Making Deep-Fried Turkey Breast with Cranberry Mayo

I'm making my deep-fried turkey breast with cranberry mayo, and they're super juicy on the inside with a thick crunchy breading on the outside. They're basically just giant pieces of fried chicken. My turkey breasts have been brining in a tasty buttermilk bath for four hours. I've taken them out and allowed them to come to room temperature and now all I have to do is dredge and fry.

So, I have my dredging mixture here which is flour cornstarch paprika baking powder salt and some poultry seasoning. Rather than just putting the turkey directly in here, I'm first going to drizzle in some of my reserved buttermilk brine. I only need about a quarter cup, and what this is going to do is help form some clumps of this dry mixture so that you get a thicker coating of the breading. So you get more of the best part.

Now, the most efficient way to do this is to get in here with my hands - that's what God made soap! Just get this in here and get it completely coated in my dredging mixture. Make sure to fill it up with the clumps too. I'll gently lower this into my hot oil here, it's heating to 350 degrees, and I'm gonna lower it away from me in case it splatters. This is the moment - listen to that sizzle! It's parting already.

I'm going to fry this for about 15 minutes until it's golden brown all over with an internal temperature of 160 degrees. I realized that dinner gets all the focus on Thanksgiving, but my actual favorite Thanksgiving meal is obviously the leftover sandwich. The holiday that keeps on giving - this is one handsome turkey! I'm gonna remove it to my wire rack and putting it on a rack like this as opposed to a paper towel prevents the bottom from getting soggy.

Well, it's still hot; I'll sprinkle it with some flaky salt, a little lemon zest, and sumac for a lovely sour quality. That is a show-stopping piece of meat. Okay, I'm gonna fry up the rest of my turkey and then whip up a cranberry nail for serving. My fried turkey is resting so it'll be extra extra juicy when I slice it up, which leaves the perfect amount of time to make my sauce.

It'll be creamy and tart and a really nice stand-in for gravy since I don't have any pan drippings to make a gravy with. I'm going to start with some mayonnaise, add in some canned cranberry sauce, a little lemon juice pepper - I'll stir it up. This will be the ideal spread on my leftover sandwich later too.

By this time, my turkey has come up to an internal temperature of 165 for peak juiciness. I'll get some good thick slices on a bias here; she is! Mean this has got to be the easiest turkey carving experience - no bones. I'll fan this out onto my serving platter, I'll slice up the other two pieces in case anyone needs a little more lemon like my mom, some wedges to nestle in. Look at this, it's terrific for Thanksgiving once you go deep-fried turkey, you never go back!

"WEBVTTKind: captionsLanguage: eni am making my deep fried turkey breast with cranberry mayo they're super juicy on the inside with a thick crunchy breading on the outside they're basically just giant pieces of fried chicken my turkey breasts have been brining in a tasty buttermilk bath for four hours i've taken them out and allowed them to come to room temperature and now all i have to do is dredge and fry so i have my dredging mixture here which is flour cornstarch paprika baking powder salt and some poultry seasoning rather than just put the turkey directly in here i'm first going to drizzle in some of my reserved buttermilk brine i only need about a quarter cup and what this is going to do is help form some clumps of this dry mixture so that you get a thicker coating of the breading so you get more of the best part now the most efficient way to do this is to get in here with my hands that's what god made soap just get this in here and get it completely coated in my dredging mixture make sure to fill it up with the clumps too i'll gently lower this into my hot oil here it's heating to 350 degrees and i'm gonna lower it away from me in case it splatters this is the moment listen to that sizzle it's parting already i'm gonna fry this for about 15 minutes until it's golden brown all over with an internal temperature of 160 degrees i realized that dinner gets all the focus on thanksgiving but my actual favorite thanksgiving meal is obviously the leftover sandwich the holiday that keeps on giving this is one handsome turkey i'm gonna remove it to my wire rack and putting it on a rack like this as opposed to a paper towel prevents the bottom from getting soggy well it's still hot i'll sprinkle it with some flaky salt a little lemon zest and sumac for a lovely sour quality that is a show-stopping piece of meat okay i'm gonna fry up the rest of my turkey and then whip up a cranberry nail for serving my fried turkey is resting so it'll be extra extra juicy when i slice it up which leaves the perfect amount of time to make my sauce it'll be creamy and tart and a really nice stand-in for gravy since i don't have any pan drippings to make a gravy with i'm gonna start with some mayonnaise add in some canned cranberry sauce a little lemon juice pepper i'll stir it up this will be the ideal spread on my leftover sandwich later too by this time my turkey has come up to an internal temperature of 165 for peak juiciness i'll get some good thick slices on a bias here she is i mean this has got to be the easiest turkey carving experience no bones i'll fan this out onto my serving platter i'll slice up the other two pieces in case anyone needs a little more lemon like my mom some wedges to nestle in look at this it's terrific for thanksgiving once you go deep-fried turkey you never go back youi am making my deep fried turkey breast with cranberry mayo they're super juicy on the inside with a thick crunchy breading on the outside they're basically just giant pieces of fried chicken my turkey breasts have been brining in a tasty buttermilk bath for four hours i've taken them out and allowed them to come to room temperature and now all i have to do is dredge and fry so i have my dredging mixture here which is flour cornstarch paprika baking powder salt and some poultry seasoning rather than just put the turkey directly in here i'm first going to drizzle in some of my reserved buttermilk brine i only need about a quarter cup and what this is going to do is help form some clumps of this dry mixture so that you get a thicker coating of the breading so you get more of the best part now the most efficient way to do this is to get in here with my hands that's what god made soap just get this in here and get it completely coated in my dredging mixture make sure to fill it up with the clumps too i'll gently lower this into my hot oil here it's heating to 350 degrees and i'm gonna lower it away from me in case it splatters this is the moment listen to that sizzle it's parting already i'm gonna fry this for about 15 minutes until it's golden brown all over with an internal temperature of 160 degrees i realized that dinner gets all the focus on thanksgiving but my actual favorite thanksgiving meal is obviously the leftover sandwich the holiday that keeps on giving this is one handsome turkey i'm gonna remove it to my wire rack and putting it on a rack like this as opposed to a paper towel prevents the bottom from getting soggy well it's still hot i'll sprinkle it with some flaky salt a little lemon zest and sumac for a lovely sour quality that is a show-stopping piece of meat okay i'm gonna fry up the rest of my turkey and then whip up a cranberry nail for serving my fried turkey is resting so it'll be extra extra juicy when i slice it up which leaves the perfect amount of time to make my sauce it'll be creamy and tart and a really nice stand-in for gravy since i don't have any pan drippings to make a gravy with i'm gonna start with some mayonnaise add in some canned cranberry sauce a little lemon juice pepper i'll stir it up this will be the ideal spread on my leftover sandwich later too by this time my turkey has come up to an internal temperature of 165 for peak juiciness i'll get some good thick slices on a bias here she is i mean this has got to be the easiest turkey carving experience no bones i'll fan this out onto my serving platter i'll slice up the other two pieces in case anyone needs a little more lemon like my mom some wedges to nestle in look at this it's terrific for thanksgiving once you go deep-fried turkey you never go back you\n"