[4 - 10] All right, now we're cooking with gas! (Hannah chuckles) (exciting music)
[11 - 13] - Turkey season is almost upon us
[13 - 16] and soon people are gonna be cooking up these big birds
[16 - 18] at festive fall gatherings all over the country.
[18 - 21] - Traditionally, turkeys are roasted in the oven,
[21 - 23] but these days more and more people
[23 - 24] are cooking them outside,
[24 - 27] either grill roasting them or deep frying them.
[27 - 31] - So should you be grilling or frying your turkey this year?
[31 - 33] We've tested gear in both categories
[33 - 34] and we'll give you the rundown
[34 - 36] so you can decide for yourself.
[36 - 38] - It's a turkey-palooza!
[38 - 44] First up, Lisa with grill roasting. (exciting music)
[44 - 45] - Okay, it's grill time.
[45 - 48] I have started using this recipe every year
[48 - 50] ever since I learned about it.
[50 - 53] It's the simple grill roasted turkey.
[53 - 56] You can find the recipe on americastestkitchen.com.
[56 - 58] I love this recipe for simple grill roasted turkey
[58 - 60] because it frees up your oven.
[60 - 62] You can do your pies, your side dishes,
[62 - 63] anything you want indoors
[63 - 66] because your turkey's comfortably cooking outdoors,
[66 - 69] which is also a great excuse for you to sneak out
[69 - 71] and escape the party for a little while
[71 - 74] and "check on the turkey", but this recipe is so easy
[74 - 76] and really doesn't need any babysitting.
[76 - 77] The other thing that's interesting
[77 - 79] about grill roasting your turkey
[79 - 82] is you might think, "Oh, am I gonna grill my turkey? What's that?"
[82 - 84] It's not gonna taste grilled per se.
[84 - 87] It may have a very light smokey flavor, but really not much
[87 - 91] because it's really gonna be roasting on the grill
[91 - 92] rather than being grilled.
[92 - 95] It comes up beautifully brown with really delicious flavor.
[95 - 100] It's a classic turkey, but outdoors, hands off. It's awesome.
[100 - 102] I have our Best Buy grill from Weber.
[102 - 104] Our favorite is also by Weber.
[104 - 105] It's the Weber Performer,
[105 - 108] which is the exact same grill but with some extras.
[108 - 110] It comes attached to a nice rolling cart.
[110 - 112] You don't need a separate table.
[112 - 113] And it has some other nice features
[113 - 114] which I'll talk about in a minute.
[114 - 117] But this one has everything you really need.
[117 - 121] There are charcoal grills out there over $2,000.
[121 - 123] It's like the Rolls Royce of grills, sure,
[123 - 125] but you do not need that.
[125 - 128] We wanted a well engineered, usable model.
[128 - 130] Everything you wanna do, you can do right here.
[130 - 133] It's a very lightweight and easy to assemble grill.
[133 - 136] I put it together in 45 minutes flat myself.
[136 - 138] I am not that mechanically inclined.
[138 - 139] And it does everything you want
[139 - 141] because it has these little features
[141 - 144] that let you control the amount of heat and the airflow,
[144 - 146] and that gives you all the barbecuing power.
[146 - 149] It has a event on the lid, which is offset.
[149 - 151] So you can direct where the smoke and heat
[151 - 153] is gonna go inside the grill.
[153 - 154] Some have the vent right in the middle
[154 - 156] and all that just goes straight up the middle.
[156 - 158] And so positioning this where you want
[158 - 161] the smoke and the heat to travel gives you all the power.
[161 - 164] The other thing you wanna know is the bottom vent
[164 - 166] with this lever right here.
[166 - 169] And you can see this oval means that it's closed,
[169 - 171] and this means there's airflow.
[171 - 173] So the more you move it this way, it's more open.
[173 - 174] This way is closed.
[174 - 177] When you're done grilling, you shut that and you shut this
[177 - 179] and the fire will extinguish.
