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  • Writer's pictureTommy Centola

Fried Turkey Breasts

The big turkey day is almost here. This week I will share a twist on the traditional roasted bird.


1 quart water

1/2 cup plus 3 tablespoons kosher salt, divided

6 cloves garlic, smashed

5 sprigs fresh thyme

2 tablespoons paprika

1 tablespoon firmly packed dark brown sugar

1 tablespoon chili powder

1 1/2 teaspoons granulated garlic

3/4 teaspoon dried oregano

1/2 cayenne pepper

1 quart ice water

6 pounds bone-in skin-on turkey breast halves

Canola oil for fruing

6 cups all-purpose flour

1/2 cup cornstarch

2 cup buttermilk


In a large Dutch oven, combine 1 quart water, 1/2 cup salt, garlic Clives, thyme, paprika, brown sugar, chili powder, granulated garlic, 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 one 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 dry off. Dip each piece in flour mixture, shaking off excess. Dip turkey in buttermilk; dip in flour mixture again, shaking off excess.

Fry turkey n 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 breasts.


Enjoy!!!

Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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