- Level: Intermediate
- Total: 1 hr 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 947
- Total Fat
- 67 g
- Saturated Fat
- 6 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 68 g
- Cholesterol
- 171 mg
- Sodium
- 3683 mg
- Level: Intermediate
- Total: 1 hr 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 947
- Total Fat
- 67 g
- Saturated Fat
- 6 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 68 g
- Cholesterol
- 171 mg
- Sodium
- 3683 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
a deep-frying thermometer; an instant-read thermometer- One hour before frying, place the turkey breast on a baking sheet, sprinkle liberally with salt and pepper, and let sit at room temperature.
- To figure out how much oil you will need for frying, put the breast in a large pot and cover with water by 3 inches; the pot should be large enough that the water comes no more than halfway up the sides. Remove the breast and check the water level -- that is how much oil you will need.
- Dry the pot and add the oil. Heat to 350 degrees F on a deep-frying thermometer.
- Pat the breast dry with paper towels. Using heat-resistant gloves (to protect yourself from burns), SLOWLY and CAREFULLY lower it into the hot oil.
- Fry until golden brown and the internal temperature reaches 160 degrees F on an instant-read thermometer, 15 to 20 minutes. Remove to a paper towel-lined baking sheet and season with a bit more salt. Let rest for 5 minutes before slicing.
