How Long to Deep Fry a Turkey Breast for Perfectly Cooked and Crispy Results

Deep frying a turkey breast is a great alternative to roasting a whole bird. It cooks faster yields incredibly moist meat, and gives you the best crispy skin imaginable. But to get ideal results, you need to know how long to deep fry a turkey breast.

As a general rule of thumb you can expect a turkey breast to take about 3 to 4 minutes per pound to cook through when deep fried. However the exact time can vary quite a bit depending on a few factors. In this article, I’ll go over everything you need to know to deep fry a turkey breast with tender, juicy meat and crispy browned skin.

Factors That Affect Turkey Breast Fry Time

There are a few key things that impact how long you should deep fry a boneless turkey breast:

1. Size of the Breast

The total weight of the turkey breast is the biggest factor in how long it will need to cook. A small 3 lb breast may only take 12-15 minutes. But a large 8 lb breast could take 30 minutes or even longer.

To estimate cook time based on size, plan for 3-4 minutes per pound. Then add 5 extra minutes to be safe.

2. Thickness

Even if two turkey breasts are the same weight, one may be shorter and fatter while another is longer and thinner. The thicker the breast, the longer it will need in the hot oil. Thinner cuts will cook faster.

Check the thickest part of your turkey breast and add a few extra minutes if needed.

3. Temperature of the Oil

The ideal oil temperature for deep frying turkey is between 325-375°F. If your oil is on the cooler side, closer to 325°F, it will take longer to cook the breast through. Hotter oil around 350-375°F will decrease the cook time.

Use an instant read thermometer to monitor the temp and adjust the heat to maintain your target temp.

4. Whether It’s Thawed

Always deep fry a completely thawed turkey breast. Trying to cook frozen meat will drastically increase the fry time needed.

Defrost turkey breasts in the fridge 1-2 days before cooking. Don’t thaw at room temperature.

5. Brining

Soaking the turkey breast in a saltwater brine before cooking will slightly lengthen the amount of time needed to fry it. The brine causes the meat to retain more moisture.

If brined, increase cook time by 2-3 minutes.

How to Tell When the Turkey Breast is Done

Because fry times can vary so much, you can’t depend solely on the clock to know when the turkey is fully cooked. Instead, use these methods to test for doneness:

• Use an instant read thermometer to check the internal temperature in the thickest part of the breast. It should reach 165°F.

• Slice into the breast to inspect the meat. It should be white throughout with no traces of pink.

• Cut into the thickest section and check that the juices run clear rather than pink.

• The skin will turn a deep golden brown when the breast is fully cooked.

Checking the temp in multiple spots with an instant read thermometer is the most reliable way to confirm the turkey is thoroughly cooked without over-frying it.

Step-by-Step Guide to Deep Frying a Turkey Breast

Follow this process for perfectly fried turkey breast every time:

1. Thaw and Pat Dry

Remove turkey breast from packaging and thaw completely in the refrigerator 1-2 days before frying. Pat dry with paper towels right before cooking.

2. Season the Breast

Rub the turkey all over with dried herbs, spice rubs, or just salt and pepper. Seasoning helps flavor the meat and also browns the skin.

3. Preheat the Oil

Pour oil at least 4-6 inches deep into a large pot or deep fryer. Slowly heat to between 325-375°F monitoring with a thermometer.

4. Carefully Add Turkey

Very slowly lower the breast into the hot oil using long cooking tongs. Hot oil may bubble up when you add the turkey.

5. Fry, Flipping Occasionally

Cook for the estimated time based on weight, flipping over halfway through. Check temp after estimated cook time.

6. Drain and Check Temp

Once golden brown, carefully remove turkey and let drain on a wire rack. Check internal temp in thickest part.

7. Let Rest and Slice

Let rest 5 minutes before slicing to allow juices to redistribute. Slice into 1/2 inch thick pieces.

Helpful Tips for Deep Fried Turkey Breast

• For safety, do not overfill the pot with oil. Leave at least 4 inches of headspace.

• Use a thermometer to regularly check oil temp. Adjust heat to maintain 325-375°F.

• Use long tongs and wear oil-safe gloves to carefully lower turkey into hot oil.

• Fry outdoors or with good ventilation to prevent oil splatter issues.

• Cooking times may vary. Use a meat thermometer to test doneness.

• Let oil cool completely before disposing or straining for reuse.

• Store leftovers for 3-4 days refrigerated. Reheat gently to avoid drying out.

Frequently Asked Questions

What size turkey breast should I buy to deep fry?

Good sizes for frying are 3-8 lbs. Very large breasts over 8 lbs will be difficult to fully submerge and cook evenly.

Can I fry a whole bone-in turkey breast?

You can! Bone-in breasts may take slightly longer to cook. Figure 4 minutes per pound plus 15-20 extra minutes.

Is it better to brine a turkey breast before frying?

Brining isn’t required, but it helps keep the meat extra moist and seasoned. Just increase cook time by 2-3 minutes.

What temperature should the oil be for frying turkey?

The ideal oil temp is between 325-375°F. Hotter oil will decrease cook time but risks burning exterior before interior cooks.

What type of oil is best for deep frying turkey?

Opt for oils with a high smoke point like peanut, canola, vegetable, or safflower oil. Do not use extra virgin olive oil.

The Takeaway

When deep frying a turkey breast, allow around 3-4 minutes per pound as a general guideline. But consider the specific size, thickness, and brining too. Monitor temperature and visual cues like browning to test for doneness instead of going solely by time. With the proper time and temperature, you’ll get a juicy and crispy deep fried turkey breast to impress your guests!