Tom, you just gave up my secret. I have loved the oyster muscles on the back of the turkey, and have kept it secret for almost almost 30 years. they were my favorite part of the bird and i never told any one about them. it has always been my treat for making a great turkey for thanksgiving... now everyone in my family that watches this channel will know.
So true for Turkey. We always wet brined before deep frying, stays really juicy even if you overshoot your temp. We also add quartered oranges and limes to the brine.
Now THIS is a great idea. We do it with chicken wings all the time but never thought about doing a turkey. I noticed you removed some of the oil you initially put in. When you first filled it I thought, that's too much. Good job on that. And frying at 325 is the ticket. I'm in south Louisiana and fried turkey for Thanksgiving is as common as breathing. I stopped frying them about 10 years ago when I learned how to smoke them. But 325 was always the number. Beautiful bird, awesome recipe, loved the garlic butter injection...I need to try that Butcher House brine. Been using that Sweetwater bird bath and Cattleman's Ranchero on one of the birds every year for a while now. Great stuff.
If only you were broadcasting in Smellavision!! That bird looks so awesome. Incidentally, it is Thanksgiving here in Canada this weekend. I invite you to my place for dinner, Chef Tom. Bring the bird. lol
I’ve been doing this for the past few years…only mine doesn’t look as pretty, because I spatchcock mine, so once it’s fried it can look kind of mangled, but it still tastes incredible. Happy Cooking y’all!
Don’t fry turkeys without understanding displacement. Put your turkey in your pot while still in its packaging and fill your pot with water. Mark a line where the turkey is fully submerged then refill with oil.
@@phantumdrummer that's what I was thinking I didn't want to be smug but you know you can celebrate Thanksgiving anyway you want to whether you're a Christian or whether you agree with every aspect of it it's just giving thanks for what you have if you gather with a bunch of friends you can still call it Thanksgiving you're gathering with your friends and you're thankful that you have them you don't have to be a Christian or sincerely agree with I love it but I heard people call it thanks taking and all that good stuff and it's just kind of silly but yeah that was what I thought too
Nice work, love that skin and drumstick. Do you have guinea fowl over there? That is a fantastic tasting meat, would be good on a Chef Tom taco or similar .
They are the Fireboard Competition Series probes. www.atbbq.com/accessories/tools-and-utensils/digital-thermometers/fireboard-competition-series-probes.html
I would assume you recommend pulling earlier if you’re running at a higher temp. I’m making two turkeys this year and the other I’m smoking at 275 for a couple hours before cranking up the temp. Trying to get the timing right so they both finish pretty close to the same time. Thanks!
I did this backwards once by accident. I was planning on just frying the bird but the fire went out so then I had a partially cooked turkey and 8 dinner guests. So, into the smoker it went. It was delicious but I am sure yours was better. Thanks for the video I will definitely try your way.
This was a home cooked failed secret win myself and my brother in law came across. We smoked a turkey it stalled and we said fuck it let’s fry it…. What happened? Everyone ate the smoked fried turkey. Now we only smoke fry them…. Doing them just smoked or just fried is just boring now
I loved my pistol grip injector, but couldn't find a replacement for the square spring pin; ended up trashing it as I had to replace it after every use.
Thank you for doing this! I requested you to do this with chicken wings a while back, but this is just as good lol. Nice job and thanks again! It really looks delicious!😎😋
I love deep-fried turkey however I’m not sure what I do with the oil at the end when you are finished with it. That’s part of the reason we’ve never made it. I always just smoke it on an egg.
I know that the suggested weight is 14lbs or so, but unfortunately I already bought my turkey before I decided to fry it. Can I fry a 21 pounder and not have any issues. Obviously I'll turn off the flame and lower it slowly, and premeasure the oil as well. Just wondering, thanks
Absolutely. Cooking time will be longer; however, the key is to keep a close eye on the internal temperature and pull it as Chef recommends in this video. Great question and thanks for watching!
This looks awesome and can't wait to try it out this year! It looks like turkey temp was just over 100⁰ when you pulled off smoker but didn't say in video. Can you confirm turkey temp when pulled off smoker and put into oil?
