Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity. We'll hear their inspiring stories firsthand, whether fighting back from a career-ending injury or transforming their lives and bodies through diet and exercise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
The Future Of Us is a powerful original series from television personality, futurist, filmmaker and techno-philosopher, Jason Silva. In this series, Silva shares his excitement around recent discoveries and inventions.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
They say every picture tells a story and AOL On's new original series My Ink proves it. Travel along as some of the world's greatest athletes bring their tattoos to life through exclusive interviews and visits to their favorite tattoo parlors.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Discover crowdfunded small business success stories with author, comedian, and entrepreneur Baratunde Thurston.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Iconic potter, designer, author and personality Jonathan Adler shares his unique perspective on creativity. Showcasing the inspiration Jonathan finds in the most unlikely people and places, Inspiration Point will add style, craft and joy to your life.
Serving Innovation gives a fresh look into the stories and passions that motivate some of the most innovative tastemakers in America.
A documentary directed by Alex Winter exploring the Napster downloading revolution; the kids who created it, the bands and businesses that were affected and its impact on the world at large.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Tags:cooking lessons,cooking recipes,cooking tutorials,dave can cook,fried turkey,jaybobed
Grab video code:
Hey, how you all doing this is cooking with Dave, I'm Dave, I'm World’s Greatest Chef it says so right here on my apron. Anyways, today were cooking some thanksgiving things, country roll do this in thanksgiving in the South of last week I put the turkey, turkey was wonderful, showed it up with some fan—and I love it. Today, I'm going to fry a turkey breast, it could be good. Now, if you want to fry a turkey, most people fry a turkey outside and got to go buy a turkey cooker you know a propane tank and all that. I just do that too, but it came with too much work and you know what I'm saying.
So I fry a turkey breast on the stove and it works out wonderful. It gives me no fried turkey wings can have this. I still cook turkey in the oven. Most a lot of it to make a—buy a smoked turkey, to put your through good, but were going to fry this little turkey breast, it’s been a long type of stove. You have to have yourself pretty good size pot to fry a turkey breast on top of the stove they go and splatter and they pop too much everywhere you can put that turkey in there. So I got a pretty big pot try it if it contains some of the spice and were worry about eating marinade chicken wings, you know you made the whole scope and top freezing one of it you know, it cleans a lot you know what I'm saying.
If you bring it over here and show you how to do this, okay, here is our turkey breast, were going to fry this bad boy. It’s going to be good, man it will going to be good. Ain’t too big about three pound breast and we’ll spice them up the way that I spice up pretty much everything that I fry and you don’t know how I do it with salt and pepper, we’ll tacked in the seasoning. Some garlic powder and some onion powder. All right, and now I'm going to try to make sure I get all that everywhere on them. All them to have and contain seasoning on your powder grill cover it with salt and pepper.
To release and we’ll do some flavor out of it. I think, I have to get them all spiced up and then were going to roll them with some flour. So you need some flour in this, cover it with flour, cover your turkey everywhere with some flour, I got—I have the peanut oil heating up, were going to heat up our peanut oil with 375 degrees and were going to drop our turkey in there. And when our turkey gets up to be a 170 and 180 degrees in show, we will call him done and it will look wonderful, I'm telling you right now fried turkey makes the best turkey sandwich in the world. I don’t know, smoked turkey is probably the best turkey sandwich in the world, fried turkey is a close sheik and I'm telling you its good. Sometime I have to further have fried turkey, over smoked turkey. Sometime but I smoke turkey, but smoked it turkey is good, I like smoked turkey.
All right, we cover it in flour were going to shake off the excess and then were going to set in to our peanut oil whenever the peanut oil reach 375 and fry him up, all right. All right, in order to fry turkey you need to use peanut oil, because peanut oil can take the heat. Peanut oil is one of the few things you can heat up this long and it wont burn on you, vegetable oil would burn on you if you try to heat long enough to cook the turkey. We also we got up to 350 to 375 degrees or so, were going to shake off on our excess flour off our turkey breast there and were going to set it right down in the oil, breast down. And in that bad boy is going to fry and then we have a nice deep pot so hopefully it wont splash it out and make the whole stove greasy like I've been told. But remember peanut oil takes a long time to get heated up on top of the stove and that’s why everybody does it outside on the fire, because the fire is hotter, so fire make the peanut oil hotter quicker.
