Cook a KFC-style Fried Turkey Dinner
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- เผยแพร่เมื่อ 18 ก.ย. 2024
- Get the Studio Pass recipe: chfstps.co/2IvgQaa.
Deep-fried turkey may be a thing of aspirational Thanksgiving dreams, or oil-splattered nightmares. But now you can go beyond the basic roast and indulge in perfectly cooked turkey enveloped in an extra crispy, crunchy crust.
Every year you guys always find a better way to do up turkey! Awesome!
As an OG fan I love this video! I think we should all recognize how important this channel and the chefsteps team is! You intrepid heroes of modern cuisine and food futurists, you have singlehandedly made chefs and home cooks forever better just by making these videos and guides. You’re bringing food into the modern century, making new food styles and creating new worlds of flavour and experiences of food! You have changed cooking forever, and that is no easy feat.
Yeah, I don't follow the recipes outright. I say I never followed a single Chefsteps recipe to the letter, but I have applied the little bits and pieces I learn from this channel to everything I cook.
Yeah, until they became greedy
Congrats on the 1 million subs! Yall deserve it 👏 😊👍
Just made this for Thanksgiving dinner and it was amazing!! Reheated perfectly in the oil and had an amazing crunch! Thank you Chefsteps for another great recipe
Gonna make it this thanksgiving can you explain how you reheated it and how long? And how early in advance you fried the turkey? Need as much advice on this one as possible haha
@@joeymejia794 Had it dry overnight in the fridge after the sous vide. I then portioned and breaded (while the oil was heating up). After breading I tossed them in the oil and until golden brown. The inside was warmed up perfectly just from the fridge to the oil. Prep plus cooking was around 30 mins
Why only 720p :(
uP
lot of questions , why not use the small wing drums aswell , lel....or at 14 :57 why not show us a wing or thigh aswell , bruh =))) the cringe
Great video. And thanks for calling out some of the related stuff you've put on the website, I hadn't visited in a while and it brought me back. Tons of good stuff on there!
Ii love all the little details you let us know. It goes real fast, the way I like it. It makes it easy to not dream off. Good stuff!
I like that your sous vide isn't in anything fancy or complicated and cheffy
Would there be any advantage to adding some of your "KFC seasoning" to the flour you're using when frying the turkey?
I'd be afraid of them burning in the oil. Add them to the poultry before sous vide and right out of the oil would get so much good flavor I'm not sure it would be necessary.
I take that back, looking at the Ultimate Guide to Fried Poultry on the CS website, they do add 5g to their dredge. www.chefsteps.com/activities/the-ultimate-guide-to-fried-poultry
Ya, I've been doing that for 20 plus years. It makes it better for sure.
The first round of dredge you can add it in, but the last round of dredge you only want to add S&P because the spices will burn very quickly and become bitter
Shout out to chefsteps. The Joule is one of the best culinary purchases I've ever made. It has transformed food for me.
nice. this is my 5th year cooking turkey sous vide and it gets better every time.
chefsteps super cute and really good video
@ChefSteps, I have a question! How long can you keep them in the oven before they turn "soggy"? Keep up the great videos guys!
You deserve 10 million
5:27 Puppy dog hopes something falls off of tray. 100% would boop-the-snoot!
You should see what happens when you add some garlic confit and shio koji to the sous vide bag. Wow.
I miss these sous vide videos. Awesome cook😀
No! I want the old chefsteps back, the impossible recipes!
The whole time I was just like hmmmmmmmmm. Okay I'm curious. I'll try this
I love you guys!
His sound effects r so wholesome lol
Thank god the gospel of sous vide is back. Chefsteps videos doesn't really feel like a chefsteps video without sous vide. And yes, I'm one of the OG chefsteps fan. Lol
GREAT STUFF
epilepsy warning at 9:34 to 9:41
MASTER! So freaking amazing Grant! 🤩
Where can I get that thermometer?
Love your videos!!!!
this is incredible. great work!!
WTF john wick you can cook too ...jk
Good luck getting your hands on trisol
fried turkey this way, i never thought of that... 🤔
Does anyone know what temp to keep em warm, without drying em out?
It says 125 on the oven in the video
Man, I thought I was hot shiz when I sous vided, smoked, and fried my turkey. THIS, I gotta try.
Could you tell me what seasons to use please
So what is the ingredient Grant mentions at 6:45 ?
Cornstarch, baking soda and trisol
baking soda: not only it creates a lacy texture due to the air bubbles, but it also promotes browning as it accelerates the Maillard reactions (browning, which are tasty and complex flavors)
*Glen & Friends Cooking channel has a great recipe for KFC spices (with real, serious experiments and effort).*
5:26 Doggie!!!!
