Louisiana Fried Turkey Breast
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon onion powder
1-1/2 teaspoons garlic powder
1 teaspoon crushed red pepper
4 pounds turkey breast, non self-basting
As needed peanut oil
In a small bowl mix salt, pepper, onion and garlic powders and red
pepper together. Rinse the turkey breast well with cold water and
pat dry thoroughly with paper towels, including the inside cavity.
Coat all surfaces of the breast with the seasonings mixture. Place
the turkey in a basket or on a rack, neck down.
Place the outdoor gas burner on a level dirt or grassy area. Never
fry a turkey indoors, in a garage or in any structure attached to a
building. Do not fry on wood decks, which could catch fire, or
concrete, which could be stained by the oil. (Safety tip: have a
fire extinguisher nearby for added safety.)
Add oil to a 7-10 gallon pot with a basket or rack. At the
medium-high setting, heat the oil to 375 degrees F, (depending on
the amount of oil, outside temperature and wind conditions, this
should take about 30+ minutes).
When the oil temperature registers 375 degrees F on a deep-fry
thermometer, slowly lower the turkey into the hot oil. The level of
the oil will rise due to the frothing caused by the moisture from
the turkey but will stabilize in about one minute. (Safety tips: to
prevent burns from the splattering oil wear oven mitts/gloves, long
sleeves, heavy shoes and even glasses. It is wise to have two people
lowering and raising the turkey.)
Immediately check the oil temperature and increase the flame so the
oil temperature is maintained at 350 degrees F. If the temperature
drops to 340 degrees F or below, oil will begin to seep into the
turkey. Fry about 4 to 5 minutes per pound. Stay with the cooker at
all times as the heat must be regulated.
When cooked to 170 degrees F in the breast, carefully remove the
turkey from the hot oil. Allow the turkey to drain for a few
minutes. (Safety tip: allow the oil to cool completely before
storing or disposing.) Remove turkey from the rack and place on a
serving platter. Allow to rest for 15 minutes before carving.
NOTE: Use only oils with high smoke points, such as peanut, canola
or safflower oil. To determine the correct amount of oil, place the
turkey breast in the pot before adding seasoning and add water until
turkey is covered. Measure the amount of water and use a
corresponding amount of oil. Dry the pot thoroughly of all water.
Makes six servings.