Це відео не доступне.
Перепрошуємо.
Is the Butterball Turkey Fryer a Must Have for Thanksgiving? - The Kitchen Gadget Test Show
Вставка
- Опубліковано 7 лис 2018
- On today's episode of the Kitchen Gadget Test Show, Esther Choi is testing out a huge fryer made just for frying big birds.
Shop the Butterball XL Electric Fryer by Masterbuilt ►► amzn.to/2SWiPor
Check out all the kitchen gadgets reviewed by Eater ►► bit.ly/kitchengadgetguide. (We may earn a commission if you purchase.)
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more - it’s the most indulgent food content around. So get hungry.
Subscribe to our UA-cam Channel now! goo.gl/hGwtF0
You can make 20 pounds of fries AT ONCE. I'm sold.
Glad to see I'm not the only one pondering the non-Turkey uses for a giant fryer
Yassss I'm in 🤓
What's the equivalent in french fries?
🤤🤤😂
@@tiacho2893 Chicken Nuggets
$75 for oil?! Girl, get yourself a Costco membership. A 35lb box of peanut oil cost $20.
I love costco, I just wish they were in Central Wisconsin. I shopped there ALL the time when I lived in Atlanta!
Costco where people go to buy food they'll never eat!
Next episode: “Hey guys it’s Esther... today we are going to check out my favorite oil.. peanut. On the one hand we have normal just.. Costco brand, but over here we have Planters Mutant peanut oil.”
@@Mfdoorway
I wonder how hard it would be to DIY squeeze enough peanuts to fill that cooker with peanut oil?
$35*
Dip the fry basket into the hot oil briefly prior to putting in the turkey. Helps to prevent the turkey skin from sticking to the basket when removing the bird.
Solid advice for sure. The skin not touching the sides makes a difference. I might also suggest doing a slightly smaller bird to make sure all skin is cooked well. Plus you could get two 15 pound birds and fry them up in less time than cooking one bird in the oven.
Your are correct
Thanks
Good advise
You don’t season a turkey one minute before cooking it no matter what method of cooking one applies!!
Exactly. The best comment
And why would you season it before dropping it into 3 gallons of oil? To season the oil?
Warren Lauzon You season the Protein to give flavor it. A turkey requires minimum 2 to 4 hours of prior seasoning especially salt for it to absorb the flavor into it.
@@warrenlauzon5315 that's what I was going to say.
Why not add your seasoning directly into your oil and hope for the best. LoL
This is not a cooking channel though, it's a kitchen gadget promotion channel.
@@dozog Beginning to think so. I have yet to see a gadget reviewed that ended up not being recommended.
Always brine yer bird when you fry em...
My parents have the older version of that fryer and it's great. For the fried turkey brine it, let it dry and then dry rub it. Use a remote probe thermometer and you can time it better. Leave it in the fryer for just a minute or two longer after it hits temp and it'll crisp up a bit more.
What’s brining it??? Assume salt?? Not on low potassium eh??
@@Diana-tf5xq ua-cam.com/video/KKr1rByVVCI/v-deo.html Alton Brown's brining suggestion.
Pickle brine is best brine.
Will C Most Butterball Turkeys are sold pre-brined
An extra 20 minutes of cooking time in the fryer would have gotten you the crispier skin you wanted. It did say 3 - 4 minutes per pound.
You're 100 percent right.
Would have also made it more dry
Annemiek De Haan You’re incorrect.
@@annemiekdehaan1 An extra 20 minutes would not have dried out that turkey.
Eater white people and their turkey. So overrated.
These are the bomb for frying wings for a party! Easily cooks 20-30 wings per!
I am so pumped to use mine this year I just got one for 15 dollars from a yard sale and the person never used it what a steal !!
Same, 30 bucks on Facebook marketplace never used
Wow I’m jealous bro but congrats tho👍🏿
@@kenyatasims6991 yeah the thing works great going to use it again this year .
SAME! My mom got 2 for $75!
2019 Update
#1 Wet or dry brine you turkey
#2 Dry and season
#3 Inject the bird (must if you don’t brine)
#4 Parts aren’t flimsy (6 years in) largest wing fryer in the world.
#5 Don’t buy oil for $75.00
Glad you decided to splurge on two turkeys. Watching you mess up one brisket was enough.
Did she just put a pinch or salt and pepper to an 18 pound turkey?! 🤦♂️
Turkey ain’t seasoned worth a damn lol
She might have already brined it before adding the salt and pepper to the outside. A lot of people brine their turkeys and then add dry rub / seasonings to it afterwards.
