Is the Butterball Turkey Fryer a Must Have for Thanksgiving? — The Kitchen Gadget Test Show


– Today might be my favorite day ever, because we are frying a turkey because we are frying a turkey in this guy! The Butterball Turkey Fryer. So for those who were terrified to fry a turkey at home because guess what, it is a little scary. Now you don’t have to be, with this beautiful electric turkey fryer, the safest way to fry a big bird. This turkey will fry
for a third of the time that it cooks in the oven. The manual says something like three to four minutes per pound which means that this 18 pound turkey will cook in less than an hour. So, today’s tests are 18 pound bird, we’re doing a very
traditional oven roast as well just so we can have a comparison. So we do want to see how the turkey cooks, the tenderness of the bird, we want to see how moist it is in comparison with the oven. So, is this turkey fryer worth it, for $109 plus $75 in oil? For $109 plus $75 in oil? We’ll see. Our oil has been preheating, and it does take about an hour, it recommends using peanut oil, so that’s what we’re using here. It has some very high smoking point, so it will be very crusty
and beautiful, hopefully. There’s a max fill line,
so you don’t have to worry about this blowing up
and getting all crazy and creating fires, it is very safe, it’s electric, there are no fires. It takes about three gallons of oil, and you can obviously
control your temperature up to 375 degrees which is what it recommends frying your turkey at. And also it comes with this
beautiful turkey basket that will fit up to a 20-pound bird. So this turkey is 18 pounds
that we’re testing today, this also comes with a hook
just so we’re being safe when it’s coming out of the fryer, it’s your best option, cause you don’t want to stick your hand in there. And that’s pretty much it! So here’s our bird, our beautiful bird, and one thing about frying a turkey, you want it to be like
super, super, super dry, and this is because when you add anything that has a lot
of water into a fryer where that’s where you see all those crazy fires happen and etcetera. So really, dry turkey, make sure you let it sit out for a while. Salt and pepper, very generous, just probably gonna fry off anyway. So if you wanted to really inject the salt into this turkey you can use one of those meat injectors
to really get the salt in. You can see the shape of this basket, it looks like the turkey shape, and that’s how we’re
gonna lay it in there. Oh god, you’re a heavy bird. See this, it fits perfectly. Now of course, I have to address a little bit of concern, because right off the bat here, the turkey is touching too much surface and what’s the point of frying a turkey if you don’t get all the crispy skin? One other concern I have
is this basket itself. It’s a little flimsy, and with this hook that it came with, I just feel
like it’s a little unstable and when you’re dealing with very hot oil that could be very
dangerous, but we’ll see! Okay, ready for this guys? So, as you can tell, I’ve
grown like five inches. I need to get up real, real high to make sure that I’m lowering this guy very safely down into this fryer, and of course, if you do it at home, you can put this fryer on the floor. Okay, so we’re doing this. (boiling bubbles) So that was really scary, but it’s in there, it’s
cooking, it didn’t blow up, and there’s no fires that were created. Says to close the lid, and that’s it. Turkey is in, 57 minutes until we see if this indoor turkey fryer
is worth the price tag. So while that’s going, I’m gonna take my turkey that’s been in
the oven for a few hours. Okay, so this one needs
to rest for about an hour, so by the time my turkey
is done in the fryer this should be ready to go, and then we can taste at the same time. – Alright, the big reveal! Finally, it’s ready! Finally, it’s ready! We’re gonna take a look. So we’re gonna slowly,
carefully lift this up. So, we are hooking it on the side, and letting it rest and
drain for about 10 minutes, that’s what the manual says. Wow, this bird looks freakin’ good. Wow, this bird looks freakin’ good. Okay, so 10 minutes, finally, finally, because I’ve been smelling this all day and I just need to eat it now. So not using the hook for this because it is too flimsy and it’s not that hot anymore, take this out of the basket, wish me luck. It’s pretty amazing for about an hour. Got my two birds, and now right away you can see the difference. With the fried bird,
definitely more evenly browned on all the sides. With my oven turkey, you can see a little bit of differences in color, like the breast is a little
different than the legs. So let’s talk about the skin real quick. The fried bird, the skin could have been a little bit crispier,
there are crispy areas but, you know, some
areas are a little soft. On the roasted turkey,
it’s your classic sort of like, crispy parts, but not
the entire bird is crispy. So in terms of skin crispiness, I would say dead even,
but you know the biggest thing is, of course, the taste test, thing is, of course, the taste test, which I’ve been waiting for all day. And remember, less than an hour, this was about three to four hours, so there’s a huge thing there. Okay, so we’re gonna start
with our roasted turkey first, and I’m gonna get a
slice of the breast first because it has a tendency
of getting a little dry, so we’re gonna test the white meat, and then we’ll test the dark meat. Very beautifully cooked, but you could see it’s a little dry on the top. You could tell that down
here is like juicier. So that’s our roasted,
let’s go with our fried. Alright, so here is our fried turkey. Alright, so here is our fried turkey. I definitely can tell that it’s juicier than the roasted bird. You can see that because it’s, when you slice into it, it’s actually wet, you can see the juices, but we will taste it to be sure. Starting with the oven. Mm-hm. So, it starts juicy, then it finishes dry. The salt is very prominent,
and it definitely has that salty bite, which I love. Let’s test the fried. Definitely juicier, like, that is juicy, but the salt hasn’t penetrated that well into the meat like this one has, so there’s a little bit
of difference there, but definitely more juicy, tender. So, which the breast comparison, definitely the turkey takes the cake, it’s just super juicy, but
let’s check on the dark meat. This is what my grandma does, she just goes in there with her hand. I’m just gonna pull a little meat from the thigh area, and obviously I can already tell that it is a lot more tender than the breast, but, it’s a little stringy. But still, being dark
meat, it’s still tender, and it has a lot of
flavor, I think because the salt really penetrated into the meat. Little bit of uneven cooking, but we all have this issue when
we’re cooking a turkey in the oven, it just happens. Well let’s look at our fried turkey. Alright, so if you like it is juicier so I’m just gonna take a piece of the outer layer actually for this one. Mm, again, super moist. This is like almost like
eating a large fried chicken. It is perfect, and there’s some really crispy skin over
here, just really good. Okay, so I love the fried bird. Okay, so I love the fried bird. It take like a third of the
time as the oven-roasted turkey, it’s pretty evenly cooked,
and super juicy and moist. However, one caveat to
all this, pan drippings. And now if you’re like
a crazy gravy person, this is very important, right? You don’t get pan drippings from this, you just can’t, it’s fried. This one, pan drippings,
beautiful, lovely gravy. So if you are that person,
then maybe this is a downfall, but don’t forget, while this is cooking, you can make like ten
other sides in the oven, that’s huge, and for me,
and I cook Thanksgiving meal for my entire family,
I need that oven space. We always fight for it. So, do I love the fryer? Yes, I freakin’ love the
fryer, I love this fryer. Can we fry more than just a turkey? Yes, also you can fry brussel sprouts and you can make french fries. There’s so many different things that you can do with this fryer, it’s not just for the turkey. Also, it’s definitely the safest way to fry a turkey, I definitely recommend this gadget for $109
dollars, it is a steal. Today’s video is brought to you by our sponsor, American Express, with the Pay It Plan It feature, giving you choices for
how to make payments big or small. (upbeat music)