Before I season, I thaw the bird and put it on the stand. Put it in the pot and fill with water until the turkey is covered. Take the turkey out. The water drops, use tape of something to mark where the water level is. That how high to fill the oil
I was going to suggest that you follow this with rotisserie turkey, which is my favorite way to cook it. I've fried dozens, smoked a few, and prefer rotisserie. But I took care to search your recipes. ...And you already did it. Turkey and chicken both. So I can only suggest that you cook a rotisserie bird on a Weber kettle. I didn't find that.
Looks amazing. And the recipe looks amazing as well. But I have a question regarding the turkey drying out when it cools. Last year I followed a youtube video of a smoked turkey that was brined for 24 hours and injected ( I wont give the recipe since you are making this video and Ive followed numerous videos you posted). After I smoked my 16lb Turkey last year after brining it and injecting it. Along with seasoning the Turkey. After eating my turkey and trying my mother inlaws turkey. Everyone went after my turkey. The only thing left were the bones from my turkey. While the turkey my mother inlaw made/fried was 80% intact. The main issue with Thanks Giving Turkey is that its moist. Im tired of drenching my turkeys in gravy after cutting it up. Thats why I used the recipe I found online for the past 3 years and made my mother inlaws turkey the dry one. But for the 2022 Thanksgiving, Id like to try something new out and give my turkey some extra pizzaz. I never fried a turkey before. Do you think I can use your recipe, then inject it. Wait 24 hours and then fry it? How do you think it will come out?
Just my 2 cents but under no circumstance do you start a cook on a poultry product especially then stop it off and resume cooking it a day later. I'm not 100 percent sure that's what you're asking but just wanted to make sure no one ever tries that lol. Unless of course you could find a way to cold smoke it🤔
@@bryanledford8894 I just read what I posted 3 weeks ago and Im even confused a bit regarding what I wrote LOL. Now I understand why people say dont drink too much whiskey (two to three whiskey glasses that are filled 2/3rds of the way) while looking up recipes or anything else on youtube. It will lead you down a rabbit hole. Just an FYI I emailed myself 12 recipes LOL. As for what I did last year. We didnt start cooking our turkeys, then stop. And resume cooking them a day later. Here is what I did for the son in-law mother in-law turkey cook off. I followed a recipe I found last year (but as I wrote in my first comment. I wont give the recipe unless someone emails me because this guy posted a video. And I dont want to take away from what he posted) First I wet brined my turkey for 24 hours. Then put it into the fridge for another 24 hours to allow the skin to dry up. The brine mix had salt added to it. Keeping it in the fridge for another 24 hours after pulling the turkey out of the brine would help crisp up the turkey skin during the smoking process. On Thanks Giving I pulled the turkey out of the fridge (I dont remember what time I pulled it out of of the fridge, what time I began smoking it, or exactly how long it took to smoke. But I do remember it was ready 40 mins before we started to eat. During that time I let the turkey rest). Once I pulled the turkey out of the fridge. I followed the recipe and made the injection. Before injecting the turkey. I stuck my gloved hand between the meat and skin as much as possible. This allowed me to pull the skin away from the meat. I seasoned the meat under the skin. Then injected the turkey. Before seasoning the outside of the turkey. I took another stick of butter. Sliced it up into a bunch of equal squares. Then slid 6 slices of butter under the skin on the left and right breasts, and a few slices where the dark meat was. Sprayed the outside with Pam. Seasoned the turkey. And stuck in onto the smoker. Halfway through the smoking process I began to glaze the outside with the injection. My mother in-law on the other hand just wet brined her turkey in salt , pepper and water for 24 hours. Then seasoned it with SPG and fried it. My turkey was just as moist 2 hours later once it was cold as it was when I carved it ( there were a few small pieces left on the main plate 2 hours later that were eaten. And during that time people were picking off any turkey breast meat left on the breast bone. It reminded me of scavengers and vultures picking off any leftover meat from a lions kill LOL) My mother in-laws turkey began to dry out once it started to cool down after being carved. Both turkeys were carved and set on the table at the same time. Everyone rushed to my turkey because of the smell. When some tried her turkey. They took 2 or 3 small bites from they took. But never finished what was in their plates. When other guests/family members saw this. They quickly started to grab pieces of my turkey until they were full. And kept eating for the next 2 hours until there was no more turkey on the serving dish. As well as picking off all the turkey meat off the bone. LOL. When I wrote I was tired of drenching my turkeys in gravy after cutting them up. I didnt mean the