HOME > Chowhound > San Francisco Bay Area >

Discussion

Deep-Fried Turkey in the CITY

Anyone know where (in the city limits of San Francisco) they will frying America's bird for Thanksgiving?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Cajun Pacific in the Sunset District has them. You should preorder it soon and it'll be available for pick up. I believe it costed me $60 for a 14lb bird several years ago.

    -----
    Cajun Pacific
    4542 Irving St, San Francisco, CA 94122

    2 Replies
    1. re: sylphi

      Their URL gets me an error page. However, phone works with message closed Halloween weekend, reopen Thursday.

      1. re: wolfe

        According to what seemed like a recent mid-October visit by someone on yelp, it is still open. If worse comes to worse, Popeye's makes deep-fried turkeys. There were some positive reports about it on the General Board a few years ago. KFC had one last year, but don't remember reading how it was.

    2. Yes!! We just tried Yats yesterday, and it was awesome. See previous thread.
      http://chowhound.chow.com/topics/568850

      The person taking the orders mentioned that they will be deep frying turkeys for Thanksgiving. It was something like $54, I think. You can also bring in your own turkey and they will deep fry it for less than that. The owner is bringing in 2 guys from Louisiana to assist him with the deep frying of Thanksgiving turkeys. That's all the details I have. If you go to Yats, they will give you more details and may by now even have some flyers to hand out. Otherwise, they've advertised this service in the free Potrero neighborhood paper.

      1. Great info. Thx everyone.

        1. I went to Yat's yesterday (very authentic Gumbo and Crawfish Po Boy) and the delightful waitress (seemed like a perky suburban housewife personality under her pink hair, very cute) handed me their deep-fried turkey menu. The chef will be frying them on the sidewalk outside all morning, if you want to witness a miracle.

          What struck me is that a small family like mine is catered to. Other deals I saw advertised serve a minimum of 14 to 18 people. We just don't have that many friends (is it my online manner that scares them away?), so Yat's presents an opportunity to finally try the deep fry. I'd do it ASAP since little places like this can sadly be gone tomorrow.

          Here is the Yat's flyer verbatim:

          Thanksgiving Turkey Fry

          1. Complete Louisana Turkey Dinner $134

          10-12 lb. Cajun, Jerk-Seasoned, or Traditional Fried Turkey (Feeds 6 to 8)
          Cornbread Dressing Green Bean Casserole
          Yams Cranberry Sauce
          Pecan or Sweet Potato Pie

          2. Fried Turkey Only $54

          10-12 lb. Cajun, Jerk-Seasoned, or Traditional

          3. You Bring It, We Fry It $32

          Max 14 lbs.

          2524 24th Street (@ Utah)
          415-282-8906
          www.whereyats.com

          1 Reply
          1. re: NoeMan

            No, your online manner is lovely. Thanks for transcribing the turkey menu. I didn't know they'd be doing it out on the sidewalk (I was kind of wondering where they'd do that). I'll have to stop by for that, definitely.

            I've been to Yats 3 times now, trying new things. The debris sandwich was pretty good (Pink Hair describes it as "pot roast"). I liked the jambalaya--good spicing. And the mac 'n' cheese is to die for.

            They're doing a lot of catering too, so I'm not too worried that they're not getting enough business. However, it is good to keep that in mind.

          2. Another option, but not in San Francisco (at least not where live San Franciscans are), is:

            BevMo in Colma does wine and beer tasting paired with food (cooked by Chef "Third Degree Burns" Dan) every 6 weeks or so and this Saturday Nov. 15th from 12 to 3 it is deep-fried turkey and probably some trimmings too. At previous recent events the food was an employee chili cook-off and before that a Cajun crawfish boil. The food is good and free, as are the tastings (free that is, quality has been hit-or-miss, especially on the micro-brews). Dan told me he will be starting the frying out by the loading dock on the side of the building if you want to see it done.

            4915 Junipero Serra Blvd.
            Colma, CA 94014
            650.757.0196

            5 Replies
            1. re: NoeMan

              Noeman and others, thanks for the information on places that do fried turkeys, Cajun Pacific and Yats. I read many review on how great fried turkey is. But is fried turkey really that much better than oven roasted ones?? Is it really awesome??? Please CHs reply as Turkey Day is fast approaching, and I have to decide ordering one from either Cajun Paicific or Yats. Which place is better??? Thanks to all.

              Diner101

              1. re: diner101

                Here's many discussions on the general board about fried turkeys.
                http://www.chow.com/search?search%5Bq...

                You could start a new discussion on the general board as well to get some fresh answers from a wider audiance. Fried turkey is a novelty in SF. Sure there are posters on the SF who have lived in areas where it is more common, but there are even more on the General Board.

                One of these days I want to give it a try. Hope you report back on what you think if you try it.

                1. re: diner101

                  I don't know about Cajun Pacific, but Yats opened only very recently, so there's no telling from history how they will turn out. I can only judge/guess by the high quality of the food I've ordered there so far and the care they seem to put into their food.

                2. re: NoeMan

                  The chili is made from employees?

