Get crunchy, juicy turkey without the hassle of frying a whole bird.
Fried Turkey Breasts
Makes 8 to 10 Servings
Ingredients
- 1 quart water
- ½ cup plus 3 tablespoons kosher salt, divided
- 6 cloves garlic, smashed
- 5 sprigs fresh thyme
- 2 tablespoons paprika
- 1 tablespoon firmly packed light brown sugar
- 1 tablespoon chili powder
- 1½ teaspoons garlic powder
- ¾ teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 1 quart ice water
- 6 pounds bone-in skin-on turkey breast halves
- Vegetable oil, for frying
- 6 cups all-purpose flour
- ½ cup cornstarch
- 2 cups whole buttermilk
- Cranberry-Satsuma Sauce (recipe follows)
- Garnish: fresh thyme leaves, flaked sea salt
Cranberry-Satsuma Sauce
- ⅔ cup granulated sugar
- ½ cup water
- ⅓ cup firmly packed light brown sugar
- ½ teaspoon satsuma zest
- ¼ cup fresh satsuma juice
- 1 (12-ounce bag) fresh or thawed frozen whole cranberries
- 4 teaspoons Creole mustard
- 1 teaspoon chopped fresh thyme
- ¼ teaspoon ground black pepper
Instructions
- In a large Dutch oven, combine 1 quart water, ½ cup salt, garlic cloves, thyme, paprika, brown sugar, chili powder, garlic powder, oregano, and cayenne. Bring to a boil over medium-high heat; cook, stirring occasionally, until salt and sugar are dissolved, 1 to 2 minutes. Remove from heat, and stir in 1 quart ice water; let cool completely.
- Place turkey breasts in a large nonreactive container. Pour brine mixture over turkey; place a sheet of plastic wrap on surface to keep turkey submerged. Cover and refrigerate for 8 hours or overnight.
- Let turkey stand at room temperature for 1 hour. In a large cast-iron Dutch oven, pour oil to halfway full, and heat over medium heat until a deep-fry thermometer registers 325°.
- Preheat oven to 350°. Spray a wire rack with cooking spray, and place on a large rimmed baking sheet.
- In a large bowl, combine flour, cornstarch, and remaining 3 tablespoons salt. In another large bowl, place buttermilk.
- Working in batches, remove turkey from brine mixture, letting excess drip off. Dip each piece in flour mixture, shaking off excess. Dip turkey in buttermilk; dip in flour mixture again, shaking off excess.
- Fry turkey in batches, stirring occasionally, until golden brown, about 10 minutes. Using an instant-read thermometer, check internal temperature of each piece. Place larger pieces that register less than 165° on prepared pan.
- Bake until an instant-read thermometer inserted in thickest portion registers 165°, 20 to 30 minutes (depending on size of turkey breast). Serve with Cranberry-Satsuma Sauce. Garnish with thyme and sea salt, if desired.
Cranberry-Satsuma Sauce
- In a small cast-iron Dutch oven, combine granulated sugar, ½ cup water, brown sugar, and satsuma juice; bring to a boil over medium-high heat. Add cranberries; return mixture to a boil, and reduce heat to medium-low. Cook, stirring occasionally, until cranberries burst and mixture is slightly thickened, 10 to 15 minutes.
- Remove from heat; stir in mustard, thyme, satsuma zest, and pepper. Let cool completely before serving.
Notes
Note: Remove bone from turkey breast before slicing.
Kitchen Tip: Don’t fret if your turkey breast is a bit pink post-frying. Brining can give meat a pink hue even when cooked all the way through.
Kitchen Tip: Don’t fret if your turkey breast is a bit pink post-frying. Brining can give meat a pink hue even when cooked all the way through.