Most of that seasoning is going to burn in the deep fryer. Good to season it a bit afterwards. She could have brined/marinated it though.
lolz
AJ Taylor my people.... my bad guys. I apologize for this lol
@@pinacolaaadas pretty sure she didn't, it look untreated
We’ve had ours for a year this is the second thanksgiving we’ve used it and love it! (Got it for $99 at Walmart it went on sale for $49 right after Christmas lol)
This is the 1st thing I actually have .. it's worth it.... it's like having a professional kitchen sized fryer in ur house...
Try frying an entire potato 😍😍
Dude you missed talking about the clean up situation. Oil vs oven clean up.
Ooooh - That's big enough to deep fry a standing prime rib roast as well!
genius !
You know....I've never seen anyone do that...
@@sundarpichai940 Robert Arrington on Deermeatfordinner does it on his channel. Please check it out.
@@sundarpichai940 we've deep fried steaks a few times on our channel, and then we saw deermeatfordinner do a standing rib roast. The steaks tasted amazing, so I have to think that the roast would be the same.
Now you on to something sir !!!!!!
The number of times you said juicy.. I want a damn turkey now.
So, I can fry 5 pounds of chicken wings at a time with this thing, provided I don’t overcrowd them?
Yup
Yes and they come out perfect!
I have done it super easy
Bruh how many wings have y’all cooked at once with this? I might actually cop this xD
You can also fry several catfish filets all at once. So much easier.
*Turkey Brine*
3 gallon of water
3 cinnamon sticks
2 tbsp all spice
A couple sprigs fresh rosemary
Several leaves fresh sage
Whole onion halved
3 celery sticks
Half cup of salt
Minors Sauteed Vegetable base 1 tbsp
A bunch of honey (I use half a bottle the bottle has a net wt. 32OZ)
About half a cup of Everglades seasoning
*this is not my recipe all credit goes to the channel DeerMeatForDinner ua-cam.com/video/OxXLzNlG1hM/v-deo.html
Share on Facebook pass it on
cool!!
Heads up that this draws around 14 amps when the heating element is on. I had to fry my turkey in the garage because the kitchen circuit couldn't handle it with any other stuff running, like a mixer. Just something you don't think about a lot.
Yeah….wonderful.. 👀
I inject my turkey with some Italian sauces and rub the turkey with Italian spices. The one item I would say is spray that pan well before putting bird in it so it don't stick to it. 5-10 minutes to drain, 5 minutes to let stand on the serving platter.
Brine it first to get deep flavor throughout the bird. For gravy, roast some extra wings with aromatics, make a stock, then make your gravy from that.
Brilliant!!
Light sprinkling of seasoning salt when you take it out would probably help. Kinda like sprinkling salt on fries after they take them out of the fryer.
😎'oh....ButterBall...... 😎'I always thought the brand name of this turkey was Ball Butter🤣
I’ve had mine for about 13 years. Use it every Thanksgiving and XMAS. It’s great
the one from the oven definitely looks more appetizing
This thing is awesome, I’ve been using mine for 3 years. I can brine and inject and bake a turkey but the fried turkey is just leagues better.
I agree. The first time I had a fried turkey, I wanted to dislike it because I wanted to just argue that I roast my turkey perfectly every time. No, fried turkey is amazing. It really is like a huge chicken, but with the flavor of turkey.
that is if you can serve it up right away. My friends and I do 6 turkeys for an elder care home for Thanksgiving and 4 for our families. The turkey served up at the care home is very good but by the time we get home to our turkeys that have been sitting for a couple of hours, they are dry and tasteless. Still, we do it for the camaraderie and fellowship.
@Brent Smith Taking notes & can't wait to shock the hell outta the hubby when my turkey turns out better than his for once.
@@maddiejo85 that recipe is way too time consuming. Takes them 3 days to make a turkey??? Nah, just get a turkey and inject it with Tony Chachere's cajun injection marinade and fry it. Fried turkeys are so much better than oven roasted turkeys! You'll kick his birds ass if he isn't frying his.
Great video of two delicious looking birds and comparison, just sad to see the thumbs down when she has done a great job and explained very well the differences. Thank You Esther for posting this video.
This fryer was on sale at my local Home Depot for $49.00. 🍽️🍗🤛👍 I am so, so glad I picked it up yesterday!
Do you like it? Would you recommend it?
