sure the thermometer isn’t touching the bone or you won’t get an accurate reading.
If you’re starting with a frozen whole turkey or frozen turkey parts, the safest method to thaw the turkey is in the refrigerator. You will need 24 hours of thawing time for every 4 pounds of bird. Be sure to plan ahead, especially since you’ll need to factor in the time to brine the turkey.
If you have any leftovers, use the fried boneless turkey pieces for the ultimate turkey club sandwich or try one of these tasty leftover ideas.

You can mix the spice blend a week ahead of time and store it in an airtight container at room temperature.
Make the seasoned flour in the baking dish the day before. (Don’t stir in the buttermilk mixture until you’re ready to cook.) Cover and keep at room temperature.
Cut and brine the turkey the day before since it requires an 8 hour to overnight brine. Keep refrigerated.

If you can’t find certain turkey parts or prefer to use one part over another, it’s easy to make replacements that will yield the same number of servings. You can replace:
2 thighs with 1 boneless breast or 2 drumsticks
2 drumsticks with 1 boneless breast or 2 thighs
2 breasts with 4 thighs or 4 drumsticks
This recipe uses the convenience of already butchered turkey parts, but you can start with a whole turkey and break down the turkey yourself into the required pieces. A turkey’s anatomy is similar to a chicken’s, and this article on cutting up a whole chicken is helpful. Make a stock with the leftover carcass, and then make a gravy ahead of time.
Change up the spices to suit your taste. Replace the spice blend with Cajun seasoning, lemon pepper, dry adobo, or your own custom mix. And sometimes just good old salt and pepper are all you need for a tasty, fried turkey
Add cayenne to the spice blend for a peppery kick, or try Aleppo pepper or ancho chili powder for a more subtle heat. You can also add hot sauce to the buttermilk brine for a tangy, spicy element, though you might want to consider reducing some of the salt if youre using a lot.
If you don’t have buttermilk, you can substitute it with these buttermilk replacements.
For a lighter crunch, replace about a quarter of the flour amount with cornstarch.
You can also deep-fry the turkey in about 2 inches of oil in a large Dutch oven or heavy-bottomed pot. The turkey pieces might cook faster with this method, so check for doneness earlier.

Why do you remove the skin from the turkey pieces?

While you would normally keep the skin on for fried chicken, turkey skin is thicker and more rubbery and might not result in the best texture for fried turkey.

How to Deep Fry a Turkey | The Home Depot

FAQ

Can you cut up a turkey and cook it?

There is one way to drastically decrease the cooking time of a whole turkey, and that is to roast it in parts. You can buy turkey parts in the Meat Department, or you can even break a whole turkey down yourself.

Can you fry turkey meat?

Frying your Thanksgiving turkey is a fun method to try if you haven’t before, and the results are fantastic: golden brown crispy skin with moist and flavorful meat. And did we mention crispy skin? If you can’t get enough of salty, crisp skin, a deep-fried turkey is for you!

Can you deep fry a raw turkey?

Deep-Frying Turkey Indoors Using an electric fryer indoors is a great way to get crispy texture and delicious flavor without braving the elements. Given the high temperatures, follow instructions carefully: Completely thaw your turkey, or use a fresh turkey.

Can you stuff a turkey and then deep fry it?

Heat the oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and 1 hour. Do not stuff turkeys for deep frying. Always use a completely thawed turkey.