turkeys I made. I should have written I was tired of drenching the turkey pieces on my plate that I cut up. Which were made either by my mother, mother in-law, wifes grandmother and pretty much 90% of turkey made by others through out the year. Granted my mothers turkey isnt always dry. It somewhat moist after its carved . Then becomes dry once cooled off. Same with my mother in-laws turkey, wifes grandmothers turkey, both aunts turkeys, brother in-laws turkey (married to my sister), other brother in-law (wifes brother has never hosted any holiday dinners. Unless you count the two times he hosted but didnt spend a dime. My mother in-law bought and cooked everything LOL). My grandmother may she rest in peace came the closest to making a turkey that was almost as moist as some of the turkey recipe videos here on youtube. Where you see juices flowing from the carved turkey. As for my initial question in my first post. Where I wrote in the end "I never fried a turkey before. Do you think I can use your recipe, then inject it? Wait 24 hours and then fry it?" Your response where you wrote in no circumstances should you start cooking poultry. Then stopping and finishing the next day. The more I think about it, the more I think you were responding to where I began to write.... I never fried a turkey. When I started this long response to what you wrote. If you recall. In the first two lines I wrote about understanding why people say not to drink too much whiskey while looking up recipes and anything else on yoube. Well here is why they are right. When I asked my question about injecting the turkey in the recipe in this video. That question was actually for a youtuber that posted a video where he seasoned and fried a turkey. I was so down the rabbit hole, that I had around 10 youtube videos open up top in my browser. Most likely I got confused which video was which. And wound up posting my question about injecting this fried turkey. When the question should have been for a different video showing a fried turkey. I figured this out as I began watching this video today again before I wrote to you LOL. This guy shows himself injecting his turkey . Moral of the story. Dont drink too much whiskey when looking things up on youtube. Ill follow my own advice next time. Tonight is too late lol
Check out the That Dude Can Cook channel. He does some experimentation with chicken breast temps that will blow your mind. It's made a HUGE difference in my chicken cooking skills.
Question: is the oil reusable after this one cook? Unfortunately, since it’s recommended to use peanut oil (high temps), it’s about $15-$18 per gallon. And 3 gallons is roughly $50. That’s 2.5x as much as that dang bird.
Great question. The oil is reusable, if you are cooking battered or breaded food, then 3 or 4x. For cleaner food you can use it 8x or more. Thanks for watching.
Tom, I've watched this and nearly all of your Thanksgiving-themed videos and they're all good. However, I'm wondering if sometime you could do a rotisserie turkey or any other meat on the Napoleon Gas Grill. I bought a P500RSIB from you folks about eighteen months ago, and I really love the grill. However, the only thing that I've ever see you do using the rotisserie on the Napoleon has been a video on Chicken Shawarma a couple of years ago. I'd also like to see a video of the Kettle Pizza Gas Pro used on a Napoleon Grill. Thanks for all you do! You are one of the best teachers on the internet in my opinion!
Breast side up always ! If not, its too close to the hot flame and oil and will blacken long before the bird is done and no one wants their breast meat tasting chared ! 33 minutes or 3 minutes per pound is about the best measure for deep fried turkey's. Most of those fryer stock pots can fit a 13-14 lb bird just right. Any bigger and they tend to not cook evenly due to the over crowding inside the fryer and too close to the sides etc. Great job Tom.
THANK YOU for pulling at 150 and explaining why..... people need to chill out about temps on whole bird fowl. Breasts are fully cooked through at 155ish anyway. Gubment specs are stuck on 165, but that's too hot. ZERO pink left even when you cook to 155-158 and let rest for 5 to 8 mins....
Hot tip: place turkey into fryer and fill with water enough to cover turkey and then some then remove turkey. Notate level of water then dump the water and fill with oil to that line. Dude put way too much oil in there.
Holy God. Thank you for the methods and techniques for smoking and frying a turkey. I'd much rather thank you for what was useful instead of spouting off about your credibility when obviously that's not an issue.
The oil can be strained through a tea towel and be re-used multiple times. When time to get rid of it, can always go to a lube place like Kwik Kar or Speedee and ask them to pour it in with their used oil (or even ask a local restaurant or KFC).
Tom, you just gave up my secret. I have loved the oyster muscles on the back of the turkey, and have kept it secret for almost almost 30 years. they were my favorite part of the bird and i never told any one about them. it has always been my treat for making a great turkey for thanksgiving... now everyone in my family that watches this channel will know.