@@pysankar Yes. It has made our last two Thanksgiving turkeys, and a lot of others in between. We use it for fries, too. Keep the birds under 18 pounds if possible. If all they have are toms, try to get the smallest one, like 21 pounds is doable but takes too long or you'll have to refry it if it comes out raw. But yes, it's a good fryer!
So cute. I think the Turkey is as big as she is.
Need to brine and season the bird more.
I recommend long pants when working around a fryer.
I enjoyed your review and thought it was very honest. I have been frying turkeys probably 15 years, so if like that skin a little extra crispy keep it in about extra 10 mins don't work it will still be moist. You got to over season the turkey when frying it. I pat it dry and then take soften butter and rub and smear all on outside of bird, then what every dried seasons you like I use oinion and garlic powder and then lots of Cheyenne pepper. The bird is completely covered and red. Don't worry about the heat the heat will burn off but flavored is awesome. Try it this way you want be disappointed.
My skin was soft but the turkey was wonderful.I dont trust over frying and drying it out just for the skin.
Best solution smoke a turkey it tastes so much better than roasting or frying and is honestly super easy just put it on there and check on it every half an hour to an hour. Yah it takes longer but it’s well worth it.
The editing on this video is amazing. I think Esther did this video just so she could eat turkey lol. She was all enthusiastic about it. It was cute.
This fryer is great! Since I'm short, I do have to put the fryer on a low table or the floor/ground and stand on a step when lowering it in and removing it. Makes it much easier.
Thank you for your demonstration. We bought the product and have been a little nervous until we saw this video. We appreciate it! 🙂🙂🙂
I bought this fryer on sale for $49.99. Best purchase I’ve ever made
Dude the best turkey I ever got is when my mom took a turkey to the Chinese place where she gets her Peking duck....they basically did the turkey the same way and it was amazing....with the dripping sauce...
Wow, very different. Sounds yummy!
shut up! Its a true secret amongst travelers
Cross peking duck are fantastic
Wait. Ur mom took a raw turkey to a Chinese restaurant and they cooked it?! Wow that alone is amazing to me.
@@jahjoeka pretty common for asian people.
Did my first deep fried turkey this past Thanksgiving. Turned out so good, feed 10 people, there was nothing left. About 2 do my second turkey in this thing in a couple of hours. Do not regret this purchase at all
If you wanted the salt to "penetrate" you should have dry brined it in the refrigerator for a while before cooking. I thought everyone knew that
wearing shorts near hot oil.....becareful
but she got a spiffy jacket. that's all that matters.
idk if jeans could protect you from 375 degrees oil
Róbert Kósa they can.... how would you not know that? Shirts also protect you......
@@crunch9876 Yes, because it's so much better to have the burning hot oil soaked into your pants and being held against your legs
@@robertkosa7283 Wearing jeans adds a small protective layer before the oil reaches your skin. Oil straight to skin contact I would assume is a whole lot worse.
I have been frying turkeys for 15 years and that is the preferred way my likes it. I bought one of theses a couple years ago and it’s been great. Nothing broken. You can even use it as a seafood boil, fish fryer hush puppies and fries. We going to do chicken wings next
i love it i have mine for 4 yrs good deep fryer.the best ever
Inject your seasonings if you're gonna fry a Turkey. Season the outside is just for flavoring of the skin. I got one of these and I love it.
Thats a steal for something this huge. fitting up to 20lbs of food in it, its crazy.
Small restaurants should be buying this than a commercial standard fryer.
But if its only intended for home use,Its not gonna last long even in a cafe.
The issue is the recovery time if this unit will be a lot slower than a commercial fryer. Drop 5 lbs of frozen fried in this thing it's gonna cool waaay down
Ive had this appliance for over 7 years i mainly use it for seafood and fries but i have fried 3 turkeys in it and its worth it everytime
Thank you for your insight - I pulled my butterball fryer out for thanksgiving today - Blessing to You and Your Family and Friends! :)
All that salt and that little bit of pepper . lmfao trippin
I wanna slap her with a box of Sazon Goya! 😂
They are comparing cooking methods people. If they did special seasonings for each how would you know what exact effect the cooking had
@@DimT670 They were not comparing cooking methods, they were making a canola oil sales pitch.
Fried turkey just needs turkey wing gravy. You can make it ahead too. Roast 3 or 4 wings on the highest heat to brown well. Then make a 2qt batch of rich brown turkey stock, and you have some for gravy, some for making dressing.
Am I the only one that was pissed that she didn’t let the fried turkey rest before she cut into it then said “oh it’s so juicy but the oven one has kinda settled” well yeah all you did was salt and pepper it and made it rest for so long.
