Pro tip- To measure how much oil you need and avoid a over-flow of oil when adding your turkey, a day or two before frying, I put my thawed turkey still wrapped in packaging in the pot, fill with water until the turkey is submerged, **then remove the the turkey from the water and mark a line with a sharpie. This tells how much oil to fill. Also, if your doing 2 birds, for example if you have a 15 lbs bird and one that's 13 lbs, your 15 lbs bird will need less oil because it weights more and the oil will rise higher then then a 13 lbs bird...I try to fry the same weight when cooking multiple birds.
@@guttagullotine2236 because the water would act as if it's oil. When you put a big 15 lb bird in liquid (water, oil whatever) it will rise a lot. The water is simply to measure how much oil you should put in your fryer. That's just something I've done over the years to measure my oil. When my turkey thaws, and is still in packaging, I put it in water in my pot and mark a line where the turkey is submerge so the day of I know how much oil to add.
Good tip. Thou you would put the turkey in the pot, put water until it's submerged, take turkey back out then mark the water level. If you use the mark while the turkey is still in, then you will have too much oil and risk having major spillage.
Best turkey I ever did was a smoked then deep fried turkey. Smoked to a internal temperature of 130 and pulled from the pit and straight into the turkey fryer for about 20 minutes . It was the best of both worlds 😊
Been frying turkeys for several years now. Bought an electric turkey fryer last year. Loved it! No open fire to worry about. Still used it outside to keep the smell out of the house for days. But it works great.
I always fry the turkey, been doing it around 20 years as well. I have a Masterbuilt indoor turkey fryer, no propane, no risk of Fire, just a big deep fryer. I always use the "Cajun" brand of injectables, my favorite is the roasted garlic and herb injection.
@@jpage42 cooks the same, the only difference is that you're cooking with electricity instead of propane. It looks the same, cooks the same, tastes the same, takes the same amount of time. Just imagine instead of a propane burner underneath there's an electric heating element heating the oil, because that is the ONLY difference.
I've been frying turkey every year for over 20 years as well. I'm always looking for ways to improve what comes out of the oil. I've only found your channel and seasonings this year, but so far I'm very happy with them and I may have to give them a try for our turkey this year. I've never injected a turkey either in all of these years, but I've been wanting to try it. This may be the year to give it a go.
I can't believe you've been frying turkeys without injecting them for twenty years you're wasting the food bro. Had a Cajun guy first time ever I had fried turkey injector the shit out of everything and my God it was fantastic. Can't believe you never injected a turkey. Where you from
Mustard is a great binder. It gives the seasonings something to adhere to and it gives the bird a good crispy texture without changing the flavor. Great video!
Exactly how I’ve been frying mine for the past 25 years with the exception of seasoning after it comes out of the oil. That’s a beautiful bird! Thanks for sharing.
Most chef's have moved on from the pot to the Dutch oven. Here is the correct way to fry a turkey. Much safer and not near expensive. A whole lot better control of the cook. From JH Coffee Lab to the kitchen of Chef Jerry, I am about to show you how to really deep fry a turkey. Over time new ideas come about or found that were already out there how to prepare or cook food. About 1992 I was introduced to deep fried turkey. A friend that I worked with was telling me about his dad deep frying a turkey. I had never heard of it so I became interested. He said to me, why don’t we do one for Christmas. In my shop at Richland maintenance I had a kitchen setup we used for occasional cooks when the weather was bad or we were working around the shop and I had time to cook for the crew. So he brought the pot and out of the can selling money we bought the turkey and fix-ins. He injected it Italian salad dressing and put it in the oil. That turkey caused me to purchase a large pot for the house and that is when I started deep frying turkey’s. My first pot was way to big and it took way too much oil. Later I bought the right pot for the job and for many years I deep fried turkey’s for my family and friends. Today I don’t really care for it but rather have my turkey in a cooking bag and baked in the oven. Now over time I learned how to really deep fry a turkey that very little people do. First, get rid of the big pot you call your turkey pot. It is not the right way to get the perfect turkey and it can also be very dangerous in the hands of the first time chef trying to impress their friends. You will need a large cast iron dutch oven. One that you can put two thighs and two legs in at the same time The turkey should never be over 14 pounds. If that is not large enough for you, purchase two turkeys. Now just like a chicken cut the turkey into ten pieces. Two thighs, two legs, two wings, and four breast.Cut the turkey between the breast then cut the breast cross ways to have four pieces. Canola or veggies oil is best. Do not purchase peanut oil. That is for restaurants. They use it because of the flash point and being able to use it for several days. A misconception in the turkey frying world. It is also heavy to the taste. Get the oil to 370 degrees as it will drop when you add the turkey. First in goes the thighs one at a time to keep the oil if you can to stay around 350 degrees. Add both thighs and both legs. You can also add the back pieces if you have space. It should take about 20 to fry the thighs. Make sure you have a thermo pin to check the temp inside the meat and when it get to 165 to 170, take out and rest it on some paper towel in a deep pan. In goes the breast and wings. Keep an eye on the color and temp of the breast and wings. The reason this method of frying a turkey is superior to the pot cook, it the ability to control the heat of each piece. So many people using the pot burn up the wings and breast trying to get the thighs done. I have seen so many turkeys pulled from the pot and the cooks just oooooing and ahhhhhhhing over the turkey that is burned to a crisp with two inches of bone showing on the legs and the wings totally destroyed. As for prepping the turkey, if you like rubs, have at it. If you like to inject, have at it. If you want a really crispy skin, salt down the turkey a day before and put it in the refrigerator uncovered. The salt and air will dry out the skin and it will for sure be more crispy. If you cook your turkey until it is dark as Barack Obama, you totally screwed up the meat. Another great recipe by Chef Jerry
Question: when you get it to temp and you turn the fire back on, do you keep the flame low or mid or what? I guess just hot enough to keep it at the 350?
