Gordon Ramsay’s Take on Deep-Fried Turkey

Deep-frying a turkey has become a popular Thanksgiving custom for many American families, yet celebrity chef Gordon Ramsay has openly criticized the practice, calling it “disgusting.” This bold statement surfaced during his 2017 appearance on The Late Show with Stephen Colbert.

In the discussion, Colbert shared his Southern preference for frying the turkey, to which Ramsay responded with clear skepticism. He recounted a past Thanksgiving at a friend’s home in Los Angeles, noting the unpleasant experience of witnessing the frying process. “And there’s a big bat, and he pushes this big bird down and fries this, and it was so disgusting,” he recalled. Colbert, perhaps trying to lighten the mood, simply said, “Oh, that’s very nice.”

Ramsay continued, asserting, “There’s a reason we only eat that bird once a year. It’s herbed buttered, beautifully done, with bacon on top, but not fried. From a chef’s perspective, come on.”

But not every chef shares Ramsay’s disdain for frying. Becky Geisel, owner of Beck’s Kitchen & Catering, admitted to Fox News Digital that while she personally doesn’t prefer frying turkeys, she understands why people enjoy it. “There’s no denying that deep-frying produces incredible flavor, especially when peanut oil is used,” she stated, while acknowledging the cooking method’s drawbacks, like the need for vast amounts of oil and proper disposal.

Despite the labor and potential hazards, with turkey prep requiring thorough drying to prevent oil splatters, she noted, “You only have one try to get it right.” Geisel recommended alternative methods like brining and roasting for a safer, tastier outcome. She emphasizes that her method locks in moisture and enhances flavors without the risks associated with frying.

On a similar note, chef Daniel Vosey from Hungry Root praised the crispy skin and moisture that frying delivers but echoed concerns about safety. “There’s a lot of room for error,” he cautioned, pointing out that improper preparation can lead to burns or fires.

In the end, while deep-frying a turkey might yield delicious results, it seems many chefs agree that it may be best to leave that to the professionals—unless you’re fully prepared and well-versed in the intricacies of the process.