Chef's privilege, if they're not helping make it!
Same thing on a chicken. that piece of meat is a treasure
Happy Thanksgiving you all of you Canadians hope you all have a fantastic holiday. Cheers
Smoked Fried chicken wings are out of this world good too.
I will say Tom knows his way around some turkey skin 😉
Not even a fan of turkey but chefs videos have taught me some things over the years to make em tasty
The turkey looks absolutely stunning and mouthwatering - great job as always 👍👍👍
Wow…we started talking about holiday plans today. I think I know what I want to do!! 👍 🦃
That's an idea for Christmas ⛄ chef tom thanks man
Once again, Chef Tom and team knock that baby out of the park! Thanks guys.
I was thinking about wet brining one before smoking it. I wet brined last year and roasted in oven. Wow what a difference.
So true for Turkey. We always wet brined before deep frying, stays really juicy even if you overshoot your temp. We also add quartered oranges and limes to the brine.
@@bradcampbell624 I used Alton Brown's recipe. I may try something different this year if I get to be home.
@@Hi-TechHillbilly Great choice, can't go wrong with Alton
Meat Church Bird Bath
Pure turkey goodness!!
Now THIS is a great idea. We do it with chicken wings all the time but never thought about doing a turkey. I noticed you removed some of the oil you initially put in. When you first filled it I thought, that's too much. Good job on that.
And frying at 325 is the ticket. I'm in south Louisiana and fried turkey for Thanksgiving is as common as breathing. I stopped frying them about 10 years ago when I learned how to smoke them. But 325 was always the number. Beautiful bird, awesome recipe, loved the garlic butter injection...I need to try that Butcher House brine.
Been using that Sweetwater bird bath and Cattleman's Ranchero on one of the birds every year for a while now. Great stuff.
If only you were broadcasting in Smellavision!! That bird looks so awesome. Incidentally, it is Thanksgiving here in Canada this weekend. I invite you to my place for dinner, Chef Tom. Bring the bird. lol
Chef Tom and the amazing flying critter.
Great video thanks, and yup it will be smoked/fried bird for Thanksgiving this year.
Chef Tom, I have no words.
@Chef Tom! Is this better than your spatchcock smoked Turkey? My family haves loved my Spatchcock smoked turkey for the last 3 years.
Hey Tom. Thanks for another awesome recipe and video
Genius Chef Tom!!
A combo of two of my favorite ways to do a turkey. What’s your tip for disposing of all that oil?
Come on Thanksgiving. Bravo!
Just in time for thanksgiving!
I’ve been doing this for the past few years…only mine doesn’t look as pretty, because I spatchcock mine, so once it’s fried it can look kind of mangled, but it still tastes incredible. Happy Cooking y’all!
Don’t fry turkeys without understanding displacement. Put your turkey in your pot while still in its packaging and fill your pot with water. Mark a line where the turkey is fully submerged then refill with oil.
Would love to see a shrimp boil with this product and for football season!
perfect timing, been researching and got a Friendsgiving coming up next month. always love the channel.
Friendsgiving?
@@MrScubajsb Sounds like a "woke" term.
@@phantumdrummer that's what I was thinking I didn't want to be smug but you know you can celebrate Thanksgiving anyway you want to whether you're a Christian or whether you agree with every aspect of it it's just giving thanks for what you have if you gather with a bunch of friends you can still call it Thanksgiving you're gathering with your friends and you're thankful that you have them you don't have to be a Christian or sincerely agree with I love it but I heard people call it thanks taking and all that good stuff and it's just kind of silly but yeah that was what I thought too
Awesome video !! I wonder what a ham would be like doing it this way ?
Nice work, love that skin and drumstick.
Do you have guinea fowl over there? That is a fantastic tasting meat, would be good on a Chef Tom taco or similar .
I have yet to fry a turkey as my wife loves my stuffing, but that looked great. Maybe I need two turkeys so I can do one of each. 🍻
Would it make sense to use a smoke tube with just the fan running to avoid cooking it too much in the smoker?
Great video! What’s your take on brining the turkey before smoking and frying?
Brining is always good regardless of the cooking style/method. Thanks for watching and enjoy the Holidays!
What probes did you use for the two temp readings with the FireBoard?