Hey Matt I watch all your videos love your stuff I was thinking of a new way to categorize everything it would be awesome to have a playlist for each seasoning or the main focused seasoning for each recipe then you could watch recipes with just the gospel or fajita or whatever. That would be really useful I think, keep up the great work!
Thanks for all you for us Mr. Pittman! What are your thoughts about spatchcocking, brining (already have your birdbath brine), and also injecting, then putting it on my Timberline 1300?
If you’ve never tried it, mix you TC’s injectable butter, with Duke’s Mayonnaise! I usually eyeball between 1/3 and 1/2 mayo, hit it with an emulsion blender, inject that mix as you did here. Same, Cajun seasoning on the outside. It’s even more tender and juicy, almost creamy. Be warned, if you serve that, the family may never let you go back. 😆
Great video! Not sure if I could get the Bird Bath brine in time. Creole butter and Holy Voodoo still a good combo, or is the brine the way to go? Thanks!
I smoked a 22 lb. Turkey a couple days ago,first one and first time trying a brine. I'm a believer. Bird came out of the brine a real pretty white. Can't hardly overcook a brined bird. I also have fried many a Turkey injected and not and they have never been anything but juicy.
About 15 years ago, I bought a complete frying outfit at a Bass Pro grand-opening special, for about $20.00, and put the whole rig in the attic and left it there. Guess what I'm doing this weekend?
Best turkey you will ever have is a turkey wrapped in tin foil multiple times and cooked in a fire pit covered in hot coals. Fall of the bone JUICY turkey. THE BEST THING I HAVE EVER HAD!
I take mine out an hour before frying. Oil takes about 30-45 mins to heat up (slowly is better than full blast). Dry it down with paper towels before putting in oil
Is there a reason you didn't brine it? Risk of it being too salty with salt heavy injection/rub? Harmful to brine when frying? Just curious Can't wait to make this in a couple weeks!
Pro tip- To measure how much oil you need and avoid a over-flow of oil when adding your turkey, a day or two before frying, I put my thawed turkey still wrapped in packaging in the pot, fill with water until the turkey is submerged, **then remove the the turkey from the water and mark a line with a sharpie. This tells how much oil to fill. Also, if your doing 2 birds, for example if you have a 15 lbs bird and one that's 13 lbs, your 15 lbs bird will need less oil because it weights more and the oil will rise higher then then a 13 lbs bird...I try to fry the same weight when cooking multiple birds.
I think its implied, but I think you missed a step of fill with water to submerge the turkey, then remove the turkey and mark the line.
@@kevinrutledge9602 you mark the line while the turkey is submerge in water....that is your oil level.
@@40ozbeerbellydude why would you do it with the turkey still in the water? That doesn’t show you how much oil you need
@@guttagullotine2236 because the water would act as if it's oil. When you put a big 15 lb bird in liquid (water, oil whatever) it will rise a lot. The water is simply to measure how much oil you should put in your fryer. That's just something I've done over the years to measure my oil. When my turkey thaws, and is still in packaging, I put it in water in my pot and mark a line where the turkey is submerge so the day of I know how much oil to add.
Good tip. Thou you would put the turkey in the pot, put water until it's submerged, take turkey back out then mark the water level. If you use the mark while the turkey is still in, then you will have too much oil and risk having major spillage.
