My 1st name is Ken and I use Kens salad dressing for a marinades. I just dilute it with water and vinegar so it goes thro my injectors needle much easier. We do that like a hours before we cook it. 10-12hours o=under a injector and then into the oil after it set up for 1 hour from the frig
This looks so amazing! I will still give thanks this thanksgiving even though I fell on hard times. I put my trust in Christ! My greatest happiness comes from following him our Lord and Savior. As a single mother things are difficult on me. My husband passed years ago so I’m alone. I’m overwhelmed because both of my children are autistic. I’m struggling to provide. I can’t afford groceries let alone Thanksgiving dinner. I lost my job as a social worker at Forsyth hospital because I declined the vaccine. I declined because of my pre existing health condition lupus and heart disease. I was denied my medical/religious exemption. I wish I could go back to the hospital but the mandate is still in place for hospitals that participate in Medicare and Medicaid. I’m waitressing and I’m so thankful to be working again, but I’m not making nearly enough to make ends meet. I’m so discouraged I feel so alone in this world. Every month is a battle, to not end up on the streets with my children. Thankfully God gives me strength to keep going. Please pray for me and my boys, that’s all we want or need. Please pray for me and my children this Thanksgiving thank you.
🙏 We will add you to our prayer list for sure, yes stay strong, think positive and look forward always, if possible get with your church group so they know what you are going through if you haven't already done so. God will bless you
Don’t forget if your frying a turkey please make sure you thaw it out. Don’t fry a frozen turkey. Trust me so many people have done this. I’m sure there are plenty of turkey frying videos on RU-vid 😂 🦃 Arine this turkey looks delicious.
Yes! Thank you Arnie. I was looking up a video because this is what I plan on doing for the first time this year and I’m pleasantly surprised to see that you have a video for exactly what I was looking for.
Had deep fried turkey for the first time this year - it was wonderful. If you're going to do it, make sure the turkey is DRY when you put it in the oil and follow all of his other safety precautions.
I'm graduating from whole turkey to breasts this year, thanks for the tips. BTW, that's not the beat way to slice breasts. Cut off the bone and cut across the grain for juicier meat.
That is a good looking turkey breast I like how he emphasized being safe I haven't fried a turkey the last 2 Thanksgivings but I fried one the previous 6 I'm planing on frying a turkey breast this year so this video was good I always pat my turkey dry and let it sit for 30 to 45 minutes but when I put it in the oil I dunk it about a third of the way pull it out dunk it about half the way and pull it out dunk it almost all the way and pull it out and then put it in and let it fry trust me this works even if you have a little moisture it's like it let's the turkey come up to temp gradually enough to not shock the oil before you lower it completely
@02:18 this is mistake #1 most turkey fryer people make. The fill the tub up to nearly full and drop in a 10+ lb bird and cause a fire ;) Me and this Cajun guy did a howto fry your turkey once when I lived in Florida with his neighbor who had earlier burned their garage down.
Came across your channel yesterday with your moms rice (my uncle refuses to give his recipe) and after I stayed hooked!! I’m from Abq, NM and love that this channel brings so much life to Mexican and Chicano culture!! Thank you!! God bless you and your family this holiday season and always :)
Butterball has a video showing how to deep fry a bone-in turkey breast in an electric deep fryer (cooking at about 325 degrees), and they say cook it for 7 minutes per pound. You did 3 1/2 minutes per pound for a bone-in turkey breast and it cooked to 180. Why is there such a difference in recommended; cooking time?
That’s a great question, could come down to the size and weight of the diff breasts. Overall though, temperature and a good thermometer should be used safely to check in several spots to ensure complete and full cooking to safe recommended temps. They could also be giving extra cautious advice, like I am. Don’t rely on just time and definitely use a thermometer safely to ensure the best result! Works everytine
Thanks. I use a Thermapen to check the oil temp and the turkey temp, and 7 minutes per pound has generally been about right for me for bone-in turkey breasts that are around 7 pounds. I let the turkey sit out for at least 30-60 minutes before cooking to bring its temp up a bit before cooking. I use a dry brine, which is probably similar to yours. But yours clearly cooked in half the time, and I can't figure out what the difference is. Maybe this year I'll check the internal temp after its cooked for 3 1/2 minutes per pound to see if it's done.
Here you go bud,OG, is Salt, Pepper and Garlic (SPG). This perfect blend of delicious natural flavors has created the most wonderful eating experiences for every civilization, country and cuisine. It’s the original all purpose seasoning. Shake this rub evenly over any meat and let set for at least 30 minutes. Grill or smoke for maximum flavor. The OG is also fantastic on vegetables, dips, salsas and over nearly every meal you create in your kitchen. Visit www.pitmaster.us or our social media "ArnieTex" for recipes and grilling techniques. WOW! was designed for a maximum one-bite flavor experience to impress friends, family and cook-off judges alike. For the full WOW! experience shake liberally on steaks, chops and fajitas. Let the rub set for at least 30 minutes and then grill for maximum flavor. Lay it down heavy on the big smoked meats like brisket, pork butt, ribs and chicken to get some WOW! in every bite. WOW is also fantastic on vegetables, dips, salsas and over nearly every meal you create in your kitchen. Visit www.pitmaster.us or our social media "ArnieTex" for recipes and grilling techniques. Sea salt, fresh cracked pepper, granulated garlic, paprika, a small amount os msg and spices
Arnie do you have your seasonings at any local meat markets? I would like to try it four this thanksgiving I don’t think I would be able to get it in time if I would order it online.
Great recipe and safety tips. Mins. per pound is what I was looking for when I found your sight but I'm going to drench and dredge my breast after seasoning. I did a Cornish hen, and it came out amazing and I have the breast from the thanksgiving sale if its half as juicy as yours I'm hooked.
