Rinse turkey breast and pat dry.
Remove wish bone, makes for easier carving.
Divide breast in two.
Mix all dry ingredients together then rub all over breasts. Let rub sit on for at least 5 minutes, then rub mix on again, wait another 5 minutes. This allows it to adhere.
In large deep fryer, or a dutch oven that is at least 6.5 quarts, fill with your choice of oil. Follow recommended fill capacity guidelines or in pot fill under 3/4 way full. Drop turkey in slowly, if oil level looks as if it will overflow, Stop. Let oil cool and remove some oil. Better being safe!!!
Submerge breasts, cooking one at a time. You want to achieve a medium golden color. Internal temp should read 180°F.
Let rest 10 minutes and carve!
This recipe is also great for chicken breasts on the bone and even using half of a smaller chicken. About a 4-5 pound when whole.