I can see how this might work and be practical in a restaurant setting - but questionable as far as any significant benefit at home. These are my thoughts on this:
As Andy M. noted - it appears that this would be steamed in the foil - giving a tender and moist breast. And, as quicksilver noted - it would not add any flavor since the steam would retard any browning.
The advantage here appears to be a saving of time. Braised or simmered (about 200ºF) a 3-3.5 lb turkey breast would take about 1 hour, roasted at 350ºF about 45 minutes. fried in oil at 350ºF about 15-20 minutes (based on the two time formulas I found. one said (3 mins. X weight in lbs) + 5 minutes ... the other was 4-5 mins per lb. - they both come out about the same)
The reason the same rolled breast cooks in about 1/2 the time in the fryer than in the oven is because of thermal density and conductivity. You can reach into a 350ºF oven without getting burned - but you wouldn't think of putting your hand into a pot of 350ºF oil although it is the same temperature!
I can see where in a restaurant setting, where the fryer is ready and up to temp, it would be a quick cooking method. At home - I think it would not save enough cooking time to make it worth the time and effort to set up, heat the oil, cool the oil, store and clean up.
I'm with kadesma and others who would use the oven even if it requires a longer cooking time.
One other home option that might give comperable results to the not-fried fryer method would be to use a pressure cooker.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain