- So we’re heatin’ up our sesame oil. Get lost bug! (laughs) I almost pulled a hamstring trying to kick a fly. (light music) You know what? I don’t even care. I’ll say it, everyones thinking it. Turkey kinda sucks. I don’t have anything against the bird itself but on the Thanksgiving table, the turkey is always the least exciting part. That’s why we’re changing it up. We’re adding some dang flavor to it. We’re taking cues from Panda Express, the king of fast food Americanized Chinese food, we’re addin’ orange sauce to it, we’re gonna batter and fry a whole turkey. There’s some high stakes, hot oil play goin’ on outside. Will Josh survive? Find out! Also, we’ve taken the recipe and we’ve broken it down into three easy steps and you can grab the time codes right there we also have a full written recipe down in the description. Let’s get deep fryin’, no explosions today! (light music) All right, so I mentioned that we’re gonna be deep frying this bird but if you were to batter fry a turkey a la orange chicken, Nicole, you okay? Nicole? You drink water wrong? Don’t know how to drink water good, Nicole? Everyone shame Nicole! As I was saying, if we were to batter fry the turkey whole, it would actually burn all the batter before the meat cooks through. So what we’re actually going to do is we’re going to steam this with a bunch of kind of east Asian, very Americanized Chinese food, flavors. So we’ve got garlic, scallion, ginger and orange. And so all I’m gonna do is take half the stuff in this bowl ’cause we gotta save the other half to stuff into the turkey’s cloaca, again turkeys do not have butt holes, they meerly have cloacas. We have butt holes, we don’t have cloacas, but turkeys again, no butt hole. You might ask, how’s a turkey poop? Cloaca! Again we’re just gonna layer that down there. Stop it, stop yelling at me! And then we’re just gonna take half our scallions. And as I mentioned, we’re steaming this. So that means we’re gonna take about a quart of water and put that underneath so all of the delicious scents from the orange, the scallions, the ginger, the garlic, they’re going to rise up and get trapped when we put this turkey on there. So now we got this beautiful roasting rack that actually has the wire basket attachment and so I’m gonna take my turkey, this is just a big old 10 pound bird, nothing too ostentatious, nice modest sized bird. Take the wings, tuck the tips back, always tuck your tip, yeah yeah there it is, there it is, there it is, stupid idiot bird, turkeys are dumb, can’t even poop right. We got our wing tips tucked, we’re gonna take a fair amount of salt and we’re just gonna dust that all over. Again a lot of the flavor is really going to come from all of that orange chicken sauce that we’re gonna put on it. And then we’re also gonna take salt and go heeya! Inside the cavity and then when we shove all the aromatics in there you’ll see, oh you’ll see how we’re gonna shove ’em in there. Gonna take scallions. I’m gonna kind of pool a hole in the turkey’s cloaca, wuh wuh wah, we may be able to assume is a butt hole of sorts, and then we’re gonna get some oranges in there and then we’re also gonna take some ginger. You’re gonna smash your ginger a bit, get it in, and then a couple garlics. This is the common culinary technique, it’s called fisting. So we’re gonna go ahead and fist this turkey’s cloaca, again no butt hole to fist, only a cloaca and we’re just gonna ah, come on! That way when you fist it real good, you can get more aromatics in there and all that’s going to do is just continue to kind of permeate the flavor throughout that. And then one more just quick, if you kinda get some momentum into it so you can kind of swing your hips into the fisting motion. So that’s a, beautiful. And so now you see we got that all packed in there, I’m gonna get one nice orange comin’ out there for good luck And then we’re just gonna cover this with foil, we’re gonna get it into an oven, it’s gonna steam for about two hours and then we can let it cool and batter fry it. (timer ringing) Oh, it’s smelling good! Definitely smells like it’s something up there, scorpion kick! So, just gonna rip off the foil unceremoniously. And here we’ve got, ow, ow. Yeah if you see all of those aromatics, you can see how we really got it up in there. Honestly, this is smelling absolutely delicious. So alls we gotta do, we gotta remove the aromatics, it’s called the old reverse fist and then we are going to batter it and fry it, make up that orange sauce, get it on a bed of chow mein and we’re saving Thanksgiving this year! By telling your uncle to get off Facebook, it’s a bad place for them. (light music) We’re outside now. Rhett and Link said that I can’t fry any more whole animals indoors and I think they probably have a point. So, we’re frying turkey outside. We got our turkey fryer behind us, we got our steamed turkey right here, and here we have a giant bowl of wet batter. So it’s just cornstarch, flour, water, little bit of baking power to give it some rise, all we gots to do is batter up this bird and drop it in the fryer and not die! Not dying is the goal of most cooking. You might think it’s create a good and tasty dish. Nope, not dying is always the first step. So, we’re gonna try and do that by being safe. I’m just gonna lay down a nice bed of batter to batter up the bottom of the turkey. And then now, I’m gonna take a whole lot of it and just try and cover this bird. And then you can go in with your hands and massage in, you can massage it