Ummm....Deep Fried Turkey Breast
Deep Fried Turkey Breast is the "next best thing" to a whole fried turkey. If done correctly, it'll come out nice and crispy on the outside and oh-so juicy on the inside.
One of the good things about frying a turkey breast is you don't have to do it outside. Not only that, you can practice your turkey frying skills for the holidays!
Remember to be sure the turkey breast is fully thawed. If you try to fry a partially frozen turkey breast not only will you run the risk of setting your kitchen on fire, but your turkey breast will be unevenly cooked. Nothing says dinner is ruined like rubbery, half thawed meat. Yuck!
1 (3 to 3 1/2 pounds)turkey breast
3 tablespoons cajun turkey Seasoning
Enough oil to completely cover the turkey breast with at least 3 inches to spare
Before cleaning, place the turkey breast in the pot you are going to use.
Add enough water to cover the turkey breast, leaving about 3 inches of room from the top of the pot.
Remove the breast and mark the pot where the water line is.
Pour the water out and dry the pot thoroughly...THIS IS IMPORTANT! Leaving water residue will make the oil spatter and it might burn you.
Pour your oil into the pot up to the line you already marked.
Using a thermometer, heat the oil to 350 degrees.
While oil is heating, wash and pat the breast dry.
Shake cajun turkey seasoning onto turkey breast, putting some under the skinif you like.
Using oven mitts or gloves, VERY SLOWLY lower the turkey breast into the hot oil.
Fry breast to 3 minutes per pound plus 5 minutes.
Carefully remove from oil.
Allow to drain.
Slice and serve.
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