Fried Turkey Breast

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  • Level: Intermediate
  • Total: 1 hr 40 min
  • Active: 35 min
  • Yield: 4 servings
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One boneless, skin-on turkey breast (3 1/2 pounds)

Kosher salt and freshly ground black pepper 

Canola oil, for frying


Special equipment:
a deep-frying thermometer; an instant-read thermometer
  1. One hour before frying, place the turkey breast on a baking sheet, sprinkle liberally with salt and pepper, and let sit at room temperature.
  2. 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.
  3. Dry the pot and add the oil. Heat to 350 degrees F on a deep-frying thermometer.
  4. 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.
  5. 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.
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