Best Turkey Fried Turkey Breast Recipes

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CHICKEN-FRIED TURKEY BREAST WITH CRANBERRY MUSTARD DIPPING SAUCE



Chicken-Fried Turkey Breast with Cranberry Mustard Dipping Sauce image

Provided by Damaris Phillips

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

12 ounces frozen and thawed or fresh cranberries
1/2 to 3/4 cup granulated sugar, depending on preference
6 tablespoons Dijon mustard
Kosher salt
3/4 cup fine breadcrumbs
1/4 cup grated Parmesan
1/4 cup coarse ground yellow cornmeal
One 2-pound boneless, skinless turkey breast, cut into 8 cutlets
Coarsely ground black pepper
1 cup sour cream
3 tablespoons unrefined coconut oil, plus more if needed

Steps:

  • Add the cranberries and sugar to a medium saucepan set over medium heat and cook until the cranberries break down and the mixture reduces by two-thirds, 12 to 15 minutes. Stir in the mustard and remove from the heat. Using an immersion blender or blender, pulse until the mixture achieves a smooth consistency. Season with salt if needed.
  • Combine the breadcrumbs, cheese and cornmeal in a shallow dish. Sprinkle each cutlet with salt and pepper on both sides. Coat each cutlet with sour cream and press into the breadcrumb mixture. Place on a baking sheet fitted with a wire rack.
  • Heat the coconut oil in a cast-iron skillet set over medium heat. In batches, pan-fry the turkey cutlets until the first side is golden brown, about 3 to 4 minutes. Flip and cook until cooked through and golden brown, another 3 minutes. Add more oil as needed and repeat for the remaining batches. Serve with the cranberry mustard dipping sauce.

FRIED TURKEY BREAST



Fried Turkey Breast image

Provided by Bobby Flay

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 3

One boneless, skin-on turkey breast (3 1/2 pounds)
Kosher salt and freshly ground black pepper
Canola oil, for frying

Steps:

  • One hour before frying, place the turkey breast on a baking sheet, sprinkle liberally with salt and pepper, and let sit at room temperature.
  • To figure out how much oil you will need for frying, put the breast in a large pot and cover with water by 3 inches; the pot should be large enough that the water comes no more than halfway up the sides. Remove the breast and check the water level -- that is how much oil you will need.
  • Dry the pot and add the oil. Heat to 350 degrees F on a deep-frying thermometer.
  • Pat the breast dry with paper towels. Using heat-resistant gloves (to protect yourself from burns), SLOWLY and CAREFULLY lower it into the hot oil.
  • Fry until golden brown and the internal temperature reaches 160 degrees F on an instant-read thermometer, 15 to 20 minutes. Remove to a paper towel-lined baking sheet and season with a bit more salt. Let rest for 5 minutes before slicing.

DEEP-FRIED TURKEY BREAST



Deep-Fried Turkey Breast image

Turkey breast marinated in Diamond Crystal® coarse sea salt and other spices and deep-fried in canola oil.

Provided by Cliff G

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time P1DT30m

Yield 12

Number Of Ingredients 7

2 tablespoons sea salt
1 tablespoon red pepper flakes
1 tablespoon freshly ground black pepper
1 tablespoon granulated garlic
1 tablespoon chili powder
1 (7 pound) turkey breast
2 gallons canola oil for frying

Steps:

  • Combine sea salt, red pepper flakes, black pepper, granulated garlic, and chili powder in a plastic container with lid. Seal container and shake until seasonings are well mixed.
  • Rub entire batch of spice mixture over turkey breast to coat completely; wrap breast in aluminum foil and refrigerate for 24 hours.
  • Remove breast from fridge and let stand at room temperature as you heat the oil.
  • Heat oil in a pot with a lid and large enough to hold the oil and breast to 325 degrees F (165 degrees C).
  • Gently add breast to the oil, cover pot with lid, and fry until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 1039.8 calories, Carbohydrate 1.7 g, Cholesterol 190.5 mg, Fat 79.7 g, Fiber 0.7 g, Protein 76.5 g, SaturatedFat 13.5 g, Sodium 1040.8 mg, Sugar 0.1 g

CRISP FRIED WILD TURKEY BREAST



Crisp Fried Wild Turkey Breast image

An easy way to cook that wild turkey your mighty hunter brings home. From Texas Highways magazine posted in response to a recipe request. Cooking time is approximate.

Provided by Molly53

Categories     Poultry

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 eggs
salt and pepper
1 wild turkey breast
1 1/2 cups flour
oil (for deep frying)

Steps:

  • In a shallow bowl beat eggs, then add salt and pepper.
  • Tear strips of turkey off breastbone.
  • Dip turkey in eggs, then flour.
  • Bring oil to 375 degrees in a Dutch oven or large stock pot, making allowance for the volume of the turkey, and fry turkey on medium-high until browned.
  • Cover Dutch oven while frying to prevent splattering.

