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It was heartwarming to watch your son catch those fish. You are a good dad ....

Great video. Thanks for taking the time for sharing

Isn’t this an exact copy of Hacksmiths mini saber?????????

th-cam.com/video/SlmYAQx0-1Q/w-d-xo.html This is how we do it in Australia

That crushing sound you heard was my heart breaking when that beautiful BBQ got ground into baby food.

what a beautiful colory (the skin doesn't look inedible and dry like the other videos)

Now that looks beautiful but one problem..Safety guys and under the patio. you know better, and I should call OSHA

Fellas, been using your method for a third year now and it absolutely impresses everyone at our holiday dinners! Thank you guys for the tips and tricks 🤘🏽🤌🏽🍻

Injection instructions not clear, now my turkey is addicted to a heroin and garlic blend.

Every year I scour YT for a refresher on deep frying my Turkey. This year it’s you guys! 1 thing I appreciate that yall did was share the fact that oil never regained the desired 350 temp, and also shared various temp reading throughout the bird. I always struggled to regain 350 after the drop and thought I was doing something wrong. Thanks for the great video

Good turkey school video. I really like that you stress the safety issue. One thing everybody leaves out is the REASON to make sure the bird is completely dry before lowering it into the oil. When that moisture hits the hot oil it instantly flashes to steam. That's what all the steam and splashing are as you lower the bird. If it is done too fast, you actually have explosions of the water flashing to steam. Like a boiler explosion. Actually, your bird was not dry enough. You were engulfed in a cloud of steam. There must be a better way to dry out a turkey. Hair dryer?

Most chef's have moved on from the pot to the Dutch oven. Here is the correct way to fry a turkey. Much safer and not near expensive. A whole lot better control of the cook. From JH Coffee Lab to the kitchen of Chef Jerry, I am about to show you how to really deep fry a turkey. Over time new ideas come about or found that were already out there how to prepare or cook food. About 1992 I was introduced to deep fried turkey. A friend that I worked with was telling me about his dad deep frying a turkey. I had never heard of it so I became interested. He said to me, why don’t we do one for Christmas. In my shop at Richland maintenance I had a kitchen setup we used for occasional cooks when the weather was bad or we were working around the shop and I had time to cook for the crew. So he brought the pot and out of the can selling money we bought the turkey and fix-ins. He injected it Italian salad dressing and put it in the oil. That turkey caused me to purchase a large pot for the house and that is when I started deep frying turkey’s. My first pot was way to big and it took way too much oil. Later I bought the right pot for the job and for many years I deep fried turkey’s for my family and friends. Today I don’t really care for it but rather have my turkey in a cooking bag and baked in the oven. Now over time I learned how to really deep fry a turkey that very little people do. First, get rid of the big pot you call your turkey pot. It is not the right way to get the perfect turkey and it can also be very dangerous in the hands of the first time chef trying to impress their friends. You will need a large cast iron dutch oven. One that you can put two thighs and two legs in at the same time The turkey should never be over 14 pounds. If that is not large enough for you, purchase two turkeys. Now just like a chicken cut the turkey into ten pieces. Two thighs, two legs, two wings, and four breast.Cut the turkey between the breast then cut the breast cross ways to have four pieces. Canola or veggies oil is best. Do not purchase peanut oil. That is for restaurants. They use it because of the flash point and being able to use it for several days. A misconception in the turkey frying world. It is also heavy to the taste. Get the oil to 370 degrees as it will drop when you add the turkey. First in goes the thighs one at a time to keep the oil if you can to stay around 350 degrees. Add both thighs and both legs. You can also add the back pieces if you have space. It should take about 20 to fry the thighs. Make sure you have a thermo pin to check the temp inside the meat and when it get to 165 to 170, take out and rest it on some paper towel in a deep pan. In goes the breast and wings. Keep an eye on the color and temp of the breast and wings. The reason this method of frying a turkey is superior to the pot cook, it the ability to control the heat of each piece. So many people using the pot burn up the wings and breast trying to get the thighs done. I have seen so many turkeys pulled from the pot and the cooks just oooooing and ahhhhhhhing over the turkey that is burned to a crisp with two inches of bone showing on the legs and the wings totally destroyed. As for prepping the turkey, if you like rubs, have at it. If you like to inject, have at it. If you want a really crispy skin, salt down the turkey a day before and put it in the refrigerator uncovered. The salt and air will dry out the skin and it will for sure be more crispy. If you cook your turkey until it is dark as Barack Obama, you totally screwed up the meat. Another great recipe by Chef Jerry

good redneck turkey fried video.

