1 6 lb Turkey Breast [thawed and drained]
¼ tsp Black Pepper
½ tsp Garlic Powder

1 tsp Salt
1 gal Peanut Oil

Rinse thawed turkey breast under running water.

Pat dry with paper towels.

Using a very sharp boning knife, debone the meat from the bone.

Place breast meat on a flat surface.

Mix salt, pepper and garlic powder together.

Rub both sides of meat with seasoning mixture.

Heat oil in a 6-quart deep fat fryer to 325°, 280 to 300° for balance of cooking time.

If the deep fat fryer is small, turn meat over halfway through cooking time.

Fry turkey breast 35 minutes. Drain 5 minutes. Place on serving plate.

Garnish with parsley. Let the turkey sit 20 minutes prior to carving.