Better than Grandpa's Fried Turkey! | How to Deep Fry a Turkey | Step-by-Step
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- čas přidán 14. 05. 2024
- Who doesn't love a good fried turkey?!
Here's what you will need:
- at least a 30 qt. frying pot setup (the larger it is the safer it us but the more expensive it is to fill with oil)
- 12-20lb turkey
- Tony Chacheres Injection
- Heath Riles Garlic Jalapeno Rub houndhogsbbqsupply.com/produc...
- All Que'd Up Bayou Bandit Rub houndhogsbbqsupply.com/produc...
- Turbo Trusser amzn.to/3fADoad
- Thermoworks 12" Probe
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- Thermoworks Dot
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Start out by setting the level of your oil correctly.
1) Put unseasoned turkey in empty fryer pot
2) Fill with water until it’s 2-3 inches below the top of the Turkey
3) Take Turkey out
4) Mark water level
5) Empty pot and fill with oil to line
6) Make sure to drop the Turkey in very slowly
You need to know the safety tips for deep frying.
1) Protect your property. Cook away from the house in the yard if need be.
2) Fully defrost your turkey
3) Dry the turkey thoroughly (water and oil don’t mix, especially when hot)
4) Rise temperature of oil to 380-400 degrees. It will drop drastically when you put in a cold Turkey.
5) CUT THE FLAME OFF BEFORE YOU START DROPPING IN THE TURKEY IN CASE YOU HAVE AN OVERFLOW. Cut the flame back on once the oil is stable.
Instructions:
1) Ensure your turkey is completely defrosted and dry!
2) Inject your turkey, (you really can't overdo this part)
3) Use a little spray oil for a binder
4) Season with the Health Riles Garlic Jalapeno
5) Season with All Que'd Up Bayou Bandit
6) Truss it and get it on the turkey hanger
7) Preheat your oil to 350, drop it in (cut the flame off first) and relight once the turkey is in to hold around 325-350
8) Once your thermometer says 157 pull the turkey! (about 3.5 minutes per lb.)
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Great video! I had fried Turkey since 2016 and never looked back 💪
Hey thank you so much you guys are funny.it was good to see y'all.happy holidays
Good work fellas, way to provide an informative yet entertaining piece of content! So many videos are informative but become stagnant. I’ll be using this video for my 16 pounder later this week, thanks!
Thanks Travis! Glad it was enjoyable and helpful!
Wow the red color! Beautiful! I love the Tony’s turkey injection. The HR stuff is good too.
Can’t beat the look of a beautiful fried Turkey!
Excellent tutorial. Thank you.
Thank you!
Thanks guys! Happy Thanksgiving!😃
Happy thanksgiving to you!
Thanks guys just in time for Thanksgiving.......
Totally a coincidence we swear!
Hahahahahah omg these guys are funny! Ugh now I'm hungry 😆
Thanks Tanja!
Once again, great video. Any recommendations on gloves for carving (I noticed they were different from the last video...). Also - you missed your buddy's special step in the (carving/tenderizing?) process from last year's video (9:26 🤣)
Cotton glove liners under rubber gloves! Check out our new rotisserie turkey video for his "special" tenderizing method!
Shoot baby this Turkey recipe is fire 🔥🔥
You right! And no houses on fire!
I've been deep frying for years in a good quality 30qt stainless pot. I'm really loving the 60qt pot you are using here -- I've fried about 12 in my 30 qt and one time one ran over -- would you be willing to share where that pot is from? I tried but can't read the logo from the video.
Damn, that is how the Griswold bird was cooked.
I’m doing my first turkey this year and I just pray mine will look half as good
I’m sure it’ll turn out great! There no magic to it, you saw everything we did in the video. Just don’t get that oil too hot and it’ll be fine. I’d rather run at 320 than push the heat and end up getting it too hot during the cook.
I’m frying my first turkey too. I got all the ingredients. I’m nervous about it being a 24 pound Turkey
@@jasontodd9302 that’s a big bird! Be sure to set the oil level correctly!