[179 - 181] When you open them all the way, it will get much hotter.
[181 - 183] Fire really needs air
[183 - 185] and that will make it really go hotter or cooler.
[185 - 188] So you also get to direct the temperature.
[188 - 189] So this is awesome.
[189 - 190] It's a lot more complicated
[190 - 192] than just slapping some burgers down.
[192 - 194] Grill roasting gives you all the power.
[194 - 197] And people can even rig this to do low and slow barbecue.
[197 - 201] I'm gonna set up the grill for indirect grill roasting.
[201 - 203] So we're gonna take off our lid.
[203 - 206] We're gonna take off the top grate,
[206 - 207] which has these nice handles
[207 - 209] that are nice and raised and easy to grab.
[212 - 214] And that gives you just the bottom grate here.
[214 - 216] So on the bottom grate, you're gonna open the vent halfway
[216 - 219] because that's gonna control the heat.
[219 - 223] Full open is very hot, fully closed will kill the fire.
[223 - 225] So halfway is gonna give us a roasting temperature.
[225 - 228] I'm using a foil roasting pan, a large one.
[228 - 230] It's roughly 9x13.
[230 - 231] This is a big roasting pan.
[231 - 233] I folded back the sides a little bit.
[234 - 235] And just put that in there.
[235 - 238] You're gonna pour in three cups of water.
[238 - 242] When the fat drips onto the hot coals and then vaporizes,
[242 - 244] then that gives you a grilled flavor.
[244 - 246] This is gonna catch those drips
[246 - 250] and keep them from creating a burned or grilled flavor.
[250 - 254] You're gonna get half a chimney of unlit charcoal.
[254 - 257] And this is our favorite chimney starter also by Weber
[257 - 259] and it holds about seven quarts.
[259 - 263] And we wanna put half on each side, unlit.
[263 - 265] This handle stays cool, there's a heat shield here,
[265 - 268] and this helps you control the the pouring.
[268 - 269] When it's cold, it's not that big a deal,
[270 - 271] but when this is full of lit coals,
[271 - 275] you definitely need both of those handles to control.
[276 - 279] I've divided them half and half unlit on either side.
[279 - 281] I'm gonna go get the hot coals
[281 - 283] and put them on top of the unlit coals.
[283 - 286] So I'm putting my lit coals on top of my unlit coals.
[287 - 290] And it's okay if some stuff falls in there.
[290 - 294] You're not using that water for flavor or anything.
[294 - 297] You've got your grill tongs, 16 inches.
[297 - 298] These are by Oxo.
[298 - 299] They're very easy to use.
[299 - 301] They lock and unlock very easily.
[302 - 303] And one handed.
[303 - 307] And you can arrange the lit coals over the unlit coals
[307 - 310] and that will get it low slow heat over time.
[310 - 313] Now I'm going to put that grate back on
[313 - 314] and I'm covering the grill.
[314 - 318] Now, first I'm just gonna open the vents on top halfway.
[318 - 321] These slide fully open, closed, and partway.
[321 - 322] So I'm doing halfway.
[324 - 327] And I'm just gonna let it heat up a little bit. Five minutes.
[327 - 331] And then I'm going to scrub the grates and oil them.
[331 - 333] We always clean the grates before we grill
[333 - 337] because that soot and schmoots from last time you cooked
[337 - 340] is gonna get stuck on your food and make it taste bad.
[340 - 342] If you want a nice clean grilled flavor,
[342 - 344] you wanna clean and oil your grates
[344 - 345] and once you're used to it, it's no big deal.
[345 - 347] Now, you want to get the probe
[347 - 350] into the meatiest part of the breast.
[350 - 352] Back up not near the bone.
[352 - 355] And then you're gonna put this turkey,
[355 - 358] it's gonna go the same length as the pan.
[358 - 360] The pan is gonna catch the drips.
[360 - 362] Got your probe coming out.
