10 lb bone in turkey breast deep fry...

I've never done it and have only cooked whole birds but if you simply check by temperature, you can't go wrong.

It'll be great.

Just one word of advice, if poultry is held at or above 150 for three minutes, it's pasteurized.

I would recommend only going to 150 internal and with holdover/residual cooking it's 100% safe.

150° white meat is exponentially juicier.

People always way overcook chicken and turkey breasts rendering them dry.

yes pull at 150 and let carryover do the rest

quote:

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I would recommend only going to 150 internal and with holdover/residual cooking it's 100% safe.

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So true. And doesn't matter how you're cooking it.

And that doesn't even count all the time it spent at 140, 145 etc before getting to 150.