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
One at Thanksgiving we fried a turkey with 2 gal.peanut oil and gallon apple cider some one thought the cider was oil almost same color it didn't boil over and was the best fried 🦃 ever no kidding 😊
That year thanksgiving the family met up a motel in Cisco TX and there was a Blue northern don't remember the year but Mom was still alive the motel and didn't know we were frying a turkey in the parking lot good thing.
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
Love the videos Bruce
Keep up the great work
Cheers and blessings from Canada
Bruce your the best thank you for all the great eats your the man when it comes to cooking I am going to try this Asap keep them coming 😳👍
Nice work 👍
We love the alligator man!!!
Ron Jeremey’s bird is still magnificent.
Best YT comment I've seen in a long time
Good stuff indeed. 🦃
People from Louisiana don’t know, that is how we like our Turkey, it is not over cooked we love the crunchiness of the skin❤
Turkey Day is fast approaching
Turkey jerky looks good 👍🏻
Dam Gatorman I did not even know you had a channel. I do now. Love ya Brother !!!!!!
Thx!
Bruce you the one
I bet that was good Mr. Bruce!
One at Thanksgiving we fried a turkey with 2 gal.peanut oil and gallon apple cider some one thought the cider was oil almost same color it didn't boil over and was the best fried 🦃 ever no kidding 😊
That year thanksgiving the family met up a motel in Cisco TX and there was a Blue northern don't remember the year but Mom was still alive the motel and didn't know we were frying a turkey in the parking lot good thing.
doesn't apple cider have water in it? Sounds good but dangerous. Im tempted to try but not sure if this is correct info.
When you get it to temp cut your fire off ease it in and then lite your fire back
Right on man
My boy was trollin
Do ya brine it before deep frying it?
Damn that bird is overcooked 😢
I was thinking the same thing dry and overcooked
I believe ur right tuff to chew ?
You three have no idea what you're talking about.😅
Y’all have no damn clue. That’s the seasoning that makes it look like that.
@@markbuildstx yall whos b is aint shucks right 🤪🫨
I like em cooked hard like that. You got a good gravy recipe?
looks dry no?
Way over cooked
Dry
poor bird