Excellent video! I'm doing my 1st deep fried turkey on Christmas day. I laughed at seeing your live turkey walking around behind you. Very helpful! Thank you!
At 48:15 I couldn't help but chuckle when I spotted that turkey in the background, just casually chilling like it was waiting for its turn in the hot tub! I mean, I thought to myself, that guy is probably next in line for a spa day! And then there's your dog, giving the turkey the "I'm just here for moral support and maybe a nibble" look. But in all seriousness, thank you so much for this video! Your instructions are like a GPS for turkey frying, guiding me through the crispy journey ahead. With your help, I'm pretty sure I won't end up with a yard decoration instead of a Thanksgiving feast. Wishing you a gobble-tastic Thanksgiving, filled with laughter, crispy turkey, and a happy doggo hoping for more than just a sniff!
yep... my homestead lawn care tips are, don't pay for grass that you then have to pay to mow... all that dirt will eventually fill in. In the words of Jeff Goldblum's character "Malcom" from Jurassic Park: "Life finds a way."
Glad you enjoyed it! Enjoy your first fry, it'll be great! (p.s. I see you pick locks. I dabble, but I'm not very good. I subscribed and am eager to watch your vids!)
Ha. Thanks for the sub. Yes I used to, but I have arthritis in my hands and don’t pick too much anymore. It’s painful for me. It’s a lot of fun, and can come in handy. Plus, I reached my limit as far as skill level. I have a ton of locks for beginners. If you want to send me your address as a private message I’ll send you some locks to practice with. And your skill level. I have some really easy and some really hard locks. My name is Rick.
I never fry a turkey more than 13 pounds pushing 14 pounds. My fry pot with a 12 pound turkey, my perfect size uses 2.5 gallons of veggie oil. Yes Vegitable oil. Keep the temp down to 300 degrees and when the thigh is 165 to 170 pull the turkey. The Brest will already be done. I never use the stupid 3 min per pound. No two birds are alike even if the tag says so. Use a quick read thermometer to keep check on the turkey. The reason I fry mine at 300, the skin will NOT burn while trying to get the interior done. I promise when I pull my turkey, it will be golden brown and very moist inside. Another tip. When you pull the bird, have the rest of the meal ready to eat. Put the hot turkey on the table and start eating. DO NOT ALLOW THE TURKEY TO REST. Stupid idea. It is already done throughout and once it cools, you can have it. Last tip. When you pull the turkey, have some room temp corn on the cob ready. Pull the turkey and drop about ten ears of corn. Fry corn for 10 minutes and I promise it want be the last time you eat fried corn in turkey oil. Chef Jerry Irmo South Carolina USA
I love deep fried turkey. That’s how I used to fix my turkey when I had Thanksgiving at my house. I liked using peanut oil, just made it taste so good. I hope you and your family have a blessed night and a Happily Blessed Thanksgiving!
I deep fried my first turkey in 1992 when a friend showed me how. I have in the past done tons of turkeys including feeding 150 of my co-workers with 10 fried turkeys. Today, I just don't care for them anymore. They are not good once cooled to me, turkey sandwiches are not very good as the deep fried turkey tends to dry out in a couple of days. I have a couple of tips for you that are about to try this. Purchase a stainless steel pot tall and narrow. Never buy an aluminum pot. The stainless is much easier to clean and later when you want to cook something other than a turkey, stainless will NOT leave an metal taste as aluminum will especially if you are making anything with vinegar or tomato base as acid will interact with alluminum. The tall and narrow pot will take less oil when you fry a turkey. Never purchase peanut oil. That is for restaurants that can cook with that same oil up to a week. The lighter the oil the lighter the taste of the turkey. That same turkey pot making sure it has a basket in it can make a great oyster steamer or boiling other foods like boiled peanuts we have here in the south. For me, I love the turkey the old way. In a cooking bag in the oven. When done the meat falls off the bone and the tons of juice for the dressing and gravy. Chef Jerry Irmo South Carolina.
Been thawing my frozen turkeys out on the back patio here in south Louisiana for years. I let it stay outside for about 16 hours then move it to the frig.
Great beginner's guide to frying a turkey. The only thing I would change is put the turkey, while still wrapped in the original packaging, into the pot to check the oil level. Much simpler, and you won't rinse off any rub on the outside if you choose to use some.