TURKEY FRIED TURKEY BREAST



Turkey Fried Turkey Breast image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 8 servings

Number Of Ingredients 6

Vegetable oil, for frying
1 boneless turkey breast
Salt and freshly ground black pepper
Cajun seasoning
3 cups flour
3 cups milk

Steps:

  • Fill a large, deep pot halfway full with vegetable oil. Heat the oil over medium high heat to 350 degrees F.
  • Season turkey breast with salt and pepper and Cajun seasoning. Dredge the turkey in flour, then in milk, and back in the flour. Carefully lower the breast into the hot oil and fry until golden brown and cooked to 165 degrees F on an instant read thermometer.

STIR-FRIED TURKEY BREAST WITH SNAP OR SNOW PEAS AND CHARD



Stir-Fried Turkey Breast With Snap or Snow Peas and Chard image

Turkey cutlets are easy to prep and cook quickly, and young snap peas can be almost as tender as the more traditional snow peas for stir-fries. Shopping for ingredients for this week's recipes in my farmers' market, I found young, tender snap peas that were almost as delicate as snow peas. I had part of a bunch of Swiss chard and used both vegetables. I like using turkey breast cutlets in stir-fries; they've already been cut to a uniform thickness, so all you need to do is slice them across the grain to get even pieces that cook in minutes.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 7m

Yield Serves 4

Number Of Ingredients 15

1 pound turkey cutlets, cut across the grain in thin (1/4 to 1/2-inch) slices
Salt and freshly ground pepper
1 to 2 tablespoons soy sauce (to taste)
1 tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry
1/4 cup vegetable stock or water
1/4 to 1/2 teaspoon salt (to taste)
1/4 to 1/2 teaspoon sugar (to taste)
1 teaspoon cornstarch or arrowroot dissolved in 1/2 cup vegetable stock, chicken stock or water
2 tablespoons peanut, canola, sunflower, or grape seed oil
1 tablespoon minced garlic
1 tablespoon minced ginger
3/4 pound sugar snap peas or snow peas, strings and stems removed
1 bunch scallions, white and green parts separated, minced
1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water and chopped (about 3 cups), stems diced
1/2 cup chopped cilantro

Steps:

  • Season sliced turkey cutlets with salt and pepper. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water. Put salt and sugar in another container, and place it and the other ingredients near your burner.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the oil to the wok or pan and swirl to coat the sides, then add sliced turkey cutlets in one layer. Let sit untouched for about 30 seconds, then stir-fry until lightly colored and no pink is visible, about 2 to 2 1/2 minutes. Remove to a plate.
  • Swirl in remaining oil, add garlic and ginger and stir-fry for no more than 10 seconds. Add sugar snap peas and white parts of scallions and stir-fry for 1 minute. Add chard, salt and sugar and stir-fry for about 1 minute, until chard wilts. Return turkey to wok and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender and turkey cooked through. Add cilantro, scallion greens, and cornstarch slurry. Stir until mixture is lightly glazed, and remove from the heat. Serve with hot grains or noodles.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 749 milligrams, Sugar 5 grams

GRILLED MARINATED TURKEY BREAST WITH 3 PEA FRIED RICE



Grilled Marinated Turkey Breast with 3 Pea Fried Rice image

Provided by Ming Tsai

Categories     main-dish

Time 12h45m

Yield 4 servings

Number Of Ingredients 23

2 tablespoons pommery mustard
1 cup red wine
1/2 cup olive oil
1 tablespoon fresh chopped thyme
1 tablespoon fresh chopped rosemary
1 tablespoon minced garlic
1 tablespoon coarse ground coriander
1 tablespoon coarse ground black pepper
1/2 tablespoon salt
1 turkey breast, skinless
1 tablespoon minced garlic
1 tablespoon minced ginger
4 cups cooked long grain rice, usually day old
3 eggs scrambled
2 tablespoons chive batons
1 cup blanched English peas
Salt and pepper to taste
1 cup blanched snow peas
Juice of 1 lemon
Juice of 1 lime
Juice of 1 orange
1/4 cup extra virgin olive oil
Salt and black pepper to taste

Steps:

  • Make marinade in a large bowl. Check for seasoning. Marinate turkey breast for at least 6 hours or overnight. (One can speed up the marination process by slicing the breast into 4 to 6 long, thin slices.) Season the marinated breast and grill on low grill, 20 to 25 minutes. If it is a large breast, butterfly it so that it will cook through, if necessary, finish in a 350 degree oven. Let rest for 15 minutes before slicing.
  • 3 PEA FRIED RICE: In a wok, coat with canola oil and add garlic and ginger. Cook until soft and add rice. Mix well then add eggs, chives and English peas. Heat thoroughly.
  • Check for seasoning Toss snow and snap peas with vinaigrette. Check for seasoning.
  • CITRUS VINAIGRETTE: Mix all ingredients well.

FRIED TURKEY CHOPS/BUTTERFLIED CHICKEN BREAST



FRIED TURKEY CHOPS/BUTTERFLIED CHICKEN BREAST image

Categories     Sandwich     turkey     Quick & Easy     Dinner     Winter

Yield 4

Number Of Ingredients 7

1 teaspoon seasoned salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
8 pork breakfast chops
1 cup all-purpose flour
Cayenne pepper
1/2 cup canola oil
1 tablespoon butter

Steps:

  • Salt and pepper both sides of the pork chops. Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate. Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops

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