Oct
12

The 3 Chefs get Thanksgiving dinner on the table in 1 hour flat! 

Hosted by Tracy Moore. It’s a Three Chefs Thanksgiving – and they’re getting turkey dinner on the table in one hour flat! Chef Randy Feltis, Chef Jason Parsons, and Chef Devan Rajkumar team up to take on the epic Thanksgiving challenge in this special holiday throwback episode.  
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Deep-fried turkey prep:

  • Pull from fridge 90 minutes before frying. Pat dry with cloth or paper towel. Place hook and rod through the bird and secure tightly.
  • Slowly slide bird into hot oil.
  • Deep-fried turkey

The basics:
Oil at 350-375 degrees
3 minutes per pound
For best results fry a 17-18lb bird

Do

  • Make sure it is dry dry and dry. Ice crystals will explode
  • Wear safety goggles and gloves
  • Tied up the kids and dogs.
  • Never leave a turkey frying
  • Keep away from anything flammable
  • Have a fire extinguisher on site.
  • Use a thermometer

Do not

  • Use a frozen turkey
  • Plunge turkey too quickly
  • Fill oil passed max line
  • Use a turkey to large for the pot
  • Fry indoors
  • Drink and fry
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Setting the table:

Blue dishes, glasses, linens, sideboard - Homesense

Cedars, mums, greenery - Sheridan Nurseries

Harvest table, chairs - Chairman Mills

 

 

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