How to Fry Turkey Pieces to Crispy, Juicy Perfection

Frying turkey pieces is a delicious way to enjoy turkey with a crispy, golden exterior and moist, juicy meat When done right, fried turkey pieces are full of flavor and texture This cooking method transforms typically lean cuts like breast meat into something irresistibly crunchy and succulent.

Read on to learn the step-by-step process for frying turkey pieces at home We’ll cover everything from choosing the right pieces to frying them up for a mouthwatering meal

Selecting the Best Turkey Pieces for Frying

You can fry a variety of turkey parts, but the white and dark meat differ slightly when fried.

The white breast meat is leaner with a milder flavor. Sliced into strips, nuggets, or cutlets, breast meat fries up beautifully golden and crisp. Thighs and legs have more fat and connective tissue, keeping them extra moist and packed with rich, savory flavor when fried.

Drumsticks and wings are ideal turkey pieces for frying whole. Their small size means quick, even cooking. For bigger meals, choose bone-in breasts, thighs, and leg quarters. Boneless breasts and thighs also fry up nicely.

For the best results, opt for good quality, fresh or thoroughly thawed turkey. Pieces should be 6 to 8 ounces each for ideal frying.

Prepping Turkey Pieces for the Fryer

Proper prep ensures your fried turkey pieces come out perfectly cooked inside and out:

• Wash and pat dry – Rinse turkey pieces and pat very dry with paper towels. Moisture can cause hot oil to splatter dangerously.

• Season generously – For the crispiest skin and most flavor, coat all sides with salt, pepper, spices, and herbs. Get creative with paprika, garlic powder, cayenne, rosemary, sage, and more.

• Let marinate – For extra juicy, seasoned meat, let pieces marinate 30 minutes up to overnight in buttermilk, lemon juice, vinegar, or sauce.

• Coat with flour – Dredge pieces thoroughly in flour, cornmeal, breadcrumbs, or batter to help seal in moisture and give a crispy coating.

• Refrigerate coated pieces – Let sit 20-30 minutes so coating adheres. This also helps ensure inside cooks through before outside burns.

Frying Turkey Pieces to Perfection

Frying turkey pieces takes just minutes, but using proper technique guarantees the best results:

• In a heavy pot or electric turkey fryer, heat at least 4 inches oil to 325-375°F. Peanut and vegetable oil work best. Use a thermometer to maintain temperature.

• Fry in batches, without overcrowding. White meat takes about 5-7 minutes, dark meat around 8-12 minutes. Don’t turn pieces more than once.

• White meat should reach an internal temperature of 165°F. Dark meat should reach 175°F. Use a meat thermometer to check.

• Once golden brown, remove pieces to a paper towel lined plate to drain. Season again while hot if desired.

• Allow the oil to return to temperature between batches. Discard oil once it darkens or smells overly fried.

• Keep a kitchen fire extinguisher on hand. Turn on ventilation fans and monitor oil temperature carefully to prevent burns or damage.

Cooking Oil Options for Frying Turkey

The right oil is essential for successful fried turkey. Choose an oil with a high smoke point and neutral flavor:

• Peanut Oil – The top choice for frying turkey. Has a high smoke point (450°F) and adds a subtle nutty flavor.

• Canola Oil – An excellent budget-friendly option with a smoke point of 400°F. Has a mild flavor.

• Vegetable Oil – A versatile, neutral-tasting oil good for frying. Look for high oleic safflower or sunflower oil with a smoke point around 450°F.

• Corn Oil – Another affordable choice for turkey frying with a smoke point of 450°F and mild flavor.

Avoid olive and sesame oil which smoke at too low a temperature. Never use butter or margarine for frying turkey.

Delicious Seasonings and Marinades

One of the joys of fried turkey is just how much flavor you can infuse into the meat. Get creative with your favorite seasoning blends, herbs, and marinades.

Dry Seasonings

• Herbes de Provence
• Jerk seasoning
• Ranch seasoning
• Creole seasoning
• Old Bay seasoning
• Italian herb blend
• Onion or garlic powder
• Spice rubs like chili powder, cumin, paprika

Wet Marinades

• Buttermilk
• Hot sauce or buffalo sauce
• Barbecue sauce
• Teriyaki or soy sauce
• Ranch dressing
• Italian dressing
• Lemons or limes
• Worcestershire sauce
• Honey mustard

Brining is another excellent way to add moisture and flavor to turkey pieces before frying.

Serving Your Crispy Fried Turkey

The possibilities are endless when it comes to serving up your fried turkey masterpiece:

• Serve pieces on their own as an entrée with classic Southern sides like mashed potatoes, cornbread, collard greens, and mac & cheese.

• Pile fried turkey strips or nuggets on salads, sandwiches, pizza, nachos, tacos, stuffed potatoes, pasta dishes, or rice bowls.

• Chop or shred fried turkey meat to top soups, casseroles, omelets, quesadillas, or burritos.

• Pair wings and drumsticks with dipping sauces like barbecue, Buffalo, honey mustard, ranch, or blue cheese dressing.

However you serve it up, crispy fried turkey is sure to be a hit at your table. Just follow these simple steps for foolproof, mouthwatering results.