[362 - 363] So you can either close it in here,
[363 - 366] which I don't like to do 'cause it's not good for the wire,
[366 - 368] but I just take it and thread it
[368 - 371] right through the vents of the hood vent
[372 - 375] so then the wire is not being pinched in the grate.
[376 - 378] And I'm just gonna put that on.
[378 - 382] I'm gonna make sure the vents are halfway closed
[382 - 383] and over the turkey,
[383 - 387] and that will direct the heat right up to that breast.
[387 - 390] And I'm gonna hook this to our favorite chef alarm
[392 - 394] by Thermoworks, and I've set it to 160,
[394 - 396] which is what you want the breast to reach.
[396 - 399] This is called the remote probe thermometer
[399 - 401] and it's also a clip on candy thermometer.
[401 - 404] This will beep very loudly when it hits 160,
[405 - 408] and you come back and your turkey's done.
[408 - 411] And you do have a thermometer on the lid of your grill.
[411 - 414] That's really just talking about the air temperature
[414 - 417] in the top of the grill near where this is.
[417 - 419] It's useful as sort of a guideline,
[419 - 422] but you really want your probe in your meat
[422 - 424] because that's what you're really going to eat later
[424 - 426] and you want that to be the right temperature.
[426 - 429] Before I really learned about charcoal grilling,
[429 - 432] I just thought you put the briquettes in,
[432 - 434] you pop the grate on, and you grill the burgers.
[434 - 436] There's so much more to it than that.
[436 - 438] And what it comes down to is the amount of control
[438 - 441] the grill gives you, the barbecue or griller.
[441 - 443] This is a good moderate size.
[443 - 445] It's not too big, not too small.
[445 - 447] Some of the grills that we tested
[447 - 449] didn't have as much space as this one does.
[449 - 453] 22 and a half inches is the diameter of the grill grate
[453 - 455] and it's really a good size.
[455 - 458] You could really cook for a whole party of people.
[458 - 460] This simple grill roasted turkey is really simple.
[460 - 461] I don't have to do anything.
[461 - 462] I don't have to flip the bird,
[462 - 464] I don't have to turn it around, nothing.
[464 - 466] It's in there, it's gonna cook,
[466 - 468] it'll beep when it's done.
[468 - 470] It's gonna take about two hours.
[471 - 473] So it's done.
[473 - 477] The breast is at 160 and we're gonna take a look.
[478 - 479] If you notice, it's gorgeous,
[479 - 481] evenly browned all the way around
[481 - 484] because we put our coals on both sides of the turkey.
[484 - 487] So all the heat came up and out and over.
[487 - 488] Okay, so I'm gonna take this
[488 - 489] and put it on the carving board to rest.
[489 - 491] This is my little trick for getting it off
[491 - 492] without puncturing it.
[492 - 495] I just take the foil that I'm gonna rest it with
[495 - 500] and then I grab it right through and I lift it off.
[502 - 503] And now it can rest.
[503 - 506] I can even leave my mitts right on there
[506 - 508] to keep it from moving while I bring it indoors.
[508 - 510] So while this turkey rests,
[510 - 512] let's go to Hannah who's gonna deep fry a turkey
[512 - 517] in our winning turkey fryer. (exciting music)
[517 - 518] - So Lisa just talked to you
[519 - 521] all about grill roasting a turkey.
[521 - 523] I'm gonna talk today about deep frying a turkey,
[523 - 527] another wonderful way to cook your turkey outside.
[527 - 529] Now, our friends over at Cook's Country
[529 - 531] just developed an absolutely delicious recipe
[531 - 533] for deep frying a turkey.
[533 - 533] So we've got you covered
[533 - 536] if you're interested in doing it this holiday season.
[536 - 538] But today I'm gonna talk about why you might wanna do it
[538 - 541] and the tools that you need to safely get the job done.
[541 - 545] Deep frying in general is known for crispy, crackly,
[545 - 548] delicious, shattering, caramelly colors.
