Ingredients:

  • 5 lb boneless turkey breast, thawed completely
  • 3 tbsp Kosher salt
  • 1 tbsp Smoked paprika
  • 1 tsp Cracked black pepper
  • 0.5 cup Unsalted butter, melted
  • 2 tbsp Lemon juice
  • 1 tbsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Dried thyme
  • 3 gallons Peanut oil

Instructions:

  1. Pat the turkey breast extremely dry with paper towels to ensure safety and maximum skin crispness.
  2. Combine melted butter, lemon juice, garlic powder, onion powder, and dried thyme. Use a meat injector to distribute this mixture deep into the thickest parts of the breast.
  3. Season the exterior of the turkey generously with Kosher salt, smoked paprika, and black pepper.
  4. Fill a 20-quart stockpot or outdoor fryer with peanut oil, ensuring at least 4-5 inches of headspace. Heat oil slowly to 350°F (177°C).
  5. Slowly lower the turkey breast into the hot oil. Maintain the temperature as close to 350°F as possible.
  6. Fry until the internal temperature reaches 165°F (74°C) at the thickest part, approximately 35 minutes.
  7. Remove the turkey from the oil and let it rest for 15-20 minutes. Residual heat will carry the internal temperature to the final 165°F (74°C).