They are the Fireboard Competition Series probes. www.atbbq.com/accessories/tools-and-utensils/digital-thermometers/fireboard-competition-series-probes.html
I would assume you recommend pulling earlier if you’re running at a higher temp. I’m making two turkeys this year and the other I’m smoking at 275 for a couple hours before cranking up the temp. Trying to get the timing right so they both finish pretty close to the same time. Thanks!
You are correct. The higher the set temperature, the more temperature rise you will experience after pulling and tenting the turkey.
I did this backwards once by accident. I was planning on just frying the bird but the fire went out so then I had a partially cooked turkey and 8 dinner guests. So, into the smoker it went. It was delicious but I am sure yours was better. Thanks for the video I will definitely try your way.
Awesome looking bird Chef Tom.
I didn’t know it’s referred to as an oyster. It IS so delicious. Love your show!
This was a home cooked failed secret win myself and my brother in law came across. We smoked a turkey it stalled and we said fuck it let’s fry it…. What happened? Everyone ate the smoked fried turkey. Now we only smoke fry them…. Doing them just smoked or just fried is just boring now
@@MrHelpmeoprah
Nice! I’m going to try it myself…thanks!
I loved my pistol grip injector, but couldn't find a replacement for the square spring pin; ended up trashing it as I had to replace it after every use.
Looks great, is it smokey enough if you really like smoke?
Thank you for doing this! I requested you to do this with chicken wings a while back, but this is just as good lol. Nice job and thanks again! It really looks delicious!😎😋
I love deep-fried turkey however I’m not sure what I do with the oil at the end when you are finished with it. That’s part of the reason we’ve never made it. I always just smoke it on an egg.
0:51 I suppose you could say it's a winner winner smoked fried turkey dinner
Tom that is a great looking bird
finally i know that chef tom rocks the croc
I know that the suggested weight is 14lbs or so, but unfortunately I already bought my turkey before I decided to fry it. Can I fry a 21 pounder and not have any issues. Obviously I'll turn off the flame and lower it slowly, and premeasure the oil as well. Just wondering, thanks
Absolutely. Cooking time will be longer; however, the key is to keep a close eye on the internal temperature and pull it as Chef recommends in this video. Great question and thanks for watching!
Have you tried the Masterbuilt Turkey Fryer?
Chef Tom, What time is Thanksgiving at your house? I'm coming from Brooklyn, NY, 6pm okay? :)
Chef Tom, would you brine a turkey before smoking and then frying ?
This looks awesome and can't wait to try it out this year! It looks like turkey temp was just over 100⁰ when you pulled off smoker but didn't say in video. Can you confirm turkey temp when pulled off smoker and put into oil?
Would also like to know about this!
I’m 41 years old am I’m still that one lucky kid 😂😂😂 💪🏼💪🏼💪🏼🔥🔥🔥
Before I season, I thaw the bird and put it on the stand. Put it in the pot and fill with water until the turkey is covered. Take the turkey out. The water drops, use tape of something to mark where the water level is. That how high to fill the oil
Great tip! Thanks!
I was going to suggest that you follow this with rotisserie turkey, which is my favorite way to cook it. I've fried dozens, smoked a few, and prefer rotisserie. But I took care to search your recipes.
...And you already did it. Turkey and chicken both. So I can only suggest that you cook a rotisserie bird on a Weber kettle. I didn't find that.
Needs moar smoke! I don't want it to be a smoke show, but 2-4 hours on the smoker would give in unparalleled depth and flavor.
Chef Tom, you’re the only one I’ve seen that fried the turkey legs first in the oil. Any reason for that?
You had me at smoked fried.
🔥🔥🔥
Looks amazing. And the recipe looks amazing as well. But I have a question regarding the turkey drying out when it cools. Last year I followed a youtube video of a smoked turkey that was brined for 24 hours and injected ( I wont give the recipe since you are making this video and Ive followed numerous videos you posted). After I smoked my 16lb Turkey last year after brining it and injecting it. Along with seasoning the Turkey. After eating my turkey and trying my mother inlaws turkey. Everyone went after my turkey. The only thing left were the bones from my turkey. While the turkey my mother inlaw made/fried was 80% intact. The main issue with Thanks Giving Turkey is that its moist. Im tired of drenching my turkeys in gravy after cutting it up. Thats why I used the recipe I found online for the past 3 years and made my mother inlaws turkey the dry one. But for the 2022 Thanksgiving, Id like to try something new out and give my turkey some extra pizzaz. I never fried a turkey before. Do you think I can use your recipe, then inject it. Wait 24 hours and then fry it? How do you think it will come out?