[548 - 550] And deep frying turkey is no different.
[550 - 552] The skin on a deep fried turkey
[552 - 555] is so beautifully bronzed and crackly.
[555 - 557] The inside remains tender and juicy.
[557 - 560] It creates an absolutely delicious bird.
[560 - 563] So first and foremost, that's why you might wanna do it.
[563 - 564] Second of all, it frees up your oven
[564 - 567] so you can cook your sides while you cook your bird outside,
[567 - 568] which if you're doing a lot on a holiday
[568 - 571] you know that oven space is precious.
[571 - 574] Third of all, it is a really fast way to cook your bird.
[574 - 576] You can actually cook two turkeys
[576 - 578] in the time it takes you to cook all your sides inside.
[579 - 581] I've got our winner from Bayou Classic right here.
[581 - 583] And this is the propane burner
[583 - 584] that goes with it from Gas One.
[584 - 587] You really want a stable base.
[587 - 591] This is a huge vessel of hot oil, you wanna feel secure.
[591 - 593] You can see right here, don't worry, it's not lit.
[594 - 595] Super secure, so it just allows you to feel
[595 - 598] a little bit safer while you're doing this whole process.
[598 - 600] The other thing was the material of the pot.
[600 - 604] So aluminum and stainless steel were the choices.
[604 - 607] We found stainless steel is way more durable over time.
[607 - 609] It heats up a little slower,
[609 - 611] but it's way more durable over time.
[611 - 612] And durability is key here.
[612 - 614] You do not want any oil leaking out of these
[614 - 616] and going anywhere near the flame on the bottom.
[616 - 618] So we really value durability here.
[618 - 620] And stainless steel, like this Bayou Classic,
[620 - 622] was our top choice.
[622 - 624] Now, you might say, "This looks like a big pot, Hannah.
[624 - 628] Why do you have to have a turkey specific big pot?"
[628 - 629] I'ma tell you.
[629 - 631] First of all, the size of this pot,
[631 - 635] this is way longer than even a lobster pot, for example.
[635 - 638] Though, you could cook lobsters in this FYI.
[638 - 640] But that's because it allows you headroom.
[640 - 642] So right here is the fill line
[642 - 644] and this is filled with oil to right here,
[644 - 647] but once you add a turkey, it's gonna displace that oil
[647 - 649] and it's gonna move it way up the pot.
[649 - 652] You don't want the oil anywhere near the top of the pot.
[652 - 654] Then it really turns into a safety hazard.
[654 - 657] So the biggest thing that makes a turkey frying pot
[657 - 659] a turkey frying pot is it is very long
[659 - 661] and it has a lot of extra room in there,
[661 - 664] so you're not gonna get your oil anywhere near the top.
[664 - 665] They also come with different accessories.
[665 - 667] Steaming baskets like this.
[667 - 669] You can do lobsters, you can do tamales,
[669 - 671] you can do a crawfish boil.
[671 - 673] And these just make it that much easier,
[673 - 676] and more fun so it's not a one trick pony!
[676 - 678] I can imagine building whole parties
[678 - 679] around one of these things.
[679 - 681] They're so much fun, fun to feed a crowd.
[681 - 684] So a good big strainer, this is about 17 quarts,
[684 - 687] just makes the pot that much more versatile.
[687 - 688] All right, it's time to light this bad boy up.
[688 - 689] I'm gonna show you how easy it is.
[689 - 691] I have my lighter right here.
[692 - 696] Lefty loosey, open the gas. Wooh!
[698 - 699] All right, now I'm gonna put the pot on,
[699 - 700] the Bayou Classic pot.
[700 - 702] I've got my thermometer on here.
[702 - 703] This is filled with about
[703 - 705] three and a half quarts of vegetable oil.
[710 - 711] See how stable that is?
[711 - 713] That was not the case for all of these.