This is the time of the year I start binging on turkey vids from last season. Trying to develop a plan of attack.
Best turkey I ever did was a smoked then deep fried turkey. Smoked to a internal temperature of 130 and pulled from the pit and straight into the turkey fryer for about 20 minutes . It was the best of both worlds 😊
Check next weeks video. Smo-Fried!
Been frying turkeys for several years now. Bought an electric turkey fryer last year. Loved it! No open fire to worry about. Still used it outside to keep the smell out of the house for days. But it works great.
👊🏽
Same here.
What brand/size electric fryer do you have? And where did you get it? I’m looking for one
@@adamking6817 I got the Butterball brand fryer. I think it will do up to a 14lbs bird.
I have been brining and injecting my fried turkey for the past few years. I use Cachere's cajun butter, and it's amazing!
I always fry the turkey, been doing it around 20 years as well. I have a Masterbuilt indoor turkey fryer, no propane, no risk of Fire, just a big deep fryer. I always use the "Cajun" brand of injectables, my favorite is the roasted garlic and herb injection.
Does this work as well as a an outdoor fryer? Curious how crispy it gets and if the cook time is different.
@@jpage42 cooks the same, the only difference is that you're cooking with electricity instead of propane. It looks the same, cooks the same, tastes the same, takes the same amount of time. Just imagine instead of a propane burner underneath there's an electric heating element heating the oil, because that is the ONLY difference.
I've been frying turkey every year for over 20 years as well. I'm always looking for ways to improve what comes out of the oil. I've only found your channel and seasonings this year, but so far I'm very happy with them and I may have to give them a try for our turkey this year. I've never injected a turkey either in all of these years, but I've been wanting to try it. This may be the year to give it a go.
I can't believe you've been frying turkeys without injecting them for twenty years you're wasting the food bro. Had a Cajun guy first time ever I had fried turkey injector the shit out of everything and my God it was fantastic. Can't believe you never injected a turkey. Where you from
Finally someone smart enough to shut off the fire before dropping the turkey in.
Even if I just ate watching videos makes me hungry, thanks for effort your the best
Don’t know what you’re saying.., but I agree!
Mustard is a great binder. It gives the seasonings something to adhere to and it gives the bird a good crispy texture without changing the flavor.
Great video!
I love the crispy sound. I would want my skin to crispy like that too
🤣🤣🤣🤣🤣🤣🤣🤣🤣
Exactly how I’ve been frying mine for the past 25 years with the exception of seasoning after it comes out of the oil. That’s a beautiful bird! Thanks for sharing.
Love, Love, Love the Meat Church cutting board! Oh, and the Turkey looked outstanding.
This is the first Thanksgiving and first time I will do deep fry turkey. Thanks for sharing your video!
Awesome!! Thank you for your dedication to teaching great BBQ!!
“In Texas, we like our big breasts.” Yes, sir, we do.
LOL the camera didn't pan up to his face when he said that
Everything is bigger in Texas
Steers and queers son, steers and queers.
@@tyson9419I bet you think boys can have babies.
I love your videos. I watch all of them.
I had deep fried turkey years back. I would have to say its definitely my favorite aswell.
I’m guessing your production crew eats better then any other crew on the planet. Definitely trying this out for turkey day this year……
Great information thank you for sharing. I will try it this Thanksgiving day. Greetings to you all.
happy thanksgiving everyone
Most chef's have moved on from the pot to the Dutch oven. Here is the correct way to fry a turkey. Much safer and not near expensive. A whole lot better control of the cook.
From JH Coffee Lab to the kitchen of Chef Jerry, I am about to show you how to really deep fry a turkey.
Over time new ideas come about or found that were already out there how to prepare or cook food. About 1992 I was introduced to deep fried turkey. A friend that I worked with was telling me about his dad deep frying a turkey. I had never heard of it so I became interested. He said to me, why don’t we do one for Christmas. In my shop at Richland maintenance I had a kitchen setup we used for occasional cooks when the weather was bad or we were working around the shop and I had time to cook for the crew. So he brought the pot and out of the can selling money we bought the turkey and fix-ins. He injected it Italian salad dressing and put it in the oil. That turkey caused me to purchase a large pot for the house and that is when I started deep frying turkey’s. My first pot was way to big and it took way too much oil. Later I bought the right pot for the job and for many years I deep fried turkey’s for my family and friends. Today I don’t really care for it but rather have my turkey in a cooking bag and baked in the oven.
Now over time I learned how to really deep fry a turkey that very little people do. First, get rid of the big pot you call your turkey pot. It is not the right way to get the perfect turkey and it can also be very dangerous in the hands of the first time chef trying to impress their friends.