It's called editing
We been using our for the past 3 years. Works great and taste amazing!
@2:23, she forgot to coat the basket with oil before situate the turkey in.
blaaa2007 a must do to all watching . Drop the basket in without turkey to coat the basket. Then put turkey in it won’t stick
We love the Butterball XL Turkey Fryer! Great channel love the video!
I was never a fan of Turkey much until I tried deep fried Turkey best Turkey I ever had.when I move in with my bf next year I plan to buy this
There is a way to keep the breast meat from drying out and also helping to improve flavor: before carving, allow the turkey to rest for several hours after cooking.
It dries out because the juices are hot and forced closer to the meat's surface because of increased pressure from the heat. The crust that's developed on the exterior as a result of cooking as well as the skin both act as a seal, which retains the juices despite the bird's internal heat. When you cut into a hot bird, you break this seal and the juices will more readily run out. Hot juices may also more readily evaporate into the air, away from the meat.
You must permit sufficient time for the juices to cool and settle back into the meat. Depending on the weight of the bird, this can take a few hours; at least almost as long as it would take to roast it in an oven.
Don't worry about it getting cold when you let it rest for a few hours; it will still be hot when you cut into it. You just don't want it to be so hot that you wind up losing too much of the juices.
Resting time is just as important as cooking time. There will be a big difference in taste and texture just from sufficient resting alone.
Very helpful! Thank you!!
I've been using mine all year around, now I'm ready 4 thanksgiving
i love this woman ! straight to the point .
We used this last year and our turkey turned out bomb af
danielpsfeeed we’ve used it every year since we got it!! It comes out so moist and crunchy!!
danielpsfeeed yes same!!
I’ve had my turkey fryer for years and I love it, I get my peanut oil from Costco so it’s much more economical.
I have this machine for a few years, it is not flimsy at all. It might give you that impression because it’s your first time using it and the basket moves when you lift it. i think it is better than the oven, and less time for cooking, great taste!
I'm always amazed at the comments on these videos talking about the techniques not used. Did they brine the bird? No- they probably shot 3-6 of these in the same day with wardrobe changes and they aren't giving a recipe for the tastiest bird, they wanted to compare fried to roasted in the least amount of time possible so they can move on to testing the next thing.
Wings & Fries All In One Fryer Doe . I Will Buy This Fryer
I bought the Butterball XL Turkey Fryer about a year ago..I have completely forgot about it still being in the box, I haven't had the chance to use it yet but I will around Christmas time..I've had fried turkey a handful of times and prefer it over oven baked but hell, IT'S ALL GOOD!! LOL..
For crispier turkey skin you should generously salt 24 hours before frying... It will help dehydrate the skin
Thank you... i did have a Cajun rub and my skin was soft. I will add more salt and see.
3:27 "No FRYERS that were created".... nice one 😂😂 😂
The Char-Broil Big Easy, is a great machine. No oil required, no worries about burning down your house. Win win👍😀👍
I paid 22.54 for this last year in preparation for turkey testing this year. But you've done it for me. 👍🙏
I have this exact fryer and have used it 2 or 3 years running. It is fantastic. The key to frying a turkey is to brine it for a full day before frying. Just make sure you dry it thoroughly before frying. I keep a cooler in the garage that I only use for brining my bird every year.
Great tip...thanks!
You should ALWAYS inject the fried turkeys. They are SOOOOOO GOOOOOOD!
I have the same deep fryer and what I noticed was once I let the turkey marinate in a brine overnight, the turkey taste 10x’s better.
I wonder how the pepper you cracked on top tastes after an hour of frying...
Got ome of these at Walmart for around $80 and the oil for $30. Its definitely worth it
Not willing to give up my pan drippings for that perfect “put it on everything” gravy
I just make a broth out of the neck and gizzards and use that broth with a butter and flour roux to make my gravy.
I have this fryer still in the box. Got it as a gift.
The solution to your problem. De bone the turkey. Roast the bones in advance. Brine the meat and then fry it day of while finishing stock into gravy and using that oven to roast veggies and other delicious treats. Bam, done. Eat like a 👑
Injecting the deep fried turkey with the a marinade of your choice makes it even better.
