Very good points made by Evan Prowse below - before deep frying, make sure your turkey is completely/properly thawed, and make sure your oil is at the correct temperature. A frozen turkey not only won't cook evenly, the excess moisture could cause overflow or a fire - oil that's too hot could quickly cause overflow!
Also recommend checking out the "Big Easy Oilless Fryer". Works just as well as the deep fry, without all the mess to clean up. I switched to using that about 10 years ago and haven't looked back.
You forgot to mention both that if the turkey isn't properly thawed when you deep fry it, it's going to cause a flare-up and take your arm, and if you have the oil heated too high, it's going to shoot the turkey out like a cannon
My dad actually deep fried our Turkey one year when I was younger. He spilled some of it and thankfully no one was hurt but the spot he spilled it on our yard never grew grass again.
"I ever tell you about the time Keith tried to deep-fry a turkey? Third-degree burns over 90 percent of his body. His doctor called up, like, other doctors to look at him cause they'd never seen burns on top of existing burns"
For anyone following along like me who would like to pick your method and re-watch it a few times. 0:43 Turkey Prep 3:20 classic Oven Roasted Turkey 4:35 Oven Bag Method 5:44 Spatch cocking 7:08 Smoked Turkey 7:58 Deep Fried Turkey
An uncle on my dad's side always deep fries the turkey. It's the most Midwestern thing on Earth-- Thanksgiving Day, Packer's game on the TV, 10 Wisconsin dads in hoodies and cargo shorts huddled around a giant deep frying bird like it's a bonfire while drinking Spotted Cow and Miller High Life (the champagne of beers) and talking about deer hunting the previous weekend and ice fishing plans to come. Precious memories.
Mmmm yes, binge watching Babish make gourmet food like "Yes I could totally do this" meanwhile I'm sitting on the floor of my dorm eating waffles from the school cafeteria
I was never allowed to make the turkey for my family's Thanksgiving growing up. My family was mediocre cooks at best. Therefore, I always thought I hated turkey. But then, a few years ago, my mother was wheelchair bound & as a result, I was tasked with the turkey. Of all the things I had looked up, a spatchcocked turkey made the most sense & looked great. Plus I wanted to rip the spine out of a corpse like a Mortal Kombat fatality. So I did. And it was, far and away, the juiciest, the crispiest, the most well-seasoned, the most delicious turkey I & my family had ever had. I used the spatchcock turkey video from NOT ANOTHER COOKING SHOW for the how-to, but we agree, we will not do another method again. Ps, I got a pair of garden shears. Strictly for turkey prep. They're much heavier duty than kitchen shears, & they contend with the spine way easier than kitchen shears.
Love this. Do you have a written recipe? The link goes to your apple cider donut recipe. Looking forclarification on whether you do flavor injections before or after the 24 dry brine. Thanks
Did some research because I had the same question. Consensus seems to be dry brine alone and then do everything else day of, before it goes in the oven.
When it comes to deepfrying, Alton Brown made this cool turkey derrick which could be useful. It involved a ladder, rope and pulley system but it looked like a safe way to deposit the turkey into the oil.
I gotta say I really want to see a Botched with Babish: Meatghetti and Spag Balls. I feel like the Spag Balls should've been baked with a cheese crust/bind similar to baked spaghetti rather than fried, and the meatghetti should've been thin cut strips of bulgogi style beef but seasoned the Italian meatball way. I feel like there must be a possible way to make that one actually done really well.
My mom seriously doesn't like to experiment with food. She tells me every year to just salt, pepper, and roast it. I love her but I think I'm gonna buy and extra to experiment with.
For some odd reason, many people absolutely refuse to accept change in food. Food is another form of expression, if you're cooking, then you should be allowed to experiment with that cooking.
I made the spatchcock turkey with the compound butter tonight for my Friendsgiving. 10 out of 10 recommend! It was so juicy and full of flavor! My friends were talking about my turkey well after they got home! Thank you Babish!
November, 2021: "Did you hear? Dad is going to demonstrate five ways to prepare a Thanksgiving turkey!" October, 2022: "Dad, please! No more! I can't eat anymore turkey!" Dad: "We don't waste leftovers in this house!"