through the cloaca, I wouldn’t recommend the fisting technique for this one but I mean if you really got the urge to fist, you should probably do it. What we’re gonna be doing is we’re gonna drop this whole turkey into a bucket and then we’re gonna put the whole bucket into the deep fryer, special turkey deep frying bucket. Let’s go ahead and grab that. All right. Just gonna, uh-huh, got a bucket. Turkeys goin’ into the bucket. All right, so we got our turkey all splatched up with batter we got it into our bucket, now we gotta take our bucket hook. And so we’re just gonna hook the bucket hook on the turkey. We got a little bit of batter covering our bucket, that’s all good, and now we’re just gonna go ahead and drop that in there. We got our oil at about 350 degrees. That’s about the temperature you wanna do this at. The key is to drop this in very very slowly since there is wet batter on it you can get steam to rise, make sure you do not, I repeat, do not fill your oil barrel up all the way, you want it about halfway, there should be a maximum minimum fill line. And we’re just gonna, aint nothin’ to it but to do it. Very slowly, very slowly, and now we back away safely. Make sure you keep your eyeball helmets on your face. It won’t save you, it’ll make you feel better. If you see any oil overflowing, run! Make sure you have a Class C fire extinguisher on hand. Make sure that if you do this and things go poorly, you don’t tell the authorities you saw it on our YouTube channel. That’d be bad news for us, thank you! So we’re just gonna let it fry for about five minutes. Again, since the turkey is completely cooked and steamed with all those nice fisted aromatics, all we need to do is crisp up the batter, should take about five minutes. Yeah, that’s about all I have to say about that. (light music) Good news, Josh is dead, he died in a turkey fryer explosion this is Josh’s hologram, I mean Josh. So now we have to actually make the orange sauce and you see this bevy of beautiful, bodaciously bucks of ingredients, what the hell? So we’re heatin’ the pot, we’re gonna get a little bit of sesame oil in there. This is a really beautiful Panda Express Orange Chicken copycat recipe except we’re actually using a little bit more orange than they actually do. So we’re heatin’ up our sesame oil, get lost bug! (laughs) I almost pulled a hamstring trying to kick a fly. So we’re gonna add in our garlic into our sesame oil, I just wanna start with vegetable oil is what I should’ve added the garlic to the whole time. Well whatever, we got sesame oil and vegetable oil in there and now we’re gonna add grated ginger, these are all those aromatics that give you that ineffable orange chickeness to the sauce and then add a little bit of orange zest, this is the zest from four full oranges. We’re gonna get this sauteing until it’s a little bit fragrant and then we’re just gonna start pouring in all of our stuff so a lot of the flavors in orange chicken that you’re gonna get. Soy of course, that’s gonna be your big salt component, give you that nice dark rich flavor. Little bit of umami in it, we also got a bunch of rice wine vinegar in it which is actually one of the main components of orange chicken which is that nice tanginess. We’re also gonna get tanginess from what? Orange juice! Hand squeezed by who? Trevor, thanks Trevor! We don’t have an orange squeezer in the kitchen, Trevor, you are the orange squeezer, is something I screamed at him yesterday. We have a very, we don’t have a work place like that, we are very supportive of each other. And then now, I’m gonna add in our honey which is the most important part, ’cause orange chicken is candy. It’s candy, it’s meat that’s covered in candy sauce and it’s delicious. So we’re gonna take all that honey and just shove it in there, you could use sugar, absolutely. But honey, you know it’s nice, it’s a nice natural sweetner as they say, it’s anti microbial. All right so we got this heating up, and then sriracha is the last thing we’re gonna add just for a little bit of spice, you could use fresh chili, could use literally whatever. But we’re adding in, is that helpful? When I’m hosting a cooking show and I could use X, you could use literally whatever, no! Use a hot sauce probably. Got all that in there and then now all we’ll do is wait for this to come up to a boil we’re gonna let it cook for about 10 minutes, and then we’re gonna add some cornstarch to water to really thicken it up and give it that nice thick candy coatin’. – [Voice] Lemon juice, whoa! – My brains touched from the sun. Honestly, my adrenaline was so high over frying that turkey out there, I kinda thought I was gonna esplode. So yeah, lemon juice, ’cause sour. And now we wait for it to come to a boil. Did I forget anything else? What’s this? – [Voice] Water. (timer ringing) The orange sauce is coming to a boil. It’s quite pungent which is exactly where we wanna be, orange chicken should be pungent. We’re gonna add some cornstarch to water and then we’re gonna put that in there to thicken it up. This is called a slurry. Then we’re gonna add that to that, give this a little stir. And then this should thicken our sauce nice right up. And that is gonna go onto our fried turkey and that’s gonna really make it cling to that skin. We’re gonna pop it back in the oven and let the sauce cook down for about another 10 to 15 and then I will see you on the other side ’cause I’m dead but I’m a hollogram but I’m also dead. (light music) We got a turkey in a bucket. And it’s