Chef my goal is to fry a turkey for Thanksgiving it’s a 15 pound turkey and I’ve been looking at videos that says three minutes per pound in your video you said 2 1/2 minutes per pound, Will either one work?
Great video...thanx an' a hat tip! The temperature range (from all the vids I've viewed) seems flexible as long as it is between 300 and 350 degrees F. Is that pretty much true?
Thank you so much Chef. I have watch this video a couple of times and will be frying my fist Turkey tomorrow for Christmas. Merry Christmas Chef and thank you so much for your instruction.
you can reuse the oil. strain it, let it cool and put into a airtight container. It also makes the best fried chicken cause the burn temp is much higher the your standard oils
Trained by mom beats culinary school every time. What I wouldn't give to try some of his fried chicken right now. Already starving from watching the turkey...
I've deep fried many turkeys ... and 300° F is WAY to cold as the oil temperature drops dramatically when you start and the bird absorbed to much oil that way ... Peanut oil has a smoke point of 440° F ... you can get the oil to 425° F easily, before you start lowering the turkey in. I use a 60/40, Soy and Canola oil mix as it's vastly cheaper than peanut oil and available locally. Mixed, its smoke point is like 430° to 440°F and I still bring it up to 425° F before I start cooking.
Yeah I agree, 300 degrees is too low for me. I usually take my oil temperature up to the 375-400 degree range before I drop my turkey in there. I'm strictly peanut oil though. No mixtures over here. 🙃
@@bubbalufagus I might try peanut oil on the next bird! .. my daughter is allergic to peanuts, but she has moved out on her own now so my youngest two sons and I, have more food freedom .. LOL
shanet60 the internal temperatures of thw turkey continues to cook turkey long after rrmoving it from the oil. If you cook it to around 165° the internal temperature keeps cooking bird, in which you end up with a dry over cooked turkey
Five Spice Powder is a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. Some recipes also contain ginger, nutmeg, and licorice.
Would love to know the soy to 5 spice ratio.. I've deep fried many birds (without incident ;) )but never thought of that as an injection. Please and thanks!!
Five Spice Powder is a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. Some recipes also contain ginger, nutmeg, and licorice.
Turkey deep frying facts I know yesterdays turkey cooking is over and I am sure all of you had the best turkey you have ever eaten. Be it baked, baked in a cooking bag, smoked or deep fried. We had a nice gang over so I did two turkeys. One was baked in a cooking bag and the other deep fried. Those of you that are first timers, couple of timers or just rookies at deep frying a turkey, here are some tried and true facts by me. My first fried turkey was by a friend that worked for me at the DOT. Circa 1992. We did it at work for the crew. After my intersest in the way of cooking a turkey, I began to experiment with the idea. Later the same person and I cooked ten turkey’s at work for the whole complex’s Christmas dinner. About 140 persons. So here of some cooking facts for deep frying a turkey. This method is for a 12 to 13 pound turkey. I hope none of you bought into the peanut oil 3 minutes per pound at 350 degrees. That is a rule of thumb that was used in the restaurants. That is a good way to have the skin burned. Using peanut oil is for restaurants that need to keep their oil at a constant 350 for a week. That is about as often as they change the oil. Peanut oil has a higher flash point without burning and it is expensive. I use canola oil. It is much cheaper and produces a lighter taste and golden color instead of some dark burned looking turkey. Before you fire up the oil, put your favorite injection into a room temp turkey. After injection, with paper towel, dry the turkey well inside and outside. This wil keep water in the turkey from hitting the hot oil and blowing up on you. You all know that. With the canola oil at the max of 350 degrees, lower the turkey into the fryer. The temp should lower to about 300 dregrees. If it stays above 300, bring it down to 300. Do not put lid on pot. Doing so causes condensation and oil popping from water hitting hot oil. Hold the temp at 300 for about 45 minutes Now here is the trick for the best turkey. When I put my turkey in the oil, the legs are up. Using your lifting device, raise the turkey out of the oil exposing the legs and thighs. Using a quick read Thermo pen, check the temp of the larges piece of meat with is the leg or thigh. If the temp is above 170 degrees, Pull the turkey. It is done. I garantee you at this cooking temp and using the thermo pen, you will have the best looking and best eating turkey every time…… Now when Chistmas come this year, you will have a great looking and tasting turkey. Another great recipe by Chef Jerry
Thank you for literally teaching me EVERYTHING I needed to knw
Chef my goal is to fry a turkey for Thanksgiving it’s a 15 pound turkey and I’ve been looking at videos that says three minutes per pound in your video you said 2 1/2 minutes per pound, Will either one work?
