The best way to deep fry a thanksgiving turkey - we tried them all! 4k
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Date: 2020-05-27
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Comments and reviews: 9
joeblacke99
Ive been using the Big Easy for 10 years for my poultry. Ive stopped using oil. You can also do chicken wings which are fantastic. A couple items on cooking chicken/turkey. 1. Season the interior cooking pot. Coat with a thin layer of oil inside and out, then put it in the cooker until all the oil burns off and stops smoking. 2. Inject the bird before putting into the cooker. I like to use a butter infused with garlic. You can also do a Cajun injection for added heat. 3. Elevate the bottom of the bird. Either use the outside ring from a springform circular pan, or put the bird on a beer can holder inside the basket. This puts the bird into the sweet spot of the heat zone. 4. Cook to 150-155 in the breast and let the bird rest for at least 2 hours. 5. Dont cook a bird larger than 14 pounds. Bigger birds are usually tougher. Id rather cook two birds than a single large one.
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Ive been using the Big Easy for 10 years for my poultry. Ive stopped using oil. You can also do chicken wings which are fantastic. A couple items on cooking chicken/turkey. 1. Season the interior cooking pot. Coat with a thin layer of oil inside and out, then put it in the cooker until all the oil burns off and stops smoking. 2. Inject the bird before putting into the cooker. I like to use a butter infused with garlic. You can also do a Cajun injection for added heat. 3. Elevate the bottom of the bird. Either use the outside ring from a springform circular pan, or put the bird on a beer can holder inside the basket. This puts the bird into the sweet spot of the heat zone. 4. Cook to 150-155 in the breast and let the bird rest for at least 2 hours. 5. Dont cook a bird larger than 14 pounds. Bigger birds are usually tougher. Id rather cook two birds than a single large one.
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Michael
Hi Sam and Max. Joined the party over the holidays and have been catching up on your videos. Enjoying a lot. Just watched the turkey one. Cool to see the butterball deep fryer as I used to have one. It cooled the best turkeys I have had. Smoking on big green egg was a close second. Anyways keep up the good work. I appreciate how you show the unexpected. The rain has happened to all of us and it shows fast thinking how to keep things going. One request. My wife has been watching a few and wants to know if you will be or have featured any videos with mrs Sam the cooking guy. She really is curious what your wife thinks of all this cooking etc. Thanks.
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Hi Sam and Max. Joined the party over the holidays and have been catching up on your videos. Enjoying a lot. Just watched the turkey one. Cool to see the butterball deep fryer as I used to have one. It cooled the best turkeys I have had. Smoking on big green egg was a close second. Anyways keep up the good work. I appreciate how you show the unexpected. The rain has happened to all of us and it shows fast thinking how to keep things going. One request. My wife has been watching a few and wants to know if you will be or have featured any videos with mrs Sam the cooking guy. She really is curious what your wife thinks of all this cooking etc. Thanks.
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Cray
I was watching a Cooking Show once, I Believe it was Julia Child's [ She was Actually Quite Good ] a Chef! And She said; that for Deep-Frying it was; [ No Recall of Temperature ] 2 minutes: 43 Seconds per Pound! There are Two Oils that Can Take the Highest Temperature before breaking Down ( i. e. Smoking ), They Are Peanut Oil and Grape Seed Oil, Both can handle around 500 Degrees Fahrenheit! I think I would try the Peanut Oil [ for the precieved extra flavor ] as Sam the Cook Guy Did! That One In the Middle looks the best to me! Even as Dangerous as that Cooker is!
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I was watching a Cooking Show once, I Believe it was Julia Child's [ She was Actually Quite Good ] a Chef! And She said; that for Deep-Frying it was; [ No Recall of Temperature ] 2 minutes: 43 Seconds per Pound! There are Two Oils that Can Take the Highest Temperature before breaking Down ( i. e. Smoking ), They Are Peanut Oil and Grape Seed Oil, Both can handle around 500 Degrees Fahrenheit! I think I would try the Peanut Oil [ for the precieved extra flavor ] as Sam the Cook Guy Did! That One In the Middle looks the best to me! Even as Dangerous as that Cooker is!
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Droxy
I watch on a roku and normally cannot comment. I wanted to THANK YOU for making this educational vid. While I doubt I will ever fry a turkey or dry roast one in a specialty roaster, I've always been curious about the process. For me, the bird is a method of providing a dressing (stuffing) delivery system. I make mine old school and cook in an oven, and I stuff my bird. If I ever did buy a product to deep fry a turkey I'd go with the butterball appliance because it appears to be designed to be used inside. Love your shows- entertaining and fun.