Well this is new to me good one brutha.
Thank you for sharing your experience and ideas, definitely we will make it soon.
I've never heard of Trisol.
Its basically wheat dextrin, you can substitute for any types of dextrin (corn, tapioca, rice, potato dextrin etc.)
Why is it 720p only?
We miss you guys
I never knew Keanu Reeves was such a good cook! 😋
Double fry fried chicken makes chicken more crispy, but after sous vide fried chicken, can we double fry it or not?
Yes you can - in the studio pass they expand on this - few tweeks to process (speed mainly) but go for it
Hey chef! This is cool. Can you hold the cooked turkey in the buttermilk overnight til service? Thanks sir
Of course. That is what we do in restaurants.
Thank you!
Very good!
would chicken have different sous vide settings/cooking times?
yes
Would presearing the turkey before sous viding lock in more juices?
Searing doesn't ever 'lock in' flavour. It simply creates a crust via a maillard reaction which could help develop more flavour before deep frying. Best way to tell is make some with and without presearing to see if there's a difference
Where can I find Trisol flour?
what about adding some panko to the dry ... wouldn't that amp up the crispiness?
What is a good holding temp for the oven?
great vid
Could you please send me the recipe for akc chicken
what is that stuff he keeps mentioning? tri sal? try sol? the thing that keeps the batter crunchy?
Trisol
Love this❤️
What is trisol ?? 🔥
Can I assume you could do this the exact same way with thick cut pork chops?
I need that thermometer. Do you have a link to a shop for it please?
That thermometer is part of the Breville Control Freak electric stove he's using. it plugs into the machine.
That thermometer comes with the Breville Control-Freak Induction Burner. If you'd like one like it, the Thermopen dot is great. www.thermoworks.com/DOT
@@williamshum5064 thank you for the info. Cyber 🤚
720p uploaded on Nov 15, 2020. jebaited. still liked though looks good
I wonder if it would be worth smoking instead of sous vide, then deep frying?
What Dutch oven is that? Looks like the new Misen one
Can you do an egg wash instead of buttermilk?
you guys at this point seem slightly emotionless about cooking you guys good?
I love this recipe. Definitely going to try a Sous vide and sear method before the flour though...
Could you do a recipe for a “Korean Fried Turkey”?
Please post the dredge ingredients and temps in the description
the full recipe can be found here: www.chefsteps.com/activities/extra-crispy-fried-turkey
@@bmartin2949 Thank you very much
Why is he so fine!?😍
Gross..
@In Da Cut Media 😭
Unfortunately when you fry meat that is already cooked the coating is not as good as the standard process. Out of the Anova the meat is firm so the pickup of flour is very low and the final result is a bald coating. For sure is a "quick" method that guarantee safe cooked meat and it permits a comfortable organization of the meal cause you need just a couple of minute of frying
so did he regret it? lol was it too spicy?
I got nervous for cross contamination when you grabbed the cooked chicken with your floured up hands lol
Fire kills everything.
what is " trisol " ?? i cannot translate .. what is that material ?
wheat dextrin.
What is trisalt?
Found what im doing this yesr
Lovely ♥️♥️ want to eat 😋😋😍
Sad thing they already put a subcription fee :(
good cook Wick
5:23 between those CHEF steps???
Hey so, now you guys are owned by an Australian company. Why can I still not buy a joule in Australia?
the ad-libs go crazy bro
I want Grant to prep my turkey
Nice chicken dutch
I am so thirsty for Grant. Bye cruel world
the carcass is crab bait
Great 👌👌👌👌
If Donald Trump was a chef 3:38
If your cutting a bird is it still counts as butchery?
Why is this is only 720p?
Come on man... One Wet hand, one dry hand
I am too thirsty after chef
Why has no one asked about the BISCUITS
I love almost everything about this recipe... except the skin removal... aaaarrrgghh .. I can't find any recipe anywhere of any bird where I prefer the skin off... just can't. Something about the fat from the skin roasting or frying into the meat that just can't be dismissed... methinks
100% agree lol
its not the same coating you create in first. you change the outcomes lol
so it's Ken-Turkey Fried?
I love the idea, but that breading look boring
Why do i need the studio pass to view the recipe -_-
This looks good, but you lost me at removing the skin. Fried chicken - or turkey in this instance - needs skin. 😅
Excelente video,saludos desde Honduras
Can you make a subtitle？
this is actually kinda why people in japan eat kfc for Christmas, its the closest thing they have to turkey