SlickBack
I watch this video every year around thanks giving and it’s still winning
5:42 - That facial expression after the narrator mentions his scholastic accomplishment. Just perfect.
Chef is right, i used smellavision and that Turkey smells goooood !!! YUMMY !!
Which oil to use to fry the turkey?
*lmao Chef Fatback is an epic ass name*
Great video...thanx an' a hat tip! The temperature range (from all the vids I've viewed) seems flexible as long as it is between 300 and 350 degrees F. Is that pretty much true?
5:08 - 5:20 is all u need to know...hahaha
Thank you so much Chef. I have watch this video a couple of times and will be frying my fist Turkey tomorrow for Christmas. Merry Christmas Chef and thank you so much for your instruction.
Imma try this for thanksgiving! How’d yours come out?
Day Turkey izz everythangggg
Forgot to brine that baby first. And that injection. Eeewwww!!!
Can you reuse the oil and how to store it? Thank you.
you can reuse the oil. strain it, let it cool and put into a airtight container. It also makes the best fried chicken cause the burn temp is much higher the your standard oils
Trained by mom beats culinary school every time. What I wouldn't give to try some of his fried chicken right now. Already starving from watching the turkey...
Lovely! Mmmmmmmmmmmmmm!
Waiting for Wong's Kitchen to open so i can order fried chicken. :-D I'm so hungry.
Is Macs not open anymore? I looked up his restaurant and couldn't find it.
Take a shot every time he says “so now”.
Needs to be at least 195 to 210 internal to be safe to consume
Earl Gallup -- I thought poultry was 165
No where near trees neither
Can I use a ButterBall fryer? I just got my order for my fryer in its at my door, so what I do??
Thank you, Chef Fatback!
You can deep fry small to medium size turkey pieces in your home without a fire breaking out, right!?. Thanks for the demo, very informative :-)
Definitely deep fry it in your house! My fingers are crossed for you! 😖
Only if you want to risk burning your house down.
You know his food is good just from his name
5:10-5:25 had me 😂😂😂 the sounds that man made you know that turkey is 🔥🔥
I've deep fried many turkeys ... and 300° F is WAY to cold as the oil temperature drops dramatically when you start and the bird absorbed to much oil that way ... Peanut oil has a smoke point of 440° F ... you can get the oil to 425° F easily, before you start lowering the turkey in. I use a 60/40, Soy and Canola oil mix as it's vastly cheaper than peanut oil and available locally. Mixed, its smoke point is like 430° to 440°F and I still bring it up to 425° F before I start cooking.
Yeah I agree, 300 degrees is too low for me. I usually take my oil temperature up to the 375-400 degree range before I drop my turkey in there. I'm strictly peanut oil though. No mixtures over here. 🙃
@@bubbalufagus I might try peanut oil on the next bird! .. my daughter is allergic to peanuts, but she has moved out on her own now so my youngest two sons and I, have more food freedom .. LOL
Gotcha! Yeah, definitely give peanut oil a try.
Lol he knows poultry should be cooked to 165 right?
yes smartie pants. thats why u let the bird rest for 30+ minutes to allow it to cook through from its own heat
The injector model looks great, what is the brand?
The clip I saw on the news said the opening to the cavity of the turkey was supposed to point downward for easier draining.
Thanks so much! Can’t wait to use this recipe for thanksgiving
150 to 155 degrees seems undercooked to me for poultry
shanet60 the internal temperatures of thw turkey continues to cook turkey long after rrmoving it from the oil. If you cook it to around 165° the internal temperature keeps cooking bird, in which you end up with a dry over cooked turkey
deandre williams I always cook mine to 165 and it's never dry
shanet60 I cook mine around 160 and then I tent it for about 15- 20min
That's (150-155) not what he said. Go to 1:40 of the video and look CLOSELY.
