Once in a generation does a cultural icon transcend all nations and borders. The Office. Sliced Bread. The Smoke Fried Turkey. People on the internet have even said, “The Pilgrims at Plymouth Rock longed for the day when they could smoke fry their turkeys.” ” This day is now. We’re living in the delicious future our forefathers dreamt of.
Turkey is…. not the best thing ever. There, I said it. I’m a known turkey hater. But that doesn’t mean we can’t make a great turkey; we can make turkey great again. It just takes care and attention to detail.
We’re gonna start with a brine. Brines fall into two categories: Dry and Wet. They both have their own sets of pros and cons. But for today, we’re going with the wet brine.
As for me, the main reason I can’t do it is that I don’t have an extra fridge big enough to dry brine a big bird in. A wet brine can be accomplished with a brine bag, a cooler, and a bag of ice. So that’s what we’re doing with this Smoke Fried Turkey.
The wet brine is meant to help season the meat more deeply and break down the proteins at the molecular level. This will result in a more tender and juicy turkey.
Look, Thanksgiving is basically the Superbowl of cooking. We gotta show up the other neighborhood dads. Therefore, we must brine.
Frying a turkey yields incredibly moist meat and deliciously crispy skin, while smoking imparts tons of flavor. So why not combine both techniques for the ultimate smoked fried turkey? This method produces a bird that’s juicy and tender on the inside with perfectly crisp, crackly skin on the outside. It may sound intimidating but it’s actually quite easy to pull off with spectacular results.
Overview of the Smoking and Frying Process
Here’s a quick rundown of the smoking and frying process
- Brine the turkey for added moisture and flavor
- Smoke the turkey at around 250°F until it reaches an internal temperature of 145°F
- Allow it to rest for 1-2 hours
- Fry the partially smoked turkey at 350°F for about 5-7 minutes until golden brown and 165°F internal temp
Smoking partially cooks the turkey to lock in smoky flavor and render fat while frying crisps up the skin beautifully. By not fully cooking the turkey in the smoker, it stays nice and moist when fried. The relatively short fry time also prevents the meat from drying out.
Benefits of Smoked Fried Turkey
There are several advantages to smoking and then frying a turkey:
- Juicy, moist meat similar to a fried turkey
- Infused with delicious smoky flavor
- Skin gets incredibly crispy and crunchy
- Cooks quickly in the fryer after smoking
- Lower oil temperature prevents meat from drying out
- Allows smoke to really permeate the meat
- Doesn’t take up oven space or heat up kitchen much
You get the best of both worlds – smoky and fried. This is hands down one of the juiciest, most flavorful turkeys you’ll ever taste!
Step-by-Step Instructions
Supplies Needed
- whole turkey (10-15 lbs)
- brine ingredients
- barbecue smoker
- 3-5 gallons peanut oil
- turkey fryer kit and propane burner
- thermometers
- rub (optional)
Brining
- Make a simple brine by combining 2 gallons water, 1 cup kosher salt, 1/2 cup brown sugar, and any desired aromatics like garlic, onions, or herbs.
- Submerge turkey in brine and refrigerate 12-24 hours. This infuses flavor and moisture.
- Rinse turkey, pat dry, and let sit at room temperature 30 minutes before smoking.
Smoking
- Prepare smoker to 250°F using preferred wood chunks or chips.
- Rub the turkey with olive oil then apply a basic rub if desired.
- Smoke turkey until internal temperature reaches 145°F, about 3-4 hours.
- Rest turkey 1-2 hours until fryer is heated. Tent loosely with foil.
Frying
- Assemble turkey fryer kit and heat oil to 350°F.
- Carefully lower turkey into hot oil using hook or ropes.
- Fry for 5-7 minutes until golden brown and 165°F internal temp.
- Remove and let rest 10 minutes before carving.
Serving
- Carve turkey and serve with your favorite sides.
- Enjoy incredibly juicy, smoky, crispy fried turkey! Leftovers make amazing sandwiches.
Tips and Variations
- Brine for added moisture but you can skip it if short on time.
