Louisiana Fried Turkey Breast

Culinary Setting
Meal Type
Lunch, Main Course, Entrée
20 MIN
Cooking Style
Deep Fry
Bone-In Breast


1-1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbsp onion powder

1-1/2 tsp garlic powder

1 tsp crushed red pepper

3-1/2 to 4 lbs TURKEY BREAST, non self-basting

Peanut oil As Needed


In a small bowl mix salt, pepper, onion and garlic powders and red pepper together.

Pat turkey breast 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 165 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.