100 comments on “Is the Butterball Turkey Fryer a Must Have for Thanksgiving? — The Kitchen Gadget Test Show”

  1. Yuri Corrêa says:

    You can make 20 pounds of fries AT ONCE. I'm sold.

  2. Mojj Mojj says:

    I've never even tasted turkey.

    But I have visited Turkey a few times.

  3. RunClifRun says:

    She wanna mention it has to be completely defrosted? 🤐

  4. FlyBaby says:

    You miss out on stuffing the fried turkey. Ill pass, the oven works fine for me.

  5. Melissa Rodriguez says:

    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

  6. Kyung Chung says:

    Thx for the review

  7. Jose Velazquez says:

    Those are two bland looking turkeys

  8. Mark Gillett says:

    never fry a turkey more than 12 lbs always inject the turkey surface seasoning is lost to the oil and does nothing to the meat

  9. akr01364 says:

    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.

  10. 1Oldskool63 says:

    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

  11. miss Cndnwoman says:

    LOVE

  12. (〉_〈) arrgh! says:

    These are the bomb for frying wings for a party! Easily cooks 20-30 wings per!

  13. ArtVanAuggie says:

    So, the salt doesn't stay. Could you brine or inject to help this? I like these videos, sometimes these things turn out to be a waste of monet. You cover that beautifully. Thanks.

  14. Jeremy Hattenstein says:

    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

  15. raymund usi says:

    A turkey without even basic stuffings, thats weird
    PS: Did she say panda dips?

  16. George Cutting says:

    Now you want that salt flavor throughout the bird the night before you could put it in a brine and then do everything you need to do to get it nice and dry for the next day to be able to go into the fryer and that would get your salt you know throughout the meat

  17. Andrew Riebe says:

    I fry 2 large birds every year for Thanksgiving and one for Christmas and have done so for years now. You would get a lot more salt flavor and juiciness if you had done a brine prior to frying.

