Deep fried turkey breast.

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RUBYRW
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Deep fried turkey breast.

Postby RUBYRW » Mon Jan 01, 2018 11:08 pm

I know this is a smoking forum, but figured I may be among some fellow fryers.
This was my 1st attempt at a Boneless turkey breast....and it failed. And I need some opinions on why.
It was 8.5lb boneless breast..it actually appeared to be both breasts folded together and twine together...so maybe 2 4.25lb breasts.
Oil was at 350 the entire cook and I let it cook for 32minutes.(this temp and time was gathered from internet data) I pulled it out and it looked awesome..perfect color.
Let it sit a few and opened her up.....raw!...very raw. How is this possible?
I would imagine if I left it in any longer the outside would get burnt and the inside still not cooked. It appeared only a thin layer was cooked. Was the breast too big?
Any help is appreciated.


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Re: Deep fried turkey breast.

Postby OldUsedParts » Tue Jan 02, 2018 7:37 am

I would think that the Size was your problem - - - - especially if the outside was perfect and the inside was raw. Had it been frozen? if so, then are you certain that it was completely thawed before frying :?:
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Re: Deep fried turkey breast.

Postby Rockalbert » Tue Jan 02, 2018 7:48 am

Deep fried turkey breast is my favourite...
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Re: Deep fried turkey breast.

Postby RonH » Tue Jan 02, 2018 7:57 am

last one I cooked had bone in about 8 lbs cooked at 375 degrees for 50 minutes turned out great
seems like cooking just a breast took longer then the whole bird
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Re: Deep fried turkey breast.

Postby RUBYRW » Tue Jan 02, 2018 8:26 am

It was completely defrosted. Made sure of that, didn't wanna drop an ice cube into the oil.
It just confuses me why the first have Inch into the breast was done and 100% further. If I kept it in longer it would probably be burnt or jerky?
Maybe the bone in method is safer that an 8 pound slab of meat.



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Re: Deep fried turkey breast.

Postby OldUsedParts » Tue Jan 02, 2018 9:09 am

:?: You mentioned it appearing to be two breasts tied together with twine - - - ? did you cut the twine or fry with the twine in tact :?:
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Re: Deep fried turkey breast.

Postby Txdragon » Tue Jan 02, 2018 9:19 am

OldUsedParts wrote::?: You mentioned it appearing to be two breasts tied together with twine - - - ? did you cut the twine or fry with the twine in tact :?:

^^
What he said. I was going to make this very assumption without asking, due to the results.
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Re: Deep fried turkey breast.

Postby OldUsedParts » Tue Jan 02, 2018 10:49 am

RUBYRW wrote: Maybe the bone in method is safer that an 8 pound slab of meat.


Oops SORRY, I think you had already answered my question - - - sometimes my ol peepers miss the obvious :scratch:
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Beekeeper: Let's do saddle up and go learn that gentleman his manners
Davy Crockett: We won't have to. He's wearing out horses coming towards us
Beekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back
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Re: Deep fried turkey breast.

Postby GTR » Tue Jan 02, 2018 10:54 am

Txdragon wrote:
OldUsedParts wrote::?: You mentioned it appearing to be two breasts tied together with twine - - - ? did you cut the twine or fry with the twine in tact :?:

^^
What he said. I was going to make this very assumption without asking, due to the results.


I'm with both of you. An 8#+ hunk of meat, probably not the best for frying.
Think of it this way, with a whole bird there is still a large cavitiy for the oil to enter. Cooking it outside in and inside out. A full tied breast may just be to thick for what is basicaly a hot and fast cooking method.
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Re: Deep fried turkey breast.

Postby tri3forme » Tue Jan 02, 2018 1:08 pm

I think this puzzle has been solved by the Q-Sleuth's....
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Re: Deep fried turkey breast.

Postby OldUsedParts » Tue Jan 02, 2018 1:29 pm

ByJove.jpg
ByJove.jpg (41.04 KiB) Viewed 300 times
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Beekeeper: Let's do saddle up and go learn that gentleman his manners
Davy Crockett: We won't have to. He's wearing out horses coming towards us
Beekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back
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Re: Deep fried turkey breast.

Postby woodenvisions » Tue Jan 02, 2018 2:16 pm

Just a thought from up North...

Are you relying on a stick type thermometer ?
If so, did you check the calibration before you put it in the oil ?

I've had whacky fryer thermometers before, since that I ONLY use a Candy thermometer when it comes to oil.

I'm wondering if your oil wasn't hot enough and not what temp you think it was ?

Just a thought, and I hope you get it figured out.
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Re: Deep fried turkey breast.

Postby RUBYRW » Tue Jan 02, 2018 4:34 pm

I am thinking it was too big of a hunk of meat. I should have cut the twine and separated the 2.
I'll also check the thermometer cal.
Thanks all!

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Re: Deep fried turkey breast.

Postby OldUsedParts » Tue Jan 02, 2018 4:46 pm

If you do this again please let us know how the change worked :tup: Good Luck :salut:
OUP

Beekeeper: Let's do saddle up and go learn that gentleman his manners
Davy Crockett: We won't have to. He's wearing out horses coming towards us
Beekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back

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