a little bit stuck in there ’cause we got a lot of batter outside, let’s just chip that off. Yeah, that’s batter, that’s pretty good. We gotta figure out how to dislodge this. No that’s stuck in there pretty good. So I’m gonna take a big offset spatula and just try and break the batter off. So if you think a hollogram’s hands couldn’t hold a spatch, maybe you just gotta reach under there, kinda shove my hands under it. Yeah, it’s still warm. I fisted you into this world, I can fist you right out. Look at that, now we gotta get it covered in orange sauce. My apron got untied. I’m just gettin’ it covered in grease. My glasses are covered in grease, my face is covered in grease, my whole life is covered in grease. We’re gonna take all this orange chicken sauce and we’re just gonna brush our turkey down with it. See that is gettin’ nice and lackered. What I would suggest you do and what I am going to do, is I am going to brush this with sauce and then bake it to solidify that sauce in there and I’m gonna repeat that process about 13 times. ‘Cause I really wanna get a thick candy coating on this turkey, whereas before I fisted the cloaca, now I just wanna gently brush, (laughs) yeah yeah, you wanna kinda jiggle it around. Megan, you gettin’ this? – I hate this. – All right, this is nice and covered in lackered. I’m gonna get this into the oven just for about five minutes, and then I am gonna repeat this process. (timer ringing) All right, so we got the turkey in the oven and all that orange sauce, just tightenin’ up on it. I think we’re ready to pull it. See some of that caramelizing on the bottom. Yeah yeah yeah yeah yeah, hit the oven with the old left footed scorpion kick. I mean come on, this looks pretty incredible to me. I’m really excited with how this turned out. You see all that sauce is just glued to the chicken. That’s not a chicken, that’s a big old chicken! That’s a big aggressive chicken. The way to serve our orange turkey, what I would recommend, sure you could do stuffing, you could do mashed potatoes, you could do sweet potatoes, you could do beans, greens, potatoes, tomatoes. But what I think we should do, is get a giant bed of six orders of chow mein from The Panda Express because you can’t make a better chow mien I can’t make a better chow mien than Panda Express Now we’re just gonna take this turkey and we’re just gonna transport it onto our large bed of chow mein, again you wanna get it in the hole. Now we’re just gonna take it, oh crap. There we go! All right, so we got this completely done. All I’m gonna do is chop up some scallions. Get it nice and garnished, this knife is the dullest thing I’ve ever seen and I’ve met Trevor’s mother-in-law. What am I talking about? We’re at that stage in the day where all the coffee in the world can’t save ya. So we’re just gonna chop up some scallions. So many people are like Josh, I need a good knife set, what should I buy? And I’m like I don’t know, I chop with a toothbrush! Also, you’re gonna want a fly. You’re gonna wanna fly to bless your turkey. People know I’m Jewish but jews for Thanksgiving, we always have a fly, can’t be a Jewish fly, gotta be a goi fly come in and bless your turkey, so thank you fly for your service. Yeah you stay there, no no, don’t mind me. Just gonna drop some scallions on here. And fly would you care to stay for dinner? You must always invite the fly to stay for dinner. Yes, oh thank you so much. Here, get on, get on. Oh no, he’s dead. (girl laughing) He’s cool, he’s cool. (light music) All right, we got our orange turkey. This is super lackard it’s on our giant bed of chow mein. I’m gonna go ahead and carve myself off a piece. Maybe I can just go in with the hands. Oh it’s so sticky, yeah yeah. Why did I say carve and then do that? (light music) Wowzers in me trousers! I see why that fly died for this. You don’t gotta take it from me. You can get a good look at a t-bone by sticking your head up a cow’s butt. Wouldn’t you just feed a slice of turkey to Nicole? Nicole, you ready to get sporked? – Big time! – [Josh] All right wait watch out. – No no no. – Whoa, watch out, watch out. Yeah I got it, I’m trying to get the slice. Did I got it? – Yeah, you got it. – Yeah there it is. – Okay! – Stay there, don’t move. – Yeah yeah, yeah. – Don’t move. – I’m not! – Just said don’t move. – I’m not moving. I got the shakes from all the sugars. – Stop! Mhm. – How is it? – It’s really good. – What’s your favorite part about it? – All of it. – What’s your favorite part about working with me all day? – Working with you all day! – Awe! That’s a cop out answer. She didn’t give me anything. – You’re my best friend, you know that. – Awe, you’re, I consider you a coworker. (Josh laughing) Would you make this for your own Thanksgiving? – No (laughs). – (laughs) Me neither! – But it’s perfect for definitely impressing a crowd. – Thank you so much. All I want to do is impress people and I hope I impress all of you today with my high stakes deep frying and again, I am dead, just to reiterate that. Thank you so much for stopping by The Mythical Kitchen, we got new videos out every week, got new episodes of our podcast. Nicole get it, it’s dangling. Get new episodes of our podcast out every Wednesday wherever you get your podcast. Hit us up on Instagram @MythicalKitchen with pictures of your mythical dishes! I’ll see y’all next time from where I am currently dead down in the ground. You can cook up your own feast while wearing The Mythical Kitchen apron, available now at Mythical.com.