Fried turkey breast question

[nygiant]

Been doing fried turkeys for many years. Probably over the past seven or eight years we’ve just gotten a 7-8 lb turkey breast and deep-fried it. Usually takes about 45 minutes or so to cook.

I’d like to have it done early this year and was wondering about something. Do you think it can be fried earlier in the day and then wrapped in a couple layers of foil and then a beach towel or two and put in a yeti, similar to when you smoke a pork butt? Would it stay hot enough to where it would be safe to eat for a couple of hours or should you not mess with poultry like this?

 

[Pacman]

I'd suspect you'd be okay temperature and food safety-wise, but I also think you'd lose all of the crispy skin perks of fried turkey.

 

[nygiant]

I'd suspect you'd be okay temperature and food safety-wise, but I also think you'd lose all of the crispy skin perks of fried turkey.

You know, you’re right. I wasn’t even thinking about that. Considering that’s the best part, guess I’ll just cook it at regular time.

 

[Jim6820]

@Pacman nailed it! Safety-wise, you’d be fine but you definitely would lose the crispness.