Deep-Fried Turkey Breast with bourbon chowchow

Lunch / Dinner

Deep-Fried Turkey Breast with bourbon chowchow

You'll have one more reason to give thanks when you see how the simple act of deep-frying your turkey eases the inevitable traffic jam in the oven during big holiday meals. Freeing up the oven for the side dishes makes getting the rest of the menu on the table a breeze.

With the advent of turkey fryers designed for safe and convenient indoor use, your curiosity is sure to spur you to try it. But, it’s the (relatively) super-sonic cooking speed and unbelievably crisp texture frying a turkey offers that’s sure to hatch a new Thanksgiving tradition.


8 servings

Total Time

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For the turkey, boil 1 cup water, orange juice, hot sauce, sugar, and salt for the brine in a saucepan over medium-high heat until salt dissolves.

Add onions, garlic, cloves, allspice, cinnamon sticks, and bay leaves. Return brine to a boil for 1 minute, then pour into an extra-large bowl. Add cold water and ice; let stand 5 minutes. Submerge turkey in brine, skin side down, cover, and refrigerate 3–4 hours.

Remove turkey from brine 1 hour prior to frying.

Air-dry turkey on a paper-towel-lined baking sheet, pat dry any excess moisture. Just before frying, pat turkey dry again.

Set up turkey fryer according to manufacturer’s instructions.

Preheat oil to 375°. Place turkey in fryer basket; carefully lower into oil. Immediately reduce temperature to 325°. Close lid and fry turkey 42 minutes (7 minutes per pound) or until a thermometer inserted into the thickest part, but not touching bone, registers 165° (skin will be very dark). Turn off fryer and lift basket. Rest turkey in basket over oil, 10 minutes, then transfer to a cutting board and rest 30 minutes before carving.

For the chowchow, melt butter in a skillet over medium-high heat; add onion and sauté until it softens, 2 minutes. Stir in garlic; cook until fragrant, 1 minute.

Off heat, add bourbon; return skillet to stove top and boil, 23 minutes. (Caution: bourbon can ignite near an open flame.)

Stir in sugar, mustard, relish, vinegar, and ketchup; boil until slightly thickened, 2 minutes. Season chowchow with salt. Serve turkey with chowchow.


Quickly cool the brine by adding ice. Then, for the best results, add the turkey, skin side down, to the brine.


To minimize hot oil splattering when lowering the turkey into the fryer, blot excess moisture from the breast.


The turkey breast is done when a thermometer registers 165°. Be sure to let it rest before carving.

Nutritional Facts

Nutritional Facts

Per serving with 2 Tbsp. chowchow

Calories: 335

% Daily Value*

Total Fat 8g 12%

Saturated Fat 3g 15%

Cholesterol 151mg 50%

Sodium 745mg 31%

Carbs 12g 4%

Protein 49g

*Percent Daily Values are based on a 2,000 calorie diet.

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