[713 - 716] And let me tell you, you do not want a hot pot of oil
[716 - 719] being unstable anywhere near you or your family.
[719 - 721] So this is like, I'm shaking this right now
[721 - 722] and it's pretty stable.
[722 - 723] Got my thermometer in here.
[723 - 725] The tip is about an inch submerged,
[725 - 726] so I know I'm gonna get an accurate reading.
[726 - 727] It's nowhere near the walls.
[727 - 729] That can throw off your reading.
[729 - 730] All right, so now I'm gonna wait till this heat's up.
[730 - 732] We are looking for 325 over here.
[732 - 734] That is our ideal fry temperature,
[734 - 736] and then I will lower in the bird.
[736 - 738] All right, so I wanna talk about safety
[738 - 740] because safety is one of the biggest concerns
[740 - 742] when you are deep frying turkeys.
[742 - 744] Now first of all, do not fry a turkey
[744 - 746] when it's raining or snowing outside.
[746 - 749] As the old saying goes, oil and water don't mix
[749 - 751] and that's definitely true here.
[751 - 753] You also wanna be mindful of where you set up.
[753 - 756] You wanna be away from any structures
[756 - 758] and you wanna be on a flat level surface.
[758 - 761] A patio or a concrete driveway are ideal.
[761 - 765] A really key factor is to make sure your bird is thawed
[765 - 768] all of the way before you put it in the hot oil.
[768 - 769] A lot of house fires actually start this way.
[769 - 771] Folks don't thaw their bird all the way
[771 - 772] and then it explodes.
[772 - 774] So make sure to thaw your bird
[774 - 776] before you put it in the hot oil.
[776 - 778] Our rule of thumb is one day
[778 - 780] for every four pounds you wanna keep it in the refrigerator,
[780 - 782] but make sure you can actually temp your bird
[782 - 784] to see if it's still frozen inside
[784 - 785] to be doubly, doubly sure,
[785 - 787] but leave enough time to thaw your bird
[787 - 788] if you're gonna deep fry it.
[788 - 792] You wanna make sure you keep the flames below the pot.
[792 - 794] You don't want the flames to lick up the side of the pot.
[794 - 796] That way if any oil splatters,
[796 - 798] it doesn't come in contact with the flames.
[798 - 802] I'm about to hit 325 here, which means it's action time.
[802 - 803] We are ready for the bird to go in.
[803 - 807] And I also have a couple safety tips for this stage as well.
[807 - 809] First of all, you wanna make sure you turn off the gas
[809 - 812] anytime you're putting in or taking out the bird.
[812 - 815] That way any splatter does not go near the flames.
[815 - 818] I've got to turn it off in two locations here.
[818 - 821] The red knob that goes to the connector right here
[821 - 826] and the propane tank. Righty tighty. Grill gloves.
[826 - 827] These are our winners from Steve Raichlen.
[827 - 829] You really wanna get good coverage.
[829 - 831] You can see this goes all the way up to my elbows.
[831 - 833] I feel like a surgeon.
[833 - 834] A turkey surgeon.
[834 - 836] All right, I'm gonna take the thermometer out
[836 - 839] so that does not impede our lowering.
[839 - 841] I'm going to put my thermometer probe
[841 - 843] in the thickest part of the breast.
[843 - 845] I'm gonna do this now because you do not wanna be
[845 - 849] trying to insert a thermometer over the hot oil.
[850 - 852] So I'm gonna do this horizontally
[852 - 853] into the thickest part of the breast.
[853 - 855] I'm gonna connect the chef alarm after.
[855 - 857] That's just 'cause I don't wanna deal with it
[857 - 858] hanging off of here right now,
[858 - 860] it just makes things a little bit easier.
[860 - 862] So this is really one of the things
[862 - 864] that makes a turkey fryer a turkey fryer.
[864 - 867] The rack holding the bird, the hook that lowers it.
[867 - 869] These are very key for safety.
