1
6 lb Turkey Breast [thawed and drained]
¼
tsp Black Pepper
½
tsp Garlic Powder
1 tsp
Salt
1 gal
Peanut Oil
Rinse thawed turkey breast under running water.
Pat dry with paper towels.
Using a very sharp boning knife, debone the meat from the bone.
Place breast meat on a flat surface.
Mix salt, pepper and garlic powder together.
Rub both sides of meat with seasoning mixture.
Heat oil in a 6-quart deep fat fryer to 325°, 280 to 300° for balance of cooking time.
If the deep fat fryer is small, turn meat over halfway through cooking time.
Fry turkey breast 35 minutes. Drain 5 minutes. Place on serving plate.
Garnish with parsley.
Let the turkey sit 20 minutes prior to carving.