You will need a large cast iron dutch oven. One that you can put two thighs and two legs in at the same time The turkey should never be over 14 pounds. If that is not large enough for you, purchase two turkeys. Now just like a chicken cut the turkey into ten pieces. Two thighs, two legs, two wings, and four breast.Cut the turkey between the breast then cut the breast cross ways to have four pieces.
Canola or veggies oil is best. Do not purchase peanut oil. That is for restaurants. They use it because of the flash point and being able to use it for several days. A misconception in the turkey frying world. It is also heavy to the taste. Get the oil to 370 degrees as it will drop when you add the turkey. First in goes the thighs one at a time to keep the oil if you can to stay around 350 degrees. Add both thighs and both legs. You can also add the back pieces if you have space. It should take about 20 to fry the thighs. Make sure you have a thermo pin to check the temp inside the meat and when it get to 165 to 170, take out and rest it on some paper towel in a deep pan. In goes the breast and wings. Keep an eye on the color and temp of the breast and wings.
The reason this method of frying a turkey is superior to the pot cook, it the ability to control the heat of each piece. So many people using the pot burn up the wings and breast trying to get the thighs done. I have seen so many turkeys pulled from the pot and the cooks just oooooing and ahhhhhhhing over the turkey that is burned to a crisp with two inches of bone showing on the legs and the wings totally destroyed.
As for prepping the turkey, if you like rubs, have at it. If you like to inject, have at it. If you want a really crispy skin, salt down the turkey a day before and put it in the refrigerator uncovered. The salt and air will dry out the skin and it will for sure be more crispy. If you cook your turkey until it is dark as Barack Obama, you totally screwed up the meat.
Another great recipe by
Chef Jerry
perfect timing !! I love making Fried Turkey and I get a ton of questions around it so now I can just send them this ! nice job !
Get it Tommyt!
Never had the experience of trying deep fried turkey. I have to try it quick and in a hurry!
Question: when you get it to temp and you turn the fire back on, do you keep the flame low or mid or what? I guess just hot enough to keep it at the 350?
Love me some Tony’s in my deep fired turkeys!
Awesome video as always sir. Question, would it be better or worse if you inject the night before and rub. Thank you
I inject mine 1-2 days before frying. It always comes out amazing.
Looks so good. Great cook.
"Damn! That's what I'm making for Thanksgiving this year.!"Just like we talked about at the Cowboy game. Thanks Matt!
Love the video and whole series has been super helpful!
That same creole butter with jalapeño in it is mighty good also
Awesome! Nice content. I just bought my Loco deep fryer. Cant wait
Seeeeessshhhh your store is awsoeme
Another awesome video, Matt!
We are totally doing this, this year! Thanks Matt
Hey Matt I watch all your videos love your stuff I was thinking of a new way to categorize everything it would be awesome to have a playlist for each seasoning or the main focused seasoning for each recipe then you could watch recipes with just the gospel or fajita or whatever. That would be really useful I think, keep up the great work!
back again this year for a refresher button --->
For anyone who does this put the bird back in the fridge letting the butter get hard keeps you from losing as much during the cook
Yup, I usually do it the night before.
Thanks for all you for us Mr. Pittman! What are your thoughts about spatchcocking, brining (already have your birdbath brine), and also injecting, then putting it on my Timberline 1300?
Yea buddy! I’m going to cook one this weekend. Love the video.
DAM!!!! EVERYTHING I WANT FROM THIS VID AND THE LINKS ARE ALL SOLD OUT...GREAT VID..THANKS
Amen brother that is the way to go.
DAM THAT LOOKED GOOOOD!!!!....DAM THAT LOCO FRYIER IS SOLD OUT....
Always wondered what do you guys do with all the food in these videos?
aint nothing better than a cajun butter fried turkey dont even @ me
Facts
Definitely the best way to make a turkey peanut oil a little pricey but injected and in oil so good
If you’ve never tried it, mix you TC’s injectable butter, with Duke’s Mayonnaise!
I usually eyeball between 1/3 and 1/2 mayo, hit it with an emulsion blender, inject that mix as you did here.
Same, Cajun seasoning on the outside.
It’s even more tender and juicy, almost creamy.
Be warned, if you serve that, the family may never let you go back. 😆
Perfection!!! How about the rub with cornstarch next time?
Do you adjust the temperature due to the drop in oil temp when the turkey goes in?
another great video thanks Matt
Thank you!!!
Dang that looks good. I always wanted to do a Cajun turkey, but my family is too bland.
