Fried Turkey Breasts With Cranberry Mayo Recipes

Steps:

• Combine sea salt, red pepper flakes, black pepper, granulated garlic, and chili powder in a plastic container with lid. Seal container and shake until seasonings are well mixed.
• Rub entire batch of spice mixture over turkey breast to coat completely; wrap breast in aluminum foil and refrigerate for 24 hours.
• Remove breast from fridge and let stand at room temperature as you heat the oil.
• Heat oil in a pot with a lid and large enough to hold the oil and breast to 325 degrees F (165 degrees C).
• Gently add breast to the oil, cover pot with lid, and fry until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Fill a large, deep pot halfway full with vegetable oil. Heat the oil over medium high heat to 350 degrees F.
• Season turkey breast with salt and pepper and Cajun seasoning. Dredge the turkey in flour, then in milk, and back in the flour. Carefully lower the breast into the hot oil and fry until golden brown and cooked to 165 degrees F on an instant read thermometer.

Steps:

• Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
• Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.