Brining is the key. Make sure it's patted dry. Don't fill the pot past half way with oil so it doesn't boil over.
@genevieveberge7663
for how bad accident and health care is in the US this definitely seems "pretty dangerous"
@whitneyfugleberg8783
Delicious. It tastes delicious Andy.
@tellermorrow81
I brine my turkey anywhere from 3-5 days. I inject it with cajun butter, then deep fry it.
@Hellgash
I recommend injecting the chicken and a nice dry brine overnight!
@Cbts_jtny
Water and oil never mix frozen or liquid. That’s why yall be catching on fire with the turkeys. I digress is talo a good frying agent to use on chicken/shrimp etc
@JAT985
‘Butterball’ brand Thanksgiving turkey are usually sold pre-brined
@josephmackun1421
Love the content. Try doing tortilla Espanola. It's a type of omelette
@kyleweaver7900
It’s not frying a turkey is dangerous, it’s people not knowing how to prep it that makes it dangerous. More times than not it’s still partially frozen or these is too much water still in the turkey that causes it to roll out of the pot and on to the flame
@reeceguisse17
Brining is key. Most connoisseurs brine from 24-48 hours, with at least 1 hour of drying time before cooking. The danger is the idiots who over-fill the Olla, or try to deep-fry a frozen bird.
@3dcarbonuk243
The turkey fires is caused from brining the turkey!
@muddodger
You need to pressure cook / deep fry it… Really force that oil and juiciness in. (Apparently that's what KFC do)
@norajjones3792
Fried turkey when seasoned and fried properly is incredible. It’s better than chicken when done right.
@downeastboy84
Alton brown did a whole episode on good eats about frying turkey and how to do it safely and it does seem like a lot of work
@annierambo5606
Andy you have to inject what ever seasoning you want into the bird. I always like to inject mine with jalapeño pepper sauce very tasty.
@1rorysteele
Just saying, your bird should be room temperature if not a little warm before being deep fried. Look up the laws of thermodynamics, and the relationship between hot liquids and cold solids.
@garyclark3982
You have to inject it to get the greatest flavor
@StarTraveler649
A true Caju. Cried turkey is amazingly good c
@Draconus64
Inject it with seasoning
@jonbass6346
Chef, I am inviting you to my house for Thanksgiving 2025 where I'll make you a properly brined and seasoned deep fried turkey!
@josezigzag4807
That is the secret! 12 HR BRINE
@TheBajanamanda
Def have to brine first
@WELDER-UP
We do it all the time with fried turkey in the south US
@lorijenvey9276
If you turn off the flame just before you put the bird in, there is no chance of the oil igniting if it overflows. The instructions were very clear on the fryer I bought. The biggest problem is getting rid of the oil after. But it does make a great turkey and is very quick.
Comments
Brining is the key. Make sure it's patted dry. Don't fill the pot past half way with oil so it doesn't boil over.
for how bad accident and health care is in the US this definitely seems "pretty dangerous"
Delicious. It tastes delicious Andy.
I brine my turkey anywhere from 3-5 days. I inject it with cajun butter, then deep fry it.
I recommend injecting the chicken and a nice dry brine overnight!
Water and oil never mix frozen or liquid. That’s why yall be catching on fire with the turkeys. I digress is talo a good frying agent to use on chicken/shrimp etc
‘Butterball’ brand Thanksgiving turkey are usually sold pre-brined
Love the content. Try doing tortilla Espanola. It's a type of omelette
It’s not frying a turkey is dangerous, it’s people not knowing how to prep it that makes it dangerous. More times than not it’s still partially frozen or these is too much water still in the turkey that causes it to roll out of the pot and on to the flame
Brining is key. Most connoisseurs brine from 24-48 hours, with at least 1 hour of drying time before cooking. The danger is the idiots who over-fill the Olla, or try to deep-fry a frozen bird.
The turkey fires is caused from brining the turkey!
You need to pressure cook / deep fry it…
Really force that oil and juiciness in.
(Apparently that's what KFC do)
Fried turkey when seasoned and fried properly is incredible. It’s better than chicken when done right.
Alton brown did a whole episode on good eats about frying turkey and how to do it safely and it does seem like a lot of work
Andy you have to inject what ever seasoning you want into the bird. I always like to inject mine with jalapeño pepper sauce very tasty.
Just saying, your bird should be room temperature if not a little warm before being deep fried. Look up the laws of thermodynamics, and the relationship between hot liquids and cold solids.
You have to inject it to get the greatest flavor
A true Caju. Cried turkey is amazingly good c
Inject it with seasoning
Chef, I am inviting you to my house for Thanksgiving 2025 where I'll make you a properly brined and seasoned deep fried turkey!
That is the secret! 12 HR BRINE
Def have to brine first
We do it all the time with fried turkey in the south US
If you turn off the flame just before you put the bird in, there is no chance of the oil igniting if it overflows. The instructions were very clear on the fryer I bought.
The biggest problem is getting rid of the oil after. But it does make a great turkey and is very quick.