Deep Fried Turkey Breast
★ Issue CMSC·23–003 · Published 06 Nov 2023
chickenfriedTexas Twister

Deep Fried Turkey Breast.

Rub Texas Twister® and mayo under the skin, overnight it, then deep fry until the crust cracks and meat stays juicy

PREP 15 min
COOK 30 min
TOTAL 24:45h h
SERVES 6-8 people
HEAT hot
BLEND RATING 4.9 15 reviews · Texas Twister®
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Made with Texas Twister®Shop
You'll need
Deep fryer or potMeat thermometerKitchen twine or trussing needleTongs or fry basket

Rub Texas Twister® and mayo under the skin, overnight it, then deep fry until the crust cracks and meat stays juicy

Ingredients

For the Turkey Breast:

  • 2 Tablespoons mayonnaise
  • 4 Tablespoons Casa M Spice Co® Texas Twister®
  • 1 Turkey Breast (ours was ~6 pounds)

Method

  1. 01

    Mix the spice paste

    3 min

    Blend Texas Twister® and mayo until you get a smooth paste — this is your flavor foundation and it's gotta come together completely so it adheres to the meat.

  2. 02

    Prepare and season the breast

    5 min

    Make sure your turkey breast is completely thawed, then work that spice paste everywhere — under the skin at the breast, up under the neck, all over the surface. You're building flavor from the inside out.

  3. 03

    Refrigerate overnight

    480 min

    Set the breast skin-side up in a stainless bowl uncovered in the fridge overnight. The cold allows the spices to penetrate the meat while the open air helps the skin start drying out for a better crust.

  4. 04

    Heat the fryer

    15 min

    Fire up your deep fryer and bring the peanut oil to a steady 325°F — this temperature gives you time to cook the breast through without burning the outside.

  5. 05

    Lower into the oil

    1 min

    Place the breast in the basket and lower it slowly into the hot oil outside the fryer first, then ease it in. You want a controlled entry to avoid oil splash and temperature swing.

  6. 06

    Deep fry until golden

    30 min

    Start checking internal temp at 25 minutes — you're looking for 165°F at the deepest part of the breast meat and a golden, crispy exterior with some cracks in the crust that tell you the skin's done right.

  7. 07

    Drain and cool

    10 min

    Pull the breast from the oil and set it on a rack or paper towels to drain. Let it rest a few minutes so the juices settle back into the meat before you slice into it.

  8. 08

    Serve

    Slice it up and enjoy the contrast — that Texas Twister® crust cracking under your teeth while the meat inside stays tender and juicy.

From Mike's Notebook

01

The mayo carries the spice under the skin better than oil alone — don't skip it.

02

Overnight isn't arbitrary; the salt in Texas Twister® needs time to penetrate the breast meat.

03

Pat the bird completely dry before it hits the oil or you'll get steam, not crust.

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