- Injecting the turkey with a flavorful marinade is another option.
- Keep the rub simple to avoid burning sugars during frying.
- For more smoke flavor, go up to 155°F internal temp when smoking.
- If you don’t have a smoker, roast in the oven at 250°F instead.
- Peanut, vegetable, canola, or blended oils all work for frying.
- For extra crispy skin, glaze with a thin coating of butter before frying.
- Cut cooking times for smaller turkeys. Go by internal temp, not time.
Smoked fried turkey is sure to be a hit at your next gathering, The initial smoking may take a few hours but the end result is so worth it, Just be prepared for all your guests to ask for the recipe! It’s also much easier than tackling the traditional oven-roasted turkey,
Why you’ll love this Smoke Fried Turkey
With a tasty wet brine and tasty cajun seasoning in every juicy bite, this recipe is the perfect way to start the holiday season. The most flavorful turkey meat is made by deep-frying it, and people will still be talking about it at Christmas.
Another benefit is that frying a turkey takes less time than roasting it, which can take 3–4 hours. This recipe only needs 2 hours to cook. That’s right, this easy recipe is perfect for people who are cooking the turkey for Thanksgiving.
It’s simple, easy to follow, and won’t leave you with a Christmas Vacation disaster. Everyone has to eat that charred, lifeless turkey, even though it hurts, because they don’t want to break a tooth.
How to Store Leftovers & Reheat
Store leftover turkey meat in airtight containers for 3-4 days. You can also freeze turkey meat for up to 6 months.
If reheating refrigerated turkey meat, let it come to room temperature. If using frozen turkey meat, let it thaw in the fridge overnight. Then, let it come to room temperature before cooking.
To reheat your turkey meat:
- Turn on your oven to 300F.
- To keep the meat juicy, put turkey on a baking dish and add chicken broth.
- Put foil over the dish and bake for 20 to 30 minutes, or until the meat is warm.
Smoked Fried Turkey
FAQ
Can you smoke then fry a turkey?
Can you fry an already smoked turkey?
How do you crisp turkey skin after smoking?
Can you stuff a turkey and then deep fry it?
Should you smoke or fry a Turkey?
Smoking a turkey can result in great flavor, but it usually has limp skin. Frying a turkey can have the most amazing crispy skin, but not much going on in the flavor department. So we’re doing both! The classic Smoke Fry. We’ll start with the Smoked Fried Turkey, as the title suggests, by smoking the turkey.
How do you smoke a Turkey in a frying pan?
Oak, hickory, even mesquite would be a good option here if you want to taste the smoke. Pat the turkey dry on the exterior once again (it should be pretty dry) and Place directly on the smoker grates. Close the lid and smoke for 3 hours. Prepare the fryer. Fill your fryer pot with oil to the fill line you marked in step 1.
What is smoke fried turkey?
And thus, smoke-fried turkey was born! With flavors like Worcestershire sauce, lemon, and spicy creole seasoning infused into the injection butter, your breasts, thighs, and legs will be juicy and delicious. Add in the smoke, then deep fry for your cooking process and you’ve got a turkey filled with flavor and amazing texture from the inside out.
How do you smoke a turkey breast in a deep fryer?
Smoke turkey at 275 degrees until 135 degrees at the breast. The size of the turkey will greatly affect this timing. While turkey is smoking prepare deep fryer and heat oil to 350 degrees. Remove turkey from smoker and lower into the deep fryer (safely). Use all safety precautions and proper safety gear.
How do you deep fry a Turkey?
Place the turkey in the smoker breast side up until an internal meat probe hits about 150° F. Set up a turkey fryer for deep frying at 350°F using peanut oil for best flavor. Any clear frying oil will work. Remove the turkey from the smoker and insert the turkey frying rod/hanger through the cavity.
How do you cook a Turkey in a frying pot?
Place the turkey in a large bag and set the bag in your frying pot. Fill the pot with water to where it just covers the turkey. Remove the turkey from the bag and place it on a flat roasting rack above a cookie sheet to catch any drippings. Mark the fill line in your pot where the water hits.