11-27-2015, 01:50 PM
I deep fried a turkey breast to go with our roasted 21 pound bird yesterday:
![[Image: 12274246_819508337457_471952072949091285...e=56E8B1ED]](https://scontent-iad3-1.xx.fbcdn.net/hphotos-xft1/v/t1.0-9/12274246_819508337457_4719520729490912853_n.jpg?oh=1ce9098a80dff92e7f3835d625c64f6f&oe=56E8B1ED)
#worth
Used some spur-of-the-moment jalapeno and butter injectable marinade that was holy balls so good. When I pulled the breast out of the oil after about, eh, 35 minutes or so, I began to carve it by cutting down the sternum and all this buttery peppery turkey-y juice just spilled out like a soft cooked egg. It was glorious. I cannot recommend this highly enough. From a prep-and-cooking perspective it was about a zillion times easier than roasting a turkey in the oven, and it was juicy and flavorful.
#worth
Used some spur-of-the-moment jalapeno and butter injectable marinade that was holy balls so good. When I pulled the breast out of the oil after about, eh, 35 minutes or so, I began to carve it by cutting down the sternum and all this buttery peppery turkey-y juice just spilled out like a soft cooked egg. It was glorious. I cannot recommend this highly enough. From a prep-and-cooking perspective it was about a zillion times easier than roasting a turkey in the oven, and it was juicy and flavorful.
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