How to Deep Fry a Turkey | Food Network

Jess Roy is here to show you how to deep-fry your turkey to sweet, sweet perfection.

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How to Deep Fry a Turkey | Food Network

[queen]

i know that turkey bout to taste like a paper where yo seasonings at how u gone ruin a whole turkey tryna put 6 specs of salt and 8 pieces of pepper just wasting food 🤔

[babyboi]

I know YOU LYING!! Baby I understand high blood pressure and all but I know thaz not all You seasoned that turkey with!!! Can’t be!! LAWD HELP HER!!

[normlor]

as one smart man suggested always shut off the fire when putting the Turkey into that searing hot oil and no fire will ever start because the fire is what causes flames to burn down decks and homes otherwise just oil spilling on a deck will happen if no flame is present. one great thing you did was to have that oil no hotter than 350 which is a perfect temp for deep frying as all others even with electric fryers have it at 375 which is WAY too hot!!

[devinthomas]

Lots of problems here.
Inject and season, big piece of meat needs flavor
Always wear long sleeves, heavy gloves and boots or heavy shoes
Fire off when dropping bird
No shorts and no sandals or flip flops

doing this barehanded is careless and absolutely not safe at all.

Do not do it like this

[vladbrad]

You couldn't pay me to eat that non seasoned turkey !! Probably taste like rubber thumbs down 👎👎👎

[Xblade]

I like the "That was great" at the end :) Thumbs up great video!

[joeblow]

Turkey is done @ 165 instead of 150…. Unless you like throwing up

[jgadms]

I appreciate the tip on carry over cooking.

[bigv]

I love the no fear aspect of cooking the bird. It’s refreshing! To address seasoning ... use 1 cup sea or Himalayan salt, 1/4 cup black pepper, 1/4 cup garlic powder. Rub that all over. Bam ... Delish! Obviously don’t use the whole mix, just hand pack the bird and use the rest on your Christmas bone in prime roast😁

[edwardperger]

You failed when you didn't brine it

[drdrew]

At 2:35 what orifice did she remove that thermometer from ?!?

[mrsweatypancake]

Ok first of all the amount of seasoning on that bird was an abomination a pinch of salt and pepper on each side id rather eat a bullet from my glock at 400fps second the thickest part of the bird is the center of the breast and finally you should pull when the breast reaches 160 honorable mention typically you take thigh meat to 170-180 because it has more fat and has dark meat if you pull at 150 its slimey

[dman]

Usda recommends temps between 165-180. At 150 you undercook your food its not done. 😆