Deep Frying A Turkey - The Safe, Quick & Easy Way!
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- Опубликовано: 16 июл 2024
- Happy Thanksgiving to my American viewers! In this video we will explore the safe and effective way to deep fry a turkey ( or really any type of bird) using my simple and easy to follow process. A few key things to remember:
1. Make sure the bird is 100% dry inside and out, AND NOT FROZEN! Putting a wet or frozen bird in a turkey fryer will get you on the 6PM news, your house burnt down, and you in the hospital...
2. Make sure there there is nothing inside the turkey ( neck giblets, stuffing, etc.)
3. Know what type of oil you are going to use and it's smoke point (peanut and corn are the best, they do not impart flavor ( you cant "taste" the oil per se) and are good up to ~450F give yourself a buffer and don't hit the smoke point because once it smokes, fire is the next stop....
3a. Your pot will have a capacity marked on it for both weight and oil. DO NOT EXCEED THE max oil fill line, or the weight of the bird on the side of the pot. YOU DO NOT KNOW BETTER THAN THE MANUFACTURER, I PROMISE.
4. ~375F is the target temp for frying the turkey, I like to get my oil up to ~400-420F so that when in drop my bird in it settles at ~375F. frying below 375F will result in an oily bird. Make sure you have a good thermometer. Your kit should come with one.
5. Once you hit ~400-420F Turn off the burner. (if some oil does splash over the pot the odds of it igniting go down dramatically without the presence of an open flame) SLOWLY lower the bird in. This allows surface moisture to evaporate as steam, and the center cavity to fill with oil.
6. Fire the heat up again and monitor the temperature.
7. Your bird needs 3.5 min per pound. Do the math on the weight and set a timer accordingly. Adjust your temperature with the regulator as needed.
8. When its that time, have a roaster ready, kill the flame, and slowly lift the bird out allowing the oil to drain. Marvel at your juicy delicious golden creation, and place it in the roaster.
9. Cover it with foil for a few min and let it rest.
10. Carve that puppy up and enjoy the best turkey you have ever had in your life. PERIOD.
REMEMBER, you basically are 1 step away from a grease fire at all times by doing this. NEVER do this in a garage or indoors, even if it's cold ( I did the video in sub zero temps, you will survive!) You can see the fail videos on RUclips... you need to be at least 10 feet away from any surface you don't want to catch fire, just in case the unthinkable happens. Yes I'm being thorough here but I don't want to see anyone get hurt. As always you do this at your own risk, but RESPECT the process and you will be the envy of anyone who lives within a block of you ( they will smell the amazing deep fried creation from a mile away!
Enjoy!
Let me know your thoughts in the comments below. I am always looking for new video ideas and would love your feedback! If you found the video helpful please consider giving it a like and a thumbs up, the currency of the internet lol! It's free for you and super helpful to me!
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#turkey #deepfry #thanksgiving 
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Nice Job, Guess Who's cookin' the turkey this Christmas!! lol
Ha! Sounds good!
I`m not american so i don`t celebrate thanksgiving but it`s really interesting to see the different cooking styles on youtube lately. Instantly subscribed! 😃👍
Thanks for the kind words! Yes it's a very interesting method indeed! You can cook a turkey in 30min vs. 3 hours this way at it is most, juicy and tender!
Great video! I've always wanted to see this process start to finish! Gave you tried a flavoured brine for your bird before cooking? (Still making sure to pat it dry inside and out before it goes in the oil!)
Thanks as always for the kind words! It's always been on my list of things to try! I've never had success with rubs, as after 30 min in scalding oil just chars them most of the time. The best method I found was to inject the bird with a QUALITY flavor injector and butter with my herbs and spices ground up. I will definitely give brining a shot. Take care!