Excellent video! I'm doing my 1st deep fried turkey on Christmas day. I laughed at seeing your live turkey walking around behind you. Very helpful! Thank you!
At 48:15 I couldn't help but chuckle when I spotted that turkey in the background, just casually chilling like it was waiting for its turn in the hot tub! I mean, I thought to myself, that guy is probably next in line for a spa day! And then there's your dog, giving the turkey the "I'm just here for moral support and maybe a nibble" look. But in all seriousness, thank you so much for this video! Your instructions are like a GPS for turkey frying, guiding me through the crispy journey ahead. With your help, I'm pretty sure I won't end up with a yard decoration instead of a Thanksgiving feast. Wishing you a gobble-tastic Thanksgiving, filled with laughter, crispy turkey, and a happy doggo hoping for more than just a sniff!
I love deep fried turkey. That’s how I used to fix my turkey when I had Thanksgiving at my house. I liked using peanut oil, just made it taste so good. I hope you and your family have a blessed night and a Happily Blessed Thanksgiving!
Glad you enjoyed it! Enjoy your first fry, it'll be great! (p.s. I see you pick locks. I dabble, but I'm not very good. I subscribed and am eager to watch your vids!)
Ha. Thanks for the sub. Yes I used to, but I have arthritis in my hands and don’t pick too much anymore. It’s painful for me. It’s a lot of fun, and can come in handy. Plus, I reached my limit as far as skill level. I have a ton of locks for beginners. If you want to send me your address as a private message I’ll send you some locks to practice with. And your skill level. I have some really easy and some really hard locks. My name is Rick.
Great beginner's guide to frying a turkey. The only thing I would change is put the turkey, while still wrapped in the original packaging, into the pot to check the oil level. Much simpler, and you won't rinse off any rub on the outside if you choose to use some.
Great, thorough video. Though, fwiw, the breast doesn't need to be 165 for safety (nor any part). Safety is a function of both time and temp; the 165 is if it's at that temp for 1 instant. But since any time one is cooking the food is being cooked for awhile at 110, 120, 130, etc., that reduces how high it needs to get to. Which is why sous vide can safely cook at 135 degrees. As for preference of texture, breast can dry out at 165 (less so when deep frying, and with you injecting it), but dark meat is better when cooked to 175 or more, as you note.
Been thawing my frozen turkeys out on the back patio here in south Louisiana for years. I let it stay outside for about 16 hours then move it to the frig.
Great video! Not sure if you noticed, but you were temping the bottom of the turkey and not in the breast which may be why you were getting a lot of variance.
That's possible but I used it for almost an hour only one week prior and it never shut off. Timer should be consistent. I will see if I can find documentation that says anything about a timer. Thanks for the idea.
Doesn't matter. Since my fryer came with the hook attachment, it goes in the cavity and out the neck, making the bird sit upright. If your dryer uses a basket instead, then just fit it in there however...as long as it's completely submerged in oil it'll cook.
I had every intention of watching this video, but i just couldn't get through all the dragged out talking intro. Get to the substance man! I'm sure that bird came out great, but get to the point.
Thank you for the constructive criticism and good luck on your own channel. I do appreciate the irony of your whole channel name referencing the one problem you identified in my video: I was just rambling. 🤣 To each their own. Have a blessed Thanksgiving.
@FromtheRootsUp Happy Thanksgiving! Didn't mean to offend buddy. I don't really do much with my channel these days. Life got too busy, but I'd love to start traveling and fishing again.