Just my 2 cents but under no circumstance do you start a cook on a poultry product especially then stop it off and resume cooking it a day later. I'm not 100 percent sure that's what you're asking but just wanted to make sure no one ever tries that lol. Unless of course you could find a way to cold smoke it🤔
@@bryanledford8894 I just read what I posted 3 weeks ago and Im even confused a bit regarding what I wrote LOL. Now I understand why people say dont drink too much whiskey (two to three whiskey glasses that are filled 2/3rds of the way) while looking up recipes or anything else on youtube. It will lead you down a rabbit hole. Just an FYI I emailed myself 12 recipes LOL. As for what I did last year. We didnt start cooking our turkeys, then stop. And resume cooking them a day later. Here is what I did for the son in-law mother in-law turkey cook off. I followed a recipe I found last year (but as I wrote in my first comment. I wont give the recipe unless someone emails me because this guy posted a video. And I dont want to take away from what he posted) First I wet brined my turkey for 24 hours. Then put it into the fridge for another 24 hours to allow the skin to dry up. The brine mix had salt added to it. Keeping it in the fridge for another 24 hours after pulling the turkey out of the brine would help crisp up the turkey skin during the smoking process. On Thanks Giving I pulled the turkey out of the fridge (I dont remember what time I pulled it out of of the fridge, what time I began smoking it, or exactly how long it took to smoke. But I do remember it was ready 40 mins before we started to eat. During that time I let the turkey rest). Once I pulled the turkey out of the fridge. I followed the recipe and made the injection. Before injecting the turkey. I stuck my gloved hand between the meat and skin as much as possible. This allowed me to pull the skin away from the meat. I seasoned the meat under the skin. Then injected the turkey. Before seasoning the outside of the turkey. I took another stick of butter. Sliced it up into a bunch of equal squares. Then slid 6 slices of butter under the skin on the left and right breasts, and a few slices where the dark meat was. Sprayed the outside with Pam. Seasoned the turkey. And stuck in onto the smoker. Halfway through the smoking process I began to glaze the outside with the injection. My mother in-law on the other hand just wet brined her turkey in salt , pepper and water for 24 hours. Then seasoned it with SPG and fried it.
My turkey was just as moist 2 hours later once it was cold as it was when I carved it ( there were a few small pieces left on the main plate 2 hours later that were eaten. And during that time people were picking off any turkey breast meat left on the breast bone. It reminded me of scavengers and vultures picking off any leftover meat from a lions kill LOL) My mother in-laws turkey began to dry out once it started to cool down after being carved. Both turkeys were carved and set on the table at the same time. Everyone rushed to my turkey because of the smell. When some tried her turkey. They took 2 or 3 small bites from they took. But never finished what was in their plates. When other guests/family members saw this. They quickly started to grab pieces of my turkey until they were full. And kept eating for the next 2 hours until there was no more turkey on the serving dish. As well as picking off all the turkey meat off the bone. LOL. When I wrote I was tired of drenching my turkeys in gravy after cutting them up. I didnt mean the turkeys I made. I should have written I was tired of drenching the turkey pieces on my plate that I cut up. Which were made either by my mother, mother in-law, wifes grandmother and pretty much 90% of turkey made by others through out the year. Granted my mothers turkey isnt always dry. It somewhat moist after its carved . Then becomes dry once cooled off. Same with my mother in-laws turkey, wifes grandmothers turkey, both aunts turkeys, brother in-laws turkey (married to my sister), other brother in-law (wifes brother has never hosted any holiday dinners. Unless you count the two times he hosted but didnt spend a dime. My mother in-law bought and cooked everything LOL). My grandmother may she rest in peace came the closest to making a turkey that was almost as moist as some of the turkey recipe videos here on youtube. Where you see juices flowing from the carved turkey.