I would LOVE to be Andrews' neighbor! There's no way that the crew could eat all that turkey, so he MUST HAVE given some to his neighbors! (Ofc, I wouldn't have the income to live there LUL)
I've always called chicken and turkey made with the "parsley, sage, rosemary and thyme" herbs Mrs. Robinson chicken and turkey. One of my favorite mixes. Excellent video clip; excellent information. Now, don't go getting the big head. lol
Thank you Babish, your recipes have been a staple of my Thanksgiving dinners. I just made the compound butter, dry brined, injected turkey and it was a hit. The white meat was tender a juicy even after the turkey was cold. The recipe link doesn't work though.
Turturkeykey. Sorry, anything you make with turkey will make me think of that video. And now I am totally zoned out not seeing anything of this video anymore while it's playing. Man, I've seen things dude, things you can't easily forget.... _blank stare_
My favorite way to do turkey for Thanksgiving is to carve it off of the carcass before roasting. You get better control over how long each part cooks and you get a lovely carcass just begging to be turned into an amazing turkey stock!
I don't remember at what point you stopped giving Celsius temperatures aswell as Fahrenheit but as most of the world use it could it please be reinstated?
I hosted my first Thanksgiving this year, and might not have survived if it weren't for this video. Everyone complimented the turkey and said it was one of the best birds they ever had. Went with the dry brine / injection / oven roast method....it came out super moist and with perfect, crispy skin. Thanks Babish!
My favorite method is to spatchcock the bird. It cooks so fast and the skin is perfectly crispy for the entire bird. The best part is that the white and dark meat are done at the same time. I also only dry brine because Serious Eats ran some tests that showed that a dry and wet brine essentially reach the same goal but without the potential mess and volume of the wet brine. Then I add a citrus herb butter. I have gotten many people who find turkey to be boring without gravy and prefer to load up on sides to now love turkey and load up the plate with that.
Your link to the recipe goes to the Apple cider donuts page. This was an amazing video, though! Thank you for all your hard work, passion, and dedication. I have a feeling this is going to be the most epic turkey day ever.
So as a Canadian this is really weird because we have Thanksgiving in October because it's too cold by this time of year usually to have gatherings safely (road conditions)
For those who love the deep fried turkey method but want something a lot safer, my family likes to use an oil-less propane turkey frier. We have always gotten the same results as when we deep fry, so that is an option also
There was this one show called thundermans the father goes crazy over this magazine because it has a meatpolizo or something like that, it looks like a volcano made out of meat
would you say these rules apply to cooking just turkey drum sticks for thanksgiving? whole bird is too much for just 2 people so we're just doing legs.
He had a video from either last year or the year before that and it was a bunch of different ways to prepare a traditional Thanksgiving meal for like 2-3 people instead of a house full of friends and family. I'll see if I can find it.
For fried turkey, temperature management is easier if you bring the oil a little way above your target temperature. Even with a room temperature turkey, you lose a lot of heat when you lower it in there.
Spatchcocking has been my go to method the last two years. It comes out amazing every single time. However, it NEVER takes only 45 minutes. It's usually 2-3 hours.
I cooked my first spatchcocked turkey today, following your recipe, and it was FABULOUS! Most of us prefer chicken and dumplins' but this year, I got crazy! Thanks for all of your videos, recipes, and tips. It makes being in the kitchen even more fun than it has been (I'm old so I've been in the kitchen a long, long time!).
Botched just makes me sad because it’s usually just amplifying the exclusionary elitist “culinary tradition” people. Basics is a much better way to put some more traditional cooking skills into the Babish formula.
@@finchhawthorne1302 exactly. To me there is no "wrong way" to do something. Cooking is not exclusive it can be whatever you make it which is why I will try the same dish from multiple restaurants!
@@pdpotman420 After how many times they reboiled eggs in one episode to get it right, I think "little effort" is not a fair label for it. I mean I get it if folks don't like botched I can't personally sit through every episode of it without getting bored but it is something they put time and effort into. They just do it in a different style that's not everyone's cup of tea.
Babish! Would you consider featuring dishes from Netflix’s “Maid”? It would be an opportunity to highlight food insecurity during this difficult holiday season
Before COVID, I was asking my brother which holiday sends more people to the ER (he is a doctor), and he said Thanksgiving. Because too many people injure themselves deep frying turkeys because they don't take proper safety precautions prior to frying. This can be really dangerous if you do not know what you are doing.
I've been using the turturkeykey method you demonstrated couple years ago to great success. Use bacon if there's not enough skin, or if you just like to live deliciously.