[869 - 873] So I'm gonna carefully walk over here.
[876 - 878] I'm just gonna hold this out of the way like this
[878 - 880] and lower it very slowly into the oil
[880 - 882] because it will sputter.
[882 - 884] This turkey was also patted dry.
[884 - 885] You wanna make sure to minimize
[885 - 892] any moisture on the surface of your bird. Very slow.
[895 - 898] (hot oil sizzling)
[903 - 906] Oh my god, it's like a geyser
[906 - 909] out of the carcass of the bird right now!
[909 - 910] All right, so I'm gonna wait
[910 - 912] until the sputtering of the oil stops
[912 - 913] to turn the burner back on
[913 - 915] because this is a stark example,
[915 - 918] one of those splatters hits your flame down there
[918 - 919] and it's not gonna be good.
[919 - 921] So that's definitely why we turn the burner off
[921 - 924] when we are adding and removing the bird.
[924 - 926] Now I'm gonna hook up my chef alarm.
[926 - 928] I'm looking for 150 in the breasts.
[928 - 929] That's 'cause we're gonna have some carryover cooking
[929 - 931] when this rests on the other end.
[931 - 933] Now we wait, and like I said before,
[933 - 937] this is an incredibly fast way to cook a turkey.
[937 - 938] Budget three to four minutes per pound.
[938 - 941] This is a 12 to a 14 pound bird.
[941 - 945] Our recipe expects us to be done in 35 to 50 minutes.
[945 - 946] So you know you can go have a cold beverage,
[946 - 950] fix up your sides inside, and then your turkey will be done.
[950 - 951] All right, so I'm gonna put my oil thermometer back in.
[951 - 953] This is the one that came with the Bayou Classic.
[953 - 956] We typically don't like dial face thermometer,
[956 - 958] but I've got the chef alarm working over here.
[958 - 960] I just am trying to keep a good monitor
[960 - 961] on the temperature of the oil.
[961 - 964] You want it to be between 300 and 315,
[964 - 965] and the burner is adjustable.
[965 - 966] So if I feel like it's lagging,
[966 - 968] I'm gonna turn that heat up a little bit.
[968 - 970] Another burner we tested had a safety function.
[970 - 973] It turned itself off every 15 minutes,
[973 - 975] which means we had to relight it every 15 minutes.
[975 - 977] It was a total pain
[977 - 979] and you can see that is why this burner won.
[979 - 982] It's a lot easier to use, a lot easier to set up,
[982 - 984] a lot easier in use.
[984 - 987] Kaw, the turkey's done!
[987 - 989] If you use that out, I'll literally murder you.
[989 - 991] All right y'all, we just hit 150,
[991 - 992] that means our turkey's done.
[992 - 994] I'm going to turn off the gas.
[994 - 996] Remember, you always wanna turn off the gas
[996 - 1002] when you're bringing the bird out and putting it in. Righty tighty.
[1002 - 1004] All right, so my gas is off.
[1004 - 1006] This is slowly calming down.
[1006 - 1008] Got my lifter, gloves on,
[1008 - 1010] this is my landing spot right here.
[1011 - 1014] Super slowly bring the bird out.
[1014 - 1016] Yeah, we really liked this rack on the bottom.
[1016 - 1019] Some of the other models have different styles.
[1019 - 1021] Prongs coming out.
[1021 - 1023] This one just perforated, flat.
[1023 - 1025] It was super easy to use.
[1025 - 1028] And look how beautiful this golden bird is.
[1029 - 1030] All right, so we pulled this at 150.
[1030 - 1033] It's gonna just rest here until it hits 160,
[1033 - 1034] some carryover cooking there.
[1034 - 1036] And then Lisa and I are gonna bring these birds
[1036 - 1038] back into the lab to try 'em out.
[1038 - 1040] All right, so we're back here in the lab.
[1040 - 1041] We each have our turkeys.
[1041 - 1042] They're looking gorgeous.