As for my initial question in my first post. Where I wrote in the end "I never fried a turkey before. Do you think I can use your recipe, then inject it? Wait 24 hours and then fry it?" Your response where you wrote in no circumstances should you start cooking poultry. Then stopping and finishing the next day. The more I think about it, the more I think you were responding to where I began to write.... I never fried a turkey. When I started this long response to what you wrote. If you recall. In the first two lines I wrote about understanding why people say not to drink too much whiskey while looking up recipes and anything else on yoube. Well here is why they are right. When I asked my question about injecting the turkey in the recipe in this video. That question was actually for a youtuber that posted a video where he seasoned and fried a turkey. I was so down the rabbit hole, that I had around 10 youtube videos open up top in my browser. Most likely I got confused which video was which. And wound up posting my question about injecting this fried turkey. When the question should have been for a different video showing a fried turkey. I figured this out as I began watching this video today again before I wrote to you LOL. This guy shows himself injecting his turkey . Moral of the story. Dont drink too much whiskey when looking things up on youtube. Ill follow my own advice next time. Tonight is too late lol
Well done Tom. Isn’t poultry usually done around 165 ish?? Or does the bird keeps cooking even after coming out of the grease
Yes. So he pulled it around 150 to compensate for carryover cooking.
Check out the That Dude Can Cook channel. He does some experimentation with chicken breast temps that will blow your mind. It's made a HUGE difference in my chicken cooking skills.
Is there any reason to not wet brine AND inject?
Question: is the oil reusable after this one cook? Unfortunately, since it’s recommended to use peanut oil (high temps), it’s about $15-$18 per gallon. And 3 gallons is roughly $50. That’s 2.5x as much as that dang bird.
Great question. The oil is reusable, if you are cooking battered or breaded food, then 3 or 4x. For cleaner food you can use it 8x or more. Thanks for watching.
@@allthingsbbq thank goodness! and thank you for that pro tip! Cheers brother 🍻 and Happy Thanksgiving
Tom, I've watched this and nearly all of your Thanksgiving-themed videos and they're all good. However, I'm wondering if sometime you could do a rotisserie turkey or any other meat on the Napoleon Gas Grill. I bought a P500RSIB from you folks about eighteen months ago, and I really love the grill. However, the only thing that I've ever see you do using the rotisserie on the Napoleon has been a video on Chicken Shawarma a couple of years ago. I'd also like to see a video of the Kettle Pizza Gas Pro used on a Napoleon Grill.
Thanks for all you do! You are one of the best teachers on the internet in my opinion!
What thermometer was that?
Fireboard 2 - www.atbbq.com/instantsearchplus/result/?q=fireboard%202
Can you brine it instead of injecting it?
The oyster = Chef tax!
Chef Tom: “One clove of garlic will be enough.”
Me: “3 cloves it is.”
Breast side up always ! If not, its too close to the hot flame and oil and will blacken long before the bird is done and no one wants their breast meat tasting chared ! 33 minutes or 3 minutes per pound is about the best measure for deep fried turkey's. Most of those fryer stock pots can fit a 13-14 lb bird just right. Any bigger and they tend to not cook evenly due to the over crowding inside the fryer and too close to the sides etc. Great job Tom.
shooooweeee 🔥
can you make bosnian style cevapi🇧🇦
Man listen. They'll have me doing a dozen. 😂😂😂
THANK YOU for pulling at 150 and explaining why..... people need to chill out about temps on whole bird fowl. Breasts are fully cooked through at 155ish anyway. Gubment specs are stuck on 165, but that's too hot. ZERO pink left even when you cook to 155-158 and let rest for 5 to 8 mins....
Chef Tom is the sh%t!
Hot tip: place turkey into fryer and fill with water enough to cover turkey and then some then remove turkey. Notate level of water then dump the water and fill with oil to that line. Dude put way too much oil in there.
Have you brined and then fried your turkey?
Ya, that little piece of "oyster" meat is just like the oyster steak on a cow, only the guy with the knife gets it.
Holy God. Thank you for the methods and techniques for smoking and frying a turkey. I'd much rather thank you for what was useful instead of spouting off about your credibility when obviously that's not an issue.
mother of god
Can you taste any smoke?
I missed the smoke?
Please show what you do with all that oil after you are done.
The oil can be strained through a tea towel and be re-used multiple times. When time to get rid of it, can always go to a lube place like Kwik Kar or Speedee and ask them to pour it in with their used oil (or even ask a local restaurant or KFC).
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I did it once. It taste great, but god its a pain in the ass and your pretty much wasting a crap ton of oil.