Believe it or not, I smelt it thru my phone.
Great video chef ! Do you do any creole deep fry ?
We make this turkey every year. and we use this video as a tutorial. thank you Chef Fatback..its delicious
sue zisselsberger thanks Sue Happy Thanksgiving, Chef Fatback
My smellovision is workin real good with that bird.
Looks delicious. I like that he reminded people to disinfect cooking surfaces after preparing the bird.
Great video,sharing with all my friends
Boil the turkey in water then put it in the oven 400 degrees for 45 minutes to brown the skin. You boil out all the toxins and you talk about juicy.
Did you really boil a turkey?
Blues Guitar Yes you boil all the shit out of it, then brown it in the oven. If you boil them they taste better.
damn that looks so good.
You haven't accounted for the space taken up by the cavity, but it worked great for you. Gotta try that 5 spice. Thanks.
Five Spice Powder is a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. Some recipes also contain ginger, nutmeg, and licorice.
Would love to know the soy to 5 spice ratio.. I've deep fried many birds (without incident ;) )but never thought of that as an injection. Please and thanks!!
Try 6oz 5 spice, 10 oz soy sauce
Thank you, might cut that 5 spice back tho or add some water, seems like it will be a bit thick to inject..
what is the 5 spice?
Five Spice Powder is a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. Some recipes also contain ginger, nutmeg, and licorice.
I know what 5 spice is, wanted to know how much 5 spice/how much soya..
I love you brother. Thank you
how much soy and Chinese spice?
6oz 5 spice, 10oz soy
You go, Chef Fatback
nice I'm going too try this for this thanksgiving.....
i have a friend from that aria that taught me how to debone and fry turkey like you would fried chicken i wonder what was your thoughts we all love it
That was the best I have ever seen the turkey love's you.
Turkey deep frying facts I know yesterdays turkey cooking is over and I am sure all of you had the best turkey you have ever eaten. Be it baked, baked in a cooking bag, smoked or deep fried. We had a nice gang over so I did two turkeys. One was baked in a cooking bag and the other deep fried. Those of you that are first timers, couple of timers or just rookies at deep frying a turkey, here are some tried and true facts by me. My first fried turkey was by a friend that worked for me at the DOT. Circa 1992. We did it at work for the crew. After my intersest in the way of cooking a turkey, I began to experiment with the idea. Later the same person and I cooked ten turkey’s at work for the whole complex’s Christmas dinner. About 140 persons. So here of some cooking facts for deep frying a turkey. This method is for a 12 to 13 pound turkey. I hope none of you bought into the peanut oil 3 minutes per pound at 350 degrees. That is a rule of thumb that was used in the restaurants. That is a good way to have the skin burned. Using peanut oil is for restaurants that need to keep their oil at a constant 350 for a week. That is about as often as they change the oil. Peanut oil has a higher flash point without burning and it is expensive. I use canola oil. It is much cheaper and produces a lighter taste and golden color instead of some dark burned looking turkey. Before you fire up the oil, put your favorite injection into a room temp turkey. After injection, with paper towel, dry the turkey well inside and outside. This wil keep water in the turkey from hitting the hot oil and blowing up on you. You all know that. With the canola oil at the max of 350 degrees, lower the turkey into the fryer. The temp should lower to about 300 dregrees. If it stays above 300, bring it down to 300. Do not put lid on pot. Doing so causes condensation and oil popping from water hitting hot oil. Hold the temp at 300 for about 45 minutes Now here is the trick for the best turkey. When I put my turkey in the oil, the legs are up. Using your lifting device, raise the turkey out of the oil exposing the legs and thighs. Using a quick read Thermo pen, check the temp of the larges piece of meat with is the leg or thigh. If the temp is above 170 degrees, Pull the turkey. It is done. I garantee you at this cooking temp and using the thermo pen, you will have the best looking and best eating turkey every time…… Now when Chistmas come this year, you will have a great looking and tasting turkey. Another great recipe by Chef Jerry
why 170? safe cooking temp for poultry is 160, and there will be 5-10deg of carryover after the bird is pulled.
fat back
looks like mike brown lol