Now I put my turkey with the head down and the body cavity up. Once when I did it the other way, oil spouted out thru the neck hole over the pot onto the ground!!
This will be my 4th year deep frying a turkey, it's become such a crowd pleaser the family request it every year. I won't be hosting this year but I was begged to do the deep fried turkey anyway.. 😂
I've been thinking of doing this, and your video has pushed me to commit to try this New Years day. Thank you. 2 questions. I like your deep fryer setup. Where did you get it? What do you do with the oil when done?
I ever tell you about the time Keith tried to deep-fry a turkey? Third-degree burns over 90 percent of his body. His doctor called up, like, other doctors to look at him cause they'd never seen burns on top of existing burns
Another tip- set the burner/fryer assembly on half a sheet of plywood. Especially if you're cooking on a concrete patio or pavers. The oil splatter stains will take a long time to leave otherwise. The bird looked a little overdone.
Peanut oil has a higher smoke point. Canola or vegetable oil will burn. Search for oil with a smoke point similar . Your daughter may not be having fried turkey
An allergist told me that if you’re allergic to peanuts, you can still have peanut oil because it’s the protein you’re allergic to, which has been removed from the oil. Two of my son’s ate Chic Fila after that and nothing has ever happened (not saying to do it) but it’s worth looking in to because their eyes lit up when he said they could eat it, although I was scared at first lol!
My daughter has peanut allergy and she’s been eating at Chick-fil-A for years. Her doctor said that the peanut oil is too refined to be a problem. I’m deep frying a turkey with peanut oil this year and I don’t expect any issues.
Big thing is 165 is when salmonella dies in seconds. That's why it's recommended, because the government doesn't trust ppl to rest meat. At 155 salmonella will die in minutes. 155 and rest is a great way to not overcook the bird or lose the juice.
If it’s clean enough, filter it when it’s cool and use it again. If it’s done, I throw mine in with my used motor oil and take it to the dump or bottle depot or whoever takes used oil
I fry my biscuits in the oil right after I remove my bird... OH yeah, it's delicious 😋. Don't use the flakey biscuits, they will Fall apart. After that, dump the oil in the ground after it cools. All biodegradable..... not harming the earth. OH, and when one side of the biscuit is golden brown, use a tongs and golden brown the other side.... just like cooking donuts. Enjoy 😊
That looked so good! I've thought about deep frying the Thanksgiving turkey But, every year, my better half has a new way of preparing it for the oven. 😋
SO YOU DONT RECOMEND A 24 POUND IM BEING SERIOUS CAUSE I GOT ALOT OF PEOPLE COMING AND THATS THE SIZE I HAVE I WANT TO DEEPFRY BUT NOT SURE IF THATS SAFE
Dont do his water method for figuring out how much oil to use at the beginning. instead, simply put the turkey in the fryer, while everything is OFF. Then fill the fryer with as much oil as is necessary to cover the bird. Then remove the bird and turn the fryer on. You've now saved several steps and don't have to spend time patting the turkey dry again.
Every year I open TH-cam and have so much fun watching fist time cooks show you how to fry a turkey. This turkey looks good but way over cooked. As soon as it cools down, the taste sucks. As for later sandwiches, turkey will be tough and dry as nails. Keep going fellow, In a few more tries or couple more years you will have it down. First video for this year 2024 and still having a blast watching the beginners.
@@Nick-kq2sw 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
![ละลาย (LALALYE) - DAOU PITTAYA ต้าห์อู๋ พิทยา [OFFICIAL MV]](http://i.ytimg.com/vi/wo6r9TgausI/mqdefault.jpg)
Finally someone that tells everyone to turn the flame off first. Thanks.
I love how you say to turn the flame off. This is so key. And not a lot of people do it.
Now I put my turkey with the head down and the body cavity up. Once when I did it the other way, oil spouted out thru the neck hole over the pot onto the ground!!
I'd imagine that was quite a sight lol
This will be my 4th year deep frying a turkey, it's become such a crowd pleaser the family request it every year. I won't be hosting this year but I was begged to do the deep fried turkey anyway.. 😂
I've been thinking of doing this, and your video has pushed me to commit to try this New Years day. Thank you. 2 questions. I like your deep fryer setup. Where did you get it? What do you do with the oil when done?
Same here. My deep fryer just came in the mail today and we're going to use it on new years
All good things except to help put turkey in oil around 260 then raise to 350.
I ever tell you about the time Keith tried to deep-fry a turkey? Third-degree burns over 90 percent of his body. His doctor called up, like, other doctors to look at him cause they'd never seen burns on top of existing burns
Sounds like a user error
I was waiting for this comment
Can I not use peanut oil and skip the avocado? I'm middle class, not rich.
Dude marinated his bird 5 minutes before putting it in the fryer guys that speaks volumes
Does the pot have to be closed with the lid or not? You can see it in many other videos. Good idea with the stick to measure the oil
NEVER cover the pot with a lid! Oil needs to breathe.
@rwarren4637 thanks
Another tip- set the burner/fryer assembly on half a sheet of plywood. Especially if you're cooking on a concrete patio or pavers. The oil splatter stains will take a long time to leave otherwise.
The bird looked a little overdone.
What brand deep frier is that? Those stands on the inside are amazing.
