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Hey y'all!
I know we said the Turkey video would go up on Wednesday, but so many of you were asking to see it before Thanksgiving, so here it is! Aunt Peggy and I take you through deep-frying a turkey, step by step. Make sure to listen to our tips on thawing, temperature, separating the innards, and cooking time.
Love and Best Dishes,
Paula
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hey y'all it's holiday time and I am
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here in the kitchen today with my Aunt
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Peggy y'all get to meet and Peggy I'm
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gonna fry us up a turkey if you've never
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had fried turkey y'all you must try it
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it's the best way in the whole world to
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eat a turkey
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[Music]
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now I've got like a 12 pound bird here
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and he has been washed and dried off all
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of the innards have been taken out and
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you have to watch I've heard of so many
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girls who cook in the plastic bag that
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holds the innards in their turkey it'll
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have the liver the gizzard and the neck
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and that's what you could you get your
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stock from that for your gravy oh honey
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your giblet gravy now the first thing
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I'm gonna do to our turkey after washing
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it drying it and if there's long
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pinfeathers I can't stand those now
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because we're driving I'm afraid my
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seasoning won't stick to you Peggy so
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what I'm gonna do is I just go all them
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up just a little bit I'm gonna rub that
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olive all on me and I'm working with a
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12 pound bird that's my favorite size if
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I'm gonna deep-fry I like rubbing with
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salt pepper I like a little garlic oh
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man okay so I don't
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you get our little box right there pinky
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and we'll put your favorite seasonings
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on me all right this is my house
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seasoning right here Peggy that's got my
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salt my pepper and my garlic powder yes
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and this is that okay maybe you want to
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make sure that you open up your turkey
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and season his insides real good all
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right why don't you brother I would like
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to finish that opportunity this bird
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I've got the marinade so I'm gonna go
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ahead and inject it I love it with the
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injection I do too so there's all types
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of marinade show that are available at
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your grocery store this one happens to
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be from a friend of mine I met him at
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QVC he sells turkey fryers his name is
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John John just gave me his newest deep
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fryer and this is an inside turkey fryer
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and it takes all the work in the mess
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and a frying a turkey I'm just gonna
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come in here and suck the juice up and
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you can see that it the injector is full
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now all I have to do is just slip the
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needle on to that and we're just gonna
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insert this needle into the turkey and
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you'll be able to see him blow up and
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I'm just gonna go at random and I want
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to make sure that it gets all the way to
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the bone you want to make sure you get
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the legs now you have to plan ahead when
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it comes to your turkey buy and y'all
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because most all of turkeys come frozen
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because you won't didn't let your turkey
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stall in the refrigerator and you click
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you looking as long as three days all
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right now I'm gonna take our basket
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Peggy and I'm gonna lay that turkey all
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right and look at there he says snug as
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a bug in a rug and oh you know why y'all
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way in the kitchen today with three
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turkeys heating up washing their hands
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lift that lid now on this deep fryer it
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gives you your field line it's too much
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grease you should put in now I'm just
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gonna lift this up and I'm just gonna
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submerge
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shut this fryer right on up and I'm
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going to set our timer now this is the
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important part y'all when you're deep
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frying in Turkey you want to fry it but
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three minutes a pound so if this is a 12
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pound bird that's 36 minutes you're
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gonna add an extra five minutes so it
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will take 41 minutes for your bird to
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poop
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Aunt Peggy it's been 41 minutes that's
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just what we read I think it's ready so
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let's see what we've got
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oh this smell in this kitchen is
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incredible y'all all right I'm just
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gonna lift straight up look at this
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y'all I'm gonna let the grease just
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drain off I've in a second and then I'm
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just gonna move it just that easily I
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want y'all gonna all come in now and
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take take a bite of this turkey we've
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quartered it up we got our legs we got
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our thighs we got the wings and the
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thing about this turkey frying y'all is
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it's really kind of like eat one big
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piece of chicken the skin gets so crispy
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you'll wish you had two layers of skin
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what do you think what do y'all like
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dark or white dark and seek I like dark
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- but I love the white bus sandwich
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that's my customer a succulent
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its moist you see it's I hope y'all have
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a wonderful wonderful Thanksgiving hope
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your birds as good as mine and I know it
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will be and I would love to hear from
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y'all y'all please send me your favorite
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Thanksgiving recipes
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[Music]
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