Ingredients
12
12 servings
- •2 tablespoons sea salt
- •1 tablespoon freshly ground black pepper
- •1 tablespoon red pepper flakes
- •1 tablespoon granulated garlic
- •1 tablespoon chili powder
- •1 (7 pound) turkey breast
- •2 gallons canola oil for frying
Instructions
- Combine sea salt, black pepper, red pepper flakes, granulated garlic, and chili powder in a small jar. Seal the jar and shake until seasonings are well mixed.
- Rub entire spice blend mixture over turkey breast to coat it completely. Wrap the breast securely in aluminum foil and refrigerate for 24 hours.
- Remove breast from the refrigerator and let stand at room temperature for about 20 minutes.
- Meanwhile, pour oil into a lidded pot large enough to hold it and the turkey breast. Heat oil to 325 degrees F (165 degrees C).
- Gently lower breast in the oil, cover the pot with a 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).
Nutritional Facts
Per 12 servings
- Calories: 1040
- Carbohydrate: 2g
- Fat: 80g
- Fiber: 1g
- Protein: 77g
- Sugar: 0g
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