When I was stationed on Oki, I lived in Chatan, and there was a CoCo Curry well within walking distance of my place. Ate there many times. Started out with a spice level 2 and within a year was eating level 6 to 8 and enjoying it. Had the 10 a few times too, can't say I recommend the level 10.

i cant wait to slap my turkey on thanksgiving! wait what?

I've watched dozens of these videos so far, on deep frying turkey... This is by far, THE BEST video I've seen so far🙌🙌🙌... Every last detail needed to do this successfully is in this video. Thank You guys 🙏

Peanut oil has been very hard to find for the past several years. We are frying with Canola this year.

As a Hispanic man I approve. Get the corn tortillas. 😂

Aye these white boys make that turkey look great. Aye I enjoyed this video guys keep doing your thing. I damn near wish I was right there as well to give it a taste test from a black man. 😂😂. I'm trying this tomorrow for the feast of dedication.

Do the list come with something to tie it up with?

Put some Chupa on that thang!

Hi I’m wanting to deep fry an 18lb size Turkey, what size quart pot do you recommend?

Why not inject the seasoning also into the turkey with the butter

OUTSTANDING 🎉

You Guys nailed it, color, texture, and juiciness, safety is spot on.

I've seen plenty of curry/coco's videos. But not like this, made from another Devil Dog like you! Keep it up, brother! Semper Fi!

Your very informative videos never disappoint!! Thanks for helping us Rookies

Thanks for the great information on using the HB 250

lol nah bruh, that is basically porage... that grinder ruined the texture.

DO NOT! ROTISSIER YOUR CHICKEN or TURKEY ! UNTIL ITS BRINE! You can thank me later! It beat EVERY METHOD HANDS DOWN

What a crock of sheite

Will the grommet stand the heat when using a vortex do you know.

Lift rotisserie platform in a popup motorised toaster with twin functions of pop up and roiserrie

Nice Pomp! Bait?

Good job

Yeh, I have great rotisserie chicken .. now I'm trying the turkey ... WITH stuffing....will do 3...regular stuffing, cornbread stuffing, & bacon/rice stuffing... Wish me luck ...

How do you clean it?

I've been eating Brunswick stew all my life, and I've NEVER hears of ground meat in a Brunswick stew. This guy's recipe is crap.

No Brunswick Stew has ground meat. Forget this guy's recipe.

I'd be interested in trying to smoke everything - smoke the tomatoes before reducing, smoke the noodles before putting them in the reduced smoked tomato sauce, smoke the meat, and then plate it all.

Bros cocos order sound fire😫 mine was garlic cheese nan 900g rice tonkatsu chicken cheese curry double meat with one chicken cutlet, I miss Oki and cocos 🙏🏾 semper fi brother

Would you rest a tri-heart and a regular spinalis ribeye to the same temp for a medium cook?

Sad to hear. I've been watching a lot of your SCA videos since I'm trying to learn everything that I can and I found your videos very helpful and entertaining. Good luck with your future direction.

Great video. Loved your video! My only complaint was the wire brush. Ever since I ingested a metal bristle from one of my steaks, that was the last time I used a metal brush in any of my BBQing.

It's that lucky fishing cart!

No vinegar?

if all the texas BBQ places use stick burners, then why does letting your wood chunks smolder make for better smoke? Texas bbq smoke isn't smoldering.

Brothers from different mothers right there, SF

Down here in SC we froze it in buckets thank Lord for this stew🙏🏻🕯️

Nope, that ain’t Brunswick stew. Might be good but just ain’t. Thanks for the effort.