Can You Fry Turkey Breast? A Step-by-Step Guide to Crispy, Juicy, Pan-Fried Turkey Breast

Frying turkey breast is an easy way to enjoy deliciously crispy skin and juicy meat in under an hour. Pan-frying a turkey breast makes a quick flavorful meal for families and can be done any night of the week. With a few simple ingredients and basic cooking equipment, you can have a spectacular main course the whole family will ask for again and again.

Is It Possible to Fry a Turkey Breast?

Absolutely! Frying a whole turkey can seem intimidating for novice cooks. However, pan-frying a boneless, skin-on turkey breast is much more approachable. The process is very similar to pan-frying chicken breasts with a few key differences:

Turkey breast needs to cook longer at a lower temperature than chicken since it is thicker. About 20-25 minutes per pound at medium heat allows the interior to cook through without burning the outside.
Use enough oil to cover the bottom of the pan, about 1/4 inch deep. Turkey skin has a lot of fat that will render out during cooking. Too little oil could cause burning.
Pat the turkey breast dry before cooking for maximum crispy skin The less moisture on the exterior, the better the skin will brown

Other than adjustments to temperature and cook time, pan-frying a turkey breast requires no special skills beyond searing meat in a skillet. With the right technique, you can make restaurant-quality fried turkey breast at home any night of the week.

Step-by-Step Guide to Pan-Fried Turkey Breast

Follow these simple steps for foolproof fried turkey breast with crispy skin:

1. Prep the Turkey Breast

Purchase a boneless, skin-on turkey breast at the grocery store. For 4 servings, aim for a 3-4 lb breast.
Pat the breast dry with paper towels. Make sure no moisture is on the skin.
Generously season both sides with salt and pepper. You can also use poultry seasoning or cajun seasoning for extra flavor.

2. Heat the Pan

Choose a heavy skillet or frying pan large enough to hold the breast in one layer. Nonstick is ideal to prevent sticking.
Pour in 1/4 inch of high heat oil like vegetable, canola or peanut oil.
Heat the oil over medium-high heat until shimmering but not smoking, about 5 minutes.

3. Sear the Turkey

Carefully place the breast skin-side down in the hot oil. The skin should sizzle immediately.
Sear uncovered for 5-6 minutes without moving until deeply golden brown. Resist flipping too early!
Flip and sear the second side for another 3-4 minutes until richly browned.

4. Finish Cooking

Once both sides are browned, reduce heat to medium.
Cook, turning occasionally, until the internal temperature reaches 165°F, about 15-20 minutes more.
The juices should run clear when pierced with a knife tip.
Transfer to a cutting board and tent with foil. Let rest 5 minutes before slicing.

And that’s it! In less than an hour, you can have perfectly fried turkey breast ready for amazing sandwiches, entree salads or a delicious family dinner.

Tips for the Best Pan-Fried Turkey Breast

Follow these tips from seasoned home cooks for the crispiest skin and juiciest meat:

Dry thoroughly: Eliminate all exterior moisture for the crispest skin possible. Blot with paper towels and let air dry uncovered in the fridge overnight.
Preheat properly: Give the oil time to reach optimal frying temperature. Overheated oil will burn the exterior before the inside cooks.
Don’t rush: Let the skin properly brown before flipping. Flipping too soon leads to soggy skin.
Monitor oil: If the oil begins to smoke heavily, remove the pan from heat briefly to lower the temperature.
Use a meat thermometer: This guarantees the breast reaches a safe minimum internal temperature of 165°F.
Let rest: Allowing the breast to rest after cooking redistributes juices for more tender, moist meat when sliced.

Picking the Best Turkey Breast for Frying

Not all turkey breasts are created equal when it comes to frying. Here are tips for selecting the best breast for pan-frying:

Get skin-on: The skin is essential for getting that crispy fried exterior. Skinless breasts will be dry and lacking flavor.
Boneless is better: Deboned breasts cook more evenly since thick bone areas don’t have to transmit heat to the meat.
Pick small: Opt for breasts in the 3-5 lb range. Larger breasts are hard to cook through without burning the outside.
Go fresh: Fresh, never frozen breasts have the best texture for pan frying. Frozen breasts tend to release more moisture.
Splurge on free-range: Pasture-raised organic turkey has more flavor and fat for better frying results.

Cooking Oil Options for Frying Turkey Breast

The oil you use significantly impacts the flavor and texture of fried turkey breast. Consider these common frying oils:

Peanut oil: With its high smoke point and neutral flavor, refined peanut oil is a top choice for frying.
Vegetable oil: Made from a blend of plant oils, vegetable oil is affordable and widely available.
Canola oil: Another neutral, budget-friendly option suitable for high-heat frying.
Corn oil: Offers a mild flavor and ability to reach high frying temperatures.
Sunflower oil: A healthy oil with light taste well-suited for pan-frying poultry.

No matter which you choose, always use fresh, high-quality oil. Overused, old oil can impart off flavors and is more prone to smoking.

Coating Options Beyond Plain Fried Turkey

While naked pan-fried turkey breast is delicious in its simplicity, coatings can add exciting flavors and textures:

Flour dredge: Lightly coat in flour, salt and pepper for extra crispy skin.
Panko crumbs: For a delicate crunch, dredge in flour, egg wash, then toasted panko breadcrumbs.
Cornflake crust: Crush cornflakes seasoned with paprika and cayenne for spicy crispy bits.
Pork rind coating: Grind seasoned pork rinds for a delightfully savory, gluten-free crust.
Parmesan-herb crust: Combine panko, parmesan and fresh herbs like parsley, rosemary or sage.

Feel free to get creative with coatings and let your tastebuds guide you! The possibilities are endless.

Serving Suggestions for Fried Turkey Breast

From simple to gourmet, here are tasty ways to serve your crispy pan-fried turkey breast:

Slice thin for turkey sandwiches with crunchy lettuce, tomato and mayo on toasted bread.
Dice for a southwest salad with black beans, corn, avocado and tangy lime vinaigrette.
Shred into a decadent turkey pot pie along with vegetables and a creamy sauce.
Pair with classic Thanksgiving sides like mashed potatoes, stuffing and cranberry sauce.
Pile sliced turkey onto flatbread with melty provolone, roasted red peppers and pesto.

However you choose to serve it up, golden pan-fried turkey breast is sure to be a new family favorite.

FAQs about Pan-Frying Turkey Breast

New to cooking turkey breast in a frying pan? Here are answers to some frequently asked questions:

How long does it take to fry a turkey breast?

Cook 15-20 minutes per pound at medium heat, flipping occasionally. For a 4 lb breast, plan on around 1 hour total cook time.

What temperature should I fry turkey breast?

Preheat oil to 350°F. Once turkey is added, reduce to medium heat, about 325°F, for even cooking.

What is the minimum internal temperature for fried turkey?

Cook until it reaches 165°F internally. Always use a meat thermometer for safety.

Can I fry a frozen turkey breast?

No, only fry fully thawed turkey breast. Frozen breast will not brown and cook properly.

What oil is best for frying turkey?

Peanut and vegetable oil are top choices for their high smoke points. Always use fresh, high-quality oil.

Is brining necessary for fried turkey breast?

While optional, brining does make the meat more flavorful and moist. Dissolve salt and sugar in water and submerge 4-12 hours.

Can I bake instead of frying turkey breast?

Yes, bake at 375°F for around 90 minutes. But you won’t get the signature crispy fried exterior.

Make Tonight a Crispy, Juicy Turkey Dinner

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