Thank you ! I will try my first deep fried turkey 🙏
😅😅😅me too
Alton browns brine for turkey. Try it
Gona go buy one shortly,
The fryer, will be my first. Gona season the hell out of it and stuff the shi out of it too lol
Dont deep fry it stuffed. Dont just drop it in, slowly lower over the course of 60 sec. @Ryan_1997
My daughter has peanut allergies, can I use canola oil or vegetable oil? Or , it tastes better with peanut butter
Peanut oil has a higher smoke point. Canola or vegetable oil will burn. Search for oil with a smoke point similar . Your daughter may not be having fried turkey
An allergist told me that if you’re allergic to peanuts, you can still have peanut oil because it’s the protein you’re allergic to, which has been removed from the oil. Two of my son’s ate Chic Fila after that and nothing has ever happened (not saying to do it) but it’s worth looking in to because their eyes lit up when he said they could eat it, although I was scared at first lol!
Yes it's fine to use other oils
My daughter has peanut allergy and she’s been eating at Chick-fil-A for years. Her doctor said that the peanut oil is too refined to be a problem. I’m deep frying a turkey with peanut oil this year and I don’t expect any issues.
You my kinda people. You know how to eat good. 👍🏾
Makes it look so easy, I'm going to try to follow footsteps and I can already see me flying to the next neighborhood after the house blows up
😂😂😂😂😂😂😂
😂 omfg. This year will be my first year. My wife says “ keep it away from the house” 😂
@@AudiRu55haha same here.
@@AudiRu55damn same here!
Good luck to all the brave ones!
Watch this guy he is the man 😊
Muuuricaaa hell yeaa!!
So Approximately how much oil did u use
What do you do with your leftover oil?
Strain it and use it for other fry
Strain it and store it after it cools in old containers
What’s seasoning did you used?
I used HardCore Carnivore Cajun fried turkey seasoning
Thank you
Don’t cook to 165. That’ll be dry as hell. 155. It’ll continue to to rise when it’s resting.
Big thing is 165 is when salmonella dies in seconds. That's why it's recommended, because the government doesn't trust ppl to rest meat. At 155 salmonella will die in minutes. 155 and rest is a great way to not overcook the bird or lose the juice.
Wise man
😂😂😂😂
Then do a video
What does one do with the oil after frying the bird?
I use a strainer and a funnel and strain it back into the container. It can be reused a few times
Bury it
Peanut Oil can be placed in the regular trash in most areas.......... it Does Not go to the Car Oil recycle centers.
If it’s clean enough, filter it when it’s cool and use it again. If it’s done, I throw mine in with my used motor oil and take it to the dump or bottle depot or whoever takes used oil
I fry my biscuits in the oil right after I remove my bird... OH yeah, it's delicious 😋. Don't use the flakey biscuits, they will Fall apart. After that, dump the oil in the ground after it cools. All biodegradable..... not harming the earth. OH, and when one side of the biscuit is golden brown, use a tongs and golden brown the other side.... just like cooking donuts. Enjoy 😊
Those turkey burgers look dam good
Never understood why you wouldn’t turn the flame off when putting in and taking it out
wait what did you shoot it with (needle)
Marinade, butter injectable
You forgot to wear a steel toe boots and a hard hat helmet 😂
How times can you reuse the oil???
That looked so good! I've thought about deep frying the Thanksgiving turkey But, every year, my better half has a new way of preparing it for the oven. 😋
Yes yes yes.YUMMY 👍
Cheers man 🍷
Thanksgiving
Anyone know a place to get oil cheaply?
Costco
*Peanut oil.
Don't use anything but Peanut oil.
Amazing!!!
Anybody here know the marinade he used to inject the turkey?
Tony Chachere’s makes a Cajun butter injection. I figure that’s what he used.
Yummy
HOW ABOUT A TURKEY THATS 24 POUNDS IS THAT TO BIG
Most deep fryers say 16 pound max, for the turkey. All of them that I've ever used say that.
Cook 10 pounds they cook the best
SO YOU DONT RECOMEND A 24 POUND IM BEING SERIOUS CAUSE I GOT ALOT OF PEOPLE COMING AND THATS THE SIZE I HAVE I WANT TO DEEPFRY BUT NOT SURE IF THATS SAFE
@brianhamm7297 get a 20 pound
Dont do his water method for figuring out how much oil to use at the beginning. instead, simply put the turkey in the fryer, while everything is OFF. Then fill the fryer with as much oil as is necessary to cover the bird. Then remove the bird and turn the fryer on. You've now saved several steps and don't have to spend time patting the turkey dry again.
Now you’ve got an unseasoned bird
@@74chuckUse the oil on the bird as a binder. Oil is an excellent binder that seasoning will stick too.
i put my bird in a bag then fill with water to get my measured line
Isn't the oil coming up too high in the pot? That would scare me with the propane flame.
You say fill it up with oil how high is filling it up
That’s the very first thing he explains with filling it with water. It’s to gauge how much oil you’ll need so that you don’t add too much.
Just lower it slower so you don't have oil all over the place like this guy.
I like to inject it with bacon grease.
I had to stop. Sorry but injection and seasoning should be done the day before
Really????
Every year I open TH-cam and have so much fun watching fist time cooks show you how to fry a turkey. This turkey looks good but way over cooked. As soon as it cools down, the taste sucks. As for later sandwiches, turkey will be tough and dry as nails. Keep going fellow, In a few more tries or couple more years you will have it down. First video for this year 2024 and still having a blast watching the beginners.
So what temp would you recommend taking it out at?
@@Nick-kq2sw 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
Don't ever say make it rain.
That is a sad looking turkey.
Deep fried turkey is very overrated
Sounds like you've messed up some turkeys.
Facts 👌 must have screwed it up.