Great video! Not sure if you noticed, but you were temping the bottom of the turkey and not in the breast which may be why you were getting a lot of variance.
After thawing I put the bird in the pot and fill with water to cover the bird. I remove the bird and mark the fill point then dump the water and set the pot aside. I then proceed to brine the bird in water with 3/4 cup of salt and one cup of sugar. I do this in a brand new Lowes 5 gallon pail. I let it brine for 8-12 hours and then set the bird in the fridge uncovered until time to fry. This is important because it thoroughly dries the bird making it safer when plunging it into hot oil. I think it also makes for a crispier skin. YMMV
Great, thorough video. Though, fwiw, the breast doesn't need to be 165 for safety (nor any part). Safety is a function of both time and temp; the 165 is if it's at that temp for 1 instant. But since any time one is cooking the food is being cooked for awhile at 110, 120, 130, etc., that reduces how high it needs to get to. Which is why sous vide can safely cook at 135 degrees. As for preference of texture, breast can dry out at 165 (less so when deep frying, and with you injecting it), but dark meat is better when cooked to 175 or more, as you note.
Doesn't matter. Since my fryer came with the hook attachment, it goes in the cavity and out the neck, making the bird sit upright. If your dryer uses a basket instead, then just fit it in there however...as long as it's completely submerged in oil it'll cook.
You didn't put a binder on your turkey? I would never deep fry that without and oil binder to keep in moisture, don't save me any. Dry turkey, inject marinade, dry turkey again, oil bind it with avacado oil and then dry rub. (Never deep fry a turkey without an oil binder before the dry rub) dries it out!
Thanks for your input... I like hearing different methods and may try that next time. hard to argue with results tho... our turkey was nice and moist. ¯\_(ツ)_/¯. I'll go ahead and eat the part we had set aside just for you.l
I had every intention of watching this video, but i just couldn't get through all the dragged out talking intro. Get to the substance man! I'm sure that bird came out great, but get to the point.
Thank you for the constructive criticism and good luck on your own channel. I do appreciate the irony of your whole channel name referencing the one problem you identified in my video: I was just rambling. 🤣 To each their own. Have a blessed Thanksgiving.
@FromtheRootsUp Happy Thanksgiving! Didn't mean to offend buddy. I don't really do much with my channel these days. Life got too busy, but I'd love to start traveling and fishing again.
Ah, yes, the art of talking-an age-old conundrum for the verbose among us! You see, when I set out to create these videos, I often find myself caught in a whirlwind of thoughts, anecdotes, and perhaps a sprinkle of unnecessary elaboration, all driven by the singular goal of sharing as much value as I possibly can. And while it’s true that I may, on occasion, traverse the scenic route of explanation rather than taking the express lane to brevity, it’s all done with the hope that viewers (like yourself!) can glean a little extra context or nuance from my winding words. That said, I truly appreciate the feedback and will reflect upon it deeply-though probably with more words than necessary in my inner monologue, because, well, that’s just how I roll. Thanks for sticking around long enough to notice my propensity for chatter. It’s viewers like you who keep me talking... and talking... and talking! 😉
That's possible but I used it for almost an hour only one week prior and it never shut off. Timer should be consistent. I will see if I can find documentation that says anything about a timer. Thanks for the idea.
Excellent video! I'm doing my 1st deep fried turkey on Christmas day. I laughed at seeing your live turkey walking around behind you. Very helpful! Thank you!
Good luck, and have a wonderful Christmas!
At 48:15 I couldn't help but chuckle when I spotted that turkey in the background, just casually chilling like it was waiting for its turn in the hot tub! I mean, I thought to myself, that guy is probably next in line for a spa day! And then there's your dog, giving the turkey the "I'm just here for moral support and maybe a nibble" look. But in all seriousness, thank you so much for this video! Your instructions are like a GPS for turkey frying, guiding me through the crispy journey ahead. With your help, I'm pretty sure I won't end up with a yard decoration instead of a Thanksgiving feast. Wishing you a gobble-tastic Thanksgiving, filled with laughter, crispy turkey, and a happy doggo hoping for more than just a sniff!
Fred (turkey) and Zeus (dog) say hello! (ruff translation 🤪) Thanks for your kind words, and best of luck on your frying adventure!
2024 my first time cooking a turkey deep frying. Great on the tips thanks.
Good detail.
