Let me tell you—if you’ve never had fried turkey breast, you’re seriously missing out. It’s juicy, golden, crispy on the outside, and bursting with flavor.
I use a bone-in turkey breast, inject it with a buttery, garlicky mix, and then baste the skin with a spicy, tangy blend right before frying. Trust me, your kitchen is about to smell amazing.
Fry To Perfection – It’ll Knock Your Socks Off
Now, let’s talk oil. You’ll want to use peanut oil for this recipe, if you can. If not, use the “frying oil” from Sam’s club. But peanut oil is my go-to for frying because it handles high heat well and gives that perfect crispy skin. Canola oil works too if you need a substitute.
What I love most is how flavorful this turkey turns out. The butter injection keeps the meat tender and rich, while the outer layer packs a punch with coriander, paprika, and a touch of hot sauce (just a few drops for some fun heat).
This is perfect for a weekend cookout, holiday alternative, or just because you’re craving something deliciously different. And once you make it once, you’ll want to fry turkey year-round!
FAQ: For Frying Success
Sure! Just be extra careful not to overcook it.
Nope! Just enough heat to keep it interesting. Adjust the hot sauce to your taste.
Peanut oil for the win. It fries clean and crisp!
How To Deep Fry Turkey Breast
Our step-by-step frying method will help you make this recipe with ease. Tag us on Instagram or Facebook so I can see your beautiful dish.
We would also appreciate it if you could give it a star rating below! Now, here’s how to fry this turkey breast with ease.
Fried Turkey Breast Recipe That’s Crispy, Juicy & Packed with Flavor!
Equipment
- Cooking Tongs
Ingredients
To inject in the bone-in turkey breast
- 4 tbsp. unsalted butter
- 2 tsp. garlic powder
- ½ tsp. kosher salt or to taste
- ½ tsp. paprika
- ¼ tsp. ground ginger
To baste the outer layer before frying
- 2 tbsp. white wine vinegar
- 3 drops of Carolina reaper or your favorite hot sauce
- 2 tbsp. water
- 1 tsp. ground coriander
- ½ tsp. ground black pepper
- 1 tsp. onion powder
- 1 tsp. paprika
- 2 tsp. kosher salt
- 1 tsp. cane sugar
Instructions
- Make the injection mix: Melt butter and stir in garlic powder, paprika, salt, and ground ginger. Inject the mixture evenly into the thickest parts of the turkey breast. Massage the mixture in and around the meat.
- Make the basting blend: Mix white wine vinegar, hot sauce, water, coriander, black pepper, onion powder, paprika, salt, and sugar in separate bowl.Pat turkey dry and brush the entire outer skin with the basting mix.
- Heat peanut oil in a fryer to 325°FCarefully lower the turkey breast into the oil and fry until the internal temperature reaches 165°F (about 3-4 minutes per pound).Rest for 15-20 minutes before slicing.
Notes
🔥 Hot Tips:
- Let the turkey breast rest for at least 30 minutes before frying.
- Always pat it dry—moisture and hot oil are not friends.
- Use a meat thermometer! You’re aiming for 165°F internally.
This is perfect for Thanksgiving and Christmas!
Thank you very much!