[1042 - 1044] You can tell they look a little different.
[1044 - 1046] I have my fried one here.
[1046 - 1048] - [Lisa] Yep, and this is the grill roasted turkey.
[1048 - 1050] - Yeah, mine's a little craggly and cracked.
[1050 - 1055] You can see it's got that crispy skin going on.
[1055 - 1056] It pulls away a little bit
[1056 - 1058] from the bones because you're really,
[1058 - 1060] you're putting a room temperature turkey
[1060 - 1062] right into a vat of super hot oil.
[1062 - 1064] So it pulls away a little bit,
[1064 - 1065] but they're both looking pretty good.
[1065 - 1066] Yours is looking gorgeous.
[1066 - 1069] - Yeah, on the grill you basically get
[1069 - 1071] an indirect heat setup
[1071 - 1074] and it just browns the skin really evenly all over.
[1074 - 1077] - And you were saying it's not a super smokey bird, right?
[1077 - 1078] - Right, right.
[1078 - 1080] It does not taste like you grilled it.
[1080 - 1082] Because it sits over a pan of water,
[1082 - 1084] the fat doesn't drip down onto the coals
[1084 - 1086] and smoke and vaporize the fat,
[1086 - 1088] which is what gives you real grilled flavor.
[1088 - 1091] You get a very, very light hint of smoke
[1091 - 1092] in the skin a little bit,
[1092 - 1095] but really this tastes like you roasted it in the oven.
[1095 - 1097] So if you're worried about having some real smokey turkey,
[1097 - 1100] don't worry, no one would even know if you didn't tell 'em.
[1100 - 1102] - We've actually both made our turkeys outdoors
[1102 - 1104] for the last five years, I think, for me.
[1104 - 1105] - Yeah, at least. Yeah.
[1105 - 1107] - Yeah, and because look at all the other things
[1107 - 1109] you can be doing with your oven
[1109 - 1111] - Mm-hmm, and you get to escape outside
[1111 - 1113] and cool off a little bit and have a minute of peace
[1113 - 1116] and "check on your turkey". - Yeah.
[1116 - 1117] Lisa and I do a lot of "checking on the turkey"
[1117 - 1119] on the holidays. - Right.
[1119 - 1121] So let's get a little bit into the pros and cons
[1121 - 1123] of grilling versus frying.
[1123 - 1126] Mine is kind of set and forget, yours is a little hands on.
[1126 - 1129] You've gotta be there and it cooks very quickly,
[1129 - 1131] which is pretty great. - Yeah, we actually
[1131 - 1133] started Lisa's, went and filmed mine,
[1133 - 1134] and went back to Lisa's.
[1134 - 1135] - So you could do two of those
[1135 - 1137] in the time it took to cook this one.
[1137 - 1139] So if you need a lot of turkey
[1139 - 1140] and you don't mind the hands on part
[1140 - 1144] of frying it and taking it out and handling the hot oil,
[1144 - 1146] you can just keep frying turkeys.
[1146 - 1147] You'll have as much as you want
[1147 - 1150] for as many people as you need, and it's amazing looking.
[1150 - 1153] - I have to say, we're total converts. - Definitely.
[1153 - 1154] So for more information
[1154 - 1155] on all the gear we talked about today,
[1155 - 1157] check out the links below.
[1157 - 1160] And for the recipes, go to americastestkitchen.com.
[1160 - 1161] - Yeah, and let us know in the comments,
[1161 - 1163] how are you gonna cook your turkey this year?
[1163 - 1166] Are you gonna go outside on the grill, the deep fryer?
[1166 - 1168] Are you gonna stick inside with the oven,
[1168 - 1169] or maybe even sous vide it?
[1169 - 1171] Please let us know and make sure to like this video
[1171 - 1174] and hit that subscribe button so you never miss an episode.
[1174 - 1181] - I went right for the stuffing. (both chuckling) (exciting music)