Brah I’m doing the same an I just want it to come out good.
I have a 10 to 16 pound turkey an I’m really nervous an excited to do it at the same time
Great video. I think you've given me all the info I need to try it. What deep fryer did you guys use? I thought I heard you say it was a 60 quart?
I believe it is a bayou classic. But yes it is 60 quart. Took about 5.5 gallons of oil but it is definitely safer having the extra space to prevent overflow.
As an Army medic I injected various parts of the body with lidocaine to numb. Well, I use the same technique with the turkey to inject the seasoning. I like 1 hole and inject into 4-5 directions. To me this helps with keeping the injection in the turkey and not too many holes for juice to escape. Not sure if it makes a difference but in my head it makes the turkey more flavorful.
I think it’s one of those things like a mustard binder. Some people swear it makes a difference while others couldn’t care less. Do what works for you as long as it’s juicy that’s all the folks eating it will care about!
Yummy
Take it out at about 150 and loosely cover in foil. let it rest a good 30 minutes before carving. It will continue to cook and you won’t lose all the juice!
Great Video, I'm frying my turkey this Thanksgiving for the first time but I have one question, do I have to inject and add the rub a day before I fry it or can I do all that like an hour before I fry it? Once again thanks for the Video.
If it’s easier to do the injection and rub day of, go for it! That’s what we do normally. Just put the unseasoned bird in the fridge to dry off for 24 hours before hand if possible.
@@HoundHogsOutdoors Great, thanks enjoy your thanksgiving.
If you have the time and space in the fridge, I suggest you inject the bird, let it rest for an hour then pat dry and then add your binder for the dry rub. Let it settle for 24 hours and then do a finish rub just before you drop it in. Happy turkey day:)
@@kevinhunter5202 Thank you, hope you had a good Thanksgiving
That is one done bird for sure. lol Keep practicing. You will get it one day.
Question: the temperture gage reader doesnt gets off reading from boiling grease touching it?
It only reads temperature in the last 1/8” of the probe deep in the turkey so the heat doesn’t effect it if it hits the rest of the stem. The probe itself is rated to over 500 degrees. Just don’t want to submerge the coupling
I have an indoor fryer
Frying my turkey for the first time tomorrow. Is it possible to over season the bird making it look too dark when done? I didnt use sugar.
Sure that’s a possibility too. I’d rather have a darker color with plenty of seasoning since it’s only on the skin than go too light with seasoning. Some will wash off in the oil as well. If you didn’t use a sugary rub though, then you should be fine.
Are y'all brothers?cause y'all look so kool
Nope! Not brothers!
Did you guys brine or just inject and dry rub?
Just inject and rub. Have tried a brine with injection and really never noticed a difference from doing both. Our rotisserie video turkey was killer with a brine though. I just did one the other day with both and didn’t notice much difference.
Safety first...... Wear cooking mits when lowering the turkey in, as the steam is very very hot guy's.
I’ll mention something important, a mistake I’ve made. Keep it out of the refrigerator from the day before som the temp doesn’t drop to below 200f.
This looks good but you need to take that watch off before going deep like that. 😆
Hahahahaha nahhhh. Gotta save some of that good salmonella for later!
Did you say you cooked to 157 degrees? I thought it was 165???
Take a look at this article from Thermoworks. Making food safe to eat is not simply a product of temperature, but actually a combination of how long you hold meat at a certain temperature.
157 is safe after just a few seconds, and there is always carry over cooking anyways.
blog.thermoworks.com/chicken/chicken-internal-temps-everything-you-need-to-know/
Dude let your meat rest for 30mins before cutting!! You lost all your juices!!!😂😂😂😂
Keep telling my old lady that…..she never listens
@@tinymorte tell her she don’t have to let mine rest if she wants to come over😂🤣
Gay love
Deep fried anything makes the meat too dried. It's a waste of food.