Aired (August 13, 2023): As an alternative to fried chicken, Chef JR Royol teaches us how to fry an entire Pabo, or Turkey. Chef JR also differentiates the toughness of the two types of meat.
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00:00 [Music]
00:04 But did you know that the crispy fried chicken can be made using the meat of an unusual bird that is also eaten?
00:14 Let's go to Francesca Di Balaho Resort and make a fried turkey.
00:23 One of the things that we have to consider compared to chicken is on the tough side, the meat of our turkey.
00:30 Well, there is a factor, the age. But just to be sure that our turkey will be tender and juicy, we will use pineapple juice to soften it.
00:40 [Music]
00:53 Definitely for flavor, you can add calamansi or any acid.
00:57 But our purpose of adding pineapple juice is to tenderize our meat.
01:06 So, we will soak this for at least an hour and then we can mix our dry ingredients.
01:13 [Music]
01:21 So while we are marinating our turkey in pineapple juice to tenderize it, we will mix our dry ingredients.
01:28 We have here all-purpose flour and our cornstarch.
01:35 In canto fried chicken, it's different.
01:38 But basically, if you are going to make a western fried chicken, you will use more all-purpose flour.
01:46 Whereas, in Korean or Chinese, cornstarch or potato starch is higher.
01:52 If you are using all-purpose flour, it will be easier to mix.
01:58 But if you are using cornstarch or potato starch, it will retain the crispness and it will be perfect, especially if your recipe requires double frying.
02:08 So, we have here a combination of both.
02:11 We will add in some salt as well.
02:13 Of course, pepper.
02:17 And this is optional, you can add onion and garlic powder.
02:24 I always prefer to use onion and garlic powder because it has a more flavorful taste.
02:28 Compared to plain cornstarch or all-purpose flour, it has a less deep flavor.
02:38 So, in a dish, you have a mixed stir-fry.
02:41 So, once we have mixed everything, we can now apply it to our turkey.
02:48 We have already soaked our turkey in pineapple juice and we are now ready to dredge it in our dry mixture.
03:09 Since we are applying dry ingredients to our turkey, you would expect that our breading will not be that thick.
03:18 If you want it to be thicker, what I would suggest that you do is to wet your dry ingredients.
03:24 Maybe add some water.
03:26 I would not suggest that you add pineapple juice here.
03:29 The problem with that is that since it is high in sugar, it will easily turn brown and burn.
03:37 The advantage is that you can get the crispy skin when you use dry mixture.
03:43 If you are going to use wet mixture, I think the biggest advantage of this is that you can save on cooking oil.
03:50 Because the life of the oil will last longer and it will not easily burn.
03:53 What you could also do is to rest it in the chiller for an hour and then you can spread it again or you can bread it again.
04:03 If you want it to be thicker.
04:06 But for me, this is perfect.
04:07 Our oil is now ready.
04:10 Just top the excess breading.
04:33 The cooking time would vary depending on the size of the turkey and its age.
04:38 But for what we got, I would think we will fry it for more or less 30 minutes.
05:01 Here, the inside says that the turkey and its appearance are ready to be served.
05:06 [Music]
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