I’m also looking forward to your lawn care tips!😜
yep... my homestead lawn care tips are, don't pay for grass that you then have to pay to mow... all that dirt will eventually fill in. In the words of Jeff Goldblum's character "Malcom" from Jurassic Park: "Life finds a way."
You're very patient when explaining all the steps. Thank you very much. This will be my first time frying. You're video gave me lots of good tips.
Glad you enjoyed it! Enjoy your first fry, it'll be great!
(p.s. I see you pick locks. I dabble, but I'm not very good. I subscribed and am eager to watch your vids!)
Ha. Thanks for the sub. Yes I used to, but I have arthritis in my hands and don’t pick too much anymore. It’s painful for me. It’s a lot of fun, and can come in handy. Plus, I reached my limit as far as skill level. I have a ton of locks for beginners. If you want to send me your address as a private message I’ll send you some locks to practice with. And your skill level. I have some really easy and some really hard locks. My name is Rick.
Great video! Seems like it might be a good idea to turn the burner off when lowering the turkey in for the first time. Looks delicious.
Excellent instructions
I never fry a turkey more than 13 pounds pushing 14 pounds. My fry pot with a 12 pound turkey, my perfect size uses 2.5 gallons of veggie oil. Yes Vegitable oil. Keep the temp down to 300 degrees and when the thigh is 165 to 170 pull the turkey. The Brest will already be done. I never use the stupid 3 min per pound. No two birds are alike even if the tag says so. Use a quick read thermometer to keep check on the turkey. The reason I fry mine at 300, the skin will NOT burn while trying to get the interior done. I promise when I pull my turkey, it will be golden brown and very moist inside. Another tip. When you pull the bird, have the rest of the meal ready to eat. Put the hot turkey on the table and start eating. DO NOT ALLOW THE TURKEY TO REST. Stupid idea. It is already done throughout and once it cools, you can have it. Last tip. When you pull the turkey, have some room temp corn on the cob ready. Pull the turkey and drop about ten ears of corn. Fry corn for 10 minutes and I promise it want be the last time you eat fried corn in turkey oil. Chef Jerry Irmo South Carolina USA
I love deep fried turkey. That’s how I used to fix my turkey when I had Thanksgiving at my house. I liked using peanut oil, just made it taste so good.
I hope you and your family have a blessed night and a Happily Blessed Thanksgiving!
Very instructive video. Step by step. Start to finish. Food safety, cooking safety, prep, equipment, technique. Fantastic.
Great information. Thanks for the post.
Watchin' you slice it kinda hurt...it made me slobber all over my shirt! Excellent video! 🦃
Excelente video thank you for taking the time to
Excellent!!
Thank you:)
I deep fried my first turkey in 1992 when a friend showed me how. I have in the past done tons of turkeys including feeding 150 of my co-workers with 10 fried turkeys. Today, I just don't care for them anymore. They are not good once cooled to me, turkey sandwiches are not very good as the deep fried turkey tends to dry out in a couple of days. I have a couple of tips for you that are about to try this. Purchase a stainless steel pot tall and narrow. Never buy an aluminum pot. The stainless is much easier to clean and later when you want to cook something other than a turkey, stainless will NOT leave an metal taste as aluminum will especially if you are making anything with vinegar or tomato base as acid will interact with alluminum. The tall and narrow pot will take less oil when you fry a turkey. Never purchase peanut oil. That is for restaurants that can cook with that same oil up to a week. The lighter the oil the lighter the taste of the turkey. That same turkey pot making sure it has a basket in it can make a great oyster steamer or boiling other foods like boiled peanuts we have here in the south. For me, I love the turkey the old way. In a cooking bag in the oven. When done the meat falls off the bone and the tons of juice for the dressing and gravy. Chef Jerry Irmo South Carolina.
Been thawing my frozen turkeys out on the back patio here in south Louisiana for years. I let it stay outside for about 16 hours then move it to the frig.
Great beginner's guide to frying a turkey. The only thing I would change is put the turkey, while still wrapped in the original packaging, into the pot to check the oil level. Much simpler, and you won't rinse off any rub on the outside if you choose to use some.
Thanks for watching, and for the great tip!
Great video. Excellent detail. 1st time frying a turkey. Hope I don’t set myself on fire!!!😂
Glad it helped! You'll do great! Have blessed Thanksgiving!
Can we use canola or vegetable oil .. some people have peanut allergies? Thxs
Either of those should work fine!
can you stuff an orange in a turkey before deep frying?