  18. Mark Kannon says:

    The dryness of the chicken is down to her cooking ability not the method of cooking.

  19. Christian cortuna says:

    Panget mag review

  20. jkl 2455 says:

    "Add water to fire" ? How is that dangerous? The last time I looked that is how most fires are extinguished (except for grease fires).
    You really need to edit your video content, don't make yourself to appear less intelligent then you already are.

  21. gary Wheeler says:

    Just how many more calories is there in the deep fried turkey ?

  22. EpicConspiracy says:

    i like how she wasnt wearing goggles and giant gloves like another lady in a popular video is lol…also brine your turkey before frying

  23. Only One says:

    You want a juicier turkey breast in the oven? What happened to basting your turkey? Turn the breast over into its own juice or baste the turkey every 30 mins or so. I've never had a dry turkey in 40 years

  24. Tj km says:

    Why would it blow up when adding the turkey does not make sense

  25. Learning Thru The Insanity says:

    Of course its juicer it only rested 10 minutes

  26. Spencer J Elliott says:

    Better fry turkeys a lot to justify the real estate that thing uses. I'll stick with my propane rig.

  27. Cross says:

    Iono how I feel about this…one rested way way longer than the other one…it's like eating a turkey that's been sitting out for over and hour and one that's recently pulled from a fryer

  28. SouthWestWings says:

    Am I not the only one thinking…. Who the frack fries a turkey FFS xD

  29. joseph smith says:

    NO DRIPPINGS = NO GO!!!

  30. Domenico says:

    That thing is to big. What are you going to do with it on a normal basis?

  31. Injurylawyer says:

    Is this a thing? Do people fry whole turkeys?

  32. Anthonee A says:

    Get real real high before cooking turkey… check

  33. Keron Farrier says:

    I have one they work well

  34. Michael Coomer says:

    Or, brine your bird and put it on the smoker. Oven is free for sides and desserts and you get a beautiful smoked bird. Did geese last Thanksgiving and they were beautiful and tasty.

  35. Ron Orud says:

    We don't fry turkey, but we use thys to makegravy the day before.

  36. BEETLEJUUS says:

    Did this experiment for thanksgiving a few years back: Verdict: a deep-fried turkey is so much better than an oven-roasted turkey that you will reconsider ever roasting one, again . True story. Happy Thanksgiving!

  37. Juan Ng says:

    Thats actually real cheap

  38. Tom O'Brien says:

    would like to see you do a duck…..had some great duck in Pohang Korea

  39. Ronald McNeal says:

    You should try the greaseless fryer. It give you the time savings and juiciness of the fryer and the pan drippings!! We eat one every year

  40. Keith Doran says:

    Brine, dry, fry.

  41. Maurice Miller says:

    How many clicked on this just to see if it cooked the bird like it’s supposed too don’t care about the seasoning just wanted to know if it was cooked all the way or not

  42. Spencer Wilton says:

    I can't imagine any plug in fryer in the US is going to be good at maintaining temperature when twenty pounds of any food is lowered in. Maximum 1500 watts means slow, slow heat recovery times. I certainly wouldn't be cooking more than a couple of pounds of fries at once, if the oil temp drops too low they will just suck up oil.

  43. Deadline Detroit says:

    great show. check out our restaurant show from Detroit on The Turkey Grill.

  44. iDJExplicit says:

    The seasoning smh 🤦‍♂️

  45. Malekatah Campbell says:

    You can replace the aluminum basket with a stainless steel one. It will cost you about $100 more👀

  46. Ben SMITH says:

    Seriously, frying a turkey is just bizarre for non USA viewers.

  47. Custos says:

    2:58 you're not the only one

  48. Cheryl Taylor says:

    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.

  49. Beres says:

    Very nice don't pay any attention to the negativity if you and your family are happy with the end product that is all that matters.

  50. SoCal Realtor says:

    Great host! Concise and straight to the point.

  51. Golden Calf says:

    So basically, I have to berth an oil tanker every time I want to fry a turkey.

  52. Rolandboyd.rb60 Boyd says:

    You lost me at $75 for the oil

  53. Watcher3223 says:

    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.

  54. Cashieff Haye says:

    Okay

  55. Jennifer S. says:

    Oven turkey was resting for 1 hour and the fried one was just 10 minutes so turkey has to taste better with the 10 minute resting fried vs. one hour resting oven turkey so dried up, right?

