-1/2 Teaspoons: kosher salt
1/4 Teaspoon: freshly ground black pepper
1 Tablespoon: onion powder
1-1/2 Teaspoons: garlic powder
1 Teaspoon: crushed red pepper
3-1/2 to 4 Pounds: TURKEY BREAST, non self-basting
As Needed: peanut oil
In a small bowl mix salt, pepper, onion and garlic powders and red pepper together.
Rinse the turkey breast well with cold water and pat dry thoroughly with paper towels, including the inside cavity.
Coat all surfaces of the breast with the seasonings mixture. Place the turkey in a basket or on a rack, neck down.
Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)
Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 30+ minutes).
When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.)
Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey.