Turkey Fried Turkey Breast Recipes

DEEP-FRIED TURKEY BREAST

Steps:

• Enjoy.

LEFTOVER TURKEY FRIED RICE

Steps:

• Heat oil in a large wok or skillet over medium high heat for 2 minutes until sizzling and hot. Add onions and garlic and sauté for 2 minutes until fragrant. Stir in jalapeño (if using).
• Add shredded or cubed turkey and stir to combine, about 1 minute. Move the turkey mixture to one side of the skillet and add eggs to the empty space in the skillet. Stir the eggs until scrambled and cooked through, yet still tender, about 1 minute. (The eggs should be springy and bright in colour, and not too dry at this stage). Stir to combine all ingredients together.
• Add cooked rice and all seasoning including soy sauce, sesame oil, vegetable stock powder, white pepper, salt and black pepper. Stir well to combine, about 2 minutes. If the rice is not soft enough, add up to 1/4 cup of water to soften it.
• Add carrots and peas, and stir fry for 2 minutes while evenly mixing and distributing the ingredients. Then, stir in green onions.
• Serve hot on a plate, and sprinkle sesame seeds on top.

DEEP FRIED TURKEY BREAST RECIPE

Steps:

• To determine the amount of oil needed to deep fry the turkey breast, place the breast in a large, deep stock pot and cover with water by 3 inches. Mark the water level and remove the breast - this is the amount of oil needed to fry your turkey breast. Note: The pot should be large enough that the water/oil comes no more than halfway up the sides of the pot.
• Pat the turkey breast dry with paper towels and liberally season with table salt, kosher salt, and ground black pepper. Leave at room temperature for 1 hour (or refrigerate, uncovered, 1 to 24 hours).
• While the breast air dries, dry the pot and add the measured amount of oil. Heat the oil until it registers 350°F on a deep-frying thermometer.
• Very slowly and carefully (protecting yourself from splatters) lower the turkey breast into the hot oil and fry until golden brown, turning it over once. The breast is done when the internal temperature (at the thickest part) registers 165°F on an instant read thermometer. Be sure to check the oil temperature often to maintain the oil at 350°F.
• The cook time will depend how large the breast is, but a rough rule of thumb is about 3-4 minutes per pound plus 5 minutes. (About 15-20 minutes total for a 2½ - 3 pound breast.)
• Remove the breast and allow it the rest 5 minutes before cutting into ½-inch slices.
• Enjoy!

COUNTRY FRIED TURKEY RECIPE

Steps:

• Gather the ingredients.
• Make the spice blend: Whisk the paprika, garlic powder, onion powder, black pepper, poultry seasoning, and ground ginger in a medium bowl until evenly combined and set aside.
• Prep the turkey: Pull the skin off the turkey thighs and drumsticks. Remove the bones from the turkey thighs with a sharp knife (see Tips for more instructions). Cut each thigh in half or in thirds if large. Slice each breast across the grain on a diagonal to yield 1-inch thick "steaks." You'll get about 5 to 6 steaks per lobe.
• Make the brine: In a bowl large enough to hold all the turkey pieces, whisk the eggs first, then add the buttermilk, 2 tablespoons of the spice blend, and salt; whisk until well combined. Note: If your turkey is pre-brined (check the packaging label), then omit the salt from the buttermilk.
• Submerge the turkey pieces in the brine and gently stir to make sure each piece is completely coated. Cover and refrigerate for 8 to 16 hours.
• When ready to cook, preheat an oven to 325 F. Remove the turkey from the fridge and let sit for an hour to take the chill off. Prepare 2 large baking sheets with racks set inside them.
• Fill a 12-inch or larger cast iron skillet halfway up with oil and heat to 350 F. Be careful not to fill it higher, as the oil will get displaced when you add the turkey.
• Mix the seasoned flour: Whisk the flour, remaining spice blend, baking powder, and salt in a large baking dish, such as a 9 x 13, until evenly combined.
• Drizzle about 1/2 cup of the buttermilk brine all over the seasoned flour, a little at a time, and stirring with a fork after each addition. This creates little clumps in the flour that will give the crust a craggy texture.
• Since they take the longest to cook, remove the 2 drumsticks first from the buttermilk brine, letting any excess drip off. Roll them in the flour mixture until completely coated, pressing well to adhere.
• Fry the drumsticks until golden brown and crisp all over, about 10 minutes per side, adjusting the heat to maintain a temperature of 325 F. Remove to one of the prepared baking sheets with a rack and transfer to the oven to finish cooking, 20 to 30 minutes. They should reach an internal temperature of 165 F.
• Meanwhile, allow the oil to come back up to 350 F. Coat the thighs next and fry until browned and crisp outside and no longer pink inside, 4 to 5 minutes per side. Transfer the thighs to the rack with the drumsticks in the oven. Fry the breast pieces in batches and remove them to the second prepared baking sheet with a rack.
• When the drumsticks are cooked through, reduce the oven temperature to 200 F. Allow the oven to cool down enough, then transfer the second rack of cooked breast pieces to the oven to keep warm.
• Arrange the turkey pieces on a large platter and serve.

DEEP-FRIED TURKEY BREAST

Steps:

• Combine sea salt, red pepper flakes, black pepper, granulated garlic, and chili powder in a plastic container with lid. Seal container and shake until seasonings are well mixed.
• Rub entire batch of spice mixture over turkey breast to coat completely; wrap breast in aluminum foil and refrigerate for 24 hours.
• Remove breast from fridge and let stand at room temperature as you heat the oil.
• Heat oil in a pot with a lid and large enough to hold the oil and breast to 325 degrees F (165 degrees C).
• Gently add breast to the oil, cover pot with lid, and fry until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

FRIED TURKEY BREAST

Steps:

• 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.

TURKEY FRIED TURKEY BREAST

Steps:

• Fill a large, deep pot halfway full with vegetable oil. Heat the oil over medium high heat to 350 degrees F.
• Season turkey breast with salt and pepper and Cajun seasoning. Dredge the turkey in flour, then in milk, and back in the flour. Carefully lower the breast into the hot oil and fry until golden brown and cooked to 165 degrees F on an instant read thermometer.