1 lb Turkey Breast
Franco American Dressing (Double the recipe posted earlier with the addition of 1 ts extra mayonnaise and 1 ts thyme)
1 Liter of oil for cooking
4 sheets of Aluminum foil (appx 1 foot squared)
Before beginning this recipe begin heating a pot of oil on high.
Liberally coat the turkey with the dressing. Then, tightly wrap it with the 4 layers of foil. I recommend curling the turkey breast into itself, then placing the turkey at one end of your foil, rolling it into a tube and then lastly rolling in the left and right openings.
Your final product will look like this:
Next, place the entire foil package into the pot of oil and cover with a lid. Because the Turkey is sealed in the foil, it is not actually coming into contact with the oil. Thus, the turkey is not technically frying.
After 13 minutes, remove the turkey package from the oil. Allow to cool and then unwrap the turkey.
When the Turkey is at room temperature, you can slice it. Make sure to slice against the grain.
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