                  1. re: walker

                    tee hee, only the ones with good taste, sorry charlie.......

                3. I've never tried it but have heard great things. I also have seen the horror stories of fires and burns, and so never entertained doing it at home. I am looking forward to BevMo, but am a little worrried because the turkey won't be served until noon onwards and they start frying in the morning so we may not get the just fried juiciness. The other funny thing about my post is that my wife and kids and I found traditional turkey way too dry and so years ago our Thanksgiving Day tradition became cracked crab and sourdough (and nearly frozen Savignon Blanc for the adults), and I couldn't persuade them to switch to Yat's this year. I may swing by just to watch and maybe steal a bite if they're offering.

                  8 Replies
                  1. re: NoeMan

                    Cajun Pacific just e-mailed me their Thanksgiving takeout menu: $80 for the deep fried turkey, 18-20 lb, hormone free. They also offer the turducken for $145 but this requires cooking. I have looked into the deep fryers at Home Depot, OSH, and needs 3 gallons or more for the peanut oil, an investment of $100 to $150 for everything. Even for this experienced and adventurous cook, too much trouble for using it less than 4 times a year. Will be at BevMo today for that turkey tasting to see if it is really that good before I order, probably from Cajun Pacific. See you there, NoeMan!

                    1. re: diner101

                      Maybe you did see me. I actually went there twice, once to watch the frying this morning, very cool, and then back just now to taste. It was still very moist even hours after cooking. He cooked it for 40 minutes in peanut oil at 350 degrees. He dry-rubbed it the day before both inside and out The skin looked amazing. He did a nice Italian stuffing that was quite good.

                      The turkey was the best I've had, but on the drive home both my wife and I said that it was still just turkey, not a huge fave of ours. A friend told me that she had it where they had injected it with liquid crab oil the day before. and it was amazing, so I'd like to give that a try. For me, I prefer cracked crab for Thanksgiving (always just at the start of the season) to turkey still. If you have to have turkey, definitely have it deep-fried, but I agree with you diner101 it's better to have someone else do the frying for you. Chef Dan says you can re-use the oil 5 or 6 times and just store it in the pot at room temperature, but I would not feel comfortable having that sitting in the basement or garage until next November ... for 6 years! Too much hassle. Very cool idea for the Yats of the world to fry yours for you for a fee, very enterprising.

                      So that's it. Got the deep-fried turkey mystery solved, what's next ????

                      1. re: NoeMan

                        NoeMan, sorry to miss you at BevMo, Colma on Sat.. I was first in line at 11:40AM for the turkey tasting and chatted with Chef 3rd Degree Dan. He gave me very generous slices of both dark and white meat since I was so anxious. Well, I was hooked. Turkey was so moist and juicey, and far superior to the SF Chronicle brine recipe I;ve been using for over 5 years and our family favorite (over 20 people). that I have ordered the fried turkey. The same Sat. I went to Yats for lunch to check it out. Sorry, but Yats is just tooooo small and gumbo and poor boy is just so, so. I love hole in the wall places, but Yats is just average. I then went to Cajun Pacific (a real restaurant!!), for dinner same day and food much better. So, I ordered the turkey from Cajun. I was surprised that Cajun only does 6 to 8 turkeys per day 2 to 3 days before and on Thanksgiving, last pickup is 12:30 PM, So, really not a high volume business. I'll still cook one turkey and will report back on family results of which one is bettear: oven roasted or the deep fry one. I'm sure fry will win hands down, based on my own tasting.

                        1. re: diner101

                          I love Cajun Pacific. That'll be a great turkey. Atomica will be able tell us how Yat's did. What I love about Yat's is that it reminded me of many places in Nawlins' and was very similar in quality (which I thought was very good). Both places will be adding Cajun Spices to the mix so I am still intrigued about turkey and have one last version on my to do list, just not this year. Please report your findings......

                          1. re: diner101

                            I took a friend who's from the Deep South to Yats and he liked it very much. Okay, so you didn't love it, but I don't understand the criticism of "tooooo small." What does that have to do with anything?

                            1. re: Atomica

                              Atomica, regarding YATS, being an avid CH, another criteria I used to judge a restaurant is how many people are dining there rather then the reviews. I got to YAtTS on a beautiful SAT. afternoon at 12:45PM, lunch time. Thereste were no one eating there, and in the 45 minutes I ate my oyster poor boy and small gumbo, not a single customer came in as I was eating and watching Cal lose to Oregon st. at the bar in Jacks. Yats take out counter is about 3 feet across, a 2x3 board. Only about 5 people at Jack's bar. The owner was friendly, but said nothing else about how the turkey will be prepared for deep frying. And again, poor boy and gumbo below average. (been to deep south many times). When no customers come in even for take-outs, the reviews about YATS here are over-rated!!!
                              Dinner at Cajun Pacific, it was 75% full (9 people), and Stacey and Chuck described how turkeys are prepared. So, own tasting and others customers are my criteria.

                              1. re: diner101

                                No one came in on Saturday because most of their business is during the week from SF General, and they apparently do quite a bit of catering. When I've been there during the week, there's a slow stream of people who come in to get take-out and go back to their jobs.