I hope this gets answered before thanksgiving…. Do we need to season/ inject the turkey a day or two before we fry?
Good job Brasil very like all recipe
Is it strange that I go ahead and like Matt's video before I have even watched it?
Ain’t mad at that!
That Loco cooker is legit. Bought it last year when you featured it.
As a follow up to this, the Loco lasted one season then died. Loco told me to pound sand. Will never buy another Loco product again.
I know some processes are sped up for video but would I do the Injections and rub the night before? Or right before frying?
I do them right before I cook.
Good job thanks for sharing
How long do you let your Turkey set after injecting it before frying ? I’ve seen several different recipes showing anywhere from 5 mins to 36 hrs
Outstanding sir!!
Great video! Not sure if I could get the Bird Bath brine in time. Creole butter and Holy Voodoo still a good combo, or is the brine the way to go? Thanks!
I smoked a 22 lb. Turkey a couple days ago,first one and first time trying a brine. I'm a believer. Bird came out of the brine a real pretty white. Can't hardly overcook a brined bird. I also have fried many a Turkey injected and not and they have never been anything but juicy.
I could taste the creole butter !! YUM!!!
How on earth is someone going to Thumbs Down this? Matt, this is what I am going to do now, too! Nice work!!
When he said Dam! I knew she was rite 🤣
How long before can you inject the bird with the Cajun butter? Example: making a bird on Xmas this Wednesday. Inject Monday, Tuesday?
Just saw your video and bought my own turkey frier wish me luck
2:23, you damn right!
2:20 Wife walked by and I had to convince her I was watching a Matt Pittman special! She ain't mad about it.
😂
My family isn’t big on spicy but I love it. Will this work for everyone or is it pretty spicy?
Not spicy.
Looks delicious!!!
I'm going to have to try this 🔥
My instructions said to do it uncovered. I’ll try the second one covered.
What heat gloves are you using?
Love this method and the content! Trust the process. I use a little seasoned duck fat for injection, it’ll change your life!
What size pot do you recommend?
I am frying my turkey this year but some of the family members are allergic to peanut any suggestions on another type of oil to use
Some of my family doesn’t like spicy.. I know hard to say. What Meatchurch rub would you recommend for a turkey, still deep frying. Thanks in advance!
The Fajita we used wasn’t spicy
Just bought your turkey kit at academy sports last night. Got 2 birds to fry this year. Don’t let me down! Lol
I fried a bunch of bird before and it’s so funny when you inject your seasonings, it starts to look like a bird on steroids. 😂
How many gallons of oil did you use?
About 15 years ago, I bought a complete frying outfit at a Bass Pro grand-opening special, for about $20.00, and put the whole rig in the attic and left it there. Guess what I'm doing this weekend?
Looks amazing!
What kind of peanut oil? 100% or a blend?
Hey Matt, Any reason you didn't Brine the turkey this year?
Did you ever do oiless fried?
What if you brine and inject it before frying?
I need to figure out out why I am not getting the heat output I should be from my deep fryer. Flame is too orange.
Have you ever considered partially smoking a turkey and then finishing in the deep fryer? something i have always thought about doing.
That is next Wednesday’s video!
@@MeatChurchBBQ you readin my mind! like I told my girlfriend the other night, everything is better with smoke!
Best turkey you will ever have is a turkey wrapped in tin foil multiple times and cooked in a fire pit covered in hot coals. Fall of the bone JUICY turkey. THE BEST THING I HAVE EVER HAD!
Do you put it in the oil directly out of the fridge, or let it sit at room temp to come up some prior?
Oil doesn’t go in a fridge. Store at room temp.
Sorry, was referring to the turkey
I take mine out an hour before frying. Oil takes about 30-45 mins to heat up (slowly is better than full blast). Dry it down with paper towels before putting in oil
Holy hell brother…… that looks amazing
How much Peanut oil do you use for a 15# bird?
thank you
How much propane is needed in doing one 17lb turkey? Thanks.
Way less than a bottle.
What is the temp supposed to be internally? Some help
What’s the next best oil to use if your allergic to peanuts ?
Canola
Why does mine come out so dark? Mine looks burnt compared to yours… it was still delicious. Is it because I use mustard as a binder?
I'm hungry and you got a SUB.
I'm cooking this on Thursday
Is there a reason you didn't brine it? Risk of it being too salty with salt heavy injection/rub? Harmful to brine when frying? Just curious Can't wait to make this in a couple weeks!
Look in their older videos of frying turkey. He does brine it.
Unless you you went out and got a wild turkey, the store bought turkeys are pre brined.
What size LoCo is that?