Great video! Not sure if you noticed, but you were temping the bottom of the turkey and not in the breast which may be why you were getting a lot of variance.
After thawing I put the bird in the pot and fill with water to cover the bird. I remove the bird and mark the fill point then dump the water and set the pot aside.
I then proceed to brine the bird in water with 3/4 cup of salt and one cup of sugar. I do this in a brand new Lowes 5 gallon pail. I let it brine for 8-12 hours and then set the bird in the fridge uncovered until time to fry. This is important because it thoroughly dries the bird making it safer when plunging it into hot oil. I think it also makes for a crispier skin. YMMV
Great, thorough video. Though, fwiw, the breast doesn't need to be 165 for safety (nor any part). Safety is a function of both time and temp; the 165 is if it's at that temp for 1 instant. But since any time one is cooking the food is being cooked for awhile at 110, 120, 130, etc., that reduces how high it needs to get to. Which is why sous vide can safely cook at 135 degrees. As for preference of texture, breast can dry out at 165 (less so when deep frying, and with you injecting it), but dark meat is better when cooked to 175 or more, as you note.
Why you didn’t season the outside of the turkey
You could, but most of the seasoning on the outside will just wash off in the boiling oil, so I didn't bother. Go heavy if you season the outside!
NEVER POUR OIL INTO A HOT POT YOU WILL BURN A HOLE IN THE BOTTOM OF YOUR POT
You fried your turkey breast up vs breast down...please advise
Doesn't matter. Since my fryer came with the hook attachment, it goes in the cavity and out the neck, making the bird sit upright. If your dryer uses a basket instead, then just fit it in there however...as long as it's completely submerged in oil it'll cook.
Hi 👋🏻
You didn't put a binder on your turkey? I would never deep fry that without and oil binder to keep in moisture, don't save me any. Dry turkey, inject marinade, dry turkey again, oil bind it with avacado oil and then dry rub. (Never deep fry a turkey without an oil binder before the dry rub) dries it out!
Thanks for your input... I like hearing different methods and may try that next time. hard to argue with results tho... our turkey was nice and moist. ¯\_(ツ)_/¯. I'll go ahead and eat the part we had set aside just for you.l
I had every intention of watching this video, but i just couldn't get through all the dragged out talking intro. Get to the substance man! I'm sure that bird came out great, but get to the point.
Thank you for the constructive criticism and good luck on your own channel. I do appreciate the irony of your whole channel name referencing the one problem you identified in my video: I was just rambling. 🤣 To each their own. Have a blessed Thanksgiving.
@FromtheRootsUp Happy Thanksgiving! Didn't mean to offend buddy. I don't really do much with my channel these days. Life got too busy, but I'd love to start traveling and fishing again.
I fast forwarded it to the good parts
Tooooo much yappin
Ah, yes, the art of talking-an age-old conundrum for the verbose among us! You see, when I set out to create these videos, I often find myself caught in a whirlwind of thoughts, anecdotes, and perhaps a sprinkle of unnecessary elaboration, all driven by the singular goal of sharing as much value as I possibly can. And while it’s true that I may, on occasion, traverse the scenic route of explanation rather than taking the express lane to brevity, it’s all done with the hope that viewers (like yourself!) can glean a little extra context or nuance from my winding words.
That said, I truly appreciate the feedback and will reflect upon it deeply-though probably with more words than necessary in my inner monologue, because, well, that’s just how I roll. Thanks for sticking around long enough to notice my propensity for chatter. It’s viewers like you who keep me talking... and talking... and talking! 😉
Pouring oil in with fire burning….omg. Not good . Also turn off flame while lowering or raising turkey.
Tell Fred I’m glad he’s not in there too
Fred thanks you for your support!
Your burner kept going out because that electric regulator is also a timer
That's possible but I used it for almost an hour only one week prior and it never shut off. Timer should be consistent. I will see if I can find documentation that says anything about a timer. Thanks for the idea.
I had one like that and it was every 10 minutes I had to hit the button to reset it. I got rid of that set up.
I had one last year. It was a pain!! Mine was every 15 minutes.
Light bulb.. sorry couldn't help it
Yeah y’all don’t watch this please there’s way better videos out there lol first video I’ve seen where they are checking the temp 😆😆
Looking forward to your video so I can improve. Thanks for watching!