Deep-Fried Turkey Breast

Ingredients and Weight:

• Turkey breast (fresh or frozen): 5 pounds
• Olive oil: 1/2 cup
• Kosher salt: 2 tablespoons
• Black pepper: 1 tablespoon
• Paprika: 1 tablespoon
• Garlic powder: 1 teaspoon
• Onion powder: 1 teaspoon
• Cayenne pepper: 1/4 teaspoon (optional)
• Vegetable oil for frying: 5 quarts

Preparation Time:

• 30 minutes

Cooking Time:

• 45-60 minutes

Difficulty Level:

• 3

Preparation Method Steps:

1. Remove the turkey breast from the refrigerator and pat dry with paper towels.
2. In a large bowl, combine the olive oil, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
3. Rub the spice mixture all over the turkey breast, ensuring it is evenly coated.
4. Cover the turkey breast and refrigerate for at least 2 hours, or overnight.
5. Remove the turkey breast from the refrigerator and bring it to room temperature for 30 minutes.
6. Heat the vegetable oil in a large pot or Dutch oven to 375°F (190°C).
7. Carefully lower the turkey breast into the hot oil.
8. Fry for 10-12 minutes, or until golden brown and cooked through (internal temperature of 165°F/74°C).
9. Remove the turkey breast from the oil and drain on paper towels.
10. Let rest for 10 minutes before carving and serving.

Nutritional Information:

• Calories: 450 per serving
• Fat: 30 grams
• Protein: 50 grams
• Carbohydrates: 10 grams

Dish Characteristics:

• Crispy golden-brown exterior
• Juicy and flavorful interior
• Perfect for a special occasion or holiday meal

User Comments:

• "This deep-fried turkey breast is absolutely delicious! The breading is crispy and flavorful, and the meat is juicy and tender."
• "I've tried many fried turkey recipes, but this one is by far the best. It's easy to make and always turns out perfect."
• "The perfect way to celebrate Thanksgiving! This turkey breast was a hit with my family and friends."
• "This recipe is a must-try for any turkey lover. It's so good, you'll want to make it all year round."

Special Precautions and Tips:

• Use a large pot or Dutch oven that can hold the turkey breast without overflowing.
• Be careful when lowering the turkey breast into the hot oil to avoid splattering.
• Use a thermometer to ensure the turkey breast reaches the safe internal temperature of 165°F/74°C.
• Resting the turkey breast before carving allows the juices to redistribute, resulting in a more tender and flavorful meat.