"Dadgum That's Good" author Chef John McLemore's recipe for how to make a fried turkey.
- Peanut Oil for frying
- Fresh or frozen turkey breast
- 8 oz Butterball Buttery Creole Marinade
- Butterball Cajun Seasoning to taste
- Completely thaw turkey breast, if frozen (make sure turkey is free of any ice).
- Preheat oil to 375º F. Rinse turkey well with warm water. Dry turkey well with paper towels.
- Inject 4 oz marinade into each side of breast. Sprinkle outside generously with Butterball Cajun Seasoning.
- Place turkey, breast side up, in basket. Slowly lower basket into hot oil; be cautious of splattering oil. Reduce temperature to 325° F. Fry turkey for 7 minutes per pound. (Example: 6 lb. turkey breast, 6X7=42 minutes)
- Remove from oil to check doneness. Insert an instant-read thermometer; it is done when it reads 170º F. Remove from oil and drain on paper towels.
- Let rest 15 minutes. Carefully carve with sharp knife.
Find out more about this recipe here.