Thx for the review
Last year I made a Cajun fried turkey and it was amaz-balls! Brined it a few days before. The day before I dried it. Probably went through a roll of paper towels but then I did my dry rub. The next day the cooking day. I took the turkey out nice and early to get to room temperature and injected it with some unsalted butter and then fried that baby and it was perfection. It was so crispy and the meat was so tender and juicy. Highly recommended this fryer. I didn’t fry it inside the house. Did it outside because it’s still a massive deep fryer and as caution I rather have grease all over the backyard instead of my house. Also makes awesome crispy chicken wings. Good investment
Her `Are you ready for this?' sounded like cardi B😂
Brine your roasted turkeys, SOOOO GOOOOD!
She’s awesome. I love how she explains things and that she is experienced.
I use one to make mass amounts of wings and potato wedges. oh and I batter whole chickens and put them in. it's life changing straight up
When using/testing anything that revolves around hot oil, most synthetic fabrics nylon for example will melt to a persons skin if spilled on. Something to keep in mind.
This video is very helpful thanks
Brine your turkey and they are never dry. We had a turkey catch on fire in the grill because someone forgot a drip pan. All the skin burned - the bone at the end of the leg fell off - it was that burnt. Carved it up and once you got past the 1/4" on the outside, it was the best turkey we ever had! Moist and smokey!!
Whole fried fish in that fryer!
Would have liked to see you empty the fryer and what you do with the oil, just to see. That's really the big issue with home deep fryers, especially one that big.
I have one and I love it. There are a few things i dont like though.
1 there isn't a temperature read out so you know what temp it is as it heats and reheats.
2 it's not great for batch cooking. We had a fish fry and I used it. The fish turned out great but it took so long to reheat which sucks.
3 large pot doesn't fit in the dishwasher. But I do love this fryer
Brining the turkey before the fry would solve the salt/ flavor penetration issue. As for the crispy skin, either leave it in there for a bit longer, or as long as its safe, you could even turn the heat up and place the turkey back in for a flash fry.
I agree bought one last week can't wait to use it this week
surferlaments sure will!!!
The turkey turned out amazing, only thing was I filled the fryer to max line and I had a 14 lb turkey but it didn't submerge and the breast didn't brown how I like, I may add more oil... So no regrets
surferlaments Thanks Happy Holidays to u n ur family!!!
Would there be a difference if you seasoning your bird the night before? To try and fix the salt penetration problem?
You could get these for $50 if you're lucky and any of the old stock is left at walmart.
If not, they sell another brand that looks pretty much exactly like this called Farberware. Tad smaller but half the price all the time, no luck necessary
Brine a good brine will make sure the bird stays juicy and flavorful
I just par boil mine in really well salted water the night before, dry it off an hour or so (weight dependent) and coat with a brushing of canola oil and finish it in the oven. It seasons the meat beautifully and you get the most fantastically crispy skin. Oh, and you can let the boil water cool and skim off the fat from the bird for adding to the drippings in the roasting pan after for a gravy.
it looks like you're new to deep frying turkeys, you missed the key part. Since you're deep frying, the seasoning has to be injected in then let sit in the refrigerator for 2 hours before frying. also as stated below from someone else, dip the basket in the oild for 10 sec to head up and oil up the basket so the skin doesnt stick. 3-4 min a pound for the deep frying option.
My mom would love this 🤔😃
Please use more than salt and pepper lol
Terence Rice ....That Turkey taste bland as hell...Lol
Part of the reason the birds taste bland, is the way they are raised.
I know it makes me sound old, but the birds in my youth (even simple chicken) tasted much different. More like chicken.
Of course they were not barely 10 weeks old when they were consumed. And we didn't insist on eating them every day.
Dozo G can’t agree more
@@dozog damn back in ur day? Before antibiotics super sized the chicken growth? Real food!
SHE JUST IRRITATED THE HELL OUT OF ME BLAND A@! 🐦( TURKEY) WTH!!!🙄🙄🙄🙄🙄🙄
1:17 Boogie Woogie, woogie
Make gravy early in the week using turkey wings, neck, etc. Fryer is the way to go!
I am actually buying this fryer this year I want to try something new this thanksgiving
Did you buy it?
@@Danny-jb6pg yes I did.
@@caralinaesqueda I bought one off Amazon but decided to return it and get a refund, I really didn't need it, it was a masterbuilt not butterball
You should try out the Char Broil Big Easy (I think they have an update version now) its an “oil less fryer” - essentially just a big roaster, but the turkey taste exactly like it would deep fried
I usually buy some turkey wings and/or necks to roast the week of Thanksgiving to make gravy ahead of time. With a fresh bird, you can do the same with the neck and wing tips. Dust them with a bit of powdered milk for more intense browning and make stock for gravy the day before. Maybe add some mushrooms to boost the meatiness.