But you can do it on top of stove as I've been tapping, get hot oil of the temperature and then you can fry your turkey. And all that sucked bad boy know and dive your stick of thermometer in it and it reads a 170 or so 180 they're fully done and call it my fried turkey.
And when you put your turkey in there your oil is going to reduce temperature, its sums down about 330 or 325 but as it starts rise come it back up and its even about 350, I will leave my heat on high this entire time, so the peanut oil, peanut oil can take it but you want to stay about 350 you know not more than 375 in your oil temperature and its quickly to get it as done. Pretty much when the turkey starts floating, I’ll notice so I've checked in it and it seems you know its up to the temperature now, I was really for it—
If you have a hard time keeping your oil at the temperature on the stove, you know, you can just throw a lid on it and that oil will stay hotter. All right, if you do use a lid to keep your peanut oil hot. Every ones in a while take the lid off and let some of that moisture out, because that moisture out off there as we could say—and we cook in our oil, yes it does. Cooking, cooking, cooking, cooking were going to wait. Let's see its starting to float, starting to float looking good, we also have it good floating around now, leave them around.
If that coat freely you're going to work, take a thermometer and you will see what I come through. All right, let's take a look at our turkey and they're good. Oh, it is floating if you freely can you see that, it is floating freely, I know its starting to float freely like that and you're saying, hey its just about done, I knew it. I take my thermometer and we check it I'm going to look for a 175 degrees and so, I tell you that about a 175 degrees and it will continue to heat as it rest and you give up the 180, when it’s at 180 I know this is done. You just got to flip it around to the breast side, to a consistency there and little black on it and you know—flip around to the breast side and stick it down in the most medium part, you can have that breast. See what that temperature is, its coming to go on to 170 come on talk to me 175, look at that 175, that’s a 176, so were just about ready here. If it can come out what do you want to eat, it will all get being 180, the sun it just sits out here, wanting it to sit and rest for about 15 minutes or so before we carved it.
All right, that’s good and need a couple of minutes and I'm going to take it out, carefully you take this thing out as hot, be careful that peanut oil, its hot too and then take your turkey breast out and try to drain that oil off. As you can and don’t drop it, man that stuff is hot be careful. And put it on a paper towel and let that thing drain off that’s what its about, I fried turkey breast, all right.
Here’s our turkey, look at our fried turkey sitting there and looking wonderful, for you to carved a piece of this off. Carved the turkey were going to start on the outside and just kind of slowly work our way down, to it flows off we’ll get that moist and beautiful, oh, its smells good, man it smells wonderful. Oh, this is going to be good, but bam just like that. Collard greens, mashed potatoes with cheese, a little dressing, turkey cornbread, man that’s called Sunday dinner right there, that’s almost Thanksgiving.
All right, there we have it fried turkey, mashed potatoes with cheese, stuffing with bacon and onion and cornbread and collard greens, oh, one meal. I'm going to go eat this, all right you all know the frying turkey in peanut oil, you got to get the oil hot. You got to keep it hot, just applying a little topping and do it outside on a fire like everybody, if you want to do it one at the top of stove. If you have a big pot, then you can do it on the top of stove or if you want to you can just fry a turkey leg or turkey thighs something that like that is good, or you just buy a turkey and fry them like you fry a fried chicken. Just use peanut oil, because peanut oil can take the heat, this oil can't take the heat. You know a particular heat fillet mignon on time and still not burn. If you try to fry this turkey in vegetables oil than you end up black and nasty on the outside and you wouldn’t want to eat. Remember be safe, be careful it’s a lot of oil you have in one place, it takes a lot of oil to fry a turkey breast but it takes a lot more oil for a whole turkey.
So if you fry an whole turkey and you fry that thing outside and my goodness you better use—it’s a lot of oil and its hot, go ahead and have a great day, thanks.