  56. Lisa Reeves says:

    i love it i have mine for 4 yrs good deep fryer.the best ever

  57. Zachary says:

    Yes! I’ve had this for 2 years and it works perfectly. The bird comes out juicy and delicious…just season it right. The basket is not flimsy and they suggest that you rub oil on the inside of the basket before putting the turkey in to keep it from sticking. You Should also inject it with butter or some other concoction. Plain old salt and pepper are a no go! Use Cajun or something and fry it until it gets really crispy. And I pay $20 for peanut oil at Walmart. And you can reuse it because it drains clean from the fryer

  58. Digitalbumpin says:

    Learn how to season properly and learn how to read an instruction manual before ever asking to be taken seriously.

  59. Albert Bottari says:

    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.

  60. Caralina Esqueda says:

    I am actually buying this fryer this year I want to try something new this thanksgiving

  61. Texaschef84 says:

    75$ what are you using truffle oil

  62. Kevin Schmitt says:

    Safest way to fry a turkey, you say? I guess you haven't seen the "Turkey Derrick" from Good Eats! (https://www.youtube.com/watch?v=u5a7gJ0_Fds)
    If you want instructions: http://altonbrown.com/pdfs/AB_turkey_derrick.pdf

  63. black589hawk says:

    Who is that girl?

  64. PMAnic says:

    If the baked turkey is dry thats why you drown it in gravy.

  65. Daniel Park says:

    Ester…will you marry me? Or at the very least let me take you out on a date? You’re my favorite YouTube chef!

  66. Isaac Greenough says:

    Sure youre ladder is high enough 😂 😉

  67. mike856ms says:

    She said "Put it on the floor". What???????? A fryer on the floor?

  68. Kayla Webb says:

    Got ome of these at Walmart for around $80 and the oil for $30. Its definitely worth it

  69. MajixPlus says:

    You have to inject a fried Turkey. Still going to get one though

  70. Jessica Bruce says:

    This is a seasoning joke, right? 😳🤬

  71. Erica Mars says:

    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

  72. 3rika 112 says:

    With the front portion of the bird still covered with skin, it looks like the neck & giblets were not removed. 😖 Say it ain’t so..

  73. Ron Jeremy says:

    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

  74. Aaron Cushinberry says:

    I still use mines. 15-16 pound turkey is the limit for me!

  75. James Bondero says:

    The Char-Broil oil less turkey fryer is a better and much safer product.

  76. Kung Fu Bangla says:

    Umm no!

  77. william aichinger says:

    I own one of those fryers. I don't think much of how well that appliance is made.

  78. Bonnie Cotman says:

    The fried definitely looks more juicy and tender and crisper skin. I’m a get the small turkey fryer that cooks up to a 10 lb bird.

  79. Artistic Visionary Overflow says:

    Did she just put a pinch or salt and pepper to an 18 pound turkey?! 🤦‍♂️

  80. Bryan Quinto says:

    OMG She can fit inside that fryer

  81. Tara Hardy says:

    I agree bought one last week can't wait to use it this week

  82. jpatrick1967 says:

    The fact that you added salt right before frying shows you know nothing about cooking turkey. Dry brine the turkey for 24-48 hours and then put it in the fryer. I’ve been frying turkey for years and never had a dry bird. Read a cookbook for once.

  83. Ramrod914 says:

    Rename this video, how not to season your turkey. She should be fired from handling any protein for the holidays

  84. michelle mm says:

    Thank you for your demonstration. We bought the product and have been a little nervous until we saw this video. We appreciate it! 🙂🙂🙂

  85. Ndea Monk says:

    This thing is a disaster. Power kept shutting off, over heated a million times. Booooo

  86. Jeff says:

    Lmao turkey ain't seasoned worfadamn

  87. Ephrain Arguello says:

    The way she seasoned that turkey triggered my whole existence 😒

  88. Michael Ballard says:

    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

  89. Carl Johnson says:

    Both of them Turkeys looking pretty light skin

  90. Dmac 740 says:

    Fried is always going be better.

  91. vinnie costello says:

    Ok nice video editing but….. please I next and season the turkey better and the basket handle is not flimsy, it’s meant to be able to slide down holding the handle sideways or tilted so u do not have to be directly above it

  92. Tyrik Gay says:

    This video is very helpful thanks

  93. MrManny says:

    Note to the lady. Do wear long pants and an apron before using a fryer. Or the Turkey is not the only thing getting fried.

  94. Fernando Oliver says:

    nice, now do a cleaning the fryer video and we are golden

  95. Randle’s Life Outdoors says:

    How long does it take to warm the oil to temperature?

  96. dee see says:

    Wtf that Turkey 🦃 gonna be bland as hell 😂😂😂😂

  97. skylar thayer says:

    People regularly burn their houses down frying Turkey outside, this is a mediocre idea for the general public…hahah

  98. Naughtysauce says:

    Guess she's never heard of a brine before

  99. Michael Payne says:

    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..

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