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I watch on a roku and normally cannot comment. I wanted to THANK YOU for making this educational vid. While I doubt I will ever fry a turkey or dry roast one in a specialty roaster, I've always been curious about the process. For me, the bird is a method of providing a dressing (stuffing) delivery system. I make mine old school and cook in an oven, and I stuff my bird. If I ever did buy a product to deep fry a turkey I'd go with the butterball appliance because it appears to be designed to be used inside. Love your shows- entertaining and fun.
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Shawn
I make a mean turkey, (brined with a double-smoked bacon sweater under the skin, then slow-roasted, but a few years ago my BIL fried one and it topped mine by a mile. Credit where it's due, even if he's the human equivalent of Astro on meth with no filter and unhousebroken. I've been determined to fry one ever since, even bought the fryer. I've used it for a crawdad boil, fish fry, and canning red sauce, but have yet to fry a turkey. smh. It has snowed or rained every Thanksgiving since I bought it.
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I make a mean turkey, (brined with a double-smoked bacon sweater under the skin, then slow-roasted, but a few years ago my BIL fried one and it topped mine by a mile. Credit where it's due, even if he's the human equivalent of Astro on meth with no filter and unhousebroken. I've been determined to fry one ever since, even bought the fryer. I've used it for a crawdad boil, fish fry, and canning red sauce, but have yet to fry a turkey. smh. It has snowed or rained every Thanksgiving since I bought it.
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Jim
Fried is ok, but just over your right shoulder I see the ultimate in turkey cookery. the pellet grill! I did my first one two years ago, and I'll never look back! And yes, I do brine mine. I use a XXL zip lock bag, and I do it overnight in a cooler with a bag of ice on top of the turkey. Then, I rub. and inject. Shove some apples, celery and onion in then cavity, and after about 4-41/2 hours (for a 12 pounder) you've got magic! Best turkey I ever did!
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Fried is ok, but just over your right shoulder I see the ultimate in turkey cookery. the pellet grill! I did my first one two years ago, and I'll never look back! And yes, I do brine mine. I use a XXL zip lock bag, and I do it overnight in a cooler with a bag of ice on top of the turkey. Then, I rub. and inject. Shove some apples, celery and onion in then cavity, and after about 4-41/2 hours (for a 12 pounder) you've got magic! Best turkey I ever did!
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Christopher
Sam! I got propane/oil fryer, but have been scared to do a turkey. I watched your video and felt like an expert, so I tried it. Did the dry brine and rubbed in Montreal Chicken seasoning as well as the Kosher salt. Let it sit in the fridge for 30 hours. Fried it at 325(ish) for 3: 15 per pound and it was freakin' amazing. Crispy outside and soooo juicy inside. Will absolutely do it again. Thanks for the lessons and the confidence to try it.
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Sam! I got propane/oil fryer, but have been scared to do a turkey. I watched your video and felt like an expert, so I tried it. Did the dry brine and rubbed in Montreal Chicken seasoning as well as the Kosher salt. Let it sit in the fridge for 30 hours. Fried it at 325(ish) for 3: 15 per pound and it was freakin' amazing. Crispy outside and soooo juicy inside. Will absolutely do it again. Thanks for the lessons and the confidence to try it.
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sergeant
My father worked in Fire Dispatch for 30 years. Flat out, the traditional' method is responsible for a LOT of house fires. Either of the other two methods are significantly safer if you're not 100% clear on what you're doing. Sam gave a really good explanation of how to do the traditional fry correctly, but for my money I think doing either of the other two methods is just safer and easier when you've got a family gathering.
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My father worked in Fire Dispatch for 30 years. Flat out, the traditional' method is responsible for a LOT of house fires. Either of the other two methods are significantly safer if you're not 100% clear on what you're doing. Sam gave a really good explanation of how to do the traditional fry correctly, but for my money I think doing either of the other two methods is just safer and easier when you've got a family gathering.
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ozman
Turkey Tails are always left on, good eatin, I used the Masterbuilt Electric fryer also, ev1 loved it at Thanksgiving meal, also, at another time, I cooked up some good fried chicken and FF's, the fryer you have link for is the one I have, the 100 dollar one, the Fryer you used is not 100 bucks, it's more like 140 bucks or more, it's got the digital display and timer. I cooked mine at the Max temp on the dial, not on 350
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Turkey Tails are always left on, good eatin, I used the Masterbuilt Electric fryer also, ev1 loved it at Thanksgiving meal, also, at another time, I cooked up some good fried chicken and FF's, the fryer you have link for is the one I have, the 100 dollar one, the Fryer you used is not 100 bucks, it's more like 140 bucks or more, it's got the digital display and timer. I cooked mine at the Max temp on the dial, not on 350
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