                                Also, the place is VERY new and only now is getting word of mouth. On Friday, I talked to a friend who works at SF General. He had no idea Yats even existed, but now will be paying them a visit. Maybe they need more outreach/marketing, but as I said, they haven't been open long.

                                1. re: diner101

                                  Occupancy isn't a very reliable criteria ... even for multiple visits, let alone one. On my visit it was also a Saturday when it was pouring rain. At two pm.there was a table of six, another with two, four at the bar and three takeout orders.

                                  The McDonald's near me always has a line ... so does Cheesecake Factory in Union Square.

                                  That doesn't mean you need to like the food, just that it isn't particularily any kind of indicator of good food, IMO.

                                  Anyway, looking forward to your report on Cajun Pacific, a place I have on my to try list and is under reprted ... but given the number of tables and the limited hours ... probably one factor.

                      2. We are doing a progressive Thanksgiving dinner with a large group of friends, neighbors, and relatives. A friend is in charge of the main dinner and I've been informed that we're getting a couple of Yats turkeys.

                        1. Wow, more info:

                          http://www.7x7sf.com/eat_drink/blog/3...

                          10 turkeys at once !!!

                          Also, confirms that he imports the bread from NOLA and names the source..........

                          5 Replies
                          1. re: NoeMan

                            Which just makes me guffaw at those who say the bread is no good and inauthentic.

                            1. re: Atomica

                              Atomica and NoeMan,
                              Thanks for the 7x7 website on Yats "importing" the fryer from NuOrleans that frys 10 birds at once!!! The propane tank must be 10X also to hold the temp at 350F!!! So, please both of you report back on Yats" turkey and I'll do same on Cajun Pacific.

                              I'm amazed no one has posted yet on whether they personally fried their own. I guess we are all foodies and not cooks!! If Cajun's birds are out of this world, I wll then buy a fryer myself. Biggest worry: th 3 gallons of used peanut oil will last me 5 years to use up. Has anyone fry their own bird???? Please post, if so. Other websites raved that after frying, no one goes back to the oven.

                              1. re: diner101

                                If they're giving out tastes on Wed or Thurs I'll report.

                                1. re: diner101

                                  The biggest worry is that the oil will become rancid within a couple of months after your single use unless you have icebox room for 3 gallons or freeze it.
                                  http://www.eatturkey.com/consumer/coo...

                                  1. re: diner101

                                    My sister and brother-in-law made one last year in their tiny SF yard.It was delicious(a heritage bird from Prather Ranch,the ferry buiding purveyor)but an expensive one time endeavor with the fryer and oil cost(over $100 for the oil alone).Also having their toddler and alot of guests around while it was frying was a little unnerving.They roasted one bird in the oven and the other was the stellar deep fried one.They couldn't and wouldn't save the oil so they recycled it at Costco SF,
                                    curbside,through the following program,fryer, oil and all.Whole Foods is an alternate recycling collection point.Oil is recycled into biofuel for the entire city municipal fleet.Last year one ton of oil was collected to avoid clogging city drains and sewers.
                                    Yea,SF for going green!

                                    http://www.SFGreasecycle.org/dropoff....

                              2. Wow. Stopped by today and the joint was jumpin. Got to meet Yon, the Yat in charge, terrific guy. They fell a bit behind due to technical difficulties, but nobody seemed upset. You could smell the greatness a block away. He showed great TLC, checking the internal temp of every bird coming out of the 10-turkey oil bathtub to ensure doneness. What a cool place, idea and city. Truly enjoyed the whole experience. Those of you that chowed down, let us know how it went. My family had fresh crab (Alioto-Lazio) and sourdough (Boudin) and Clos Du Bois Sauvignon Blanc and we are totally satiated, but damn I'm gettin' a Yat's next year.

                                2 Replies
                                1. re: NoeMan

                                  NoeMan, - disappointed you did not buy or taste the Yat turkey since we commited to reporting, and also waiting for Atomica to report. Well, I did buy the fried turkey 1 18 lb from Cajun Paciifc. Hate to report that I was not overwhelmed by my first fried turkey. I also oven roasted a 15 lb Diestel turkey ( also brined and $2.49 a pound at $36) and the $80 fried one was no tastier than my own. I could not tell the difference. Both were juicy and moist, but not worth the $44 difference, except did not have to work. Family & friends could not taste any difference (except for outer cuts) between the two. My brined one was actually tastier. So, waiting for Atomica to report on his Yat birds. Will not fry in future, not worried about the work, but the +3 plus gallons of peanut oil will last a lifetime to use.

                                  1. re: diner101

                                    I was reading this thread before Thanksgiving to see what people thought about Yats and Cajun Pacific. I got a turkey from Yats and it was incredible - cooked perfectly, juicy, flavorful.
                                    I fried my own the last few years, but I was never satisfied with my injection juice. It always came out really oily. Yat's wasn't oily at all. I'm wondering what they actually shot it up with.
                                    I think he's doing it again for Christmas.